Wines

Champagne - Appetizers and Desserts. A sparkling wine that is bubbly and has carbon dioxide dissolved in it, giving it effervescence, a fizzy, bubbly appearance and texture.

Chardonnay - Fish and Seafoods. Chardonnay can taste semi-sweet or sour, heady or light and is usually dry. Chardonnay goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for chardonnay include Gruyère, Provolone and Brie.

Sauvignon Blanc - Chicken or Seafoods. Sauvignon Blanc has pronounced flavors of herbal variety, with grassy and apple flavors, plus olive and soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.

Pinot Grigio - Seafood or Salad. Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. Californian variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor.

Syrah - Veal, Steak or Pork. Shiraz is known for its spicy blackberry, plum and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha.