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Wine pairing guide
How to match your favorite foods with the West's best wines
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Swirl and taste: Tart lemon, grapefruit, melon, and tropicals like passionfruit ― even gooseberry ― over a pleasant grassiness and herbal quality.
Pair with:
- Cheese (especially goat cheese)
- Green vegetables (asparagus, zucchini, fresh peas, artichokes)
- Oysters
- Delicate fish like sole
- Fresh herbs
- Mild viniagrettes
- Dishes with tangy dairy ingredients
- Herbal, briny sauces
- Pesto
Perfect recipe pairings
Salads and Soups
• Mâche with Spring Vegetables and Lemon Vinaigrette
• Roasted Artichoke Salad with Lemon and Mint
• Arugula Salad with Goat Cheese Medallions
• Crab and Artichoke Salad
• Green Minestrone
Pasta
• Basil Risotto
• Ravioli with Green Pea Pesto
• Pasta with Mint and Peas
• Risotto with Bitter Greens
Chicken and Lamb
• Grilled Lamb Brochettes with Lemon and Dill
• Roast Chicken and Onion Tacos
Shrimp
• Lemon-Garlic Shrimp Skewers
• Grilled Grapefruit-Rosemary Shrimp
• Asparagus and Shrimp Stir-Fry on Noodle Pillows
• Chinese Shrimp and Pea Rice Bowl
Seafood
• Halibut Tostadas with Yogurt-Lime Sauce
• Artichoke Crab Paella
• Oysters with Aioli
• Scallop and Sugar Snap Pea Stir-Fry
• Oven-Browned Sole with Asparagus
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