Holiday Season Wine Pairings

December 6, 2025 / A Layman's Wine Musings / Leave a comment

With Christmas, Hanukkah, Kwanzaa, and New Year’s Eve celebrations all quickly approaching, there’s a lot to consider when it comes to choosing what to eat and drink during those festive gatherings. Here is a list of some of the best wines to pair with the flavours of the holidays.

For rich, buttery foods, wines with good acidity will refresh the palate. As always, match the weight of the wine to the food: Light-bodied wines go with lighter dishes, while full-bodied wines can stand up to hearty, richer food.

If you are serving sparkling wine, be sure to keep it chilled. Sparkling wine always adds an instant celebratory feel and pairs well with everything from appetizers to desserts.

If you want to keep it simple, you can offer a red, white, and a sparkling option to cover the diverse flavours on the dinner table. Guests can then choose which wine they prefer. Chardonnay, Pinot Noir and Riesling are all good general options.

Here are some classic holiday pairing selections:

Main Dishes	Red Wine	White Wine
Roast turkey	Pinot Noir	Chardonnay (oaked or unoaked)
Glazed ham	Pinot Noir	Pinot Gris, Riesling
Prime Rib / Roast Beef	Cabernet Sauvignon	Chardonnay
Roast Chicken	Pinot Noir	Chardonnay, Sauvignon Blanc
Salmon / Baked Fish	Pinot Noir	Sauvignon Blanc, Pinot Gris
Beef Brisket	Syrah, Malbec	Riesling
Spicy Gumbo		Off-Dry Riesling

Side Dishes / Appetizers	Red Wine	White Wine
Charcuterie		Sparkling
Crab cakes		Sparkling
Creamy dishes		Pinot Gris, Chardonnay
Vegetable dishes	Pinot Noir	Sauvignon Blanc
Collard Greens		Dry Riesling
Sweet Potatoes		Chardonnay
Mashed potatoes	Pinot Noir	Chardonnay
Potato latkes		Sauvignon Blanc
Squash soup		Chardonnay
Pasta salad	Beaujolais, Gamay	Pinot Gris

Desserts	Red Wine	White Wine
Peach cobbler		Late Harvest Riesling
Apple Pie	Tawny Port	Demi-Sec or Doux Sparkling Wine
Bread pudding	Tawny Port, Sherry	Sémillon
Sticky toffee pudding	Tawny Port, Sherry	Sémillon
Pecan pie	Tawny Port, Gamay
Crème brûlée	Tawny Port	Demi-Sec Champagne
Christmas cake	Tawny Port, Sherry	Champagne or Prosecco

Enjoy the festive season!

Sláinte mhaith

Pairing Wine with Mexican Food

November 8, 2025 / A Layman's Wine Musings / Leave a comment

Mexican cuisine is very rich and varied, making it challenging to make generalized wine pairing suggestions. Because of the spicy nature of Mexican food, sparkling wines, such as Cava or Prosecco, Rosé, or sparkling Rosé, are all good choices. Wines with low or moderate alcohol levels will be a better match with the spicy nature of the food. Also, a slightly sweet or fruity wine can help balance the heat.

Specific wine pairings should focus on the dominant flavours, proteins or sauces of the dish. Lime, cilantro and tomatillos will pair well with crisp white wines like Sauvignon Blanc or Albariño. Grilled dishes with smoky chipotle flavours may be balanced with a Malbec, Tempranillo or Syrah. Pinot Noir will compliment Carnitas or other pork dishes. Seafood dishes are a good match with Spanish Verdejo or Vermentino. The ever-popular Chile Con Carne is a good match with GSM blends (Grenache, Syrah and Mourvèdre grapes) or a South American Carménère.

