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Wine & Food

Wine and food pairing is fascinating, fun - and doesn’t have to be complex. Every day cuisine has become so diverse and rich and can present challenges for even the most experienced wine expert.

The basic golden rule is balance... neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A lightly flavored dish should have a nice light wine, while food with depth and body can handle some of the heavier, more robust wine varieties. Simply think of your wine as a flavor enhancer, just as you would a spice, and strive not to overpower the tastes of either one. This is the one theme that underlies all the other nuances of food and wine pairings, of which there are many... If you achieve good balance, you have covered all the rest perfectly.

We will introduce you to basic Wine characteristics and will give you some simple guidelines to pairing:

Zinfandel has a distinct aroma of cherry and berries, like cranberries, raspberries, or blackberries; Herbs and Spices like peppercorn, cinnamon, clove, juniper berries, lavender, basil and oregano; Subtle flavor hints of chocolate, mocha, truffle, and pecans or walnuts.

Merlot has a distinct aroma of plum, apple, berries, or violet; big flavors of Herbs, Spices, and Vegetables like black and green peppercorn, clove, lavender, tomato, beet, peppers, thyme and sage; Subtle hints of almonds and peanuts, leather, and mushrooms.

Chardonnay has a nice fruity smell of pear, apple, and peach; Some Warm tasting vanilla, butter, and toasted nuts; Vegetable and Herbs flavors like corn, sage and dill.

Cabernet Sauvignon has distinct flavors such as cherry, cranberry, and dates; Nice aromas like mint, hay, morel mushroom, and charred wood; A subtle finish of chocolate, coffee, flowers, clove and licorice.

Gewurztraminer is a sweet wine all over. Definite smell and flavors of pear, litchi, apple, and citrus; Herbs and Spices like vanilla, cinnamon, clove, and lavender; Subtle finishing hints of floral and rose.

We believe you should eat and drink what you like. It is all the same as a burger and coke. They taste good together. In essence, it is that simple.

Here are some simple guidelines to pairing:

Starters

Green Vegetables - Chablis or Chardonnay
Caviar - Dry Champagne
Quiche - Pinot Gris, Dry White Burgundy, Pouilly Fume
Soups - Clear broth soups do not pair well with wine. Creamy or rich soups pair well with a Dry White Burgundy. Thick earthy soups pair well with a Pinot Noir
Fruits other than Citrus
Pair with a Riesling, Gewurztraminer, Port, or Sauternes

Seafood

Salmon - White Burgundy, Chardonnay, or Riesling
Scallops - Chablis, Gewurztraminer, or White Burgundy
Cod - White flaky fish pairs better with a red variety such as Pinot Noir or Beaujolais
Clams and Mussels - White Graves, Chablis, Chardonnay
Shrimp and Lobster - Chablis, Chardonnay, White Burgundy

Beef

Any fine red wine such as Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel, or Pinot Noir

Poultry

Paring can go many directions depending of the preparation. Lighter more subtle preparations pair better with a White Burgundy, Chardonnay, or Chablis. If the dish is heavy and spicy, it will pair better with a lighter fruiter red wine such as Zinfandel, Pinot Noir, or Beaujolais.

Game Birds

Most Game Birds can be served with a robust red wine regardless of its preparation. We can also recommend a White Burgundy, Pinot Noir, or Zinfandel also pair well.

Ham and Pork

Fruity Red Wines such as Beaujolais, Pinot Gris, and Pinot Noir pair well with sweeter preparations. For the mild savory preparations, try a dry white wine such as White Burgundy, or Chardonnay. For the highly savory and spicy dish, pair with a big Cabernet Sauvignon.

Lamb

Serve most earthy savory preparations with a spicy red wine such as Bordeaux or Cabernet Sauvignon. For a milder preparation, try pairing with a Pinot Gris, Pinot Noir, Medoc. A note to the diner, do not add mint jelly to your lamb. This not only spoils the dish, but wine pairing at this point is of no use.

Game Meats

Meats with a heavy game flavor should be paired with a big and bold red wine. Cabernet Sauvignon, Red Burgundy, and Merlot come to mind.

Cheeses

Camembert, Brie, and other soft cheese that is not over ripe pair well with just about any red wine such as Red Burgundy, Zinfandel, and Cabernet
Dutch Cheeses such as Gouda pair well with the above mentioned wines as well.
Milder Cheeses fair better with a fruiter red wine such as Pinot Gris, Pinot Noir.
Most Blue Cheeses have such intense flavors that a sweet wine is needed just to balance the flavors. A Late Harvest or Ice Gewurztraminer, Sauternes, or Riesling should do the trick. Milder blue cheese such as Gorgonzola pair well with a fruity red wine.
Goat Cheeses in general pair well with a dry white wine. Stronger goat cheese is paired better with a sweeter white wine, similar to the wines paired with blue cheese.
As a rule, red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese do well with a sweeter wine. A little history note: In European Countries it is customary to serve the best wine of the meal with cheese or a cheese course.

Desserts

Pair creamy and fruity desserts with a Sauternes or a fine Barsac. Champagne will suit most desserts of this nature as well. Serve a good Port with a chocolate dessert.