Wine + Herbs: Herb and Wine Pairing Chart

| February/March 2011

• Herb Flavor: Anise
Whites: Viognier
Reds: Pinot Noir

• Herb Flavor: Arugula
Whites: Chablis, Chardonnay, Pinot Blanc, Sauvignon Blanc

• Herb Flavor: Basil
Whites: Chardonnay (unoaked), Orvieto, Pinot Grigio, Sauvignon Blanc, Soave, sparkling
Reds: Cabernet Sauvignon, Merlot, Syrah/Shiraz (esp. fruity), Chianti, Gavi, Merlot, Nebbiolo, rosé, Sangiovese (esp. with hearty dishes), Syrah/Shiraz, Zinfandel

• Herb Flavor: Bay Leaf
Whites: Sauvignon Blanc
Reds: Barbera, Cabernet Sauvignon, Chianti, Pinotage, Sangiovese, Zinfandel

• Herb Flavor: Capers
Whites: Muscadet, Pinot Grigio/Pinot Gris (esp. dry), Sancerre, Sauvignon Blanc
Reds: Beaujolais (high-acid), Pinot Noir, rosé (dry)
Notes: Dry white wines

• Herb Flavor: Caraway Seeds
Whites: Gewürtraminer, Riesling, Sauvignon Blanc
Reds: Merlot, Pinot Noir, Syrah/Shiraz

• Herb Flavor: Chervil
Whites: Chardonnay, Gewürtraminer, Riesling, Sancerre, Sauvignon Blanc, sparkling
Reds: rosé, Syrah/Shiraz



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