APPETIZERS :

Best with light and dry white wines . If the appetizers are made with seafood , suggest more vibrant and aromatic white wines such as Viognier , Pinos Gris , Sauvignon Blanc or Pinot Blanc , Alsatian Riesling , Arneis , Chenin Blanc

SOUPS :

Best with refined , semi-sweet white wines .

Suggestions : Pinot Blanc , Pinot Gris , Madeira , Sherry

RICE AND PASTA :

Pasta and rice are neutral foods , so wine pairings depend on the sauce . A general rule of thumb , pair white sauce

(butter or fish) with dry white wines and colorful sauces

(tomato or pesto) with rich red wines .

Suggestions :

(red) Pinot Noir , Grenache , Barbera d'Asti ,Valpolecialla
(white) Greco di Tufo , Gruner Veltliner , Chardonnay , Sancerre..........

BEWARE OF MUSHROOMS :

They don't love tannin or acidity , so they must be paired with light , lively rose wines .

Fish - Seafood :

Best with all types of white wines , especially for mild white fish . With other kinds of meatier fish , blush wines can work well too.

Suggestions

(white): Pinot Grigio , Chardonnay , Sauvignon Blanc , White Bordeaux , Pinot Gris

(rose ) : Rose de Provence , Rosado de Rioja

Beef :

Pair dry white wines with fried meat and luscious , austere reds with boiled and roasted beef .

Suggestions

(white) : Tocai , Verdicchio , Chardonnay White Bordeaux

(red ) : Sangiovese , Cabernet Sauvignon , Merlot , Syrah , Chianiti

Poultry :

Roasted poultry pairs well with soft , rich , well-balanced red wines . When boiled , they pair well with young , aromatic and dry reds .

Suggestions : Valpolicella Classico , Barbera , Grenache , Merlot , Syrah .

Vegetables :

Serving wine with vegetables depends on whether they are a main course or just a side dish , in which case the seafood , meat or poultry would determine the choice . Most vegetables dishes alone call for a wine on the light side , a white or rose .