Wine and Sauce Pairings
Dry Whites – Tend to pair best with creamy or oil-based sauces and with wine-based sauces of like acidity.
Wines Suggested: Chardonnay, Champagne/Sparkling Wine, Pinot Grigio, Sauvignon Blanc
Semi-Dry Whites – Tend to pair best with spicy, hot sauces and with low-fat, more acidic sauces. Be careful pairing with sweet sauces, as the sauce should not be sweeter than the wine will make sweet wine taste sour and thin.
Sauces: Alfredo, Primavera, Tomato Basil, Barbecue, Cajun/Creole, Curry, Garlic
Sauces: Balsamic Vinaigrette, Creamy Sun-dried Tomato, Marinara, Oil and Parmesan, Roasted Red Pepper