Chardonnay pairs well with a variety of foods, including seafood, poultry, creamy pasta dishes, and mild cheeses.

Red Burgundy pairs well with roasted poultry, duck, and mushroom dishes. White Burgundy is perfect with seafood, poultry, and creamy sauces.

Red Bordeaux pairs well with red meats, lamb, and strong cheeses. White Bordeaux is excellent with seafood, poultry, and creamy cheeses.

Beaujolais pairs well with charcuterie, light salads, roasted poultry, and soft cheeses. It is also an excellent choice for holiday meals.