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Vrai Amour Wines
Value Wines & Specialty/Craft Beers

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Pairing Chart

Wine Selections	Cheese Selections
Dry White Wines, light to med-bodied Auxerrois, Gruner Veltliner, Rose, Sauvignon Blanc, Sancerre, Pouilly-Fume, Chenin Blanc (dry), Muscadet, Chardonnay (no oak), Viognier, Riesling, Pinot Blanc, Pinot Grigio, Pinot Gris, Semillon, Lighter Champagne or Sparkling.	Cream based fresh no rind, most Goat's cheeses, and blueish-grey natural rind. Examples: Cream cheese, crème fraiche, mozzarella, fontina, chevre, crottin, feta, averti, st-marcellin, tete de moine, Pouligny-Saint-Pierre, Emmental, Ricotta, Monterey Jack, Barbu, Bouleau, Knockalara.
Dry White Wines, Full-Bodied Chardonnay (with oak), Fume Blanc, Bordeaux whites, Dry Riesling, Gewurztraminer, Viognier, Semillon, Champagne, Full Flavored Champagne or Sparkling, Gavi.	Semi-soft Cheeses, grey-pink thick rind & Soft cheeses with bloomy white or red dotted rind Examples: Brie, Camembert, Port-Salut, Chaource, Bougon, Livarot, Pont l'Eveque, Reblochon, Oka, Tomme de Savoie, St-Nectaire, St. Andre, Taleggio, Dunberra.
Dry Red Wines, Light to Med-Bodied, Fruity Beaujolais or Gamay Noir, Valpolicella, Dry Rose, Zweigelt, Chinon, Bourgueil, Cabernet Franc, Barbaresco, Pinot Noir.	Fresh with no rind, soft cheeses with bloomy rind, and some colored thick rinds Brick, Brie, Cheshire, Edam, Emmental, Gouda, Gruyere, Mozzarella, Monterey Jack, Wensleydale, Jarlsberg, Oka, Migneron, Coolea, Munster.
Dry Red Wines, Medium-Full Bodied, Complex and Rustic New World Pinot Noir or Complex Burgundian Red, Cru Beaujolais, Chianti, Barbaresco, Barbera, Pinotage, Valpolicella. Older Rustic styles with softer Tannins Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Super Tuscans, Amarone, Chianti Classico, Malbec, Chateauneuf-du-Pape, Ribera del Duero,	Soft Cheeses with washed and sticky orange-red, brownish rinds Pied-de-Vent, Mi-carême, Vacherin, Brie d'Mieux, Chaput, Munster, Langres, Mature Époisses, Maroilles, Raw milk Brie, Coulommiers, Morbier, Milleens, Reblochon, Limburger, Sir Laurier d'Arthabaska, Pouligny-Saint-Pierre, St-Damase Au Gre des Champs, Gubbeen.
Dry Red Wines, Light to Med-Bodied, Fruity Beaujolais or Gamay Noir, Valpolicella, Dry Rose, Zweigelt, Chinon, Bourgueil, Cabernet Franc, Barbaresco, Pinot Noir.	Fresh with no rind, soft cheeses with bloomy rind, and some colored thick rinds Brick, Brie, Cheshire, Edam, Emmental, Gouda, Gruyere, Mozzarella, Monterey Jack, Wensleydale, Jarlsberg, Oka, Migneron, Coolea, Munster.
Dry Red Wines Full-Bodied Bordeaux Reds, Cabernet Sauvignon, Cabernet Franc, Meritage, Merlot, Shiraz or Syrah, Barolo, Rioja, Brunello di Montalcino, Super Tuscans, Amarone, Chianti Classico, Malbec, Chateauneuf-du-Pape, Ribera del Duero, Grenache.	Hard Cheeses, waxed or oiled Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l'Eveque, Gruyere family, Manchego, Cantal, Comte, Old Gouda, Old Cheddar, Baulderstone, Beaufort, Leicester, Aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, Mizithra
Sweet Wines AuxeIcewine, Sweet Vouvray, Quarts de Chaume, Sauternes or Barsac, Tokaji Aszu, Trockenbeerenauslese, Beerenauslese, VendageTardive, Monbazillac, Sweet Rieslings.	Blue Veined Cheeses and Some Cream Cheeses Roquefort, Saga, Cambonzola, Blue Ermite, Le Ciel de Charlevoix, Bleu de la Moutonniere, Bleubry Cayer, Cabrales, Mascarpone, Devon Cream, Torta, Gorgonzola.

