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What to drink with what you eat.

"If anyone orders Merlot, I'm leaving, I am NOT drinking any [expletive] Merlot!"

-Sideways (2004)



While we won't be doing a Sip and Savor in December, we will be hosting Wendy Nyberg from Trinchero Family Estates wines on January 15th. I like Wendy a lot and I think you will too, please attend her tasting called "Decoding the Vine" if you can. Since I won't be there, I thought I would leave you with a simple guide to deciding what to drink with what you eat. I really am proud of the wine menu we have here, although I would have liked to make it larger. If you have favorite wines, be sure to let Brenda know so she can consider adding them to the list.


Tips for Pairing Red Wines with Meats


To successfully pair red wines with meat, it is essential to consider the wine's body and intensity in relation to the richness of the meat. For instance, a bold red wine such as Cabernet Sauvignon or Syrah is a fantastic match for red meats, due to their ability to cut through fat and enhance the meal's overall flavors.


Choosing the Right Red Wine


  • Cabernet Sauvignon is the go-to option for steak lovers. California Cabernets tend to be very robust and fruity, perfect for a grilled New York Strip but maybe a little strong for Filet Mignon. I added Iron+Sand to the wine menu because I really like the combination of fruit and tannin. Make sure to order this before someone realizes what a great dal it is.


  • Merlot provides a smoother alternative that pairs well with pork and lamb. Its softer profile can enhance the dish without overpowering it. We only have one on the menu-Ménage à Trois , but it is really nice. Merlot is having a comeback in the last few years after being disastrously panned in the movie Sideways. twenty years ago. I'm serious. The movie was a surprise hit and after watching it no one thought Merlot was cool anymore. Can you imagine planning and tending acres of Merlot vines only to have one line in a movie make it "uncool?

  • Pinot Noir is ideal for lighter meats like duck or chicken, as it has the right acidity to balance these flavors. Roasted Turkey served with cranberry sauce works beautifully with a Pinot Noir, and anything involving mushrooms is an easy choice for this. La Crema does a really nice one that I will always go to and it could even stand up to a milder red meat like beef tenderloin.


Don't forget to take into account how the meat is prepared. Grilled and barbecued meats go hand-in-hand with robust wines, while roasted meats are often better suited to lighter varieties.


Seasoning Matters


The seasoning of meat can also influence wine selection. If you're marinating steak with herbs like rosemary and thyme, a young Cabernet Sauvignon rich in acidity can elevate your dish. On the other hand, if your meat is seasoned with spices, consider turning to a spicy red like Zinfandel or Grenache to complement those bold flavors. In general salt is almost always your friend.


Close-up view of a juicy steak paired with red wine
Juicy steak with a glass of red wine showcasing the perfect pairing.

Best White Wine Choices for Seafood


The well-known saying "white wine with fish" still holds in most cases, but your choice of white wine can significantly enhance various seafood dishes. The right white wine not only accentuates the delicate flavors of seafood but also creates a delightful balance.


Selecting the Right White Wine


  • Sauvignon Blanc is perfect for shellfish like oysters or shrimp. Its crisp acidity and citrus notes complement the brininess of these dishes. This wine goes well with vinaigrettes too so if you are coursing your wines with food consider it. Of course you have all heard me talk about Quattro Theory on our menu and there is no better deal in town than here at Vi Highlands Ranch.

  • Chardonnay, particularly unoaked, pairs beautifully with light white fish. Its creamy texture is a great match for buttery sauces. Chardonnay is so popular that I think it loses the respect it deserves and should be appreciated as one of the noblest of grapes. Kendall Jackson Vintner's Reserve Chardonnay has maintained its number one status in popularity for thirty years, you should see if you agree.

  • Riesling, especially when dry, complements spicy seafood dishes such as Thai or Indian cuisine. The wine's natural sweetness helps balance the heat, making for a more enjoyable meal. Coconut curry sauce with scallops and a late harvest Riesling will be memorable.


Always consider how the seafood is prepared. Grilled fish fits well with an oaky chardonnay , while fried fish is often best accompanied by a refreshing sparkling wine that cleanses the palate.


High angle view of a seafood platter with white wine
Seafood platter elegantly arranged with a glass of white wine for a delightful pairing.

The cheese plate


One thing we have always been proud of here is our cheese plates. David has continued this tradition with interesting and different selections, and I expect that will continue. Wine and cheese are natural partners and it's hard to go too wrong. Some of my personal favorites are aged Cheddars, triple-cream Bries, and anything smoked. Cheese goes well with sweet accompaniments which can open up the possibilities with wine, even when you aren't sure what you want.


Great Cheese and Wine pairings



  • Soft cheeses like Brie or Camembert are best paired with fruity white wines or even sparkling options for their creamy textures. Mouco Camembert with our Avissi Prosecco is a great pairing. Next time St. André is on the menu, try it with the Helfritch Gewürztraminer for something different.

  • Aged cheeses such as Cheddar or Gouda work well with robust red wines, creating an enjoyable contrast in flavors. Seriously, the Kendall Jackson Zinfandel with a five- year Cheddar from Hooks dairy is one of the best pairings I have seen. Fresh pears would be perfect here.

  • Blue cheeses offer exciting pairings, particularly with sweeter wines like Sauternes or Port. This combination beautifully balances the cheese’s saltiness with the wine’s sweetness. Don't be afraid of sweeter wines, if you pair them with the right foods you will learn to love them. These go surprisingly well with big California reds, which often have more sugar than first meets the eye, even when they are dry to the palate.


I hope that all of you enjoy this, I will be out next week but will see you at Culinary Corner on Monday the 30th at 10 am in the Private Dining Room.





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