4. Pasta – medium reds with slight acidity for tomato-based sauces, full-bodied whites or reds with low acidity for cheese or cream-based sauces.
5. Red Meat – medium to full-bodied dry red wines.
6. Pork and Chicken – medium-bodied whites or light-bodied reds but heavier-bodied if the sauce is full and savory.
7. Fish – generally pair with light to medium-bodied whites but with heavier-bodied whites if the sauce is heavy.
8. Desserts- dessert wines should be slightly less sweet than the dessert.
We suggest you go through you food menu as often as possible to make sure you know what wines to recommend if a guest orders that specific item. Especially you need to do this for all the wines-by-the-glass on your menu. Be sure to turn to your Chef for advice on wine pairings with food on the menu.