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← All Food

• ALE, SCOTTISH (TOP-FERMENTED, CARAMELIZED WORT)
• BARBERA (ITALIAN MEDIUM-BODIED, HIGH-ACID, FRUITY RED WINE FROM THE PIEDMONT REGION)
• BEER, SMOKED (BEER WITH SMOKY FLAVORS AND AROMAS; E.G., GERMAN RAUCHBIER)
• BEER, WHEAT (PRIMARILY GERMAN AND BELGIAN; LIGHT IN COLOR AND FLAVOR; AKA WEIZEN BIER)
• BORDEAUX, RED (FRENCH MEDIUM-BODIED WINE; SEE ALSO CABERNET SAUVIGNON, GRAVES, MEDOC, POMEROL, SAINT-EMILION, ETC.)
• BURGUNDY, RED (SEE ALSO PINOT NOIR)
• CHAMPAGNE, ROSE (FRENCH CARBONATED WINE MADE WITH PINOT NOIR AND/OR PINOT MEUNIER GRAPES)
• COTE-ROTIE (FRENCH FULL-BODIED RED WINE FROM THE RHONE VALLEY)
• GINGER ALE (GINGER-FLAVORED SOFT DRINK)
• LAGER, AMBER (TOP-FERMENTING, WITH MORE MALT THAN A LAGER; LIGHT TOASTED MALT WITH A GENTLE CREAMINESS)
• LAMBRUSCO (ITALIAN LIGHT-BODIED RED WINE FROM THE EMILIA-ROMAGNA REGION; STRAWBERRY, RASPBERRY, AND CHERRY FLAVORS WITH LIGHT SPARKLE AND CLEAN FINISH)
• MACON, WHITE (FRENCH WINE FROM BURGUNDY)
• MALBEC (ARGENTINIAN FULL-BODIED RED WINE; RICH IN TANNINS WITH DRIED FRUIT, BLACK CURRANTS, AND PLUM; ALSO GROWN IN BORDEAUX AND CAHORS)
• MARSANNE (FRENCH WHITE GRAPE PRODUCING WINE WITH VERY STRONG ALCOHOL CONTENT; FLAVORS OF PLUM, CARAMEL, AND PINEAPPLE)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• PORTER (BRITISH DARK, SWEET ALE; SEE ALSO RECOMMENDATIONS FOR STOUT)
• POUILLY-FUME (FRENCH DRY MEDIUM-BODIED WHITE WINE FROM THE LOIRE VALLEY)
• PULIGNY-MONTRACHET (FRENCH FULL-BODIED DRY WHITE WINE FROM BURGUNDY; SEE ALSO BURGUNDY, WHITE)
• RIESLING, LATE HARVEST (GERMAN SWEET WHITE WINE)
• ROUSSANNE (FRENCH FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• 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)
• SHERRY, AMONTILLADO (AGED SHERRY, FINO FROM ANDALUCIA; SERVE COOLER THAN ROOM TEMPERATURE; CONSUME SOON AFTER OPENING)
• SHIRAZ, SPARKLING (AUSTRALIAN SPARKLING WINE, WHICH RANGES FROM DRY TO SWEET)
• STOUT (IRISH BLACK, FULL-BODIED, DARK BEER WITH DARK BROWN HEAD)
• STOUT, OATMEAL (BRITISH, DARK, MEDIUM TO FULL-BODIED, MADE WITH OATMEAL; RANGING FROM MORE ROASTED TO SWEET)
• TEA, EARL GREY (TEA, BLACK FLAVORED WITH OIL OF BERGAMOT)
• TRINCADEIRA (PORTUGUESE MEDIUM-BODIED RED WINE)
• VALPOLICELLA