WINE & FOOD
 |
PAIRING
 |
SAUCES
Often the sauce is the biggest player on the plate and finding a good wine match can be a challenge.
Light wine or butter based sauces:
Dry roses, White Burgundy, Big Chardonnay, Gruner-Veltliner, Alsace Riesling, Chablis, New world Sauvignon Blanc. Lighter reds like Pinot Noirs may also work.
Medium weight sauces:
Alsace whites, German Rieslings, lighter Bordeaux, Merlot, Malbecs, lighter weight Shiraz. Rhone and Tuscan reds, Rioja, Tempranillos.
Heavy sauces:
Good Bordeaux and Cabs, bigger Merlots and Meritages, Red Zinfandels, big Australian Shiraz and Syrah, Italian Barolos, Barbarescos, and Tuscan reds, Some French Hermitage and Côte-Rôtie. |
