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Wine pairing made simple!

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.



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