A common wine myth is that you must pair white meats like chicken and pork with white wine. The truth is, with mild-flavored meats, the other ingredients on the plate influence the flavors of the dish more, and make a better focal point when it comes to wine pairings. This is especially true with flavor-filled, meat-smothering sauces. From tomato to pesto, BBQ to Alfredo, teriyaki and beyond, always remember, "The Sauce is Boss."
Tomatoes and tomato-based sauces are high in acid, and pair best with wines that have elevated acidity, too. Some great matches are Crianza Riojas (Tempranillo), basic Valpolicella (Corvina), Barbera and our favorite, Sangiovese- the main grape in this Chianti Classico.
If your tomato-based sauce has a rich, fatty meat, you can play with wines with a bit more tannins, too. A classic Brunello, or a Spanish Toro would be a great match.
Both sauce types are dominated by herbal, "green" flavors. A safe bet is to match these notes with wines that also are "green." Aromas of bell pepper, tarragon, fennel come from a grape compound called Pyrazine. White wines like Sauvignon Blanc and Grüner Veltliner are often rich in pyrazines and can make a great match. Their high acidities also stand up to the vinegar and lime often found in Chimichurri.
Other whites, like Chardonnay, Albariño and Pinot Grigio can pair well with pestos, though won't provide the herbal balance.
Red grapes such as Cabernet Sauvignon, Cabernet Franc and Carmenere can also have elevated pyrazines and notes of bell pepper, for example. Stick to cool climate examples and be careful to avoid overly oaked versions which can overwhelm the sauce.
Rich/creamy/buttery sauces like Alfredo, Beurre Blanc and Hollandaise can pair with full bodied wines like Viognier, warm climate Chardonnay, Grenache Blanc and Marsanne/Roussane blends. Though try to avoid wines with a lot of new oak, as vanilla, cedar and spice notes can clash with the delicate flavors of creamy sauces.
Alternately, lighter body wines with high acidity, like cool climate Chardonnay or sparkling wines can pleasantly "cut through" the richness and refresh the palate.
With subtle grassy/green notes and palate-cleansing acidity, Sancerre (Sauvignon Blanc) and lighter Grüner Veltliner can pair great with herbal cream sauces like tarragon-laden Bearnaise.
Teriyaki sauces are tangy, sweet, savory and salty. A killer flavor combination. Riesling, whether dry, or better yet, off dry, can be a fantastic match. The very aromatic fruity, floral notes of a Gewurtrminer also work well. If your teriyaki leans to the sweet side, wines with plump fruit like Beaujolais Neuveuax or Village or carbonic macerated wines (a technique which empasizes fruitiness) can be a nice match. Teriyaki sauces with more rich umami notes can handle earthy flavors in wines like Burgundy or Oregon Pinot Noir.
Be Careful with Spice
When it comes to spice, you'll want to grab wines with lower alcohol and moderate to low tannins. Both alcohol and tannins can exacerbate and be exacerbated by high spice. Wines with a little sweetness (and low alcohol) like off-dry Riesling or Moscato can make a beautiful pairing for spicy foods and sauces.
BBQ sauce is full of flavor, spices and often notes of smoke. These rich flavors match well with Rhône varietals like Grenache, Mourvèdre and Syrah (or GSM blends), which are often full of red fruits, black pepper, dried herbs and smoky/meaty notes.
If your sauce has a bit of sweetness, you'll want to make sure your wine has plenty of plump, rich, ripe fruit. New World Shiraz from Australia, Old-vine Zinfandel from California and Argentinian Malbec work great.
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Step 1 Order Wine Colored Balloons on Amazon and inflate them to a normal size. I found that these balloons looked best and had the best grape coloring once inflated.
Step 2
Once inflated, use some black string and a needle to weave the balloons together. This makes it easier when shaping the costume. You will want to weave the string and needle through the tips of the balloons.
Step 3
As the balloons are strung together, begin shaping them to how you want the grape to look. At this stage, you may want to add or decrease the amount of balloons being used.
Step 4
Wrap the threaded balloons around your body and tie together when needed. To give it a finished look I paired the balloons with a grape colored top, khaki bottoms and black boots with a glass of wine (of course)!
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Voted #30 in Wine Spectator's Top 100 Wines of 2022, it's hard to go wrong with this crowd-pleasing red blend from Washington State.
Grapes: 60% Merlot, 34% Cabernet Sauvignon, 4% Cabernet Franc, 2% Petit Verdot
Region: Columbia Valley, WA, USA
About: Cold soaked 24-36 hours, fermented for 12-14 days on skin, and aged 18 months in 100% French oak (55% new)
Tastes like: Mocha, milk chocolate, cassis, dried cranberry, cedar
Craveable: Steak, Blue cheese burgers, Grilled mushrooms
Wow: Wine Spectator, Top 100 Wines of 2022; 91pts Wine Enthusiast
To some, Napa Valley is unbeatable and in Napa, Cabernet is King. A robust red with polish and class, perfect for the boss or others you really want to impress.
Grapes: Cabernet Sauvignon
Region: Oakville AVA, Napa Valley, CA
About: Only 48 barrels produced, 14.5% abv.
Tastes like: "Lifted and fresh red berries sweep upward with buoyancy, bringing forth darker layers of crème de cassis, camphor, and black cherries—all wonderfully nestled in a sublime and subtle French Oak infusion.
Craveable: Ribeye steak, rich meat or mushroom ragu, grilled sausage
Wow: 95pts Wine Enthusiast
Active volcanoes don't seem like the best place to grow grapes, but the effort is certainly worth it with modern day Etna Rosso wines. Made with indigenous grapes trained on gnarly bush vines on the northern slopes of Mount Etna's black volcanic soils, these wines exude a sense of place like no other, and make a unique gift they will savor.
Grapes: 80% Nerello Mascalese, 20% Nerello Cappuccio
Region: Mount Etna, Sicily
About: Stainless steel fermentation and maturation gives freshness to this otherwise well structured wine. With the "coolness" of the molten hot extreme growing area and interesting native grapes, it's no wonder volcanic wines are all the rage!