Here are some specific dish pairing suggestions from some experts:

Tacos, Chalupas, tostadas – Dry Rosé, Lambrusco, Spanish Garnacha

Stuffed Masa Dough Dishes, Gorditas, Enchiladas – Cabernet Franc Rosé, Tempranillo Rosé, Syrah Rosé

Savory-Sweet Dishes – New Zealand Sauvignon Blanc, Spanish Verdejo, Torrontes, Albariño, Grüner Veltliner, or Garnacha Rosé

Queso Fundido Quesadillas – Sangiovese, Tempranillo, Carménère from Chile

Barbacoa Mexican spices, barbecued meats, grilled, charred Mexican spices beef – Cabernet Franc, Carménère, Cabernet Sauvignon, Tempranillo, Malbec

Chorizo a guajillo and arbol chili seasoned ground fatty pork meat – sparkling wines, such as Cava or Crémant

Mexican Cured Meats – Nebbiolo, Cabernet Sauvignon, Nero d’Avola, Sangiovese, Gran Reserva Rioja

Rice Dishes – Cava, Sauvignon Blanc, Albariño

Bon Appetit.

Sláinte mhaith

Wine with Pasta

October 25, 2025October 25, 2025 / A Layman's Wine Musings / Leave a comment

Now that autumn has returned, I begin to turn my thoughts to cold weather comfort foods like pasta.

Generally speaking, the best way to pair wine with pasta is to match the weight and richness of the sauce to the wine. Pair light, vegetable or seafood-based pasta with crisp white wines like Pinot Grigio. Rich creamy, or meat-based sauces go well with fuller-bodied wines such as Chardonnay or Pinot Noir, while tomato-based sauces require medium-bodied reds like Sangiovese. A sparkling wine, for example Prosecco, will complement many pasta dishes, especially those with creamy or rich sauces.

A good rule of thumb is to match the weight of the pasta sauce with the weight of the wine. A light sauce calls for a light wine, while a heavy sauce pairs well with a bolder wine. Also consider sparkling wines as the bubbles will complement creamy sauces and the acidity works well with tomato-based dishes.

Here are some specific pairing suggestions from several experts:

Fettuccine Alfredo: The wine needs to complement the richness of the dish while providing balance and enhancing the flavours. White Burgundy, Pinot Blanc, and Soave Classico will pair well with Fettuccine Alfredo.

Lasagna: This dish pairs well with a full-bodied red wine like an Italian Chianti Classico or a Brunello di Montalcino.

Pesto Pasta: The pesto flavours will harmonize well with a light-bodied white wine with herbal and citrus notes such as a Sauvignon Blanc, Pinot Grigio or Italian Vermentino.

Spaghetti Bolognese: The rich and meaty tomato-based sauce goes well with a medium-bodied red wine with good acidity such as an Italian Sangiovese or a Chianti.

Spaghetti Carbonara: The creamy Carbonara sauce will be complimented by a medium-bodied white wine like a Viognier or a Chardonnay. If you prefer red, Pinot Noir or Malbec are suggested.

Cheese-filled Ravioli: Pair with a light to medium-bodied white wine like Sauvignon Blanc, Pinot Grigio or Vermentino.

Meat-filled Ravioli: A full-bodied red wine such as Sangiovese, Barbera, Chianti, Cabernet Sauvignon, or Syrah is a good combination.

Seafood-filled Ravioli: Couple this ravioli with a white wine like Chardonnay, Sauvignon Blanc or a dry Riesling.

Vegetarian Ravioli: A red wine like Pinot Noir or Gamay, or a light to medium-bodied white wine such as Grüner Veltliner, Pinot Grigio, Viognier or Sauvignon Blanc are great options. You can also choose Rosés like Chenin Blanc or Pinot Gris.

No matter what pasta you have there will be the perfect complementary wine to enjoy alongside.

Sláinte mhaith

French Cuisine with French Wine

October 11, 2025 / A Layman's Wine Musings / Leave a comment

Inspired by my excursion earlier this year to France, I have compiled a list of popular French foods along with complimentary French wines.

Asparagus and Hollandaise with Condrieu

Condrieu is the highest form of Viognier, a white grape known for its thick texture and exuberant aromatics. Asparagus makes a good combination.

Brie de Meaux with Champagne

The richness of the creamy cheese is balanced by the acidity and lightness of the bubbly Champagne. It creates a very decadent experience.

Coq au Vin with Beaujolais

Beaujolais is the often-underestimated red from southern Burgundy. Made from pure Gamay, the wines are easy to appreciate. The freshness in Beaujolais allows it to cut through the richness of stew. However, the berry notes of the wine are better suited with chicken rather than beef or pork.

