Pairing a wine with a dish can be tricky! There are so many different wines and flavor combinations that it can be overwhelming! We’ve picked a few of our favorite wine pairings and had our chef explain why they work!
Estate Chardonnay
- Brie
- The creaminess of the brie brings out the minerality of the Chardonnay and contrasts the acidity, highlighting its pallet cleansing freshness.
- Smoked Salmon
- The smokiness of the salmon brings out the more fruit-forward components of the wine, and the fatty-saltiness compliments the acidity of the wine.
- You can’t go wrong pairing a bright, mineral driven wine with a creamy dish!
Sparkling Rosé of Pinot Noir
- Salted potato chip
- The fat from the chips contrasts the acid and the saltiness helps bring out fruit flavors in the wine.
- Dark Chocolate
- The bitterness brings out fruit flavors in the wine and the little bit of fat compliments the acid.
- Sometimes two very different dishes can have similar effects on a wine, don’t be afraid to play around!
Evolution Pinot Noir (the pizza wine!)
- Marinated mozzarella
- The savory spices in the marinade contrast the fruitiness of the wine and the fat of the cheese works with the acidity of the wine.
- Tartufo Salami
- The floral notes of the truffle compliment the fruit notes of the wine and the fat works with the acids and tannins.
- Some wines can be a consistent winner for certain pairings, Pinot Noir and pizza is just one of them!
Dundee Hills Estate Pinot Noir
- Smoked duck breast
- The smoky flavors bring out the dark fruit notes, while the fat contrasts the tannins so you can taste more out of the wine.
- Creamy squash soup
- The creaminess contrasts the tannins while the earthy flavors of the squash bring out more of the fruit in the wine.
- You can choose to compliment a dish with a similar wine, or contrast it to bring out particular flavors in a dish.