Pairing wine with meat is a way to enhance a great steak and other flavorful meats. Matching wine with poultry can make a chicken dinner a gourmet experience. Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming the other. So it is best to match the heavier meats with red wines and chicken and pork with lighter wines.
CHICKEN
Chardonnay, Vin Gris, Riesling, Merlot, Gamay Beaujolais, Chenin Blanc, Pinot Noir, (Lighter) Cabernet Sauvignon
CHICKEN SALAD
Riesling, Chenin Blanc, Gewürztraminer, Pinot Blanc
CHICKEN (SMOKED)
Vin Gris, Pinot Noir, Zinfandel
DUCK
Pinot Noir, Merlot, Rosé Sparkling Wine, Cabernet Sauvignon, Zinfandel
FRANKFURTER
Riesling, (Chilled) Gamay Beaujolais
HAM
Vin Gris, Gamay Beaujolais, Merlot
HAMBURGER
Cabernet Sauvignon, Gamay, Syrah, Chancellor, Barbera, Zinfandel, Rhône Blends
LAMB (GRILLED, BROILED)
Meritage, Cabernet Sauvignon, Merlot, Pinot Noir, Marechal Foch, Chancellor, Zinfandel
PHEASANT
Pinot Noir, Syrah
QUAIL
Pinot Noir
RABBIT
Riesling, Pinot Noir, Barbera, Merlot, Zinfandel
SAUSAGE
Riesling, Brut or Rosé Sparkling Wine, Barbera, Gamay Beaujolais, Norton or Cynthiana, Syrah, Zinfandel
STEAK (GRILLED, BROILED)
Cabernet Sauvignon, Merlot, Rhône Blends, Zinfandel, Meritage, Norton or Cynthiana, Syrah, Brut Sparkling Wine
TURKEY
Merlot, Zinfandel, Chardonnay, Gamay Beaujolais
VEAL
Chardonnay, Barbera, Merlot, Cynthiana
VENISON
Syrah, Rhône Blends, Petite Sirah, Zinfandel, Pinot Noir, Norton, Chancellor, Cabernet Sauvignon
