Simple Food and Wine Pairing and Decanting Tips from The Women Who Wine of Texas

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White Wine:

Chardonnay: seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham, Emmenthal cheese, Gruyeres cheese, Port Salut cheese

Reisling/Pinot Grigio: mild cheese, clams, mussels, Asian dishes, ham, pork, Lobster Newberg, chicken

Sauvignon Blanc: oysters, grilled or poached salmon, seafood salad, Irish stew, ham, goat cheese, quiche

Red Wine:

Cabernet Sauvignon: duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar cheese, bleu cheese, sausage, kidneys

Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, roasted beef, lamb, veal, truffles, Gruyeres cheese

Merlot: braised chicken, cold duck, roasted turkey, beef, lamb, veal, venison, strong cheeses

Shiraz: braised chicken, chili, goose, meat stew, peppercorn steak, barbequed meat, spicy meats, garlic, ratatouille

Simple Food and Wine Pairing

Decanting Tips

Decanting separates the sediment from the wine. Before decanting, stand the bottle upright so the sediment can fall to the bottom. Next, use a candle or flashlight to see the sediment through the bottle. Stop pouring when you see the sediment reach the shoulder of the bottle. Wine bottles should always be stored on their side.

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