Tastes like: bing cherry, stewed strawberry, potting soil, black tea, stone, silky tannins
Craveable: rosemary lamb chops, spaghetti and meatballs, stuffed mushrooms
Although Chardonnay is grown just about everywhere, it's arguably at it's best in Burgundy. This Chablis is no exception, with a light winemaker's touch to let the premier cru vineyard fruit shine.
Grapes: 100% Chardonnay
Region: Vau de Vey, Chablis, France
About: This Premier Cru bottling comes from a highly esteemed vineyard in Chablis, France. Although not buttery itself, it would make the perfect pairing for rich, creamy, buttery fare.
Tastes like: Lemon curd · Flint · Star fruit · Lemon zest
Craveable: Lobster or crab with butter, Scallops with Beurre blanc, Alfredo, Simple roast chicken, Cheese puffs, Creamy risotto, Escargot, Butter chicken
Wow: 94pts Wine Enthusiast
Absolutely nothing screams celebration quite like bubbles! And when it comes to gifting, sometimes Prosecco just won't do. Grab the real thing from Champagne, France. Elegant effervescence, crisp acidity and toasty notes leave nothing left to do but celebrate!
Grapes: 80% Pinot Noir, 15% Chardonnay, 5% Meunier
Region: Champagne, France
About: Only the juices from first pressing are used, no filtering and minimal sulphur. 5% of the wines are matured in barrels for 1 year to enrich the cuvée. Dosage: 7 g/l.
Tastes like: yellow apple · white peach · quince · pastry dough · jasmine · hazelnuts
Craveable: Seafood, chicken, tofu, eggs, Asian dishes
Accolades: 91pts James Suckling
Photo credit: Seattle Refined
Jessica Selander is the founder and CEO of Jøyus Wines. She created Jøyus with the mission to "help people everywhere on their sober journey. Maybe that's for a night, 9 months, or the rest of your life. It doesn't matter. There's no judgment here, just support." Jøyus bring new life to the ordinary non-alcoholic drinks and instead tastes and looks like wine.
Photo credit: Jøyus & The Seattle Times
Jøyus is headquartered in Seattle, Washington as the first non-alcoholic winery. They are also the only sober-owned and woman-owned non-alcoholic winery in the county. In addition to being the first to wine gold in an industry wine competition.
Pacific northwest notes of ripe blackberries, summer strawberries and California citrus blossoms are the perfect balance of west coast flavors. As close to the real deal as we've ever had!
Pairing Recommendation: Seafood, Chicken, Tofu, Eggs, and Asian dishes
With notes of crisp green apple, fragrant fall pear and a ripe melon finish, these flavors do a delicious dance on your palate. As close to the real deal as we've ever had!
Pairing Recommendation: Seafood, Chicken, Tofu, Eggs, and Asian dishes
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Photo credit: Vital Wines
Vital Wines is located in Walla Walla, Washington. The winery began in 2016 with the goal of cultivating the health and dignity and inclusion of vineyard workers within the community. Vital strives to improve equity in access to healthcare for vineyard workers and their families. In addition to providing healthcare, Vital Wines is committed to co-fund a community health advocate position to the Walla Walla community. To date they've raised over $56,000 through the sale of more than 3,300 cases of wine.
Photo credit: XOBC Cellars
XOBC Cellars was created by a group of women in wine who are committed to making a difference, spearheaded by singer/songwriter, Brandi Carlile. Through their wines, they have seen communities come together and thrive. Proceeds from XOBC Cellars wines benefit the The Looking Out Foundation which is focused on providing protection, shelter and psychological first aid to children, parents and caretakers who are fleeing the war torn areas such as Ukraine.
Photo credit: Gorilla Wines
These rich, full bodied wines come from Italy in the Puglia, Sicily, and Veneto regions. Gorilla Wines donates a portion of their proceeds to various gorilla conservation projects in Congo DR, Rwanda and Uganda. Their goal is to help preserve the gorilla population that has been affected due to deforestation, poaching and viral infections.
Drink for a Good CauseMany small and large batch wineries support a variety of causes. Whether you love animal rescues, land conservation, diversity and equity or research centers (and so much more) there's a wine for that!
Photo credit: Wine Country Travel Destinations & Yakima Valley Tourism
Purple Star Wines was founded in 2008 in Washington with a specific vision in mind. Their goal from the beginning was to create wine that is accessible, approachable, and affordable. 15% of their proceeds from sales of Purple Star Wines goes to the Seattle Children's Hospital to lighten the financial burden so many families face.
Photo credit: Water from Wine
Water from Wine is dedicated to helping solve the global clean water crisis, with almost $1million dollars raised to date. The winery grows their own grapes and 100% of revenue from their Horse Heaven Hills AVA Cabernet Sauvignon go to supporting clean water access in Honduras, Ethiopia, Bangladesh and India.
Since July 1st, 2020, we at Wine for That have been donating $1-6 for every 1-6 bottle gift you send to water 1st international. This incredible non-profit organization is working to bring clean and safe drinking water to people in developing nations. Their efforts move beyond the standard well system and focus on the piping of clean water directly into villages and even directly into homes. This important distinction means that women and girls no longer need to spend vast amounts of time to walk many miles to carry water back to their villages, often freeing them to work and attend school. Directly piped water also means the need to ration carried water for cooking only is no longer necessary. This is a huge game changer as water is now freely available for sanitary use as well. We are happy to have been able to help provide clean water access to 26 people FOR LIFE and counting!
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This blood orange sparkling juice in this fall-inspired cocktail makes a perfect welcome drink for Thanksgiving or other holiday season parties. With low alcohol Prosecco as the base, and tons of flavor, you'll set the perfect mood and the pace for the night.
Our measurements are rough, as it's really a drink best made to taste. We like a good amount of ice to emphasize the refreshing nature of the drink. Definitely don't miss the float of ginger beer to spice up your night and the blood orange garnish to add a fragrant dimension. Cheers!
