The best wine for any dish is the one you like. But you rarely go wrong with these classic pairings.

By Julia Rutland
May 30, 2007
France Ruffenach

Caviar―Champagne, sparkling wine

Oysters―Champagne, sparkling wine, Chablis, Sauvignon Blanc

Prosciutto―Pinot Grigio

Antipasto―Pinot Gris, Chenin Blanc, Sauvignon Blanc, Barbera

Asparagus―Sauvignon Blanc, dry Riesling

Fois gras―sauternes

Lobster bisque―fino sherry

Pasta salad―Sémillon, Sauvignon Blanc

Seafood with cream sauce―Chardonnay, Pinot Blanc

Clams―Sauvignon Blanc, sparkling wine

Mussels―Chenin Blanc, Pinot Blanc, Pinot Gris, Sauvignon Blanc

Scallops―Sauvignon Blanc, Chardonnay

Crab―Chardonnay, Sauvignon Blanc, sake, brut sparkling wine

Lobster―Chardonnay, brut sparkling wine

Most white fish―Chardonnay, Sauvignon Blanc, Viognier, Sémillon

Salmon―Pinot Noir, Sauvignon Blanc, Sémillon, vin gris

Sushi―brut sparkling wine, semi-dry Riesling, sake

Shrimp―Pinot Blanc, Chenin Blanc, Sauvignon Blanc, Chardonnay, Colombard

Striped bass―Chardonnay, Viognier

Swordfish―Sauvignon Blanc, Pinot Noir, vin gris

Tuna―Sauvignon Blanc, Pinot Noir, Chardonnay, vin gris

Steak―Cabernet Sauvignon

Duck―Pinot Noir


Crème brûlée―sauternes

Dark chocolate―port

Also: Try this easy-to-use online tool for pairing food with wine.