Cards of Wine

Wine Pairing
Crudités - Vegetables


Pairing Suggestions

If you choose White, go for something unoaked, fresh and zesty:

Sauvignon Blanc (World)
Chenin Blanc (France)
Grüner Veltliner (Austria)
Arneis (Italy)
Verdicchio (Italy)
Rueda (Spain)

Rosé Alternatives

If you choose Rosé, go for something light:

Provence Rosé (France)
Navarra Rosado (Spain)
Chiaretto (Italy)

Other Excellent Alternatives

Prosecco (Italy)
Champagne (France)
Cava (Spain)
Sekt (Germany)


Raw vegetables pair best with acidic and herbal dry white wines that do not overpower the food.

The wine should be herbal like a grassy Saivignon Blanc or a peppery Grüner Veltliner.

If you want to try something different, Verdicchio, Rueda, and Arneis also has the acidity and the herbal character needed to pair perfect with vegetables.

If you prefer red wine, go for someting acidic and light (Pinot Noir) or solve the dilemma with a dry rosé.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

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