These are some basic guidelines to help you choose the best wine to match the food you are preparing. We recommend decanting all young red wines ½ hour to allow the flavors to emerge.

Our advice is always to experiment with these pairings, even if your favorite varietal is not recommended. The flavors are designed to provide harmony between the food and wine. Enjoy that favorite varietal before the meal.

Please email us us for more specific parings, especially for those preparations with unusual ingredients. We would be happy to assist you.

1. ROASTED or GRILLED BEEF
   Cabernet and Merlot based wines are usually the 1 st choice; but consider other medium to robust varietals such as Syrah, Grenache, Nebbiolo, Tempranillo and Sangiovese.
   
2. ROASTED or GRILLED LAMB
   Grenache and Syrah based wines are a popular choice, however, Sangiovese, Tempranillo, Cabernet and even Pinot Noir can work nicely.
   
3. ROASTED or SAUTEED VEAL
   Light to medium reds work best, consider Gamay, Pinot Noir or Sangiovese. If you prefer whites, try dry Chenin Blanc, Pinot Grigio or Pinot Blanc.
   
4. ROASTED or GRILLED CHICKEN
   With chicken, the sky’s the limit. Depending on the preparation, all reds work with the exception of Cabernet and Merlot based wines. Most whites are appropriate, but avoid round, heavy Chardonnays.
   
5. ROASTED, GRILLED or SAUTEED PORK
   Again, like chicken, the other white meat pairs well with many reds and whites. Depending on your preference, choose white or red, staying away from Cabernet, Merlot, or heavy Chardonnay.
   
6. BAKED or GRILLED WHITE FISH
   Crisp, clean whites compliment the delicate flavors of white fish. Try Sauvignon Blanc, Pinot Grigio or Viognier.
   
7. POACHED or GRILLED SALMON
   The perfect red is Pinot Noir, but fuller reds like Grenache and Sangiovese can also work. For white, try a not too heavy Chardonnay.
   
8. GRILLED TUNA
   Pinot Noir will work here too, but tuna can stand up to medium bodied reds such as Syrah, Barbera and Nebbiolo.
   
9. PASTA
   It does not depend on the color of the sauce, but the type of ingredients. Meat, chicken and heavy vegetables match nicely with red. Traditional Italian varietals include Sangiovese and Barbera, but Syrah and Grenache work well too. Seafood and delicate vegetable preparations require whites such as Pinot Grigio or Sauvignon Blanc.
   
10. ASIAN CUISINE
    Delicate preparations work nicely with Sauvignon Blanc and Pinot Grigio. Spicier preparations are fun with Gewurztraminer and even Pinot Noir or Grenache.
    
11. SUSHI
    Whites are a must, but a wide variety will match. Try Sauvignon Blanc, Pinot Blanc, Chenin Blanc, Pinot Grigio or Viognier.