
Wine and Food Pairing
Wine can change the way your food tastes. It can increase the flavors and better the experience. Our rule for finding the right food and wine combination can be summed up in our general philosophy of wine: "drink what you like"
Here are a few pointers, but experiment! Find the flavor combinations you like the most...
White Wines
Chardonnay: Salmon, Grilled Chicken, White Cream Sauces, Veal
Avoid: Very Spicy Foods
Gewurztraminer: Chinese, Swiss Cheese, Pork, Foie Gras, Thai
Avoid: Light Foods
Pinot Grigio: Cream Sauces, Turkey, Shrimp, Veal
Avoid: Tomatoes, Spicy Foods
Riesling (Dry): Chicken, Shrimp, Lobster, Smoked Trout, Thai
Avoid: Sweets
Sancerre Sauvignon Blanc: Trout, Goat Cheese, Shellfish, Sea Bass
Avoid: Sweets
Red Wines
Barbera: Pizza, Lasagna, Lemon Chicken, Pasta
Avoid: None
Cabernet Sauvignon: Steak, Lamb, Roasts, Dark Chocolate, Duck
Avoid: Tomatoes, Fish
Merlot: Grilled Meats, Barbeque, Chicken
Avoid: Sweets
Pinot Noir: Duck, Salmon, Tuna, Beef Stroganoff, Lamb
Avoid: Very Spicy Foods
Syrah or Shiraz: Peppered Red Meats, Sausage, Stews, Barbeque
Avoid: Fish