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This pear juice in this fall-inspired cocktail makes a perfect welcome drink for Thanksgiving or other holiday season parties. With low alcohol Prosecco as the base, and tons of flavor, you'll set the perfect mood and the pace for the night.
Our measurements are rough, as it's really a drink best made to taste. We like a good amount of club soda in mine to cut the sweetness without cutting the spritz. Definitely don't miss the float of ginger beer to spice up your night and the rosemary garnish to add a fragrant dimension. Cheers!
We made this cocktail for our wine club members in 2021. Watch the video to see how easy it is!
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Think About Complementary Flavors Many red and white wines contain aromas and flavors that complement vegetables that come from compounds like rotundone and pyrazine. These can range from peppercorn (rotundone) and herbs all the way to vegetal flavors like asparagus, bell pepper and even picked jalapeño (pyrazines). Wines with these notes make for easier pairing with the intense flavors of various vegetables.
Sauce is Boss. As with pairing wine with any food, it's important to not just look at an isolated ingredient, but to consider the dish as a whole. Vegetable dishes with rich, creamy or cheeses sauces, for example, would be better paired with high acid wines that can clean and refresh the palate.
Red Wines Cabernet Franc and Carmenere are two red wines that contain ample pyrazines, imparting flavors of bell pepper, chilis and/or herbal notes. These wines can be a great match for a variety of vegetable dishes. Black and white pepper notes can often be found in wines like Grenache and cool climate Syrahs, also providing a great flavor compliment.
White Wines Many white wines also contain pyrazines and/or rotundone. Green notes in Sauvignon Blanc (ranging from grassy in Loire Valley wines to pickled jalepeño in New Zealand), leek and peppercorn in Grüner Veltliner, and fennel notes in wines like Spanish Verdejo make these wines a great match for veggie dishes and crudites.
This elegant, silky, peppery wine has evolved with five years of bottle age serving to smooth out rough, meaty edges. The palate explodes with a balance of ripe red fruits and a kick of black pepper spice. The perfect match for roasted or grilled mushroom dishes.
About the Wine:
Grapes: Mourvèdre (75%) · Syrah · Grenache
Region: Columbia Valley, Washington
Tastes like: Red cherry · Strawberry · Black plum · Smoked meat · Black pepper · Sweet tobacco
Craveable: Mushroom fajitas · Grilled balsamic portobello · Burgers · Roasted lamb shank · BBQ chicken.
Wow: 92pts, Editor's Choice, Wine Enthusiast
2020 Vietti Roero Arneis with Creamy, Lemony Asparagus Risotto
Most Italian wines are intended to be enjoyed with food and this bottle is no exception. Although the palate is light enough to sip on its own, the subtle but complex flavors really complement summer veggies- especially those in a creamy, lemony pasta or risotto.
About the wine:
Grapes: Arneis
Region: Roero, Piedmont, Italy
Tastes like: Lemon · Jasmine · Underripe pineapple · Almond · Touch of raw honey
Craveable: Asparagus risotto · Snap pea and mascarpone pasta · Roasted veggies
2021 Côte Bonneville Rosé with Zucchini Fritters
Some Rosés are meant for patio pounding, and others really shine at the dinner table. The grapes in this bottle were grown and harvested specifically for making a Rosé (as opposed to a by-product of leftover fruit or juice intended for red wine). The result is a flavorful, balanced wine that goes beyond a simple summer sipper and is a dream at the summer dinner table.
About the wine:
Grapes: Cabernet Franc
Region: Yakima Valley, Washington
Tastes like: Melon · Tangerine · Strawberry · Medium palate weight · Bright acid finish
Craveable: Zucchini fritters · Salads · Grilled Sockeye salmon
These delicious recipes were created by Reed Dunn of Pesto&Potatoes. For more flavorful recipes visit Pesto&Potatoes.com.
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Corked wine refers to when a wine is contaminated with cork taint. This can occur if the wine is bottled with a TCA-infected cork. Now you may be wondering what is TCA? TCA is a chemical compound formed when there is contact between fungi (that is naturally found in cork) and certain cleaning products like chlorides.
Corked wine can be detected by smell and/or taste. When a wine is corked it might smell like soggy, or musty cardboard or a wet dog. Often the cork taint also mutes the fruitiness of the wine, and dulls the overall flavors on the palate.
Only wines closed with a natural cork will become corked. Corked wine is also more common than you might think as some individuals may not be aware they are drinking corked wine!
Everyone has different sensitivities it may be easier or more difficult to smell corked wine, especially if the level of cork taint is only minor. The biggest clues for a mildly tainted wine will be the muted fruit aromas and flavors.
Cork Taint isn't a taste preference, but is instead a flaw in the wine/bottling. Thus, any good restaurant sommelier should and will take back the bottle and open a new one. Most often retail shops will also accept a return of a corked bottle. Just be sure to bring back the rest of the bottle and also don't let too much time pass between the purchase and attempted return.
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Active volcanoes don't seem like the best place to grow grapes, but the effort is certainly worth it with modern day Etna Rosso wines. Made with indigenous grapes trained on gnarly bush vines on the northern slopes of Mount Etna's black volcanic soils, these wines exude a sense of place like no other.
Grapes: 80% Nerello Mascalese, 20% Nerello Cappuccio
Region: Mount Etna, Sicily
About: Stainless steel fermentation and maturation gives freshness to this otherwise well structured wine. With the "coolness" of the molten hot extreme growing area and interesting native grapes, it's no wonder volcanic wines are all the rage!
Tastes like: bing cherry · stewed strawberry · potting soil · black tea · stone · silky tannins
Craveable: rosemary lamb chops · spaghetti and meatballs · stuffed mushroomsSangiovese in Tuscany, Italy
Tuscany is nearly synonymous with Sangiovese, a wine that pairs amazingly well with the region's famed Bistecca alla Fiorentina and Wild Boar Ragu. This Vino Nobile de Montepulciano is 100% Sangiovese and, like other wines from this subregion, is said to combine the perfume of Chianti with the power and structure of a Brunello.
