The best wines to pair with Minestrone Soup are earthy and fruity red wines with plenty of acidity, such as Chianti, Beaujolais, Montepulciano d'Abruzzo or Barbera. Red wines with lots of tannin, such as Cabernet Sauvignon, [...]
Full-bodied whites like a buttery Chardonnay or an oaked Chenin Blanc along with tropical fruit and peachy whites like Viognier pair best with Cornbread. Meanwhile, jammy reds like Shiraz, or a fruity Pinot Noir, add a [...]
Asparagus pairs best with crisp and dry unoaked white wines, such as Sauvignon Blanc, Muscat, Grüner Veltliner, Pinot Grigio and Vermentino. Keep all red wines and rosés away from Asparagus as the red fruit flavours clash [...]
Butternut Squash soup pairs up with dry and flavourful whites such as Chardonnay, Viognier, Pinot Gris, Gewürztraminer & Riesling. Viognier and Chardonnay have a creamy texture, making this pair of white wines exceptional with a creamier Butternut [...]
Acidic and smoky red wines like Chianti Classico, Barbera, Dolcetto or Zinfandel pair best with Bruschetta, as the balanced tannin of these wines won't clash with the acidic tomatoes on your Bruschetta. For white wine, I'd [...]
Pasta Primavera pairs best with crisp and acidic white wines such as Riesling, Sauvignon Blanc, Pinot Grigio, and Soave. Recipes vary for Primavera sauce, however, traditionally, you'd use your spring veggies, such as bell peppers, zucchini, [...]