Wine and Food Pairing              

Great Wine + Great Food…

Food can help cleanse and stimulate the pallet to accentuate the various flavors in the wine.  A good pairing will enhance the flavors of both the food and the wine.

                                                                               ...Equals a Great Event!

When hosting a wine pouring event or tasting, we recommend you serve at least a small sampling of food, such as cheese and crackers or an array of appetizers or hors d’oeuvres.  When hosting a wine dinner event, serve a wine that brings balance to the main dish.  For a list of general food categories that pair well with the Holy Spirits’ wines, please see our food pairing for each Holy Spirits wine below.

HOLY SPIRITS’ spices, marinades and mixes are selected to match each wine we offer and make it EASY to prepare your meals or appetizers to serve with the wine. 

Visit our online store to order a great match!

The hard and fast rules of the past, i.e. white wine with fish and poultry, and red wine with red meat, are frequently overlooked today.  In this day and age feel free to drink what you like with your favorite food with no shameful social repercussions (for the most part.)  Experiment and don’t stress about finding a perfect match of food and wine.  However, if you want help in pairing wines with food, there are numerous online resources available suggesting the appropriate foods to complement or enhance certain wines or vice versa.  

The following are a few general suggestions and tips to aid you in pairing your wine with food for a successful wine event...  For pairing foods with each specific Holy Spirits wine, scroll down to the bottom of the page!

Wine with cheese is a natural.  A very general combination, which is pleasing to the vast majority of wine and cheese consumers, is red wine with harder and darker cheeses and white wine with softer and lighter cheeses.  Of course there are some exceptions to these.


  • Serve cheeses as an appetizer or even dessert.
  • Milder white cheeses, such as Monterey Jack, Swiss, Gruyere and Gouda go well with white wines.
  • Young Pinot Noir or Rose Red wines with tannins pair well with heavy Blue (bleu) cheese, Camembert, Sharp Cheddar, Colby and Parmesan cheeses. 
  • Don't feel pressured... Feel free to combine the cheese you like with the wine you enjoy.    

Dips prepared with complementing herbs, seasonings and spices, served with plain crackers or crusty breads, are a great & inexpensive way to cleanse the pallet between wine samplings.  Refer to our Pairing food with Holy Spirits Wine downloads below to get an idea of what herbs and seasonings go well with each wine.  Also, visit our online Store for our dips that can be combined with our wines for an easy pairing.

Even though it can be difficult to pair fruits with wines, you will often see an array of fruit on a platter, such as apples, raspberries, pears, and grapes, to be enjoyed with several different wines, such as the Riesling or Pinot Grigio.  Fruits also go well with the cheeses you may be serving. 

Your goal in pairing food and wine should be balance, with the wine complementing the food and vice versa.  The wine should not overpower the food and the food should not overpower the wine.  With a lighter fare, serve a lighter wine such as a filet of sole with Riesling or Pinot Grigio.  Heartier foods like beef, wild game or duck are appropriately served with an earthy and tannic red such as the Cabernet Sauvignon.  Merlot goes well with a hearty steak or even a spicy Mexican Cuisine.  When serving chicken or pork, it is best to match the wine with the sauce.   Also, don’t hesitate to ask your favorite chef, who prepares food with wine for a great recipe. Meats prepared with Holy Spirits meat rubs, marinades, or spices are an easy way to match the flavor of the meats with the wines.  Even serve small cubes of different meats for appetizers!

While pairing wine with desserts can be tricky, a general rule of thumb is to serve a wine that is as sweet or a bit less sweet than the dessert you are serving.  The exception to this is chocolate, where it is recommended that the wine be at least as sweet, if not a bit sweeter, than the chocolate you are serving, to avoid a bitter or sour taste.   A rich red, such as a Cabernet Sauvignon or Zinfandel, matches well with very dark or bittersweet chocolate.  A Pinot Noir or Merlot balance well with a dark chocolate around the 55% cocoa mark.  This is definitely an area where experimenting helps when attempting to pair your dessert with an appropriate wine.


            St. Nick Merlot Food Pairing

            St. Rocco Cabernet Food Pairing

            Our Lady of Mount Carmel Riesling Food Pairing 

            Our Lady of Guadalupe Rose Food Pairing

            St. Michael Zinfandel Food Pairing

            Joan of Arc Chardonnay Food Pairing

            St. Valentine Pinot Noir Food Pairing

            St. Patrick Pinot Grigio Food Pairing