Enemies of Wine

BORDEAUX BURGANDY RIESLING PINOT NOIR SAUVIGNON BLANC ZINFANDEL CHARDONNAY
Color Serving Temp Glass Type Pairings to Try
Cabernet Sauvignon Known to be dry
in style with complex dark fruit and spice
notes
61°- 64°F
16° -18°C
Gorgonzaola, beef, duck, walnuts,
dark chocolate
Chardonnay Medium to medium dry
in style with citrus and pear notes. When
aged in oak, it becomes buttery with
vanilla and oak
48° - 52°F
9° - 11°C
Mild cheeses, hummus, scallops
and other light seafood
Merlot A complex blend of fresh red
fruits (currants, plums, cherries) with a
hint of cedar when aged in oak
61° - 63°F
15° - 17°C
Antipasto, veal, aged cheeses,
eggplant, dark berry desserts
Pinot Grigio Dry light to medium
bodied with crisp fruit avors like pear
or lemon
44° - 47°F
7° - 8°C
Ceviche, quiche, crab, lobster,
risotto, apple tart
Pinot Noir Velvet and complex, they
blend red fruit, spice, and chocolate
avors. When aged in oak it takes on
cedar notes
50° - 55°F
10° - 13°C
Creamy cheeses, roasted vegeta-
bles, game dishes, berry tart, creme
brulee
Riesling A sweet German wine that
boasts bright oral and fruit notes with a
touch of honey
43° - 46°F
6° - 8°C
Light seafood, roasted chicken,
grilled pork, light cake and cream-
based pies
Sauvignon Blanc Dry white wine that
features distinct melon, g, citrus and
herb avors
45° -50°F
7° -10°C
Shellsh, goat cheese, chicken,
grilled vegetables, sorbet
Syrah/Shiraz A rich, spicy red wine with
distinct dark berry, pepper and coee
notes
63° -65°F
17° - 18°C
Bruschetta, tampenade, red meat,
barbeque, chocolate mousse