Food & Wine

We find that wine not only serves as a fantastic way to unwind and relax, but that it also plays a key role in creating and stimulating good memories. This can be enhanced with the perfect food pairings; those that elevate the flavors and textures of both the food item and the wine. Singly, both components can be enjoyed easily, but together, the taster enjoys inspiring combinations.

The rules for pairing certain wines with foods have modernized a bit. The old adage of red with meat and white with fish just doesn’t always apply. True, some flavors blend more appropriately with others, but for the most part, delicate wines require more delicate dishes, while more robust wines can mesh well with heartier meals. Additionally, if serving a complex dish, you’ll want to opt for a simpler wine, and vice versa: if you’re serving a simple dish, a more complex wine will compliment it well.

Some common pairings for Pinot Noir include quail, coq au vin, game, such as elk or venison, or traditional Burgundian pâté de compagne. Chardonnay can be paired with different foods, depending on the amount of oak present in the wine. Fruitier Chardonnays are delicious with spicy dishes or grilled foods, while those with a touch more oak are sublime with creamy cheeses, halibut, or chicken.

You’ll find that in our newsletters, wine notes, and tasting room, we encourage the enjoyment of our wines with a great meal. Some pairings are carefully thought out, while others are happenstance and shocked our senses enough to encourage sharing them here. We welcome your own food pairings as well!