Serving the right wine with the right food makes for such a fantastic experience, it’s ashame if you don’t. You don’t have to serve haute cuisine or serve the most expensive wines but with all the information available it’s almost shameful to not get it right. 

We brought you a temperature chart so use that. Get the temperature of your wine right. And with our series “flavor profiles” we bring you what foods (and their ingredients) to pair with which wine.

Crisp White Wines: fresh, pleasingly acidic, and thirst quenching, crisp whites boast a light body and a refreshing finish. With little or no oak aging, these wines pair well with the following foods.

Main ingredients:

Crustaceans, mild white fish, smoked salmon, mild poultry, mild meats

Companion ingredients:

Butter, chiles&garlic, citrus fruits, fresh herbs, green vegetables, mild vinegar, olives&capers, tomatoes, goat&sheep cheese

Cooking methods:

Grilling, poaching, sautéing

Crisp white wines: Sauvignon Blanc, Pinot Grigio – serve chilled at 8-9° C
source: Joshua Wesson Wine&Food a new look at flavor