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Broad Categories

SPARKLING

Sparkling Wine, Champagne, Cava, Prosecco, Bubbles! These wines are great with breakfast, brunch, appetizers, fish, eggs, and celebrations of all kinds. Find more information and recipes for this wine pairing here.

LIGHT WHITE

Unoaked Chardonnay, Pinot Grigio and other light white wines usually have lower alcohol, are dry, crisp, zesty, sometimes herbaceous, and refreshing. Pair with light dishes, poultry, seafood, and salads. Find more information and recipes for this wine pairing here.

AROMATIC WHITE

Sauvignon Blanc, Riesling, and other aromatic white wines have dominant floral aromas–often orange blossom, lemon, lime, and rose. Especially good with aromatic dishes from Southeast Asia and India, and with lighter meats, poultry, and seafood. Find more information and recipes for this wine pairing here.

FULL WHITE

Chardonnay, Viognier and other full white wines are creamy, intense, and vanilla driven whites, usually with oak aging. Pairs well with shellfish, poultry, pork, pasta, creamy sauces, starchy vegetables, and mushrooms. Find more information and recipes for this wine pairing here.

ROSÉ

Rosé is a style of wine, not a type of grape, often a blend of several varieties! It is neither red nor white, but decidedly pink. Rosé can be sweet or dry and is said to be the epitome of summer. Pairs with charcuterie, fresh fruit, light pastas, salads especially well. Find more information and recipes for this wine pairing here.

DRY RED BLENDS

Dry blends are often a mix of two or more of red varietals. Dry red blends pair especially well with boldly spiced poultry and meat dishes. Find more information and recipes for this wine pairing here.

LIGHT RED

Pinot Noir, Gamay and other light red wines are lighter and usually have lower tannins. They pair well with pastas, poultry, pork, beef, and more. Find more information and recipes for this wine pairing here.

MEDIUM RED

Merlot, Zinfandel and other medium red wines have balanced tannins and medium acidity, making them perfect with roasted vegetables, cheeses, starches, white meat, red meat, and cured meats. Find more information and recipes for this wine pairing here.

FULL RED

Cabernet Sauvignon, Shiraz and other full-body red wines coat the mouth, are heavy, darker, have higher tannins and bolder flavors. Full reds pair best with roasted vegetables, soft and hard cheeses, starches, red meat, and cured meats. Find more information and recipes for this wine pairing here.

SWEET(ER) WHITE BLENDS

Muscat, Gewürztraminer and other sweet(er) wines are often used in off-dry blends, a mix of two or more white varietals. These sweeter whites and blends pair best with chicken, seafood, light pastas, and fruit driven desserts. Find more information and recipes for this wine pairing here.

SWEET(ER) RED BLENDS

Almost any red grape can be made into a sweet(er) or off-dry blend, a mix of two or more red varietals. Sweet(er) red blends pair especially well with spicy dishes and chocolate desserts. Find more information and recipes for this wine pairing here.

DESSERT

(Mostly) Sweet wines designated for desserts! Found in a wide range of styles and grapes. Find more information and recipes for this wine pairing here.