Wine-Food tables are created by unusual method: Which food to pair with wine and wine types. We hope you can find the answer from the tables when you have a bottle of wine in your hands and you wonder which kind of dish pairs well with your wine and which does not. The tables have been created using influence of Andre Domine book named Wine. Remember that there are no perfect pairing tables available, pairing wine and food is always individual event and boundaries are to be extended.<\/p>\n
If you wish, you can give feedback from the tables. Please find feedback form below.<\/p>\n
CHAMPAGNE AND OTHER SPARKLING WINES<\/a><\/p>\n LIGHT BODY AND HIGH ACIDITY WHITE WINES<\/a><\/p>\n [Riesling,unoaked Sauvignon Blanc,unoaked Chardonnay,Melon,Silvaner,Gr\u00fcner Veltliner,Albarino,unoaked Chenin Blanc,Fiano,unoaked Garganega,Chasselas]<\/p>\n FULL BODY AND OAKED WHITE WINES<\/a><\/p>\n [Chardonnay,Sauvignon Blanc,Semillon,Chenin Blanc,Pinot Gris,Grenache Blanc,Pinot Blanc, Garganega]<\/p>\n RICH AND AROMATIC WHITE WINES<\/a><\/p>\n [Gew\u00fcrztraminer,Viognier,Muscat, Rose (Grenache,Cinsault)]<\/p>\n LIGHT BODY, YOUNG AND FRUITY RED WINES<\/a><\/p>\n [Gamay,PinotNoir\/Sp\u00e4tburgunder,Blauburgunder(no barrique), Barbera, Dolchetto, Corvina, Blaufr\u00e4nkisch, Mencia,Trollinger,Rose (not Grenache based) ]<\/p>\n FINE,SPICY AND SILKY RED WINES<\/a><\/p>\n [Pinot Noir\/Sp\u00e4tburgunder\/Pinot Nero( barrique),Sangiovese,Grenache,Pinotage]<\/p>\n RICH AND VELVETY RED WINES<\/a><\/p>\n [Merlot,Zinfandel,Primitivo,Zweigelt,St.Laurent,Cabernet Franc,Carm\u00e9n\u00e8re]<\/p>\n