The wine you serve your dinner guests is just as important as the meal you set in front of them. Pairing your cuisine with a complementary wine can turn your meal from delicious to exquisite, and failing to do so can flatten the dish just as much.

Winchester Wine & Spirits is happy to present these simple wine pairing charts to help you make the most of your next meal. Each is a printable card that you can keep for quick reference. Simply click your food choice below.

If you have any questions about wine and food pairings, one of our store representatives will be happy to help. Contact us today.

A white wine is a good introduction to most meals. It also introduces the palette to these wonderful appetizers. Try champagne to help set the mood or tone of your event. It brings out wonderful flavors in the food.

• Caviar with Champagne
  
  
  


• Canapes, bread, nuts with Champagne
  
  
  


• Pate with Dry whites
  
  
  


• Salads (no vinegar) with Sauvignon Blanc
  
  
  


• Oysters with Champagne or Chardonnay
  
  
  


• Trout with Riesling
  
  
  


• Cold crab with Chardonnay
  
  
  


• Hors d'oeuvres with Reds, Whites, or Champagne

Many champagnes and wines pair quite nicely with brunch, turning it from a meal into an event. Champagnes, especially rosé, seem to bring out many hidden flavors. Do a little experimenting. You'll be delighted by the results.

• Bagles and lox with Riesling, Champagne, and Chardonnay
  
  
  


• Crepes with Chardonnay and Champagne
  
  
  


• Danish pastries with Rosé, Champagne and White Zinfandel
  
  
  


• Eggs Benedict with Champagne and Chardonnay
  
  
  


• Huevos Rancheros with Rosé Champagne and White Zinfandel
  
  
  


• Omelettes with Rosé Champagne
  
  
  


• Quiche with Spumante
  
  
  


• Sausages with Riesling and Champagne
  
  
  


• Waffles with Champagne

The taste of wine is at its most glorious with cheese. Some people think wine was invented for cheese. Try a few of these winning combinations for your next event. They bring out the best in each other.

• Brie, Camembert with Cabernet Sauvignon and Merlot
  
  
  


• Muenster with Zinfandel
  
  
  


• Cheddar, Gruyère with Chardonnay and Sauvignon Blanc
  
  
  


• Gouda, Colby with White Zinfandel and Champagne
  
  
  


• Brick, Monterey Jack with Riesling
  
  
  


• Provolone with Chardonnay
  
  
  


• Sharp Cheddar with Sauvignon Blanc
  
  
  


• Baby Swiss with White Zinfandel, Spumante
  
  
  


• Mozzarella, cream cheese with White Zinfandel
  
  
  


• Danish Blue with Cabernet Sauvignon
  
  
  


• Edam, Havarti with Extra Dry Champagne
  
  
  


• Spicy Blue Cheese with Extra Dry Champagne

Almost any wine is fair game here. The trick is not to mask or overpower the nuances of fowl. Experiment with slightly sweet whites; they should nicely balance all the flavors.

• Chicken with Sauvignon Blanc
  
  
  


• Duck with Merlot or Chardonnay
  
  
  


• Pheasant with Chardonnay
  
  
  


• Game Birds with Cabernet Sauvignon and Riesling
  
  
  


• Goose with Sauvignon Blanc
  
  
  


• Turkey with Sauvignon Blanc and White Zinfandel

The old rule, "Always serve red wines with red meat," is, well, old. Even beef tenderloin, if smoked, couples with will champagne. Generally, red wines are beef-friendly, but consider some of these pairings.

• Corned beef with Sauvignon Blanc and Cabernet Sauvignon
  
  
  


• Meatballs with Zinfandel
  
  
  


• Prime Rib with Sauvignon Blanc and Cabernet Sauvignon
  
  
  


• Roast Beef with Merlot and Gamay Beaujolais
  
  
  


• Rare Baby Lamb Chops with Chardonnay
  
  
  


• Veal with Sauvignon Blanc
  
  
  


• Pork with Riesling
  
  
  


• Beef Tenderloin, Filet with Pinot Noir and Zinfandel
  
  
  


• Steak with White Zinfandel and Cabernet Sauvignon
  
  
  


• Standing Rib Roast with Pinot Noir
  
  
  


• Lamb with Cabernet Sauvignon

The wines you choose depend more on the dish than the fish. Contrary to popular opinion, you don't always have to serve white wine with fish. Many reds also make a tasty complement. Be sure you take into account the sauces.

• Bouillabaisse with Spumante
  
  
  


• Clams with Brut Champagne
  
  
  


• Spicy Baked Clams with Merlot and Rosé Champagne
  
  
  


• Cold Crab with Riesling
  
  
  


• Crab Imperial with Zinfandel
  
  
  


• Hot Crab with Champagne
  
  
  


• Flounder with Riesling
  
  
  


• Halibut with Gamay Beaujolais and Chardonnay
  
  
  


• Jambalaya with Spumante and Cabernet Sauvignon
  
  
  


• Lobster with Chardonnay and Sauvignon Blanc
  
  
  


• Red Snapper with Pinot Noir and Riesling
  
  
  


• Salmon with Riesling and Chardonnay
  
  
  


• Scallops with Sauvignon Blanc
  
  
  


• Sole with Gamay Beaujolais
  
  
  


• Shrimp with Chardonnay
  
  
  


• Swordfish with Zinfandel and Sauvignon Blanc
  
  
  


• Trout with Gamay Beaujolais and Riesling
  
  
  


• Grilled Tuna with Sauvignon Blanc

Many of these foods were not designed to go with wine. So, use your imagination and experiment. Chefs across the country pour champagne with everything from Asian-influenced appetizers to Southwestern main courses. The effervescence refreshes the palette and cuts across the spices.

• Cajun with Champagne and Cabernet Sauvignon
  
  
  


• Chili with Champagne
  
  
  


• Chinese with Spumante and White Zinfandel
  
  
  


• Indian with Chardonnay
  
  
  


• Mexican with Chardonnay
  
  
  


• Pasta with Tomato Sauce with Semi-Dry Red
  
  
  


• Pasta with Cream Sauce with Chardonnay
  
  
  


• Sushi with Sauvignon Blanc
  
  
  Some Interesting Wine Links
  
  Robert Parker's Wine Advocate: www.erobertparker.com  
  
  Wine Enthusiast: http://www.wineenthusiast.com
  
  Ken Hoggin's Wine Guide: http://www.kenswineguide.com  
  
  Wine Spectator: http://www.winespectator.com
  
  The Cellar Tracker: http://www.cellartracker.com