Boeuf Bourguignon with Red Burgundy

Boeuf bourguignon, being robust and savory, is well complimented by a red Burgundy, which is a complex and subtle expression of Pinot Noir.

Chèvre with Sauvignon Blanc

As simple as it sounds, fresh goat cheese and Sauvignon Blanc make a great combination. The pungent flavours in chèvre are highlighted by the minerals and acidity of Sauvignon Blanc.

Comté with Vin Jaune

Vin Jaune is the oxidized, sherry-like wine made in France’s Jura region. It has intense, delicious notes of walnuts, dried fruit, curry and pine. It can be a bit sharp on its own, but with cheese, such as Comté, it is very appealing.

Duck with Red Burgundy

A red Burgundy will be a good compliment for roasted duck breast. It combines delicate berry fruits with cool earthiness. As the wine ages it is enhanced by notes of mushrooms and leather.

Foie Gras with Sauternes

Steeped in French tradition, foie gras should be paired with a Sauternes from the Bordeaux region.

Lamb with Northern Rhône Syrah

Northern Rhône Syrah is both subtle and elegant, combining characteristics of dark berry with lightweight aromatics. There are often notes of smoked meats, bacon, licorice, and cloves, which pairs well with lamb.

Mussels with Muscadet

Muscadet is a refreshing, uncomplicated white wine that is produced along the Loire River near the Atlantic Coast. With the ocean nearby, it’s a perfect match for shellfish, particularly oysters or mussels.

Olive Tapenade with Rosé

Olive tapenade served on seasoned crackers or crusty slices of baguette combined with a crisp Rosé is a great combination.

Oysters with Chablis

Chablis is a sub-region of Burgundy, known for its Chardonnay wines made with little or no oak. Classic Chablis is full of minerality and zest making it a great pairing with most oyster dishes.

Roquefort with Sauternes

Sauternes is a unique wine, being created from mold-covered shriveled up grapes just south of Bordeaux. It has notes of apricot, pineapple, ginger, caramel and honey. It pairs well with blue cheese.

Salade Lyonnaise with Beaujolais

A traditional salad lyonnaise (greens, bacon, croutons and mustard dressing topped with a poached egg) is the perfect match for the low levels of tannins and high acidity found in Beaujolais, which is produced from Gamay grapes.

Sole or Flounder with Sancerre

Sancerre is pure Sauvignon Blanc. It is aged in a stainless steal tank without any oak. The combination of juicy grapefruit and mineral freshness matches beautifully with any fine white fish prepared in butter.

Steak with Bordeaux

Steak pairs well with many reds from France, but one sure bet is Bordeaux, especially the Right Bank Merlot dominant wines.

Stew with Southern Rhône Red

Southern Rhone reds usually consist of a blend of Grenache, Syrah and Mourvèdre. The resulting wines are bold and rich, with texture and dark, jammy notes. Most beef stews work well with these wines.

Veal with White Burgundy

White Burgundy is the highest expression of Chardonnay. As long as the wine retains some acidity, it should match beautifully with the subtle, delicate flavours of veal.

Bon appetite!

Sláinte mhaith

Greek Food and Wine Pairings

September 13, 2025 / A Layman's Wine Musings / Leave a comment

Greek food is very diverse but generally pairs well with crisp white wines such as Sauvignon Blanc or a Greek Assyrtiko, which is a very dry, high acid wine. Light-bodied red wines like Pinot Noir or Sangiovese, as well as sparkling wines like Prosecco also work well.

For heartier dishes with lamb or beef, a hardy Greek red such as Xinomavro or Agiorgitiko will pair well.

As with any wine pairing, consider the dominant flavours of the dish. Pair light-bodied wines with lighter dishes and bolder wines with richer dishes. The wine’s acidity can complement the flavours of many Greek selections, especially those with lemon or tomato.

Here are some specific pairing suggestions from a variety of wine experts.

