Pinot Grigio / Pinot Gris

💡 Lighter preparations call for lighter wines. Lemon-herb chicken loves Sauvignon Blanc.

💡 Bubbles cut through the fat of cured meats. Prosecco is the classic Italian pairing.

💡 Salmon is rich enough for light reds like Pinot Noir. Oaked Chardonnay also works beautifully.

💡 Light fish needs light wine. Sauvignon Blanc's acidity brightens delicate fish.

💡 Garlic shrimp loves Sauvignon Blanc. Fried shrimp pairs surprisingly well with Champagne.

💡 Crab cakes pair well with Chardonnay. Crab with Old Bay seasoning loves crisp whites.

💡 The classic pairing is Champagne or Chablis. The high acidity and minerality complement briny oysters.

💡 Creamy sauces need wines with good acidity to cut through richness. Oaked Chardonnay is ideal.

💡 Light pasta needs light wine. Prosecco is wonderfully refreshing with simple pasta dishes.

💡 The tangy nature of goat cheese pairs perfectly with the herbaceous notes of Sauvignon Blanc.

💡 The char on grilled vegetables pairs well with rosé. Asparagus needs high-acid whites.

💡 Match the acidity of the dressing. Vinaigrette salads need high-acid wines like Sauvignon Blanc.

💡 Off-dry Riesling is magic with spicy food. The sweetness tames the heat.

💡 Champagne's crisp acidity and bubbles cleanse the palate between bites. Sake also works!

💡 German Riesling (Spätlese) is the go-to for Thai food. The sweetness balances spice and aromatics.

💡 Off-dry wines work best with Indian spices. Avoid tannic reds which clash with heat.

💡 Rosé is perfect for Mediterranean cuisine. Its versatility handles the variety of mezze.