Grapes: 100% Sangiovese
Region: Tuscany, Italy
About: Certified organic and biodynamic viticulture showcases this classic grape from a classic producer in a classic region. 18 months in large Slavonian oak casks adds depth to the ripe Sangiovese fruit. Enjoy it best with rich cuisine to balance sturdy tannins.
Tastes like: dark cherry · plum · thyme · violet · coffee bean · sandalwood
Craveable: ribeye steak · rich meat or mushroom ragu · grilled sausage
Wow: 93pts Wine Enthusiast
Special training methods (see below), insanely old vines (many well over 100 years old) and local, indigenous grapes add to the unique appeal of the wines of Santorini. Assyrtiko, the region's pride, is made into both sweet wines and this refreshingly crisp and dry example that makes a perfect pairing to the local cuisine: seafood!
Grapes: 90% Assyrtiko, 5% Aidani, 5% Athiri
Region: Santorini, Greece
About: Cool, stainless steel fermentation keeps the aromatics alive in this refreshing white. ~80yr old vines help bring out depth and concentration. Characteristic flinty notes in the Assyrtiko grape add character and interest. Coming from Santorini, it's no surprise this wine is a seafood-pairing dream.
Tastes like: lemon · green apple · lemongrass · white peach · ashy stone · smoke/flint
Craveable: halibut · Greek salad · scallops · light pasta dishes · grilled haloumi cheese · herbed (oregano) chicken breast
Santorini may be stunningly beautiful, but it's no easy place to grow grapes. With next to no precipitation, volcanic and sandy, nutrient-poor soils and crazy high winds, vines must be trained using a special technique called, "kouloura" or "basket vine." Training the vines very low to the ground provides protection from fierce gusts and allows what little rainfall there is to be captured. The yields are shockingly low and the vineyard work very labor-intensive, making the wines all the more special.
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It's all virtual This virtual trivia game is hosted by a certified sommelier, and owner of There's a 'Wine for That'. With the trivia, there is also time for a Q&A (ask any wine-related questions and get wine recommendations).
Available in all 50 states Whether your corporate team or friends are in the same or different state they can still play! However, everyone who participates must be 21 and over.
Questions are catered to any level This trivia is meant for everyone to enjoy. Some categories include movie/music references, food pairings & more!
No Experience Needed
Whether you're new to wine or have some experience you'll learn something new to share with friends and family!
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Fact: 98% of wines are NOT meant to be aged, so don't benefit much from a cork. Corks let wine oxygenate and evolve slowly, but most wines are made to be -and are- consumed within 3 years of release. Getting rid of corks can greatly decrease the fault "cork taint," a musty, cardboard like smell that comes from TCA (tricholoanisole). I for one long for the day we can say "screw it" to the showy cork and twist our way to enjoying cork taint-free wine every time!
Fact: It's true that this is a tough pairing, but there are tricks that can make it work.
Tip 1: Tannins in wines like Syrah or Cab can make fish taste metallic. Low tannin varieties like Gamay, Pinot Noir or basic Valpolicella are safer bets.
Tip 2: Choose a rich fish, smoke it or sauce it. Fatty salmon or seared tuna steaks can pair well. To make delicate fish like cod or halibut work with reds, you'll want to think sauce, something like putanesca, or a bold BBQ rub to save your pairing.
Fact: Goldilocks likes a white wine glass. The old school coupe has a large open surface area that can let bubbles dissipate too quickly. On the other hand, the long, skinny flute, while good at trapping bubbles, traps the aromas too. But, the good ole white wine glass is, you guessed it, just right!
Fact: It's probably not the sulfites. French fries and dried fruits have about 10 times the sulfite levels as wine! So, unless you are one of the very rare percent of folks with a sulfite allergy, you can switch the headache blame to more likely reasons, like dehydration and histamine production, both of which can be byproducts of consumption.
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The single move line that destroyed the US Merlot industry.
Miles' infamous line, combined with an overflow of poor quality mass market Merlot, ruined the reputation of this grape so much that California vineyard owners ripped up Merlot vines and planted Pinot Noir and other grapes in their place. To add insult to this insanity, Miles didn't even hate Merlot. It was actually his favorite grape with his ex wife - "ex" the key word here. Ah ha! That's why he's not drinking any more f'ing Merlot! Sure enough, his most coveted bottle (a 1961 Château Cheval Blanc) is a famed wine from the Right Bank of Bordeaux, France and is made with - you guessed it - Merlot (and Cab Franc too).
We Paired it with 2018 Château Rozier Saint- Émilion Grand Cru
We had to grab you a Right Bank Bordeaux to pair. This one blends Merlot, Cabernet Franc and a small touch of Cabernet Sauvignon. A classic example from a classic region.
Grapes: Merlot · Cabernet Franc · touch of Cabernet Sauvignon
Region: Saint-Émilion Grand Cru AOC, France
About: This Right Bank Bordeaux offers classic Merlot and Cab Franc red fruit notes, but on the backbone of dusty tannins, cedar and dried herbs. If you think Merlot is always simple and boring, Right Bank Bordeaux might make you think again. Hey, Miles loves it!
Tastes like: Red plum · Blackberry · Graphite · Vanilla
Good eats: Bacon-wrapped fillet · Pulled pork · Blue cheese burgers
When real life is crazier than fiction.
Rudy Kurniawan knew enough to pull off the most epic wine fraud, but not enough to not get caught. Follow this tale and take an extra deep look at what's in your glass.
We paired it with a 2019 Virtue Cellars Sincerity Syrah
With no label to fake and a name like "Sincerity," we couldn't find a better pairing for this movie than this gorgeous, etched bottle of plush, yet full and robust, small-batch Syrah.
Grapes: Syrah
Region: Wallula Vineyard. Horse Heaven Hills, WA
About: This is what they mean by plush or smooth. But under the soft tannins and dense, dark fruits, you'll find savory notes of Kalamata olive, tobacco and cedar. Whole cluster ferment of the Syrah grapes adds just enough stem-y bite to balance loads of rich fruit.