Avgolemono (Lemon Chicken soup): Medium-bodied white such as a Greek Moschofilero
Grilled chicken: Chardonnay or a Greek white Savatiano or Assyrtiko.
Chicken or pork Gyros: Riesling, Gewürztraminer or a light, chilled red Baco Noir or Greek Agiorgitiko.
Fish or seafood: Pinot Noir, Chardonnay, Riesling, Rosé or Assyrtiko.
Greek Salad: Sauvignon Blanc or an Orange wine.
Lamb or beef dishes: Syrah/Shiraz, Merlot, Cabernet Sauvignon, Agiorgitiko, or Xinomavro.
Lamb Gyros: A lighter, chilled red, such as Pinot Noir, Syrah or Agiorgitiko.
Mezze Platter (dips, pita, salads): Light red wines like Pinot Noir or Sangiovese, crisp whites like Sauvignon Blanc or an Orange wine.
Moussaka: A light-bodied red like Baco Noir or Agiorgitiko.
Pastitsio: Italian Nebbiolo or Greek Xinomavro.
Grilled octopus: Greek Assyrtiko.
Red sauce dishes: Cabernet Sauvignon or Merlot.
Saganaki: A citrusy white like Trebbiano.
Spanakopita: Pinot Grigio, Vermentino or Moschofilero.

As always, don’t be afraid to experiment with different pairings to find your favourites.

Sláinte mhaith

Wine with Fast-Food

August 30, 2025 / A Layman's Wine Musings / Leave a comment

Serving wine with your fast-food meal is a great way to enhance your dining experience. A little planning when it comes to your wine pairing can be very rewarding, so don’t just grab any bottle of wine off the shelf or from the fridge. Generally, wines with higher levels of acidity work well with fattier, greasy foods. Also, don’t forget to consider any side dishes you are having with your fast food. The wine should complement all the elements of your dinner. Robust, bold-flavoured dishes need to be paired with an equally powerful wine. Sweeter wines, like Riesling, will counterbalance hot or spicy dishes.

If in doubt, sparkling wines are generally a safe bet when it comes to fast food.

Burgers

Since burgers usually have a high fat content, more acidic wines pair well. Beef and medium-bodied red wines, such as Malbec or Syrah are a great match while chicken, turkey and veggie burgers go best with lighter-bodied white wines. Sauvignon Banc, Pinot Gris or Chenin Blanc are all good options.

If having cheeseburgers, a light-bodied Pinot Noir or a fruity Grenache is a good choice. Bacon cheeseburgers are complimented by a bold Cabernet Sauvignon or Shiraz.

Curry

When matching wine with curry there are a couple of considerations: texture and the spice level. High alcohol wines intensify the heat from curries, so these are best avoided with spicy curries. Crisp, cold white wines are a good match at offsetting the curry’s heat. Sparkling wines are best avoided as they can leave an unpleasant metallic aftertaste.

An off-dry Riesling or Pinot Gris works well, as does a light or medium-bodied red wine such as a Beaujolais or Pinot Noir.

Fish and Chips

When it comes to light, white fish such as cod or haddock, white wine is the recommended option. Lean, flaky fish pairs well with a light and zesty Sauvignon Blanc. Meatier fish-like halibut goes well with a medium-bodied Chardonnay. Sparkling wines are also a good choice as they offset the salt and their acidity helps to balance the oil.

Fried Chicken

The wine needs to complement the mild flavour of the chicken while cutting through the salty, crispy deep-fried coating. Medium-bodied white wines with higher acidity levels work best at accomplishing this. Options include Riesling, Sauvignon Blanc or sparkling wine such as Champagne or Prosecco.

Chicken Nuggets

Whether from your grocer’s freezer section or your local McDonalds, chicken nuggets or chicken fingers pair well with Rosé.

French Fries

Good old fashion French fries go well with Cava, Champagne or any other sparkling wine.

Kebobs

Rich reds with fruity flavours are the best choice as lighter wines may be overpowered by the flavours of the meat. A Merlot or Cabernet Franc are good possibilities. White wines with higher acidity and apple notes can be a good option as well. A Pinot Gris or Riesling could be considered.

Pizza

For pizza and wine pairings see my post from either January 28, 2023, or March 9, 2024.

Tacos

Tacos will be complemented by Sauvignon Blanc or Pinot Gris.

Bon appetite!

Sláinte mhaith

Food and Wine Pairings – Yes or No?

