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Cabernet Sauvignon vineyards in Napa Valley, California

Food Pairings

Thanks to their elegant flavors and enticing aromas, Wine Spots wines are easy to pair with foods. When selecting a wine and food pairing, consider the flavors, richness, textures, and intensity of both the wine and the food.

CABERNET SAUVIGNON
Full-flavored and fruit forward, Cabernet Sauvignon is best paired with juicy red meats. A younger Cab pairs well with heavy foods, like roast beef, lamb, or grilled burgers. An older Cab with softer, velvety tannins pairs beautifully with more delicate meats like a rare filet mignon.

MERLOT
Versatile and approachable, Merlot is typically a soft to medium-bodied wine with juicy fruit flavors. Enjoy the ripe fruit flavors of Merlot with a wide range of dishes, including pot roasts, poultry, red meat, grilled salmon, duck, seared tuna, mushroom dishes.

SYRAH & SHIRAZ
The flavors of Syrah and Shiraz are a perfect match for the big flavors of brisket, beef stew, lamb, and pork chops. Balance dishes with intense spices, like Cajun or Mexican cuisine, with this spicy wine. Syrah typically offers more finesse and spice, while Shiraz offers concentrated, powerful fruit flavors.

PINOT NOIR
Elegant with earthy flavors, Pinot Noir pairs beautifully with milder meats and smoked foods. Enjoy it with roast pork loin, chicken, grilled salmon or tuna. Pinot Noir is also a great complement to mushroom dishes and grilled vegetables.

CHARDONNAY
Enjoy a rich, silky Chardonnay with strong flavored dishes, like crab cakes, salmon, seafood chowders, cream or mushroom sauces. Complement leaner Chardonnays with more minerality with oysters, roast chicken, white fish, shrimp and shellfish.

BORDEAUX
The complex, elegant flavors of Bordeaux have similar pairings as Cabernet Sauvignon or Merlot. Like Cabernet Sauvignon, a fuller, more tannic Bordeaux pairs well with red meats, lamb and strong cheeses. A softer Bordeaux is an excellent complement to milder red meats or meat stews.


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