Wine Pairing: Flavor Notes, Seasonings to Use, and The Dishes That Pair Well with a Wine
My notes from a wine class. See notes at end.
Wine Pairing Notes
| Wine | Tasting Notes | Suggested Seasonings and Spices in Dishes | Pairs Well With |
|---|---|---|---|
| Chardonnay | Green apple, pears, peaches, melon, lemony, apply. Richer Chardonnay – vanilla, oak, buttery, creamy, figs, cloves, honey, cinnamon. | Tarragon, rosemary, sage, saffron. Orange and lemon zest. Mushrooms and mustard. | Fruity wines go well with orange, lemon, and sweet spices like cinnamon and clove, lightly seasoned poultry and fish. Richer wines go well with cream dishes and dishes with fresh herbs. |
| Chenin Blanc | Dryer wines have grassy and apply notes. Sweeter styles have melon and honey notes. Vanilla, fruity, lemon. | Coriander (cilantro), tarragon, fennel, orange, lemon, mint, dill. | Dryer wines go well with lightly seasoned poultry and fish, and herb dishes. Sweeter wines pair will with creamy dishes and dishes with an underlying sweetness, goes well with cheese boards and fruit. |
| Sauvignon Blanc | Crisp, herbal, grassy. Herbaceous, bell pepper, green olive, black pepper. Fig, melon, grapefruit. | Rosemary, thyme, oregano, capers, black pepper, sage, garlic, olives, curry. | Tart lemon flavors. Dishes with lots of herbs. Herby wines go well with fresh herbs. Weedy and grassy wines go good with high acid dishes to balance. |
| Gewurztraminer | Spicy, nutmeg, cinnamon, ginger and some are rosy. Grapefruit, pineapple, peach, and honeysuckle. | Ginger, cloves, anise, cinnamon, fennel, curry, nutmeg, mint. | Smoky and salty foods, foods with an underlying spice to them. Ham and pork dishes of all flavors pair well. |
| Riesling | Floral, nutty, apricot, peach, lemon, green apple, honey, fruity. | Citrus flavors, nutmeg, cloves, ginger. Herbs: parsley, chervil, dill. | Light cream based dishes, floral herb dish, grilled foods, spicy seasonings. |
| Blush | Berries, lightly fruity. Flavors aren’t complex. | Light herbs. The sweet/acid pairs well with a variety of light spice. | Grilled foods, light dishes, lightly spiced foods, lightly seasoned dishes. |
| Cabernet Sauvignon | Currant, spicy, green olive, chocolate, tea, bell pepper, cherry, juniper. Big flavors. | Herbs: rosemary, thyme, marjoram, bay leaves, parsley, olives. Spices: allspice, nutmeg, cloves, cumin. | Generously seasoned dishes. Young Cabernets: assertively flavored dishes, beef, and rich chocolate. Aged Cabernets: well seasoned lamb and pork. Young Cabs work well with food that can match it. Aged Cabs work well when the wine is allowed to stand out from the food and enjoyed. |
| Merlot | Raisin, currant, chocolate, spicy, violets and roses, cherry, cassis, tea, floral, rich. | Herbs: thyme, marjoram, fennel, basil. Spice and seasoning: allspice, ginger, anise. | Like Cabernet but not as intense. Goes well with poultry dishes including game birds, fruity dishes or dishes with a fruity sauce or marinade. |
| Pinot Noir | Earthy, roasted coffee, chocolate, mushroom, barnyard, full cherry, violets, earthy. | Rosemary, mustard, allspice, thyme, mushrooms, peppercorns, bay leaf. | Simple dishes where the Pinot Noir can stand out and not compete with the meal. Young Pinots: full flavored foods, grilled foods, and mustard sauces as the wine is more assertive. Aged Pinots: simple foods and light sauces as the wine becomes more earthy in flavor. |
| Zinfandel | Spicy, deep cherry, mint, chocolate, peppery, eucalyptus, cedar. Berry: raspberry, blackberry. Bold flavors. | Pepper, paprika, garlic, rosemary, oregano, thyme, basil, peppercorn. | These are rich wines so they pair well with bold flavors. Tomato dishes, herbal dishes. This wine can stand up to heavily flavored dishes. |
| Beaujolais | Fruity, currant, cherry, cranberry. | Light herbs. Light spice. | Grilled foods, poultry and pork dishes. Light sauces, and cheese boards. |
When I was 19, I was a student of Western Culinary Institute in Portland, OR, before Career Education Corporation and Le Cordon Bleu took it over. I graduated in 1993, and at that time WCI was a great place to learn. Many of the pans I cooked on interestingly still had HMCI (Horst Mager Culinary Institute) inscribed on the handles. Above were notes that I found in a file folder from a wine class that I took when I was a student. The notes are from my personal tasting notes. Enjoy!
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