Wine pairings with the appetizer or first course of the meal is not as important as the main course. A wine match with the first course provides you an opportunity to introduce food as an experience rather than just an appetizer, salad or soup.
ANTIPASTO
Pinot Gris, (Dry) Chenin Blanc, Sauvignon Blanc, Pinot Blanc, Gamay Beaujolais, Barbera
ASPARAGUS
Sauvignon (Fumé) Blanc, (Dry) Riesling, Vidal Blanc
CARPACCIO (BEEF)
Barbera, Cabernet Rosé, Rhône Blends
CARPACCIO (TUNA)
Sauvignon (Fumé) Blanc, Vin Gris
CAVIAR
Brut Sparkling Wine
CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc
COLD MEATS
Vin Gris, Riesling, Gamay Beaujolais, Barbera, Seyval Blanc, (Dry) Vignoles, Chambourcin Rosé
CRUDITÉS
Pinot Blanc, Chenin Blanc, Chardonnay, Gamay Beaujolais
FOIE GRAS
Brut Sparkling Wine, Late-Harvest Riesling, Sauvignon Blanc, Gewürztraminer, Muscat, Pinot Noir
NICOISE SALAD
Sauvignon (Fumé) Blanc
NUTS AND/OR OLIVES
Brut Sparkling Wine
OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc
PASTA SALAD
Sémillon, Sauvignon (Fumé) Blanc, (Dry) Chenin Blanc, (Dry) Riesling
PASTA WITH CREAM SAUCE
Chardonnay, Pinot Blanc
PASTA WITH SHELLFISH
Sauvignon (Fumé) Blanc, Chardonnay
PASTA WITH TOMATO SAUCE
Barbera, Sangiovese, Zinfandel Rhône Blends
PASTA WITH VEGETABLES
Pinot Blanc, Dry Riesling, Sauvignon Blanc, Viognier, Gamay Beaujolais, Barbera
PATÉS
Gewürztraminer, Seyval Blanc, Gamay Beaujolais, Riesling, Brut Sparkling Wine, Cabernet Franc, Vin Gris
PROSCIUTTO AND MELON
Pinot Blanc, Riesling, Late Harvest Riesling or Gewürztraminer, Muscat
QUICHE
Riesling, Chenin Blanc, Chardonnay, Viognier, Gamay Beaujolais
SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon
SMOKED FISH (TROUT, HERRING)
Riesling, Gewürztraminer, Pinot Blanc, Brut Sparkling Wine
SOUPS
Usually none, or (Solera) Sherry
