Comfort Food Pairings

Your guide to pairing white wine with at-home classics.


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Grilled Cheese: Cheese, butter and toasted bread are pretty much a no-brainer when it comes to wine pairing. A nice, oaky Chardonnay will do the trick. Stick with a classic and choose one from Burgundy or Napa.

Beef Stew: Rich, tender and juicy beef stews are a great way to beat the winter blues. Pair yours with a California Marsanne from Santa Barbara or Paso Robles. The ripe fruit flavors, rich minerality and hints of brown baking spices, like cinnamon and nutmeg, make this a match made in heaven.

Chili: Beef, tomatoes and spice call for high acid and strong tropical-fruit flavors that can compete. Sauvignon Blanc from New Zealand or South Africa will definitely fit the bill.

Black Bean Soup: Think Albariño. Whether from Spain, California or Washington State, the bracing acidity, stone-fruit flavors and citrus notes easily complement the earthiness of this full-flavored soup. 

Chicken Soup: Grandma’s chicken soup deserves a well-made Pinot Grigio from Italy or a Pinot Gris from California or Alsace. The crisp minerality and light floral notes make every mouthful a sheer delight.

Vegetable Soup/Minestrone: Consider a light white wine with a heavy mineral profile like Malvasia from Italy or Istria. The crisp, clean notes showcase the ripe, intense vegetable flavors of these hearty soups. 

Roast Chicken: A Rhône-style blend—whether from France or California’s Central Coast—will offer nice spice and floral overtones to go with chicken rubbed with lemon and herbs.

Meat Loaf: Shake up mom’s Sunday meat loaf and pair it with an oak-aged Semillon from South Australia. Ripe fruit flavors, rich fullness and caramelized toffee notes provide great balance for all that meaty goodness.

Chicken Pot Pie: Light, buttery pastry crust and savory chicken chunks cry out for a California or Rhône Valley Viognier. Graceful ripe fruit flavors and zesty acidity are a great match for this traditional American classic.

Lasagna: Serve a bright white with this Italian-American favorite, like a Fiano from southern Italy. The wine’s fresh citrus notes will hold up to the tomato, and the almond and honey notes will complement the baked mozzarella.

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