This guide will help anyone, regardless of experience,  better understand wine pairing and make you feel like a pro [Warning:  You May Experience A Boost in Confidence!]

A Stupid Simple Guide to Pairing White Wine - Pairing Options:

•      Poultry

•      Desserts

•      Cheese

•      Fish & Seafood

•      Chinese Food

White wine is usually produced from “white” grapes. Ranging from Chardonnay to Riesling. Usually white wines are used as an apéritif before a meal, with dessert, or as a refreshing drink between courses. Not only that but white wine typically only has up to 121 calories, for some of us that’s a plus! There is a wide variety of meat and other foods that pair perfectly with a nice glass of white wine. Savoring a glass of wine is something we all deserve, something we can all have even while on a budget! In this article I’ll go over the types of different meals along with a wine suggestion for the meal ranging from different prices.



1. Poultry.

Turkey, duck, goose, rissoles so many choices for poultry, lobster and many more. Poultry such as chicken or turkey breast pairs nicely with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

There are some cheap and delicious selections for white wine such as Woodbridge by Robert Mondavi or Angeline Chardonnay.

2. Desserts

We all love a good dessert, am I right? What’s one of our favorite desserts? Cheesecake and when paired with a glass of Sauvignon Blanc or a light reisling it really is exquisite. The creamy texture of the cheesecake and the luscious flavors, tend to come to life when paired with a white wine. Other desserts that enjoy the company of a white wine include crème brûlée, strawberry shortcake, peach cobbler, carrot cake, apple pie and honestly many more. It’s all about finding the balance between subtle sweetness and richness.

3. Cheese

White wine is definitely the superior wine to choose when it comes to cheese. It is near perfection for cheese, as if they were created for each other. You can’t go wrong when it comes to choosing a white wine for cheese. Just keep in mind to choose the perfect match. Sauvignon Blanc matches with many artisanal cheeses, but it tends to harmonize more with cheeses such as brick, Cheddar, Gouda, Havarti, Monterey Jack, Muenster, Parmesan, and Swiss and other alpine-style cheeses. Whereas its rival Chardonnay dances more with Asiago, brick, Brie, butterkäse, Gouda, Monterey Jack, Parmesan, provolone, and Baby Swiss.

4. Fish and Seafood.

When it comes to pairing white wine with fish you want to go for more of a dry white wine such as Pinot Gris or our seemingly popular choice Sauvignon Blanc (I swear this wine goes with just about anything!) Fishes such as cod or tilapia swim better with dry wines; and if you like to fry your fish you can always try a nice Prosecco, I know for a fact Stella Rose makes delicious Prosecco. However if you’re a lobster eater you definitely need to pair it with Chardonnay. The citrus notes marry well with creamy, buttery sauces and even pairs with boiled or steamed lobster.



5. Chinese Food

Yes, Chinese food loves being with white wine. White wines are aromatic and because of that they work together nicely with meals that have their own complex aromas from the different spices. A bottle of Auslese Riesling matches well with spicier dishes whereas (guess who) Sauvignon Blanc pairs with dishes such as vegetable lo mein or any dishes with a strong soy sauce flavor. When pairing a Riesling with a spicy Chinese dish, try to obtain one that is just a tad bit sweeter than the meal in question. However if a Riesling isn’t available a sweet Prosecco is just as delicious. A truly good Sauvignon Blanc will be able to cut through the saltiness of any lo mein dishes or food with a soy sauce flavor. Sauvignon Blanc has always been described as having a crisp mouth and a dry, fruity taste, because of it’s high acidity it tends to waltz best when partnered with dishes of the same acidity levels.

No matter your choice of dish or wine, I hope this helps you discover a new world of taste. You can’t go wrong with any of these suggestions. Remember to take into consideration what the meal consists of first before choosing a wine, the denseness, the texture, and most importantly the flavors of the meal. You don’t want anything to clash with your wine choice. Happy ‘wine’ing!

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