Our Principles of Wine and Food Pairing
Acidity plays a powerful role in the successful matching of food and wine
- High acid wines (pH from 3.0 to 3.4; our Chardonnay and Viognier) can usually pair well with a wide variety of foods
- High acid wines with high acid foods
- High acid wines also temper salty foods (Champagne & caviar)
- High acid wines are a terrific counterpoint to smoked foods
High acid foods (tomatoes,...)
- Make most wine flat
- Make tannic wines (ageable reds like our Black Bear Block Syrah) seem hard and bitter
Salt and sweet also play a role in pairing
- Salty foods will dull the flavors of many wines. To counter this, serve wines that are slightly sweet.
- Likewise, foods with fruity (sweet) components are best with fruity wines (Viognier and Z Cuvée)
Spice or “heat” will impact the pairing
- Tannic wine will intensify heat, so pair with soft, fruity wines (Viognier and Z Cuvée).
Bitter oak — overtly oaky or toasty wines usually seem hard or flat with most foods. Long aging in new oak barrels can make wines difficult food partners.
Pair the complementary styles.
- Match delicate wines (Viognier, Chardonnay) with delicate foods (sole, sea bass)
- Match bold wines (Syrah, Roussanne) with bold, big flavored foods (grilled steak, lamb, rich cheeses)
- Match great food with great, complex wines and everyday foods with everyday wines