Wine Pairing Guide



Pinot Grigio

Light-bodied white wine, gently aromatic with palate-cleansing fruit acid. Great as a sipping wine, brunch or first-courses.

Flavor Profile:

Poached chicken, white-fleshed fish, summer stone fruits, melons, citrus sauces, snow peas, fava beans, baby lettuces, goat cheese, feta cheese, ginger, chives, fruit chutneys, walnuts.



Fumé Blanc

Light-bodied, dry white wine, with hints of citrus, melon and herbal/grassy notes, slight oak character giving the wine richness with a delicate creaminess.

Flavor Profile:

Chicken, turkey, white-fleshed fish, scallops, oysters, mussels, vegetable-based appetizers, goat cheese, feta cheese, light salads, soups or pasta, Asian food, slightly piquant sauces, asparagus, peas, bell peppers, fresh tomatoes, lemon and orange zest, chives, cilantro, chervil, dill, ginger, parsley.



Chardonnay

Medium-bodied, rich white wine with toasty, vanilla, caramel, clove, apple, pear flavors. Our Russian River Valley Chardonnays are lighter and lean with delicate richness and citrus overtones.

Flavor Profile:

Seafood, such as halibut, shrimp, crab, lobster with rich creamy sauces, seafood salads, veal, chicken and pork entrees, creamy soups and pastas, pesto, buttery sauces, almonds, potato, apple, apricot, peach, pear, mango, lemon accents, tarragon, basil.



Sangiovese

Medium-bodied red wine, with luscious fruit berry flavors. Ferrari-Carano's mountain grown Sangiovese has a deep richness and earthiness that is complemented by full-bodied foods with moderately robust flavors.

Flavor Profile:

Duck, pork, lamb, beef, turkey, roast chicken, grilled tuna, salmon, mushroom, pepper, tomato-based pasta sauces, dark berry fruits, fig, cinnamon, clove, walnut, chestnut, thyme, mint, oregano, rosemary, aged cheeses.



Merlot

Medium-bodied, mellow red wine with a natural softness and full-flavored.

Flavor Profile:

Duck, pork, lamb, beef, turkey, roast chicken, roast pork, French onion soup, caramelized onions, tomato, cherry, plum, fig, balsamic vinegar, mint, rosemary, thyme, rosemary, orange zest, Roquefort and cheddar cheeses, hazelnuts, walnuts.



Syrah

Full-bodied with rich and complex flavors. Exhibits aromas of black fruit, spice and earth with nice balance.

Flavor Profile:

Roast game, beef, salmon, barbecue entrees, stewed tomatoes, currants, chutneys, coconut, cumin, curry, oregano, sage, sharp-aged cheeses, hazelnuts.



Zinfandel

Full-bodied, rich and deep with spicy intense berry flavors.

Flavor Profile:

PGrilled red meats, cioppino, blackened fish with Cajun flavorings, ribs, grilled sausages, hearty winter dishes, stews, meat braises, heavy pasta dishes with stewed tomatoes and/or meat, eggplant, cassoulets, barbecue sauces, pepper, nutmeg, oregano, sage, bay leaf.



Cabernet Sauvignon

Full-bodied red wine with rich austere fruit with an elegant refined taste.

Flavor Profile:

Roast beef, rack of lamb, grilled red meats, venison, game meats, grilled tuna or salmon, root vegetables, red wine sauces, aged cheeses, chestnut, bay leaf, rosemary, sage, garlic.



Pinot Noir

Medium-bodied, velvety texture, dazzling complexity, bright acidity, a naturally balanced wine.

Flavor Profile:

Veal, chicken, turkey, rabbit, any game bird, filets of beef or pork, duck, smoked, wood-roasted, braised or sausage meats; earthly flavors such as truffles, wild mushrooms, mustards, peppercorns, coriander, horseradish; resiny or scented green herbs like rosemary, thyme, tarragon, oregano, summer and winter savory, chervil, mints and basils; aromatic sweet spices like clove, cinnamon, mace, allspice and nutmeg; sweet vegetables such as tomatoes, beets, carrots, caramelized onions and bell peppers; autumnal fruits like figs, plums, blackberry, raspberry, blueberry, currants, black and dried cherries; mild or creamy cheeses like Brie, Camembert, herbed cremes, Cheddar, Havarti and jack.



Rhonda's Kitchen

Looking for the perfect recipe to pair with a Ferrari-Carano Cabernet, Chardonnay or other wine? Visit our recipes page where you can search Rhonda's recipes by varietal or course. »