Versatile Wine Pairings

By Food & Wine
Updated May 24, 2017
Credit: © Marcus Nilsson
With no shortage of options, these combinations include lobster BLTs and a tannic red and fish fry with ramp aioli and a crisp, dry Riseling.
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Pappardelle with Porcini and Pistachios

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Earthy ingredients like mushrooms and nuts pair well with similarly earthy wines.

Wine Pairings:

  • 2006 Fontanafredda Briccotondo Barbera
  • 1988 Lopez de Heredia Viña Tondonia Blanco
  • 2004 Coume del Mas Schistes
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2 of 6

Crostini with Creamy Ricotta and Chorizo

Credit: © Marcus Nilsson
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Pair spicy chorizo with a fruity red or a full-bodied white.

Wine Pairings:

  • 2004 Haggipavlu Nemea
  • 2005 Le Meurger Bourgogne Chardonnay
  • 2006 Artadi Orobio Rioja Blanco

3 of 6

Pizza with Charred Cherry Tomatoes and Pesto

Credit: © Marcus Nilsson
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Pair cheesy pizzas with moderately tannic reds, or, if they aren’t covered in tomato sauce—which tends to overwhelm white wines—a crisp white.

Wine Pairings:

  • 2005 Banfi Chianti Classico
  • 2006 Umani Ronchi Casal di Serra Verdicchio
  • 2005 Terre dei Re Vultur Aglianico del Vulture
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Lobster BLTs

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Luxurious ingredients like lobster (and rich ones like mayonnaise) pair best either with a moderately tannic red or a racy white.

Wine Pairings:

  • 2006 Willamette Valley Vineyards Pinot Noir
  • 2006 Pierre Sparr Riesling Réserve from Alsace
  • 2006 Château de Pizay Morgon

5 of 6

Meat Loaf with Red Wine Glaze

Credit: © Marcus Nilsson
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Meat loaf that isn’t heavily seasoned can pair with almost any full-bodied red.

Wine Pairings:

  • 2005 Chateau Ste. Michelle Columbia Valley
  • 2004 Marqués de Cáceres Rioja Crianza
  • 2003 Pio Cesare Barolo

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Fish Fry with Ramp Aioli

Credit: © Marcus Nilsson
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Fried foods go best with crisp, dry white wines like a Riesling or Chablis.

Wine Pairings:

  • 2006 Seven Hills Columbia Valley
  • 2006 Joseph Drouhin Premier Cru Chablis
  • 2007 Loimer Lois Grüner Veltliner
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