WINE pairing SAMPLER

by Mark Congero

Food and wine have been partners in crime for centuries, and the right wine can certainly be the pièce de résistance to a great meal. However, all wines are not created equal when it comes to pairing with food, and there are a few key components to look for when deciding whether or not a wine is “a good food wine.”

First, when pairing wine at home, it is important to think about the whole dish. In the shop, people will ask, “What goes with salmon?” My first question is always, “Salmon with what?” Baked with a Meyer lemon salsa verde or grilled with Thai curry? Those are totally different wine choices. Think it through and consider all the flavors on the plate before making your purchase.

When searching for a wine that will pair nicely with food, balance is probably the most crucial element. When I am looking for a good food wine, I want the main components of the wine—fruit, acidity, oak, and tannins—to be in balance and singing in harmony.

There are times when you will want different aspects of the wine to shine through—for example, a high-acid Muscadet from the Loire for oysters or a richer white Burgundy for first-of-the-season salmon. That being said, when those wines are well made, the high-acid wine and the richer wine will be in complete balance with the rest of their components, and that is key.

If you are stumped, come in or give us a call—we would love to help you pair your perfect dinner wine! Here are some selections currently in stock that I turn to often for use at table.

Normally $163.90

Special Sampler Price $131

(a 20% discount)