Wine Pairings

We create all our wines with food in mind, thinking about how best to blend different tastes to be pleasing to the palate. To help you choose the right wine to accompany your favorite foods, the pairings we recommend are reflected in the table below.

When pairing food and wine, remember that the goal is synergy and balance. The wine shouldn’t overpower the food, nor should the food overpower the wine.

Think of wine as a condiment; it should complement the food. When you drink wine by itself, it tastes different than it does with food, because wine acts on food similar to the way spices do.

Acids, tannins and sugars in the wine interact with the food to provide different taste sensations.

Memorable food and wine pairings are achieved when you find similarities and/or contrasts of flavor, body, texture, intensity, and taste.

Click on The Wine To Reveal Our Recommended Food Pairing

  • Shellfish, chicken, pork belly, triple cream cheese, fried foods

    Bubbly wines are the perfect palate refresher. They’re especially great with hors d’oeuvres like oysters and anything fried.

  • Fish, chicken, shrimp, steamed or grilled vegetables, scallops

    Zesty acidity is the common denominator for these crisp wines, with some expressing citrus fruit qualities and others yielding floral or mineral notes. Many are ideal aperitif wines or palate-cleansing companions to food.

  • Fish, chicken, pork, olives, stone fruits, rosemary, sage, roasted dishes

    Mellow white wine soothes the palate, with flavor profiles that can include fruit, minerals, floral and spice notes. Even with distinctive flavors, these wines will have broad appeal and pair beautifully with a wide range of cuisines.

  • Chicken, pork, cow, roasted root vegetables, spicy foods, cheese

    Featuring robust aromas, flavors or textures, tropical wines envelope the palate with their rich profile, with a touch of sweetness.

  • Grilled fish (ahi, swordfish, salmon), chicken, pork, pizza, tomatoes, pasta, pesto

    Light and medium-bodied wines have more delicate aromas and flavors.

  • Beef, venison, game fowl, braised root vegetables, mushrooms

    Mouth-watering low tannic reds feature stone fruit and vanilla notes.

  • Fatty beef, bone marrow, grilled or braised foods, dark chocolate

    The biggest red wines have intense aromas and flavors ranging from bramble fruits, chocolate and coffee to smoke, leather and earth.

  • Foie gras, hard aged cheese, salty nuts

Click on The Wine To Reveal Our Recommended Cheese Pairing