Eddie Recommends: Easy Wine Pairings

By Eddie Matney


Wine pairing is a crapshoot for most folks. White? Red? Cab? Pinot? Blend? Hell, even cork versus screw top is stumping. So here are some simple recommendations, rules of thumb when pairing nectar of the gods with mouthwatering food.

Lamb? Go for a nice Pinot Noir. The Kim Crawford from New Zealand is fantastic, is available at AZ Wines, and runs in the $45-a-bottle range in restaurants. Looking to tone down spicy food? Like perhaps a spicy couscous? Serve a cool, crisp Sauvignon Blanc. I’d vote for the Dry Creek Fume Blanc, which is priced in the $7 range by the glass at most restaurants. Red meat? I’m a sucker for a Meritage, which is blended from the traditional "noble" Bordeaux varietals. Check it out at www.meritagewine.org.


Chef Eddie Matney is the owner of Eddie's House in Scottsdale.

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