Wine Selection Guide
"What wine shall we have with _______?"
"What wine shall we have with _______?"
You will also find friendly, expert, personal assistance at the store. Stop by or telephone anytime with your wine questions, and we will be happy to help you make the perfect wine choice. Ask for Dave, Phil or John Russo.
| Classification | Example | Characteristics | Serve with |
| Appetizer Wines Serve before a meal or as a cocktail. |
Dry Sherry, Vermouth and flavored wines. | Appetizer Wines range from dry to sweet. | Appetizer foods, canapés, hors d'oeuvres, dips, raw vegetables and antipasto. |
| Dinner - Reds Dinner Wines are usually served with the main course. |
Burgundy, Claret, Pinot Noir, Cabernet Sauvignon, Zinfandel, Gamay, Chianti, Petite Sirah and Barbera. | Red Wines are generally dry and rich. | Hearty foods, beef, pork, duck goose, cheese and pasta dishes, highly seasoned meats and casseroles. |
| Dinner - Whites | Chablis, Chardonnay, White Riesling, White Zinfandel and Sauvignon Blanc. | White Wines are generally lighter in flavor and can be dry or sweet. | Light foods, chicken, turkey, fish, shellfish, ham, pasta, pizza and veal. |
| Dinner - Rosé and Blush | Grenache Rosé, Rosé of Cabernet Sauvignon and Zinfandel Rosé. | Rosé and Blush Wines are pale red wines that may be dry or sweet. | Ham, fried chicken, shellfish, cold beef and picnic foods. |
| Dessert Wines Usually served as a dessert or a dessert accompaniment. |
Port, Sweet Sauterne, Muscat, Catawba and Cream Sherry. | Dessert Wines are heavier in body and sweeter than dinner wines. | Desserts, fruits, nuts, dessert cheeses, cakes, pies and tarts. |
| Sparkling Wines Can be served alone or with food. |
Champagne, Cold Duck and Sparkling Burgundy. | Sparkling Wines or effervescent wines can be dry or sweet. |