Tastes like: Boysenberry · Blackberry · Kalamata Olive · Tobacco · Cedar · Vanilla
Good eats: Smoked brisket · Sweet and spicy BBQ · Herb roasted mushrooms
Wow: 93pts Wine Enthusiast
We grabbed a sophisticated traditional method sparkling rosé and paired it with our favorite movie snacks: popcorn and red licorice! The underlying toasty notes in the wine stand up to the heavily buttered popcorn, while the bubbly's bright red fruits seamlessly intertwine with the red candy. So strange yet so fine.
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Click to go to directly to the wine recommendations.
Thanksgiving is a marathon not a sprint. Starting the party with a low alcohol wine will bring a festive mood and set the right pace. Cooler climate wines like those from the Loire Valley, Burgundy and Germany can be a good match. Off-dry wines like Riesling, or low alcohol Vino Verde can work great. When in doubt, sparkling wines and rosés can be a great lower alcohol fall back.
Welcome Guests with a Sparkling Wine-based Cocktail
Our favorite way to start the evening on the right pace is with a flavor-packed, low alcohol sparkling cocktail. Mixing Prosecco with juices and sodas cuts the alcohol by volume even lower, while still delivering a palate-readying flavor punch. Click Here for our Prosecco-Pear-Ginger Cocktail Recipe and Click Here for our Prosecco-Blood Orange Cocktail Recipe, two of our favorites!
Cranberry sauce not only makes a great flavor component to your Thanksgiving meal, but it also serves as a tart, high acid palate cleanser between rich, buttery bites. High acid wines can work the same way, keeping your palate lifted and ready for the next bite.
Red fruits like pomegranate, cranberry and red cherries make a great complement to Thanksgiving dishes. Similarly, dried herbs like sage and rosemary can be found in the stuffing, turkey, gravy and more, enhancing the meal. It's no surprise then, that wines with bright red fruits and savory herbal notes also make a good match for traditional Thanksgiving fare.
Skip the Cabernet TodayWith high alcohol, flavors of dark fruit, cassis and cedar, low acidity and drying tannins, Cabernet Sauvignon is a mis-match for turkey dinner. Go with Prime Rib if you want to grab a Cab.
Reds for Thanksgiving
Pinot Noir and Gamay are two classic reds with elevated acidity. All the better that their red fruit and savory notes make a great flavor complement as well. Another great match is Cabernet Franc, especially those from cooler climate appellations in the Loire Valley. Grenache, with its red fruit, savory herb and pepper notes can also work, but just be careful as many Grenache-based wines can have elevated alcohol and only moderate acidity, both of which are not an ideal match for a rich meal.
Whites and Other Wines for Thanksgiving
Sparkling wines and Rosés are often made with grapes picked on the early side, ensuring their acidity is intact, with the added bonus of usually being relatively lower in alcohol. It's no surprise that these wines have a great place at any dinner table. High acid wines such as Chenin Blanc, Vino Verde, Grüener Veltliner and Sauvignon Blanc can also work great. Grüener's peppery bite and the tarragon notes in Sauvignon Blanc's like those from Sancerre in the Loire Valley can make as especially great match.
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Balance the Structures
We sense salty, sour, sweet, bitter, fat and umami with our palates. Similar components can be found in wines. Sour tastes are reflected in the acid content of wines. We can sense the acidity levels of a wine by thinking about how much it makes your mouth water. Fat or richness corresponds to the body of a wine. Does it feel like skim milk or heavy cream on your palate? Bitter sensations come from tannins. Tannins in wine also dry your mouth as the bind proteins in your saliva. We can feel the dryness in our cheeks or on our tongue or between our teeth and gums.
By recognizing the presence (or absence) of acid, body, sweetness and tannin in wine, we can start to play with the balance of these components with particular foods in the same way we pair salty-sweet together in peanut butter and jelly or bitter-fat together with tea and cream.
Match the Flavors
We can't overlook the importance of matching the aromas/flavors. Cranberry sauce doesn't just work at Thanksgiving because the tart notes cut the richness of the food, but also because red fruits make a great flavor compliment to many white meats, including turkey.
Wine aromas/flavors span every isle of the grocery store. Fruit flavors in wine range from citrus (lemon, lime, pineapple, mango, lychee) to red (raspberry, strawberry, cherry, cranberry etc) to dark (blueberry, blackberry, black plum etc), and even get further defined into underripe/tart to ripe or overripe/jammy in quality. Savory notes like dried herbs, smoked meat, and baking spice bring complexity. Supporting casts of notes of cream, vanilla and nuts, follow. Think about which flavors and aromas dominate each wine, and which foods would they be a tasty flavor match with.
Watch the Intensities
This last tip is arguably just as important as the first two combined. Wine and food pairings should enhance the taste of both the wine and the cuisine. If one dominates over the other, the pairing is off balance and pointless. Brie with Cabernet Sauvignon has a good play on structures (creamy brie being balanced by elevated tannins and acidity in the wine) and flavors (cream with rich red and dark fruit notes) but in reality this pairing is a disaster. The intensity of both the structure and flavors of a Cabernet Sauvignon are far greater than that of a mellow, somewhat muted cheese like brie. The cheese will completely loose itself in this pairing.
Soft, Tangy Cheeses
Match tang with tang. High acid wines can stand up to cheese like Chèvre (or other goat's milk cheeses) and feta. Wines with lower acidity will fall flat against these cheeses and you'll be left with an off balanced pairing.
Wines that Work: Sancerre (Sauvignon Blanc) is a classic pairing with Chèvre. Other high acid wines like sparkling wines or Chenin Blanc can work well, too. Rosés often bring enough acidity as well as berry notes can make a great flavor match to various cheese. Wines like Albariño, Assyrtiko or Muscadet have high acidity as well as underlying saline notes that can play especially well with tangy, salty cheeses like feta.
Rich, Double/Triple Cream Cheeses
Rich, creamy cheeses like triple cream brie offer two different pairing strategies. Fuller bodied wines can match the palate weight of the cheese, or higher acid wines can be used to cut through the richness. But don't forget to think about the flavors and intensity matching, too.
Wines that Work: Match the richness with higher body whites such as an oaked Chardonnay (not stainless tank), Semillon, Marsanne/Roussane or Viognier. Cut the richness with higher acidity whites: Sauvignon Blanc, Albarino, Chenin Blanc, Rosés and Sparkling Wines.
Moderately Hard Cheeses
Softer cheeses like soft, creamy cheddar, Manchego, Gouda and Harvarti bit more flavor and bite, and can handle a lighter-bodied red wine. The key will be to watch the body and tannin level, as we don't want to overwhelm the cheese.
Carbonic/Semi-carbonic reds (this production technique maximizes light, fruity freshness, while keeping tannins in check) are all the rage and pair well with many foods.
Wines that Work: Pinot Noir from California or Northern Italy works for milder cheeses, whereas Burgundy or Oregon Pinot Noir can be a good match for for earthier cheeses like Comté. Gamay, Grenache, Chianti, Rioja, Chinon, Basic Valpolicella and this carbonic Sangiovese, can all work as well.
Hard, Smoked or Aged Cheeses
The rich flavors and textures in cheeses like Parmsean, Smoked Gouda and hard, Cheddar, as well as umami notes that come from cave-aged cheeses, gives us the chance to play with bolder wines.
Wines that Work: Cabernet Sauvignon, Cabernet Franc, Sangiovese, Malbec, Valpolicella Ripasso are a handful that can work. Oak aged, Rioja Reserva or Grand Reservas can also stand up to a bold cheese like smoked cheddar, making a killer match.
Funky Stuff
Funky cheese is bold cheese. Blue Cheese, Gorganzola and Tellegio pack a flavor punch. To keep intensities balanced, you'll want to grab a bold wine. Something with body, flavor intensity and maybe even sweetness.
Wines that Work: Sweet white wines like Gewurtraminer with some residual sugar, Late harvest Riesling, Tokaji, Sauternes and Fortified Muscats can work well with bold, funky cheeses, as can sweet red wines like Ruby Port or Banyuls.
Delicate Meats
When pairing wines with meat, the fat content and flavor intensity of the meat should be considered.
Wines that Work: Just like filet minion can be easily overwhelmed with robust wines like Cabernet Sauvignon or Malbec, so can more delicate cured meats such as proscuitto or mortadella. Meats with less marbling and flavor intensity can shine when paired with slightly less intense (but still earthy enough) medium tannin wines like Pinot Noir from Oregon, Burgundy or Northern Italy, Chianti Classico or a basic Valpolicella. Carbonic reds mentioned above can also work well. And if all else fails, you can never go wrong grabbing a rosé or sparkling rosé.
Richer Meats
If you've got an itch for a heavier wine, make sure you've got some bolder flavor selections and/or higher fat content with your cured meats. Something like a sorpressata, blood sausage, chorizo, bolder flavored, Bresaola or a game meat can work well with bolder wines. Beware, however, of anything too spicy in the meats, as tannins and capsaicin are usually an unwelcome match.
Wines that Work: Syrah, such as meaty versions from the northern Rhone or more fruit forward new world bottles can both pair well. Malbec and Cabernet Franc also make a good match.
Dried Fruits and Nuts
Many white wines pair well with dried fruits and nuts.
Wines that Work: Sparklings, Arneis, Gavi, Gewurtztraminer all work well. Saline notes in Albariño and Muscadet make a nice compliment as well.
Olives, Pickles, Veggies and Herbs
Vegetables and pickles can be a wine pairing challenge. The best best is to grab wines with similar notes.
Wines that Work: Cabernet Franc and Carmenere are two red wines that contain ample pyrazines, imparting flavors of bell pepper, chilis and/or herbal notes. These wines can be a great match for cured meats on rosemary crackers or olive-laden mortadella. Many white wines also contain pyrazines or other compounds that add 'green,' or savory notes. Green notes in Sauvignon Blanc (ranging from grassy in Loire Valley wines to pickled jalepeño in New Zealand), leek notes in Grüner Veltliner, and fennel notes in wines like Spanish Verdejo make these wines a great match for veggie components and crudites.
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Pair it with Life
OMG are we really still in the pandemic? We're gonna need something stronger · After a blistery winter walk · The season-long search for that one lost glove
Pair it with Food
Blue cheese-topped portobello mushroom or steak · Short ribs · Ragu · Hearty stews · Prime rib
The Grape. Syrah, Merlot, Malbec, Cabernet Sauvignon, Petit Verdot and Petite Sirah are a few varieties with thicker skins. This means more color-containing anthocyanins and tannins for a deep, bold punch.
The Climate. Ample sun and heat in hot climates can mean greater ripening and higher potential alcohol. Fruit flavors also change, going from tart (lemon, citrus) to tropical (juicy peach and pineapple) in white wines and fresh fruit (pomegranate, cherry, berries) to concentrated, dried or stewed fruits in red wines.
Wine Making. Leaving juice or wine on the grape skins longer (a variation of which is used for your Valpolicella Ripasso) coaxes more color and tannin into the final wine. Aging in toasted oak, and carrying out malolactic conversion (tart, malic acid to creamy, lactic acid) are other techniques that can add richness,
texture and "boldness" to the
final wine.
9/10 Dentists Agree!
With their teeth-staining color, concentrated dark fruit notes, throat-tingling high alcohol, gum-drying tannins, and rich, full body, bold wines pack a palate punch!
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Nothing defines a place better than a scent and there's no better than the handcrafted, soy-based candles from the LGBTQ1A+-friendly company, Fingerprint & Co. The Winter Collection includes divine scents like Balsam Fir, Peppermint, Cashmere, Champagne and Spiced Vanilla. Oh my, we can smell the winter bliss from here!
Website: www.fingerprintandco.com
Instagram: @fingerprintandco
Alair is our go-to for all things to set a unique and festive scene. You'll walk into this woman-owned small business (or shop online) and walk out with all the things you didn't know you needed but so, so do. Nothing generic here, just pure holiday magic.
Website: www.alairseattle.com
Instagram: @alairseattle
As guests enter, we love to have a cocktail ready to start the party. This beauty from women-owned Amaro makers, Fast Penny Spirits, combines our favorite thing, Sparkling wine, with their incredible Amaro to create the perfect party welcome.
Fast Penny's Own Recipe
2 oz Amaricano Bianca
1 dash Scrappy's Grapefruit Bitters
2 oz club soda
2 oz Cava
Garnish: 1 large orange twist
Optional: Fresh herbs, such as thyme, sage, or rosemary
Build in a wine glass over ice, giving a gentle stir to mix. Garnish with a large orange twist and herbs of your choice.
Website: www.fastpennyspirits.com
Instagram: @fastpennyspirits
No need to make the rookie mistake of drinking on am empty stomach when talented folks like Charcuterie by Annalise and Charcuterie by Bree can take care of the nibbles for you!
Charcuterie by Annalise is a Western WA, woman-owned company that creates unique holiday charcuterie boards (and even a holiday wreath) that are as stunning as they are delicious. Get ready to dazzle the eyes while you satisfy the palate.
Website: www.charcuteriebyannalise.com
Instagram: @charcuteriebyannalise
If you're in Eastern WA, Richland-based, BIPOC and woman-owned, Charcuterie by Bree, is another delectable place to get your cheese fix. With boards in different shapes and sizes, and um, hello Charcuterie Cones, we can't get enough of her visually stunning, and equally delicious creations.
Instagram: @charcuteriebybree
Email to order: Charcuteriebybree@outlook.com
5. End on a Sweet Note
We think Pie is the perfect icing on the cake, and woman-owned, Pie Bird Bakery is cranking out buttery, flakey crusts so divine your guests will be clamoring for the last bite.
Website: www.piebirdbakeshop.com
Instagram: @piebirdbakeshop
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Peppercorn No grinder needed here. Notes of black and white pepper in wine come from the aromatic compound, Rotundone. It’s found in the skins of certain grape varieties and becomes perceptible through the fermentation process.
Cayenne/Paprika Also described as bell pepper or pickled jalapeño, these notes come from another grape compound called Pyrazine. They can be polarizing in wine, with some loving it and others preferring to leave the veggies for their dinner plate.
Baking Spice Aromas of cinnamon, clove and allspice are a bit different as they don’t come from grape fermentation, but rather from the use of oak in the wine making process. The newer the oak and longer the aging, the more pronounced the spice will likely be.
To Each their Own
Like with cilantro, sensitivity and taste preferences to aromas/flavors differ person to person. So don’t be worried if you don’t smell something or you love a note in a wine and your buddy doesn’t.
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Wines that Work
Sure, technically you can chill any red wine, but some varieties just lend themselves better to deliciousness at lower temperatures. Fruity reds with lighter body and lower alcohol work best. The bright red fruits in a Gamay or lighter style Pinot Noir, or Cinsault taste divine with a slight chill. Wines made using the carbonic or semi-carbonic method, where the initial fermentation takes place inside the intact berries, retain more of their fruity, fresh characteristics and take well to chilling.
Avoid Chilling
Reds with high tannin, lots of oak, high alcohol just don't work well chilled. Cold temperatures can amplify tannin, oak and alcohol, leaving you with a harsh taste and subdued fruit notes. That Syrah and Cabernet Sauvignon are best left out of the ice bath.
“Hot” tip: Don’t Overchill!
30min in the fridge or an ice bath should be plenty. If your wine has been in the fridge days, pop it on the counter top for about 30min to let up warm a bit. An exception to this is the ”Love You Bunches.” It can (and should) be ice cold to get the most out of it.
But, what about Cabernet All Day?
If your mantra is "go big or go home," just make sure you're keeping the alcohol and oak content in check. Or, better yet, wait until the hot sun starts to fade before popping open that Syrah or Cabernet.
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1 lb ground pork
2 Tbs diced fresh ginger root
2 Tbs minced garlic
8 canned or fresh pineapple rings
1/4 cup teriyaki sauce
1/2 cup shredded carrots
1/2 cup shredded jicama (optional)
2 thinly sliced jalapeños
1/4 cup chopped cilantro (optional)
Sesame seeded hamburger buns
Salt and pepper
Pesca- vegetarian Substitution: Substitute chopped raw shrimp for ground pork. Or for a truly vegetarian option, marinate a slice of extra firm tofu in teriyaki sauce, ginger and garlic and grill.
Gently mix the ginger and garlic with the ground pork, and season with salt and pepper. Form the mixture into fairly loose patties. Sear in a cast iron pan or grill on high heat 3-5 min. Flip and sear the other side. Baste the top with teriyaki sauce. Turn pan or grill to medium, flip and baste the other side. Continue basting until burger reaches a safe to eat internal temperature. Sear the pineapple slices and hamburger buns on the grill as the burger rests. Assemble the burger by topping with shredded carrot and jicama, jalapeños, cilantro and seared pineapple. Drizzle with teriyaki sauce and enjoy with a cold, crisp glass of Chenin Blanc- a great food pairing white!
TIP 1: Don't overmix the meat, ginger and garlic mixture. Gently form it into burger rounds without patting or compressing it for a more succulent burger.
TIP 2: For those who find cilantro 'soapy,' leave it out or substitute in a couple springs of fresh watercress.
Made by female WA winemaker, Erica Orr, this wine opens with a fresh nose of slate, lemon curd, green apple and a hint of cucumber. Just enough palate weight balances its bright acidity and minerality. Grapes were hand-harvested from vines planted on their own roots in 1979. Fermented naturally with native yeast.
A citrusy white with a savory edge.
Grüner Veltliner is a Sommelier's go-to wine for traditionally difficult to pair veggie dishes. Its balance of flavors, fresh acidity, minerality and balanced mouthfeel makes it a great match for dishes like asparagus, artichokes and green salads.
Meat eaters, fear not. It also makes a great accompaniment to chicken, turkey and pork tenderloin!
Austria- Austrian Grüner is king, with styles ranging from light and low alcohol to rich and robust, the latter aging surprisingly well.
USA- Grüner has started to gain popularity in the states, with some of the most notable bottles coming from Washington State.
