- ACID – A chardonnay with balanced acidity will pair exceptionally well with richer foods like potato gratin and creamed corn.
- FLAVOR – Selecting one slightly oaky (but not overly oaked) from barrel aging inserts character, along with Chardonnay’s natural citrus and apple flavors, when pairing with dishes like potatoes and turkey.
- BODY – This varietal tends to be fuller-bodied for a white wine and will stand up to the heartier flavors of gravy and sweet potatoes.
- ACID – The natural acidity of Pinot Noir cuts through delicious butter and oils in dressings and casseroles.
- FLAVOR – The berry flavors are a natural match with cranberry sauce, turkey and even pumpkin pie. Additionally, this varietal tends to have an earthiness that accentuates root vegetables, squash and creamy soups.
- BODY – Lighter in body than a Cabernet or Merlot, Pinot noir will not overpower the delicate flavors of squash and mashed potatoes.