top of page

Let's Pair Some Wine

Updated: Jul 17, 2020

From its very essence, wine is produced to enhance food and to create a marriage of sorts. How does one go about creating a masterpiece of food and wine? The key is experimenting, as each and every palate is different. Here are some ideas to get you started...

Hermann J Wiemer Vineyard Riesling


The balance of acidity and sweetness makes this a food friendly wine. With a wide-range of styles from dry to sweet, there are many pairing combinations to try. Riesling loves spicy foods - think Thai!

Try: Pungent Blue Cheese, Brie, Shrimp, Lobster, Tofu, Marinades, Green Vegetables, Fresh Green Herbs

Ravines Wine Cellars Cabernet Franc

Cabernet Franc

A medium bodied red wine with elevated acidity, moderate tannins and a spicy peppery finish. As a juicy mouthwatering wine, it loves food! You will find this wine all over the Finger Lakes.

Try: Goat Cheese, Smoked Gouda, Chicken, Pork, Burgers, Mushrooms, Dry Herbs, Exotic and Baking Spices


With so many variations of Chardonnay, you must keep in mind the body and oak aging to properly pair this wine. With a full body, creamy texture, and round mouth feel, Chardonnay pairs extremely well with creamy dishes. Make sure to match the body of wine with the body of food - do not overwhelm your dish!

Try: Toasty Nuts, Lightly Seasoned Grilled White Meats, Meaty Fish, Cream Sauces, Pesto, Corn, Squash and Caramelized Foods

Heron Hill Winery Chardonnay

As you begin pairing wine and food, keep in mind a few basic principles:

1) Do not let your wine overpower your dish

2) What grows together goes together

3) Remember sweet loves spicy

4) Match the flavor intensities of food and wine

5) Fats and oils balance out high tannic wines

Pair, sample, try and experience. Remember that every palate is different and that you can have some fun trying new combinations. Now go try. See what you like and have fun! Cheers.

222 views0 comments

Recent Posts

See All


bottom of page