Sure, you can chill any red wine, but some varieties just lend themselves much better. Gamay's (think Beaujolais or Oregon) lighter body and red fruits usually taste divine with a slight chill. (Avoid a more robust Gamay like the one in our bottle shop.) The bright red fruits of a Cinsault also make a refreshing, chilled, summer red.
If you need something a bit more robust, but still chillable, look no further than Austria's Zweigelt or Blaufrankish (Lemberger). These food-friendly, fruit-forward wines can taste surprisingly nice after time on the ice. And they are usually quite easy on the budget, too.
TIP 1: Look for more lighter bodied or fruit-forward wines. Save the medium to high tannin wines like Syrah or Cabernet Sauvignon for the sunset dinner table.
TIP 2: You don't need to go as cold when chilling a red as you normally would a crisp white. Even a half hour in ice can make a choice red more summer-friendly.
I personally don't love either of these wines chilled, but their lighter style and low tannins make them summer friendly. Pinot Nero (Pinot Noir from Italy) or even some Sonoma Valley Pinots fit especially well with a summer soiree. The silky red fruits of a Grenache, can be so smooth on a summer day. But, be careful with this one, as Grenache can often pack a fairly high alcohol by volume punch.
Is your mantra "Go Big or Go Home?" You can still go bold in summer. As soon as the hot sun starts to fade, and the dinner table gets set, grill-friendly wines can take their seat back at the table. Dishes like steaks, burgers, lamb, and bbq ribs find their match in meaty Syrahs, rich Malbecs and robust Cabernet/Merlot-based blends.
]]>Red and white wines are seldom ever blended to make rosé. It's quite a frowned upon method and is traditionally only used in the blending of still wines for rosé Champagne, prior to secondary bottle fermentation.
When red grapes are processed to make wine, contact between the juice and the skins results in the extraction of color, flavor (and tannins) to the wine. The amount of time the juice is left in contact with the skins determines its color and impacts its flavor profile.
Some of the best rosés are made from grapes harvested specifically for rosé production. That might mean picking the crop slightly earlier to retain more acid in the grape, resulting in more freshness/lift in the wine.
Sometimes winemakers use the Saignée method, where they drain off some of the juice when making a red wine. This is done after minimal skin contact, lending the juice its pink color. This method concentrates and intensifies the remaining red wine, but at times (not always with a skilled winemaker) the resultant rosé can seem like an afterthought.
Rosés can express different flavor profiles depending on the grapes used, the length of skin contact and wine making techniques, including the fermentation or storing vessel used. Grenache, Cinsault, Syrah and Mourvèdre (think Provence), Pinot Noir, Cabernet Franc and Sangiovese, are the most common red grapes used to make rosé.
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Lighter bodied wines are a perfect match for summer heat. All three of these wines have a delicious drinkability. They are also an oyster- and seafood-pairing dream.
These 4 white wines will awaken your taste buds with their zip. Txakoli and Vinho Verde both have a slight effervescent spritz. Dry Riesling and Picpoul have mouthwatering acid, so much so that Picpoul translates to, "lip stinger!"
If you're grilling while you're chilling, grab some food pairing favorites. These wines go with everything from grilled chicken and pork tenderloin to hard to match foods like green salads and roasted asparagus.
Summer doesn't usually inspire oaky Chardonnay, but there are times when a rounder, richer varietal can fit right into the fun. Whether on it's own, or in combination with Sauvignon blanc (Bordeaux Blanc-style), Semillon's broad palate weight gives it staying power at the summer picnic table. Similarly, Viognier's roundness can be appealing, especially in versions that are not overly oaked, and still retain freshness. Grenache Blanc and Marsanne-Rousanne are other varietals that would fare well at your summer dinner table.
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The word is out and we're thrilled to be featured by numerous media outlets. Click on the images below to read or hear more about what makes Wine for That's unique wine gifts so loved!
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Everyone talks about wines that pair well with holiday foods. But what most of us really need are wines that pair well with the holidays, period. A time for gratitude, love, friends and family is also a time for travel headaches, awkward family moments, dry turkey and shopping chaos. Holiday life happens, and it also happens to go great with wine!
Cheers to a safe, happy, healthy and FUN holiday season!
Tune out early holiday music and decor and tune into a Grüner Veltliner instead. Its balance of citrus, white pepper, savory leek and fresh acid make it a wonderful food wine that will complement many meals. You know, like the Thanksgiving dinner we still haven't even had yet! I'm looking at you, overeager Christmas elves!
Avoid answering unsolicited, overly personal dinner table questions by keeping your mouth full of a Portuguese Vinho Verde. Its citrus/melon notes and curious, subtle fizz will keep you refreshingly distracted and unable to answer when you are ever going to get married, have a baby or finally cut your hair. As a bonus, its relatively low alcohol content means you are free to grab another likely-to-be-needed glass.
Revive your palate with a Chenin Blanc. The dry, semi-dry and sparkling variations all boast yellow apple, quince, ginger and honeysuckle notes along with just enough fresh acidity to bring life to every overcooked turkey masterpiece.
Pair Black Friday with a robust Australian Shiraz. Lush, teeth-staining, blue and dark berry notes will be the first clue that you're not one to be messed with. At 15+% alcohol, your slurring will be the second.
Match flight cancellations and delays with a powerhouse Nebbiolo. Its trifecta punch of elevated acid, tannin and alcohol will give you the energy and courage to insist to be moved to the next available flight. And upgraded, darn it. I mean, don’t they even know who you are?
Go with a true Champange from France. The elegant balance between round opulence and racy zip makes it a great pairing for just about any keto, lacto, ovo, who-knows-o diet out there.
Start with an unoaked Chardonnay. Then grab an oaked one. Next find a Syrah. Then maybe a Mourvedre. Finally, go with a Vin Santo before you move on to a Port. When it comes to political table talk, you're gonna need it.
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Grab a bottle of something you've never tried. Swap your Pinot Noir for a Gamay. Or your Gamay for a Schiava. It's a new year for a new you. Jump start it with a new wine!