Written By Maria Moessner, Inniskillin Wines Estate Sommelier

Food

Wine

Hot & Spicy Foods

Slightly Sweet, Fruity, Light Wines

Ingredients Like: chiles, ginger and pepper

Common Cuisines: Chinese, Indian, Mexican and Thai

Such as: Chenin Blanc, Gewurtztraminer, Pinot Grigio, Pinot Noir, Riesling, sweeter sparklings, Viognier and White Zinfandel

Acidic, Tart Foods

High-acid Wines

Ingredients Like: feta cheese, garlic, lemon, tomatoes, vinegar and citrus

Common Cuisines: Creole, Greek, Italian and Japanese

Such as: Chardonnay, Sangiovese, Sauvignon Blanc and sparkling whites

Rich Foods

Acidic, Citrus Wines

Ingredients Like: butter, cheese, lobster, red meats and salmon

Common Cuisines: French, German, Italian and Southern

Such as: Sauvignon Blanc

Oaky, Toasty, Buttery Wines

Such as: oaked Chardonnay

Tannic, Darker Reds

Such as: Cabernet Sauvignon, Merlot, Red Zinfandel and Syrah

Salty or Smoked Foods

Slightly Sweet, Fruity, Light Wines

Ingredients Like: olives, salt-cured or smoked meats, and soy sauce

Common Cuisines: German, Greek, Japanese and Southern

Such as: Chenin Blanc, Gewurtztraminer, Pinot Grigio, Pinot Noir, Riesling, sweeter sparklings, Viognier and White Zinfandel

Sweet Foods

Slighly Sweet Wines for Foods Other Than Desserts

Ingredients Like: coconut, corn, fruits, mint and thyme

Common Cuisines: Chinese, French, Indian and Thai

Such as: Chenin Blanc, Gewurtztraminer and Riesling

Sweet Wines for Desserts

Such as: Century (white), Limited Release Chenin Blanc, Madiera, Port, Sherry and sparkling wines

*NOTE: When pairing wine with desserts, the dessert should never be sweeter than the wine

©2009 Biltmore. Asheville, North Carolina. All rights reserved.

The basic concept is to take the character of the food (sweet, bitter, spicy, etc) and either compliment it with a beer with a similar character or choose a beer with a contrasting flavor profile. The key, I think, is to experiment because there really are no wrong answers.

In the end it comes down to personal taste. For instance, Mexican food would generally be paired with a light lager but I really enjoy drinking Modelo Dark with Mexican dishes. Besides, if you say a certain beer pairs well with a certain food because the flavor profile of the beer compliments the spices in the food, your less-beer-educated friends aren’t likely to argue. They’ll just think you’re a beer geek and what could be better than that?

*Food*	*Beer*	*Reasoning*
Southeast Asian, Indian and Central/South American (spicy)	Light, crisp beers such as light lagers	Light body cools the heat
Cheese	Nutty brown ale, sweet hoppy double IPA or tangy wheat ale	Similar to nuts, fruits and sweets often paired with cheese
Desserts or meat dishes	Stouts and porters	Coffee and chocolate flavors match similar flavors in desserts and meats
Foods featuring spices and herbs	Belgian beers	Often spicy, tangy or fruity, pair with foods featuring spices and herbs to pull similar flavors forward from the beer
Dessert	British Barley wines (usually sweet)	Syrupy and fruity, excellent stand-ins for dessert wines
Fatty meats, creamy sauces and starches	American Barley wines (usually hoppy)	Bitterness helps cut through fat and starches

There are tons of articles online about beer and food pairings... enjoy the journey!

http://www.brewersassociation.org/attachments/0000/2095/Beer_and_Food_Flyer_MDC.pdf

http://www.epicurious.com/articlesguides/drinking/beer/beerpairings

http://www.craftbeer.com/pages/beer-and-food/pairing-tips/pairing-chart

Food	Wine
Hot & Spicy Foods	Slightly Sweet, Fruity, Light Wines
Ingredients Like: chiles, ginger and pepper Common Cuisines: Chinese, Indian, Mexican and Thai	Such as: Chenin Blanc, Gewurtztraminer, Pinot Grigio, Pinot Noir, Riesling, sweeter sparklings, Viognier and White Zinfandel
Acidic, Tart Foods	High-acid Wines
Ingredients Like: feta cheese, garlic, lemon, tomatoes, vinegar and citrus Common Cuisines: Creole, Greek, Italian and Japanese	Such as: Chardonnay, Sangiovese, Sauvignon Blanc and sparkling whites
Rich Foods	Acidic, Citrus Wines
Ingredients Like: butter, cheese, lobster, red meats and salmon Common Cuisines: French, German, Italian and Southern	Such as: Sauvignon Blanc
	Oaky, Toasty, Buttery Wines
	Such as: oaked Chardonnay
	Tannic, Darker Reds
	Such as: Cabernet Sauvignon, Merlot, Red Zinfandel and Syrah
Salty or Smoked Foods	Slightly Sweet, Fruity, Light Wines
Ingredients Like: olives, salt-cured or smoked meats, and soy sauce Common Cuisines: German, Greek, Japanese and Southern	Such as: Chenin Blanc, Gewurtztraminer, Pinot Grigio, Pinot Noir, Riesling, sweeter sparklings, Viognier and White Zinfandel
Sweet Foods	Slighly Sweet Wines for Foods Other Than Desserts
Ingredients Like: coconut, corn, fruits, mint and thyme Common Cuisines: Chinese, French, Indian and Thai	Such as: Chenin Blanc, Gewurtztraminer and Riesling
	Sweet Wines for Desserts
	Such as: Century (white), Limited Release Chenin Blanc, Madiera, Port, Sherry and sparkling wines *NOTE: When pairing wine with desserts, the dessert should never be sweeter than the wine