sauteed dishes

← All Food

• BEAUJOLAIS (FRENCH DRY, LIGHT-BODIED, RED WINE MADE FROM GAMAY GRAPES; SEE ALSO BEAUJOLAIS NOUVEAU AND BEAUJOLAIS-VILLAGES)
• CABERNET FRANC (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX AND THE LOIRE VALLEY)
• CABERNET SAUVIGNON (FULL-BODIED RED WINE)
• CAVA, WHITE
• CHENIN BLANC (FRENCH LIGHT- TO MEDIUM-BODIED CRISP, ACIDIC WHITE WINE FROM THE LOIRE VALLEY)
• MERLOT (MEDIUM-BODIED RED WINE WITH HINTS OF BERRY, PLUM, AND CURRANT; FULL-FLAVORED)
• 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)
• PINOT NOIR (FRENCH, CALIFORNIAN, AND OREGONIAN LIGHT- TO FULL-BODIED FRUITY RED WINE)
• RIESLING (GERMAN AND ALSATIAN LIGHT-BODIED WHITE WINE WITH VARYING DEGREES OF SWEETNESS; SLIGHTLY SWEET WITH FRUIT)
• SAKE, JUNMAI (RICH, MEDIUM-BODIED)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• 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)
• SPARKLING WINE (SPARKLING WINE NOT MADE IN THE CHAMPAGNE REGION OF FRANCE; E.G., SPANISH CAVA, ITALIAN PROSECCO, GERMAN SEKT, ETC.; SEE ALSO CHAMPAGNE, CAVA, PROSECCO, VOUVRAY, SPARKLING, ETC.)
• TEMPRANILLO (SPANISH FRUITY FULL-BODIED RED WINE)
• VIOGNIER (FRENCH DRY, FLORAL, FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• ZINFANDEL, WHITE (CALIFORNIA SWEET BLUSH WINE MADE FROM ZINFANDEL GRAPES)