The Park Place Food & Wine Guide Fri, Dec 02, 22 | news food & wine pairing We know how daunting it can be to match a wine with your favorite foods. To help make pairing as simple as possible, we developed this guide as well as a section in our online shop called “Pairings by Our Sommeliers.” This Park Place Food & Wine Guide delves into an array of foods and preparations to help pinpoint the best type of wine for your food. We organized our recommendations by Food Groups, based on the most common pairing questions we have received from customers. Our online shop features wines for each Food Group. If after perusing, you have any questions, one of our certified sommeliers is a click away from helping! Our Pairing Philosophy Matching a wine with food is more art than science, but in general, wine complements food when both have similar flavors (raw oysters with minerally, salty whites) complementary flavors (spicy foods with sweeter/fruitier wines) the same intensity of flavor (bold bbq with bold reds and whites) similar perceived weight on the palette (red meat with full-bodied red) also, when the wine is more acidic than the food (tomato sauce with tangy red) the wine is paired with the sauce (lemon sauce with citrusy wine) How to Use Our Guide Click on the type of food you are preparing (Food Group) Review the consistent flavors in that food group Get our recommendations for the most versatile wine varietals that pair well with those consistent flavors See our recommendations for wine varietals that pair well with specific preparations and sauces Go to Pairings by Our Sommeliers to peruse or buy wines, selected by our sommeliers, that pair with your meal Choose Your Food Group Grilled Foods Vegetables, Red Meat, Poultry, Fatty Fish, Flakey Fish, Sausage Raw Bar Clams, Oysters, Mussels, Shrmp Shellfish Cooked or Baked Clams, Calamari, Crabcakes Fish: White and Flakey Fish: Rich and Fatty Pasta or Pizza with Tomato Sauce Sweet and Spicy Foods BBQ, Spicy Asian Light Salad and Vegetables Hearty Sauces, Soups or Stews with Protein Base Roasted Foods Poultry, Pork, Duck, Beef, Lamb Sushi and Non-Spicy Asian Hard to Pair Foods, e.g. Asparagus and Artichoke Appetizers Don’t see what you are serving? Let us know and we’ll make a recommendation! Pairing Guidance by Food Group Grilled Foods Consistent flavors: caramel, smoke, char Best Overall Wine Varietals: Chenin Blanc, Unoaked Chardonnay, Richer Whites, California Sauvignon Blanc, Pecorino, Gregante, Zinfandel, New World Red Blends, Valpolicella, Cabernet Sauvignon, Bordeaux, Syrah, Malbec Wine Varietals for Specific Preparations Grilled Prep Varietals Reason Prep Varietals Reason Veggies Herbs/Savory (W) Sauvignon Blanc, Gruner Veltliner, Gavi, Soave High acidity, citrusy, herbal Cream, Cheese, Butter (W) Oaked Chardonnay, Viognier Rich, lush, creamy Red Meat Herbs/Savory (R) Cabernet Sauvignon Malbec, Syrah, Bold, full-bodied, smoky, robust fruit, high tannins Sweet/Spicy (R) California Zinfandel, Grenache Bold, spicy, berry rich Poultry Herbs/Savory (R) Pinot Noir Grenache/Syrah blend, Sangiovese, Tempranillo, Cabernet Franc W -Sauvignon Blanc, Pinot Grigo, Verdicchio, (R) Fruity, low tannins, earthy notes (W) Fresh, bright acidity, subtle herbal notes Sweet/Spicy (R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings (R) Fruity, low tannins (W) Heavier, aromatic, off-dry Fatty Fish Herbs/Savory Non-oaked Chardonnay, lightly