Food & Wine Pairing

IntoWine.com asked our experts to recommend great wines to pair with eggs. Whether you're enjoying a breakfast scramble or a lunchtime cobb salad, try pairing one of these wines with your egg dishes: For almost the same price you'll pay for those fresh eggs from Farmer Bob at the Saturday market...

IntoWine.com asked our experts for their wine recommendations on what to pair with tuna. Here's their advice on what bottle to enjoy alongside your tuna, whether it's classic grilled tuna...

Cream sauce pastas, while rich and luscious, can overwhelm the palate in some wine pairings. IntoWine.com asked our panel of wine experts to solve the problem and suggest a great bottle to pair with a cream sauce pasta:

Chocolate desserts are the pinnacle of gustatory decadence, but not every wine can stand up to their richness. We asked our panel of experts what they’d recommend to sip alongside chocolate desserts: There is a wide variety of wines that could be matched with chocolate desserts. I have 2 styles of...

Thai food has a robust array of spices that begs for a crisp, bright wine to complement and enhance its complex flavor palate. We asked our panel of experts what they’d recommend to sip alongside thai food : Thai food and aromatic wines from Riesling, Gewurztraminer, Pinot Gris are the more obvious...

Camembert cheese is a cow's milk cheese with a creamy texture and a bloomy white rind. It begins as a relatively mild semi-soft wheel, but grows runnier and more robustly flavored with age. We asked our panel of experts what they’d recommend to sip alongside this exceptionally rich French cheese:

Beef Bourguignon is a French staple. From rustic peasant origins, this rich stew of beef braised in red wine has evolved to win a place among the most widely known traditional dishes of French haute cuisine. We asked our panel of experts what they’d recommend to sip alongside this hearty, robust dish:

IntoWine asked a panel of wine experts to recommend the best wine to pair with a Caesar Salad: In the boxing match of food and wine pairing , Caesar salad defeats wine nine times out of ten. There’s hardly a menu item out there that is more wine unfriendly. Salad in and of itself is always a challenge to pair, but one that is comprised of a creamy sauce made of eggs, lemon juice, Worcestershire sauce, parmesan cheese and anchovies inevitably makes most wines taste awful. But I recently discovered one contestant who can step up to Caesar’s punch. Domaine Patrick Coulbois makes a lovely Sauvignon Blanc from the Loire Valley’s Pouilly-Fumé region called Find "Les Cocques" “Les Cocques,” The grapes for this wine come from 50-year-old vines grown on silex soil. Les Cocques has gorgeous notes of fresh herbs and citrus which work quite well to complement the salad, and its racy acidity allows it to stand up to the intensity of the dressing. Moreover, a slight hint of minerality from the soil works in harmony with the briny anchovies. Caesar salad has finally met its match! - Kareasa Wilkins , Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer

Spanish red wines are popular around the world. In fact, Wines From Spain reports that 43 million people around the world say they drink Spanish wine "often," according to a recent study.

IntoWine asked a panel of wine experts to suggest a great wine to pair with barbecue chicken: Barbecue chicken can be prepared in a variety of ways, of course. If a sweet barbecue sauce is used, Zin is a reliable pairing. The ripe fruitiness of the Zin is echoed by the sweet fruitiness of the sauce. A good choice for Zin to pair with this style of barbecued chicken would be one of the delicious old vine Zins currently available—from Bedrock, Bucklin, Limerick Lane, Nalle, Robert Biale, Scott Harvey or Vino Noceto. I like barbecue chicken best when it is marinated in herbs, helping to preserve its juiciness. A good match for herbed barbecue chicken is a Côtes du Rhone. Thanks to the terroir—the climate, soils and locations where the grapes for these wines are grown—these typically Grenache-dominated blends tend to show the same sort of “garrigue” or Provençal herb characteristics that are prized in the Rhone’s top southern appellations–Châteauneuf-du-Pape, Gigondas and Vacqueyras. These herbal aromas and flavors include lavender, rosemary, bay leaf and licorice. There’s also often a pepper and/or tar component, owing to the Syrah and Mourvèdre in the blend. Some of the best Côtes du Rhône wines are made by producers who make highly regarded wines from the top appellations, names like Auguste Clape, J.L. Chave, and Pierre Usseglio. Others are blended from selected lots by negoçiant merchants, like Chapoutier and Guigal. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.