July 26, 2025 / A Layman's Wine Musings / Leave a comment

I have written my share of posts over the years suggesting certain wines be served with specific foods as the wine will highlight and compliment the flavours and characteristics of a particular food. However, I recently read an article that suggested that too much focus is placed on paring wine with specific foods. The author made several thought-provoking points as to why the practice is not always useful.

For one thing, everyone’s palate is not the same. Some people have a more sensitive palate than others. What one person finds to be a good pairing; another person may not. Taste is a very personal thing. What one individual enjoys another may not. For example, not everyone enjoys spicy food.

People’s ability to taste and smell varies for a wide assortment of reasons. The tongue has taste receptors that enable us to identify saltiness, sweetness, sourness, bitterness and umami, which is a savory, rich taste that is often described as “meaty” or “brothy”. In addition to the approximate 35 receptors on the tongue, it has been discovered that there are additional receptors in the brain, stomach, and even in the muscles.

For the sense of taste to be totally effective, an individual must also have a good sense of smell. This requires good use of about 400 aroma receptors.

Emotions can play a big part in what tastes good and what does not. When depressed, angry, or in pain, chances are that your wine will taste rather off, being much less enjoyable than it otherwise would. The atmosphere and surroundings can have a significant psychological impact on how you feel about the wine and the food you are eating.

What all this illustrates is that the sense of taste is very complex, leaving each of us with varying degrees of flavour interpretation that can fluctuate greatly depending on our mood and circumstances. Thus, there are not only many opinions on what wine and food combinations go well together, but also that what pairs well may be based on a multitude of unidentified external factors. We humans can be very complicated beings and thus, we may have wide ranging opinions as to what wine and food combinations go well together.

Wine and food pairings are standards and suggestions but not a hard and fast rule. The bottom line is, you should match your food and wine in a manner that is most pleasurable to you and makes your meal enjoyable. I will continue to periodically write about suggested wine and food pairings but remember, these are only recommendations, not hard and fast rules.

Sláinte mhaith

Wine with BBQ

July 19, 2025 / A Layman's Wine Musings / Leave a comment

The standard guidelines for pairing wine with food will apply when searching for the ideal wine to enjoy with your barbeque creations. When considering the wine options, consider the type of meat and veggies you are grilling, as well as any sauce or marinade you are going to apply.

As a general guideline, when serving red meats like steak or hamburgers, a full-bodied red wine goes well. Cabernet Sauvignon, Zinfandel or Malbec would all be good choices. For meats like chicken or pork, lighter reds such as Pinot Noir or Gamay, Rosé or a crisp white such as Sauvignon Blanc will make a good pairing. A sweet or spicy sauce or marinade can be balanced by a slightly sweet wine like Riesling or Zinfandel.

For more specific pairings here are some suggestions:

For Poultry

Grilled Chicken – Pinot Noir, Sauvignon Blanc or Rosé
Lightly Seasoned Chicken – Sauvignon Blanc
Chicken with Creamy Sauces – Chardonnay

For Beef or Pork

Steak – Cabernet Sauvignon, Merlot, Malbec or Shiraz
Hamburgers– Zinfandel, Cabernet Sauvignon, lighter-bodied Merlot or Grenache blends such as a French Côtes du Rhône
Ribs – Zinfandel, Merlot or Syrah
Beef Brisket – Zinfandel, Cabernet Sauvignon or Shiraz
Sausages – Tempranillo, Gamay or Pinot Noir
Roast Pork – Pinot Noir, Valpolicella or Riesling
Pork chops – Valpolicella, Barbera, Riesling dry Rosé
Lamb – Syrah, Grenache or Cabernet Sauvignon.

Other BBQ Dishes

Grilled Vegetables: Pinot Noir, Rosé, or a crisp white like Sauvignon Blanc
Salmon: Rosé Champagne, Pinot Gris or chilled Pinot Noir

Most importantly, having a barbecue should be fun so don’t get stressed out over trying to match the meat, sauce and sides to the perfect wine. Whatever wine you decide on will work fine.

