We do get questions from time to time about how to pair our wines with meals. Here's a quick guide
that's easy to remember -- just think: ABC!
A: Acid/Alcohol. For rich textured, heavier foods, you may need a heavier wine or
wine with higher percentage of alcohol. As a basic rule, red wines tend to be higher in alcohol than
whites. Consider any sauce components or finishes to cooked meats or seafoods, too. Acidic, tangy
wines can cut through rich, heavy sauces and refresh the palate between bites.
B: Balance/Body. Simply put, this principle means light-bodied wine with light-bodied dishes, and
fuller bodied wines with heavy or rich dishes. The idea is to balance each element, so that neither the
wine nor the meal is drowned out by the other.
C: Contrast/Compliment. The best matches are based on either complements or
contrasts. "Compliment" simply means linking up common traits, so that neither gets overpowered and
the character of each can shine. For "contrasting" matches, pairing disparate flavors in the food and
the wine can showcase the complexity of each.
