Food & Wine Pairing

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.

IntoWine asked a panel of wine experts to recommend the best wine to pair with raw or steamed oysters: News Flash: Champagne goes great with oysters. Oh, wait. You mean that isn’t breaking news? Okay, so everybody knows that one of the most classic food and wine pairings of all times is champagne and oysters. Whether you eat them raw on the half-shell, steamed, grilled, or baked to perfection with bread crumbs and mixed herbs Rockefeller-style, nothing compliments the subtle nuanced flavors of oysters like champagne. One explanation for this lies in the soil in which champagne grapes are grown. The Champagne region of France is famous for its chalk soils, which impart an elegance and finesse unmatched by any other sparkling wine producing region. These soils are actually the geological result of an historic sea basin that left behind numerous minerals and sea fossil deposits when the waters receded. It’s only natural that a sparkling wine that has its roots in the sea goes well with the fruit of the sea. The Champagne region is full of big house names that used to be the benchmark of quality. But recently more and more small growers are bottling their own champagnes rather than just selling their grapes to the big houses. While the quality of these champagnes can be varied, Find Moncuit's Brut Blanc de Blanc Nichole and Yves Moncuit of Champagne Pierre Moncuit have consistently made champagnes worthy of top accolades. They have vineyard holdings in the same site as some of the most famous names in Champagne, such as Krug and Salon, but their champagnes cost a fraction of the price. Moncuit’s NV Brut Blanc de Blanc is a study in elegance with its racy minerality, and layered flavors of citrus, brioche, and cream. No oak is used, and it’s purity shines through when accompanied by a plateful of oysters. - Kareasa Wilkins , Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer