Our Principles of Wine and Food Pairing

Acidity plays a powerful role in the successful matching of food and wine.  Acid not only gives a wine structure but also creates a brightness, both of which are felt on the palate.   Food helps temper the acid in wines, creating a beautiful match of flavor.  

High acid wines (pH from 3.0 to 3.4) can usually pair well with a wide variety of foods.  Our wines are generally higher in acid to be very food-friendly.

• Pair:
• High acid wines with high acid foods
• High acid wines with salty foods (Champagne & caviar)
• High acid wines with smoked foods

High acid foods (tomatoes, vinaigrettes, fruits) make most wine flat.  They also make tannic wines (age-worthy reds like our Estate, Black Bear, and Eight Barrel Syrahs and the Z Three) 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 have more fruity components, such as the Viognier or Z Cuvée.

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.   Our wines are carefully aged to allow for character and complexity, but also to manage aggressive oak and butter on the palate.

Look for complimentary 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