If you’re drinking a Cab Sauv it is probably because you want a beautiful red that also has a big, bold body to compliment the dark red fruits.
Unlike Cabernet Franc, this wine focuses more on the dark fruit forwardness of the grapes rather than a spicy pepper, which the Franc gives you.
Naturally, (and chemically) the Sauv goes well with your big cuts of red meats because the protein in your steak cuts through the tannins in the wine.
It also goes well with spicy lamb stew, smoky tomato pasta dishes, and garlic roasted fingerling potatoes.
Try a Cab Sauv from California or Washington State.
This is your go-to wine if you’re looking for a dry, crispy, clean wine.
There will be melon on the nose with other bright fruit flavors on the palate and it will be mild in acidity.
Pair with fresh chicken and pork dishes and seafood that is low in fat.
It is a medium bodied white, so stay away from the heavier and bolder dishes and foods high in salt.
New Zealand is the place to look for this wine!
A red, extremely food friendly wine and is a native grape of Argentina. One from Mendoza would be a good one to try.
Malbecs have spicy and earthy characteristics which allow it to be paired with a large selection of foods ranging from game, spiced chicken, creamy red pastas, and sharp cheeses.
This white wine can be a bit tricky to pair with food given its wide range of flavors.
Some will be lighter with a more floral bouquet which is easily paired with slightly sweeter (but not overly sweet) foods.
If you come across a Viognier with a creamier and fuller body, food is not necessary. But if you choose to eat with it, go for a more ethnic cuisine.
Virginia has some good Viognier and , of course, France.
If you’re wanting a more domestic Pinot, always shoot for Willamette Valley in Oregon.
In true Pinot style, they will still be on the lighter and easier to drink side of the spectrum, but will also be complimented with hints of wood and dark ripe fruits.
Wanting to go international? You can rarely go wrong with a French Pinot Noir.
Both pair nicely with fish, softer cheeses, grilled vegetables, and braised ribs. Being lighter in body, try to avoid pairing this wine with heavier foods.
Chardonnay can be broken down into three categories: stainless steel (unoaked), slightly oaked, and a creamy full bodied Chardonnay.
Stainless steel will have a more crisp and refreshing taste to it. The nose will smell ripe and fresh and the palate lean more to the citrus/acidic side of things.
Pair this style of Chardonnay with scallops, aged cheeses, and anything high in oils and low in sweetness.
A slightly oaked Chardonnay will be fuller in body but still lacking that creamy and buttery texture on the palate.
It has been barrel-aged for a period of time and can be paired with juicy red meat, creamy pastas and wood-smoked pork.
The full bodied Chardonnay is a wine that needs a lot of flavors to match its bold body.
Its buttery and oaky body along with the luscious creaminess from the new age barrels pair wonderfully with veal, sausage, poached lobsters and anything soaked and cooked in butter.
Try a Chardonnay from California or France.