Here, the best foods to pair with full-bodied white wines like Chardonnay, Chenin Blanc, Viognier, Roussanne and Marsanne.

Megan Krigbaum
March 12, 2014

For F&W's simplest pairing guide ever, we placed wines into five basic categories. Then star chef Hugh Acheson gave us excellent, easy recipes to match.

Wines: Chardonnay, Chenin Blanc, Viognier, Roussanne, Marsanne

Full-bodied white wines tend to come from warmer climates and spend time in oak, which give them weight and richness but can sometimes make them clunky. That's why these wines can be tricky to pair with food, but when they work, they're terrific. Match them with substantial dishes, like roast poultry and meaty fish, and starchier things like pasta or Hugh Acheson's bacony beans on buttered toast.

Recipes:
Beans and Bacon on Buttered Toasts
Mussels with Merguez Sausage

Related: 15 Rules for Great Wine and Food Pairings
20 Wine Pairings to Try Before You Die
7 Rules for Perfect Pairings

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