oaked Sauvignon Blanc, non-oaked chenin blanc (R) Cabernet Franc, Gamay, Merlot, old world Pinot Noir (W) Citrusy, herbal, medium-bodied, good acidity (R) Earthy, spicy, medium-bodied Sweet/Spicy (W) Pinot Gris, oaked Chenin Blanc, oaked Chardonnay, Roussane, Medium-dry Rieslings (R) Pinot Noir, Grenache, Merlot (W) Rich, creamy, off-dry (slightly sweet) (R) Juicy, fruit forward, low tannins Flakey Fish Herbs/Savory (W) Unoaked Sauvignon Blanc, Verdicchio, Pecorino, Cortese, Pinot Grigio (W) Citrusy, herbal, nutty, fresh, high acidity Sausage (W) Dry Riesling, Gruner Veltliner, unoaked Chenin Blanc (R) Pinot Noir, Gamay (W) High acidity minerally (R) Fruity, high acidity See Wine Pairings by Our Sommeliers Back to Food Group Raw Bar Consistent flavors: brine, salt, sea, minerals Best Overall Wine Varietals: Muscadet, lighter Sauvignon Blanc (Long Island/Bordeaux), Gruner, Txakolina, Albarino, Vinho Verde, Pinot Blanc, Chablis, Leaner sparkling like blanc de blanc champagne, Cava, Pinot Grigio Wine Varietals for Specific Preparations Raw Bar Dips Varietals Reason Oysters, Mussels, Clams, Shrimp Mignonette sauce Cocktail Sauce (W) Unoaked Sauvignon Blanc, Vinho Verde, Albarino, Muscadet, Minerally Chardonnay Light, fresh, minerally, salinity, high acidity See Wine Pairings by Our Sommeliers Back to Food Group Shellfish Cooked or Baked Consistent tastes: buttery, lemony, creamy, savory/herbal/earthy (oregano, parsley) notes Best Overall Wine Varietals: Chenin, lightly or neutral oaked Chardonnay, White Rhone or White Rhone Blends, Falanghina, Sauvignon Blanc Shellfish Prep Varietals Reason Calamari Fried with Cocktail Sauce (W) Falanghina, Vinho Verde, Sauvignon Blanc, Champagne Bright, citrusy, high acidity Clams Breaded/Baked with herbs (W) Gavi, Arneis, Pinot Grigio, Falanghina Light bodied, high acidity, citrusy Crabcakes Breaded/Baked (W) Pinot Blanc, Chardonnay, NZ Sauvignon Blanc Medium bodied, citrusy, stone fruits, tropical See Wine Pairings by Our Sommeliers Back to Food Group Fish: white, flakey Consistent flavors: moist, buttery delicate, savory, sweet, earthy Best Overall Wine Varietals: Pecorino, Soave, Gavi, California Sauvignon Blanc, Gruner Veltliner, Albarino, Pinot Grigio, Lighter/Crisper Rosés Fish: rich, fatty Consistent flavors: moist, savory, sweet, earthy, meaty, rich. Best Overall Wine Varietals: Pinot Gris, White Rhone, Rosé, Pinot Noir, Ruche, Terre Nere, Occhippinti, Godello, White Rioja, Verdicchio, Beaujolais, Richer Rosés Wine Varietals for Specific Preparations Fish Prep Varietals Reason White/Flakey Herbal/Savory (W) Unoaked Sauvignon Blanc, Verdicchio, Pecorino, Cortese, Pinot Grigio (W) Citrusy, herbal, nutty, fresh, high acidity Rich/Fatty Herbal/Savory Sweet/Spicy (W) Non-oaked Chardonnay, lightly oaked Sauvignon Blanc, non-oaked chenin blanc (R)- Cabernet Franc, Gamay, Merlot, old world Pinot Noir, Negroamaro (Tuna) (W) – Pinot Gris, oaked Chenin Blanc, oaked chardonnay, Roussane, Medium-dry Rieslings (R)- Pinot Noir, Grenache, Merlot (W) – citrusy, herbal, medium-bodied, good acidity (R) – Earthy, spicy, medium-bodied (R) – Juicy, fruit forward, low tannins See Wine Pairings by Our Sommeliers Back to Food Group Pasta or Pizza with Tomato Sauce Consistent flavors: sweet, savory, acidic, herbal, earthy, meaty, spicy. Best Overall Wine Varietals: Sangiovese, Nero d’Avola, Rioja/Tempranillo, Barbera, Zinfandel Wine Varietals for Specific Preparations Prep Varietal Reason Pasta/Pizza Tomato or Tomato/Meat based sauces (R) Primitivo (Zinfandel), Montepulciano d’Abruzzo, Sangiovese (Chianti, etc), Negroamaro, Nero d’Avola, Tempranillo, Barbera d’Alba or d’Asti, Sangiovese Blends Bright red fruit, earthy, rustic, good acidity, medium-bodied, structured tannins See Wine Pairings by Our Sommeliers Back to Food Group Spicy/Sweet (BBQ, Spicy Asian) Consistent flavors: spice, heat, sweet, savory. Best Overall Wine Varietals: Gewurtztraminer, Riesling, Unoaked or Oaked Chardonnay, Pinot Gris, New World Red Blends, Kerner, Cotes du Rhone, Valpolicella, Amarone, Zinfandel, Beaujolais, Rosé, Loire Chenin Blanc Wine Varietals for Specific Preparations Spicy/Sweet Varietal Reason Barbequed Meats (R) Zinfandel, Pinot Noir, Cabernet Sauvignon, Tempranillo, Sangiovese, Shiraz, New World Blends (W) Riesling, off-dry chenin blanc, oaked Chardonnay (R) Smokey, fruit forward, tobacco, pepper, sweet, savory, leather, medium-full body (W) Sweetness, high acidity, medium–full body Asian/Thai Cuisine (W) Gewurztraminer, off-dry Riesling, Pinot Gris, off-dry Chenin Blanc, Grüner Veltliner (R) Pinot Noir, Sparkling Rosé (W) – Sweet, spicy, high acidity, lighter, zesty (R) – good acidity, fizz, fruit See Wine Pairings by Our Sommeliers Back to Food Group Light Salad and Vegetables Consistent flavors: vinegar, olive oil, lemony, herbal Best Overall Wine Varietals: Gruner Veltliner, Sauvignon Blanc, Unoaked or Lightly Oaked Chardonnay, Rosé, Chablis, Sparkling, Albarino, Godello, White Rioja, Kerner, Pinot Grigio, Beaujolais Wine Varietals for Specific Preparations Salads/Vegetables Prep Varietal Reason Chicken Caesar salad Salty, creamy dressing Lightly oaked Chardonnay, dry Rosé Medium bodied, slightly creamy Spinach and bacon salad with blue cheese dressing Salty, fatty, earthy/umami flavors (W) Off-dry Riesling (R) Gamay (W) slighty sweet, high acidity (R) light-bodied, earthy, light tannins Goat Cheese salad with asparagus or beets Creamy, with tangy, herbal vinaigrette Sauvignon Blanc High acidity, citrusy, herbal Fresh Veggies Roasting/Grilling Merlot, Syrah, Zinfandel Rich, Savory, Juicy Fresh Veggies Cream, Butter, Cheese Oaked Chardonnay, Viognier Rich, lush, creamy Fresh Veggies Spicy (W) Gewürztraminer (R) Merlot (W) fruity, spicy, off-dry (R) fruity, plush, soft tannins See Wine Pairings by Our Sommeliers Back to Food Group Hearty Sauces, Soups or Stews with Protein Base Consistent flavors: meaty/umami, savory, spicy, herbal, earthy. Best Overall Wine Varietals: Rhone Blends, Portuguese Reds, Nebbiolo, Cabernet, Merlot, Bordeaux, Syrah, Cabernet Franc. Best Wine Varietals for Specific Preparations Varietal Reason Protein Based -Hearty Sauces, Soups, Stews (R) Nebbiolo, Cabernet Sauvignon, Merlot, Syrah, Tempranillo, Carmenere, Cabernet Franc Full bodied, peppery, herbal, muscular, meaty, dusty, leathery Back to Food Group Roasted Foods Consistent flavors: nutty, sweet, caramel, herbal, rich, spiced Best Overall Wine Varietals: Cabernet Franc, Priorat, Valpo/Amarone, Pinot Noir, Cote du Rhone, Rioja, Cabernet Sauvignon, Sangiovese, Riesling, Gewurtztraminer, Chardonnay, Sauvignon Blanc Wine Varietals for Specific Preparations Meat Prep Varietals Reason Prep Varietals Reason Poultry Herb/ Savory (R) Grenache/Syrah blend, Pinot Noir, Sangiovese, Tempranillo, Cabernet Franc (W) Old World Sauvignon Blanc, Verdicchio, (R) Fruity, low