Sláinte mhaith

Pairing Wine with Sandwiches

May 24, 2025 / A Layman's Wine Musings / Leave a comment

Looking for a way to enhance a meal of sandwiches? For lighter tasting fillings, light-bodied white wine such as Pinot Gris, Pinot Grigio, or Sauvignon Blanc would pair well. For more substantial sandwiches, a Pinot Noir, Beaujolais, or even a Cabernet Franc can go well. Sandwiches that have a spicy kick will pair well with a Moscato or Riesling.

Sandwiches served on a nutty bread loaf are complimented by a Cabernet Sauvignon while more savory breads are enhanced by a Chianti.

Here are some suggestions for some specific types of sandwiches:

BLT – Sauvignon Blanc, Pinot Grigio, Rosé
Cheesesteak – Carménère
Cubano – Chardonnay
Roast beef – Malbec, Syrah
Italian beef – Merlot
Grilled cheese – Chardonnay or semi-dry Riesling
Grilled chicken – Sauvignon Blanc
Ham and cheese – Chardonnay
Italian meat sandwich – Prosecco
Peanut butter & jam – Off-dry Riesling
Pulled pork – Pinot Noir, Cabernet Franc
Reuben – Pinot Noir, Rosé
Cured salami – Shiraz/Syrah
Tuna melt – Verdicchio
Classic turkey – Chardonnay
Turkey burgers – Pinot Noir
Grilled vegetables – Sauvignon Blanc

Whatever your choice of sandwich, the accompaniment of a glass of wine can enhance your dining experience.

Sláinte mhaith

Pairing Wine with Thai Food

May 17, 2025May 17, 2025 / A Layman's Wine Musings / Leave a comment

Pairing wine, or any alcoholic beverage for that matter, with Thai food is without history or precedent. Whereas many cultures traditionally include alcoholic beverages as part of their cultural experience, for example the French with wine, the Japanese with sake, and the Germans with beer, Thais have no history of pairing alcohol with food at all.

Therefore, when pairing wine with Thai food, there are no rules or traditions to be followed. However, there are general guidelines that can be followed when matching wine with any flavour, boldness, sweetness, spiciness, acidity, or heat combinations of food. I have written about these in one form or fashion numerous times over the years.

In case you don’t want to engage in your own research to find the perfect pairing for your next Thai dinner, here are some wine pairing suggestions from a variety of experts.

As a general comment, lighter-bodied wines, particularly whites and rosés, are good choices. Off-dry Riesling, Pinot Gris, Sauvignon Blanc, Grüner Veltliner and Chenin Blanc go well, along with some lighter red wines such as Pinot Noir or Gamay.

Some Thai dishes, particularly curries, can be quite spicy. A wine with a touch of sweetness can help balance the heat. A Sauvignon Blanc, an off-dry Riesling or a Gewürztraminer would be a good choice. Also, a Riesling can complement the aromatic herbs and spices often used in Thai cooking.

If your preference is for red wine, the light body, low tannins and high acidity of Pinot Noir make it a good choice for Thai food. Gamay, being similar to Pinot Noir, also has a light body and is high in acidity making it a good choice as well.

A light-bodied French Beaujolais can pair well with heartier meat dishes or those with umami-rich sauces.

Wines to avoid include heavy, full-bodied red wines with high tannins, as they can intensify the spiciness of Thai dishes. Therefore, it is best to stay away from wines such as Cabernet Sauvignon and Shiraz.

Here are some more detailed suggestions:

Green Curry: Malbec
Larb: Grenache
Mango Sticky Rice: Sauternes
Massaman Curry: Gewürztraminer
Moo-ping: Grenache or Syrah
Pad Karprao: Red Burgundy, Cabernet Franc
Pad See Ew: Primitivo/Zinfandel
Pad Thai: Chenin Blanc
Som Tum: Moscato d’Asti
Tom Yum: Sauvignon Blanc

One thing is for certain, whichever wine you select to have with your Thai meal will not be wrong.

Sláinte mhaith

A Layman's Wine Musings

Exploring the mystical world of wine

Food Pairings

Holiday Season Wine Pairings

Pairing Wine with Mexican Food

Wine with Pasta

French Cuisine with French Wine

Greek Food and Wine Pairings

Wine with Fast-Food

Food and Wine Pairings – Yes or No?

Wine with BBQ

Pairing Wine with Sandwiches

Pairing Wine with Thai Food