 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
- Pair:
- High acid wines with high acid foods
- High acid wines also temper salty foods (Champagne
& cavier)
- 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 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 Cuvee)
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
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