Here’re a few suggestions on how you can pair your foods with wine:
- Red Bordeaux with lamb.
- Sauternes with bleu cheese.
- White wine with skate wing prepared with brown butter.
- Pinot Noir with salmon, duck, and fatty fish.
- Cabernet Sauvignon with grilled meat, venison, and beef.
- Burgundy with braised game and meat.
- Chardonnay with scallops, chicken, brie, and lobster.
- Beaujolais with traditional pork.
- White/red burgundy or zinfandel with pheasant, turkey, and quail.
- Sauvignon Blanc with acidic pork, shrimp, whitefish, and oysters.