tannins, earthy notes (W) Fresh, bright, subtle herbal notes Sweet/Spicy (R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings (R) Fruity, low tannins (W) Heavier, aromatic, off-dry Pork Herbs/Savory (R) Grenache/Syrah blend, Pinot Noir (old world), Sangiovese, Tempranillo, Cabernet Franc (W- Old World Sauvignon Blanc, Verdicchio, (R) Fruity, low tannins, earthy notes (W) Fresh, bright, subtle herbal notes Sweet/Spicy (R) Pinot Noir (new world), Grenache, Nero D’avola, Montepulciano (W) Pinot Gris, Chenin Blanc, Medium-dry Rieslings (R) Fruity, low tannins (W) Rich, off-dry, good acidity Duck Herbs/Savory (R) Pinot Noir, Grenache, Sangiovese, Tempranillo, Nebbiolo (W) New World Chardonnay, Sauvignon Blanc (R) – Fruity, low tannins, earthy notes (W) Medium bodied, good fruit, medium acidity Sweet/Spicy (R) Zinfandel, Pinot Noir, Merlot (W) Gewurtztraminer, Pinot Gris (R) Fruity, low tannins (W) Rich, off-dry, good acidity Beef Herbs/Savory (Red) Syrah, Cabernet Sauvignon, Nebbiolo, Sangiovese (W) – Oaked Chardonnay, Dry Chenin Blanc (R) Rich, high tannins (W) Rich, ripe, concentrated Sweet/Spicy California Zinfandel (R)Bold, spicy, berry-rich Lamb Herbs/Savory (Red) Malbec, Pinot noir, Aglianico, Sangiovese (Red) Good fruit, earth and acidity earthy, Sweet/Spicy (R) New World Pinot Noir (W) Gewurztraminer, Riesling (R) Good fruit, earth and acidity (W) Rich, off-dry, good acidity See Wine Pairings by Our Sommeliers Back to Food Group Sushi and Non-Spicy Asian (e.g. Cantonese) Consistent Flavors: salty, delicate seasonings, umami Best Overall Wine Varietals: Malvasia, Gewurtztraminer, Pinot Gris, Chablis, Gruner, Arneis, Kerner, Pinot Noir or Old World Medium Bodied Reds with Age Wine Varietals for Specific Preparations Prep Varietals Reason Sushi and Japanese Non-Spicy Asian e.g. Cantonese Sushi and Tempura Vegetables or Roasted Protein (W) Albarino, sauvignon blanc, minerally chardonnay like a Chablis, prosecco, Light rosé (W) Alsatian Gewurztraminer, Riesling, Pinot Blanc, Pinot Gris (R) Old world-style medium bodied e.g. Merlot-based Bordeaux, Pinot, Rhones with age (W) High acidity, spice, subtle aromatics and/or sweetness, layered, minerally, citrus, fizz (W) Delicate, complex, aromatic, excellent acidity (R) Bold fruit, lower tannins, lower acidity See Wine Pairings by Our Sommeliers Back to Food Group Hard to Pair Foods (Asparagus, Artichoke) Consistent flavors: umami, savory, herbal, earthy Best Overall Wine Varietals: Sauvignon Blanc, Gruner Veltliner Wine Varietals for Specific Preparations Hard to Pair Foods Prep Varietals Reason Asparagus/Artichoke Grilled/Steamed, lemon, vinaigrette (W) Gruner Veltliner, Sauvignon Blanc extra-crisp, high-acid, citrusy, herbal See Wine Pairings by Our Sommeliers Back to Food Group Appetizers, Cheese, Charcuterie and Varied Cocktail Foods Consistent flavors: fatty, salty, creamy, sweet, spicy Best Overall Wine Varietals: Chenin Blanc, Cabernet Franc, Sangiovese, Riesling, Pinot Noir, Gamay, Sparkling Wine Varietals for Specific Preparations Appetizers/Cocktail Food Varietals Reason Charcuterie/Cheeses/Passed Hors d’oeuvres (W) Chenin Blanc, Riesling, Prosecco, Cava, Champagne, Franciacorta (R) Cabernet Franc, Sangiovese, Pinot Noir, Gamay, Lambrusco (R&W) High acidity, bright, juicy fruit, light/medium- bodied See Wine Pairings by Our Sommeliers Back to Food Group © Copyright 2018 The Park Place Wine & Food Guide
