poultry

← All Food

• ALBARINO (SPANISH MEDIUM-BODIED WHITE WINE FROM GALACIA)
• BARBERA (ITALIAN MEDIUM-BODIED, HIGH-ACID, FRUITY RED WINE FROM THE PIEDMONT REGION)
• BORDEAUX, RED (FRENCH MEDIUM-BODIED WINE; SEE ALSO CABERNET SAUVIGNON, GRAVES, MEDOC, POMEROL, SAINT-EMILION, ETC.)
• BORDEAUX, WHITE (FRENCH DRY, LIGHT-BODIED WINE; SEE ALSO SAUVIGNON BLANC)
• BURGUNDY, RED (SEE ALSO PINOT NOIR)
• CABERNET SAUVIGNON (FULL-BODIED RED WINE)
• CHAMPAGNE, ROSE (FRENCH CARBONATED WINE MADE WITH PINOT NOIR AND/OR PINOT MEUNIER GRAPES)
• CHARDONNAY (MEDIUM- TO FULL-BODIED, RICH, COMPLEX WHITE WINE PRODUCED IN MANY PARTS OF THE WORLD)
• CHATEAUNEUF-DU-PAPE (FRENCH FULL-BODIED RED WINE FROM THE RHONE VALLEY; SPICY, DENSE, EARTHY, RICH)
• CHENIN BLANC (FRENCH LIGHT- TO MEDIUM-BODIED CRISP, ACIDIC WHITE WINE FROM THE LOIRE VALLEY)
• CHIANTI (ITALIAN MEDIUM-BODIED RED WINE)
• CLARET (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX, MADE MAINLY FROM CABERNET SAUVIGNON, MERLOT, AND CABERNET FRANC; SMALL AMOUNTS OF MALBEC AND PETIT VERDOT ARE ALSO USED)
• LAGER (TOP-FERMENTING BEER BREWED PRIMARILY FROM MALTED BARLEY, HOPS, AND WATER; LIGHT IN COLOR, HIGH IN CARBONATION WITH A MILD HOP FLAVOR)
• MONTEPULCIANO D'ABRUZZO (ITALIAN MEDIUM- TO FULL-BODIED RED WINE; RUBY-RED VIOLET HUE, BLACK CHERRY AND LICORICE AROMAS, CHEWY TANNINS, AND BALANCED ACIDITY)
• PILSNER (DRY BEER WITH PRONOUNCED HOPPY TASTE, FROM THE CZECH REPUBLIC)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• PINOT GRIGIO / PINOT GRIS (NORTHERN ITALIAN LIGHT- TO MEDIUM-BODIED WHITE WINE BEST DRUNK YOUNG; PINOT GRIS, FROM THE WESTERN UNITED STATES, IS SIMILAR BUT FULLER-BODIED; ALSATIAN PINOT GRIS IS THE FULLEST-BODIED OF ALL AND ALSO KNOWN AS TOKAY D'ALSACE)
• RHONE, WHITE (FRENCH, FULL-BODIED WINE FROM THE NORTHERN RHONE; E.G., VIOGNIER)
• RIESLING, KABINETT (DRIEST GERMAN RIESLING)
• RIOJA, WHITE (SPANISH, LIGHT- TO MEDIUM-BODIED)
• ROSE (LIGHT- TO MEDIUM-BODIED PINK WINE TYPICALLY MADE FROM RED GRAPES; LIGHT-COLORED BECAUSE OF MINIMAL CONTACT WITH GRAPE SKINS; SEE ALSO ROSADO)
• SAUTERNES (FRENCH WHITE DESSERT WINE FROM BORDEAUX)
• SAUVIGNON BLANC (NEW WORLD LIGHT- TO MEDIUM-BODIED ACIDIC WHITE WINE; SOMETIMES GRASSY, CITRUSY, AND/OR WITH SLIGHT OAK)
• SEMILLON (FRENCH MEDIUM-BODIED WHITE WINE, USUALLY FROM GRAVES IN BORDEAUX; SEE ALSO RECOMMENDATIONS FOR BORDEAUX, WHITE, AND SAUVIGNON BLANC)
• SHERRY, MANZANILLA (VERY DRY SHERRY; MADE ONLY IN SANLUCAR DE BARRAMEDA)
• TEA, GREEN (CHINESE, LIGHT-BODIED; MADE FROM GREEN, NON-FERMENTED LEAVES)
• TEA, JASMINE (FULL-BODIED; LEAVES ARE MIXED WITH JASMINE PETALS BEFORE FERMENTING)
• TEA, LEMON GINGER
• TEA, PLUM OOLONG (CHINESE, MEDIUM-BODIED; SOUR PLUM ADDED BEFORE DRYING)
• VIOGNIER (FRENCH DRY, FLORAL, FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• WATER, MINERAL, EFFERVESCENT (E.G., BADOIT, BORSEC, VOSS)
• WATER, MINERAL, LIGHT (WITH SMALL BUBBLES, E.G., RAMLOSA, SOLE)