Select Your Wine to Pair with Food

Full-bodied, structured and cassis-driven, with firm tannins, dark fruit and often cedar or graphite from oak and bottle age.

The gold standard of sparkling wine; yeasty, toasty, and high acidity. Made via the traditional method in its namesake French region.

Crisp and lean with high acidity, often showing green apple and elderflower. Rivals Champagne in quality due to similar cool-climate terroir.

Classic French blend (usually Grenache, Syrah, Mourvèdre); earthy, peppery, and medium-bodied.

A versatile grape that ranges from lean, mineral-driven wines to rich, buttery styles. Often features apple, citrus, and vanilla from oak aging.

Silky, medium‑light bodied red with red cherry, cranberry and forest‑floor notes, more about perfume and texture than power.

High‑acid and aromatic, ranging from mineral and citrusy to intensely grassy and tropical; think lime, gooseberry and fresh herbs.

Plush and plummy with soft tannins, offering black cherry, cocoa and gentle spice—rounder and more approachable than many Cabernets.

Highly aromatic and driven by acidity, from bone‑dry to lusciously sweet; expect lime, peach, jasmine and sometimes a subtle petrol note with age.

Dark, savory and peppery, with blackberry, black olive and smoked meat notes. Australian Shiraz tends to be riper and more full-bodied.

Typically light, dry and zesty with lemon, green apple and a clean, refreshing finish—built for refreshment.

Deeply colored and fruit‑forward with ripe plum, blackberry and a plush texture, often showing hints of cocoa and violet.

Bold and fruit-forward with high alcohol, jammy berry notes, and often a spicy character.

The soul of Chianti, featuring high acidity, firm tannins, and flavors of sour cherry, herbs, and earthy notes.

Spanish classic with flavors of leather, tobacco, and red fruit. Often aged in American oak, imparting vanilla and dill notes.

Light, fruity, and frothy Italian sparkling wine made primarily from Glera grapes. Generally less yeasty than Champagne.

Highly aromatic with intense floral, lychee, and rose petal scents. Often off-dry with a rich, oily texture.

High acidity with refreshing stone fruit, citrus, and distinct saline or briny notes. Crisp and perfect for seafood.

Fresh and versatile with strawberry and watermelon notes. Can be made in dry or slightly sweet styles from many red grapes.

The benchmark for dry rosé: pale salmon in color, crisp, and elegant with delicate notes of citrus, red berries, and herbs.

A sweeter style of rosé made from Zinfandel grapes, known for its pink color and flavors of strawberry and candy.

Italian rosé, often from Sangiovese, with bright acidity, crisp red fruit flavors, and a dry finish.

Sweet, fortified red wine with rich berry, chocolate, and nut flavors. Styles range from fruity Ruby to complex, aged Tawny.

Sweet, low-alcohol, and lightly sparkling wine with pronounced floral aromas and flavors of peach and orange blossom.

Medium-bodied with spicy berry flavors, soft tannins, and high alcohol. A key component in blends like Châteauneuf-du-Pape.

Full-bodied white with intense floral aromas (honeysuckle, peach blossom), oily texture, and low acidity.

Italian powerhouse with high tannins, high acidity, and complex notes of tar, roses, and red fruit. The grape of Barolo and Barbaresco.

Chile's signature grape, known for its savory profile of dark fruit, green pepper, and chocolate, with soft tannins.

Inky dark, full-bodied wine with intense tannins, bold flavors of blueberry and black pepper, and a long finish.

Crisp Austrian white with signature white pepper and lentil notes, high acidity, and flavors of citrus and green apple.

Mediterranean white with herbal notes, citrus, and a distinct saline quality. Refreshing with a slightly bitter almond finish.

Argentina's aromatic white, offering intense floral and peach aromas that are similar to Muscat, but with a dry finish.

Italian red with very high acidity, low tannins, and juicy flavors of sour cherry. Lively and food-friendly.

Light-bodied, low-tannin red with floral aromas and flavors of fresh strawberry. Often used in blends and rosé.

Bubbly rosé with red fruit flavors and crisp acidity. Can be made via the traditional method or Charmat method.

Italian sparkling red, ranging from dry to sweet, with dark fruit flavors and a refreshing, slightly bitter finish.

One of the world's most versatile white grapes, capable of making superb wines from bone dry to lusciously sweet, and sparkling. Hallmarks are high acidity and flavors of quince, apple, and honey[citation:7][citation:9]. It is the most planted variety in South Africa[citation:7].

Meaty, rustic, and tannic with dark fruit, leather, and earthy notes. Ages well and is often blended with Grenache and Syrah.

Spanish fortified wine with a unique aging process (solera). Ranges from very dry, nutty Fino to rich, sweet Pedro Ximénez.

Intensely sweet wine made from grapes naturally frozen on the vine, concentrating sugars and acids. Notes of honey, apricot, and tropical fruit.

German name for Pinot Noir. Typically lighter in body than its French counterpart, with elegant red fruit and higher acidity.

Greece's most noble red grape, often compared to Nebbiolo[citation:5][citation:8]. It produces pale but age-worthy wines with high acidity and tannins, and unique flavors of sun-dried tomato, olive, and spices[citation:2][citation:5][citation:8].

A crisp, bone-dry white wine native to the volcanic island of Santorini[citation:6][citation:10]. It retains bracing acidity even when ripe, offering intense minerality and flavors of lemon, lime, and saline[citation:4][citation:6][citation:10]. It is increasingly grown in other regions[citation:10].