– Cabernet Sauvignon: Pairs well with red meats, such as steak or lamb, as the wine’s tannins complement the rich proteins and fat in the meat. –
Merlot: Pairs nicely with lighter meats, like roast chicken or turkey, as well as pasta dishes with tomato-based sauces or grilled vegetables.
Pinot Noir: Its light body and bright acidity make it a good match for fatty fish like salmon, as well as dishes with earthy flavors, such as mushrooms or duck.
Pinot Noir: Its light body and bright acidity make it a good match for fatty fish like salmon, as well as dishes with earthy flavors, such as mushrooms or duck.
Zinfandel: Great with spicy foods, including barbecue, chili, or Mexican dishes, as it balances heat with its bold fruitiness and peppery notes.
Malbec: Pairs well with grilled steaks, hamburgers, or braised meats, as its dark fruit flavors and tannins complement hearty meats and rich sauces.
Tempranillo: Ideal with Spanish dishes like tapas, grilled meats, or paella, as its balance of fruit and earthiness complements the variety of flavors in these foods.