Appetizer Wines:
Sherry (dry), Vermouth, Flavored Wines
Should be served at cool room temperature (around 65 degrees F) or chilled (around 50 degrees F)
Best with all appetizer foods--canapes, hors d'oeurves, soups, dips
Red Dinner Wines:
Burgundy, Cabernet Sauvignon, Gamay, Chianti, Pinot Noir, Petite Sirah, Ruby Cabernet, Barbera, Zinfandel
Should be served at cool room temperature (around 65 degrees F)
Best with hearty foods--all red meats, including beef, pork, game; cheese, egg, and pasta dishes; highly seasoned foods
Rose Wines:
Should be served chilled (around 50 degrees F)
Best with ham, fried chicken, picnic foods, shellfish, cold beef
White Dinner Wines:
Chablis, Rhine, Sauterne (dry), Chardonnay, Chenin Blanc, White Riesling, French Colombard, Sauvignon Blanc
Should be served chilled (around 50 degrees F)
Best with light foods--poultry, fish and shellfish, ham, veal
Dessert Wines:
Port, Tokay, Muscatel, Catawba, Sauterne (sweet), Aurora, Sherry
Should be served at cool room temperature (around 65 degrees F)
Best with all desserts--fruits, nuts, cakes, dessert cheeses
Sparkling Wines:
Champagne, Sparkling Burgundy, Sparkling Rose, Cold Duck
Should be served chilled (around 45 degrees F)
Best with all foods and occasions
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