Wine dan Makanan

Menurut Robert Joseph dan Magareth Rand (2000:382-385), beberapa contoh keserasian wine dan makanan diantaranya:

1. Appetizer

a. Salad Nicoise : Muscadet, Vinho Verde, Beaujolais

b. Thai Beef Salad : New Zealand atau South African sauvignon

Blanc, Gewurztraminer, Pinot Blanc.

2. Soup

a. Asparagus Soup : Fresh Dry Whites, sauvignon Blanc

b. Clear Chiken Soup : Saove, Orviento, Pinot Blanc

c. Cream Chiken Soup : Big Dry Unoaked Whites, Chablis, Pinot Blanc

d. Corn Soup : Chilean Sauvignon, Southhern French. Whites, Soave, Chilean Merlot.

e. Crab Meat with Corn : Sancerre, Other Sauvignon Blanc

3. Main Course

a. Pasta with Pesto Sauce : New Zealand Sauvignon Blanc

b. Beef Green Peppers : Off Dry German Riesling

c. Beef Stew : Pamerol, Sain Emilion, Good Northdern Rhone, Shiraz, New Zealand Pinot Noir

d. Meat Balls : Zinfandel, Pinotage, Portugis Rade

e. Roast Beef : Cote Rotie, Good Burgundy

f. Steak : Pinot Noir, New World Merlot, Australian Shiraz, Good Ripe Burgundy

g. Chiken Cashewnut : Rich Aromatic White, Pinot Gris, Muscat

h. Roast Turkey : Merlot, Soft and Mature Burgundy

i. BBQ Chiken : Rich and Tasty Whites, Chardonay

j. Chiken Chasseur : Off Dry Riesling

k. Green Curry (Thai) : New World Whites, Alsace Pinot Blanc

l. Chinese Food : Aromatize Whites ( Gewurztraminer Pinot Chardonay (creamy/ yogurt dishes)

New Zealand Sauvignon Blanc (tandori)

m. Japanese Food : Spicy Reds (Zinfandel)

4. Dessert

a. Apple Pie : Australian Off-Dry Whites

b. Black Forest : Fortified Muscat, Kirsch

c. Chocolate Cake : Fine Champagne, Muscat, Madeira

d. Christmas Fuit Cake : Champagne, Australian Muscat