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Food Pairings with White Wines

Matching White Wine and Food can be a Challenge!

If you are like most people selecting the perfect white wine to pair with your meal can feel overwhelming. We don’t blame you. There are thousands of diverse white wines and food pairings that can be created. The scale ranges from dry white wines, sweet white wines and rich white wines which should all be approached differently. With some wine knowledge and experimentation you can find the perfect pairing and impress your family, friends and even yourself.

Consider Food Tastes

  • Acidity
  • Bitterness
  • Fattiness
  • Piquant (Spiciness)
  • Saltiness
  • Sweetness

Components of Wine

  • Acidity
  • Alcohol
  • Sugar
  • Tannins
  • Body

It is important to understand and consider the different components in both the food and wine. Determine if you want to compliment the wine to the dish or contrast it. Acidity, bitterness and spiciness clash with one another. Sweetness, fattiness and saltiness work well with each other. Be cautious if you decide to pair sweet dishes to sweet wines. It is best for tastes to be at equal levels of intensity but not overwhelming. The wine should always be more acidic or sweeter than the food.


3 Common Types of White Wines

  • Pinot Grigio

Pinot Grigio is a versatile and crisp, light wine, that pairs well with all vegetables, light garden salads, light pastas, calamari, light seafood (like smoked salmon, tilapia or shrimp). If paired with a dessert be sure it is not too sweet because the sweetness of both can drown the flavors of each other.

Check out one of our favorites: Fernando Pighin & FigliI, Pinot Grigio Collio

  • Sauvignon Blanc

It is a creamy and acidic, rich in flavor wine, that is paired well with fried foods, goat cheese, chicken, shellfish, sushi and pork. Sauvignon Blanc pairs well with dishes that are prepared with herbs like cilantro, parsley and foods with citrus profiles.

There are no boundaries when it comes to wine, try our Halter Ranch Grenache Blanc


  • Chardonnay

Chardonnay can be difficult to pair with because you have the option between Oaked or Unoaked Chardonnay. Oaked Chardonnay is a rich and buttery white wine that pairs well with roasted or grilled chicken, shrimp, lobster, fatty fish and turkey. Enjoy Oaked Chardonnay with Caesar or avocado salads and creamy pasta dishes.

Unoaked Chardonnay is a lighter, more tropical kind of wine. Unoaked pairs well with the lightness of spring fruits and vegetables such as white asparagus and fresh tomatoes. Unoaked Chardonnay is paired best with baked fish or poultry.

Try our delicious Everyday Chardonnay

10 Easy to Remember Tips

  1. Match the wine to the sauce rather than the meat
  2. Wines should be paired with foods from the same region
  3. Bitter wines are best balanced with fats
  4. Most white wines are best paired with light intensity meats
  5. Consider the colors of the food and wine
  6. Decide if you want the wine that complements the food or enhances the flavor
  7. Balancing the flavors is key
  8. White wines are typically served before meals or with the dessert but can be enjoyed whenever
  9. If you cook with a wine, serve that wine to drink
  10. Have fun and experiment with all kinds of wines and foods!