Your guide to pairing white wine with at-home classics.
Cheese, butter and toasted bread are pretty much a no-brainer when it comes to wine pairing. A nice, oaky Chardonnay will do the trick. Stick with a classic and choose one from Burgundy or Napa.
Rich, tender and juicy beef stews are a great way to beat the winter blues. Pair yours with a California Marsanne from Santa Barbara or Paso Robles. The ripe fruit flavors, rich minerality and hints of brown baking spices, like cinnamon and nutmeg, make this a match made in heaven.
Beef, tomatoes and spice call for high acid and strong tropical-fruit flavors that can compete. Sauvignon Blanc from New Zealand or South Africa will definitely fit the bill.
Black Bean Soup:
Think Albariño. Whether from Spain, California or Washington State, the bracing acidity, stone-fruit flavors and citrus notes easily complement the earthiness of this full-flavored soup.
Grandma’s chicken soup deserves a well-made Pinot Grigio from Italy or a Pinot Gris from California or Alsace. The crisp minerality and light floral notes make every mouthful a sheer delight.
Consider a light white wine with a heavy mineral profile like Malvasia from Italy or Istria. The crisp, clean notes showcase the ripe, intense vegetable flavors of these hearty soups.
A Rhône-style blend—whether from France or California’s Central Coast—will offer nice spice and floral overtones to go with chicken rubbed with lemon and herbs.
Shake up mom’s Sunday meat loaf and pair it with an oak-aged Semillon from South Australia. Ripe fruit flavors, rich fullness and caramelized toffee notes provide great balance for all that meaty goodness.
Chicken Pot Pie:
Light, buttery pastry crust and savory chicken chunks cry out for a California or Rhône Valley Viognier. Graceful ripe fruit flavors and zesty acidity are a great match for this traditional American classic.
Serve a bright white with this Italian-American favorite, like a Fiano from southern Italy. The wine’s fresh citrus notes will hold up to the tomato, and the almond and honey notes will complement the baked mozzarella.
By Mike Desimone and Jeff Jenssen
***Grabbed from: http://www.winemag.com/Web-2013/Pairing-101-Comfort-Foods/