Pairing with Food
If you’re making traditional dishes, there are some fairly approachable wine styles that will pair well with them. Turkey, dressing and mashed potatoes with a classic chardonnay is really a great way to go. We got a little carried away with too much oak. Now we’re turning back toward more of the French style and not as much oak, a more crisp and clean style.
Rosés are universally food-friendly, from spicy food to barbecue. Reasonably priced and served chilled, you want a fresher vintage like 2019 or 2020. You just can’t go wrong with rosé, especially if it’s something spicy.
Lighter-bodied reds, like a grenache, syrah and mourvèdre blend, pair well with a more diverse menu. Roast beef, tenderloin or beef Wellington need to be paired with a fuller-bodied wine like cabernet sauvignon and cabernet Franc.
Save the sweet wines for dessert. Keep your sparkling dry or fruity. Drop a raspberry or strawberry or something colorful to keep it fun.
A SAFE BET
Cabernet sauvignon or a cabernet franc. Or sparkling rosé.
WHEN YOU DON’T KNOW WHAT’S FOR DINNER
2017 GSM blend, El Dorado County
2020 Dry rosé, Russian River Valley
2019 Chardonnay, California
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