Grilled Steak with Cabernet Sauvignon: The rich and bold flavors of a Cabernet Sauvignon pair wonderfully with the juicy and savory taste of a well-grilled steak. The wine's tannins help cut through the fattiness of the meat, creating a harmonious combination.
Salmon with Chardonnay: A buttery and oaky Chardonnay complements the delicate flavors of grilled or roasted salmon. The wine's acidity balances the fish's natural oiliness, resulting in a delightful pairing.
Pasta with Tomato Sauce and Sangiovese: Sangiovese, the primary grape in Chianti wines, goes excellently with tomato-based pasta dishes. Its bright acidity and red fruit flavors complement the acidity in the tomatoes and work well with the richness of the pasta.
Spicy Asian Cuisine with Riesling: A slightly sweet Riesling works wonders with spicy dishes from Asian cuisines. The wine's sweetness helps temper the heat while enhancing the overall flavors of the meal.
Cheese Platter with Sauvignon Blanc: Sauvignon Blanc's crisp and refreshing character pairs wonderfully with a variety of cheeses, particularly goat cheese, feta, and lighter, fresh cheeses.
Grilled Vegetables with Rosé: A dry and fruity Rosé pairs beautifully with the smoky flavors of grilled vegetables. The wine's refreshing nature complements the assortment of grilled flavors.
Dark Chocolate with Syrah/Shiraz: The deep, rich flavors of dark chocolate are enhanced by the bold, fruity notes of Syrah/Shiraz wines. This combination creates a delightful, indulgent experience.
Oysters with Champagne: The briny, delicate taste of oysters pairs elegantly with the effervescence and crisp acidity of Champagne or other sparkling wines.
BBQ Ribs with Zinfandel: Zinfandel's jammy fruitiness and peppery notes complement the smoky and flavorful nature of barbecue ribs, making for a hearty and satisfying pairing.
Fruit Desserts with Moscato d'Asti: The sweet and lightly sparkling Moscato d'Asti harmonizes perfectly with fruit-based desserts, such as fruit tarts, sorbets, and fruit salads.
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