We carry a range of red, white, and sparkling wines ranging between light, medium, and full body. Our goal with our selection is to help you create a great dining experience without the overwhelm of trying to pick “the perfect wine.”
One of the most common questions we get is, “What wine would pair best with this dish?” Here’s our quick guide to pairing wines to compliment your meal:
First identify what the main flavor profile for your food is.
You have two main options once you know what your food’s flavor profile is.
- You can add to the existing flavor profile with a congruent pairing. This is best if you really want to intensify an existing flavor in the dish.
- You can contrast the flavor profile in the food with your wine pairing to cut through the flavors of the food.
The goal is to balance out the dish. Keep in mind that you usually want your wine to be more acidic than the food you’re serving, and you want to match the sauce of the dish instead of the meat when pairing wines.
Try a bitter wine to cut through fatty flavors like cheese or a sweet, acidic wine to enhance the sweetness of a honey ham. Feel free to break the rules and get creative. You can always ask our staff what they would recommend with your dish as well.
If you’re looking for more advice on how to pair your wine, we recommend you check out this great article from Wine Folly that explains the methodology more in-depth.
How to Serve Wine
Ever wonder why wine is usually served a little below room temperature? As wine changes temperature, the flavor and aroma change with it. That means a great wine served too warm may not taste like it should. Here’s how to serve your wine to make sure you’re getting the best experience possible.
Red wine was designed to be served in the old stone castles of Europe. This means it’s best served at a temperature you’d find in a place that struggles with heating. Place your red wine in the refrigerator for 10-15 minutes before serving to bring out the flavor. You’re looking for about 60-70 degrees, optimally.
You should serve both sweet and dry white wines a little colder than red wines to highlight the flavor. Serve them between 50-60 degrees. Put white wines in the fridge for 20-25 minutes before serving.
Sparkling Wine and Champagnes
Champagne should be served cold. Your goal is to hit 45 degrees. You can leave these in the refrigerator to enjoy later.