Herbs add so much flavour to food. Here are some great wine/herb matches. For Chardonnay, use chervil, fennel, sage or tarragon! Riesling needs dill, hyssop or parsley while Sauvignon Blanc best meshes with basil, oregano, sage and tarragon. Pinot Gris adores coriander but Pinot Grigio deserves thyme. Chenin Blanc loves dill and Gewurztraminer digs mint, winter savory or coriander. For reds, Cabernet Sauvignon values basil, bay leaf, rosemary and thyme while Cab Franc cuddles up to parsley. For Pinot Noir, check out lavender, thyme and rosemary or meld Gamay with parsley and basil. Merlot, how about fennel and basil? Syrah or Shiraz, you’re all about winter savory, lavender and rosemary.
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