Whether dining out or eating in, a glass of wine can compliment any meal. Knowing what wines pair with what foods can prepare you for a dinner party and spare you a disappointing taste test.

White Wine
White wines are typically dry and vary from light to full-bodied texture and subtle to assertive intensity.

Pairs well with:
Fish (Halibut, Salmon), seafood, chicken, turkey, pork, cured & smoked meat of all varieties. Flavours to include: garlic, lemon, parsley, cilantro.

Types: Pinot Blanc, Riesling, Sauvignon Blanc, Chardonnay

Red Wines
Red Wines are derived from a variety of red, blue and black berries. They are most often dry and light to medium bodied.

Pairs well with:
Grilled prime cuts, roasts, hamburgers, duck, lamb, venison, sausage. A pinot noir also can also compliment chicken, halibut, tuna and salmon. Flavours to include: thyme, rosemary, basil, peppercorn, garlic, onion, mint, oregano.

Types:  Cabernet Franc, Cabernet Sauvignon,Pinot Noir, Merlot

Sparkling Wines
Sparkling wines are typically fruity, dry and crisp.  They come in both red and white varieties, champagne being the most popular.

Pairs well with:
Deep-fried foods, sushi, sashimi, fresh oysters and other seafood. You’ll want to avoid overpowering flavours and very spicy foods.

          Types: Asti (Italy), Cava (Spain), Champagne (France)