Wine that loves Pasta with Tomato Sauce

Intensity

This medium flavor-intensity dish requires a medium intensity wine. If the wine has too much or too little intensity, either the flavor of the food or the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

The right wine for this acidic dish needs to be low in acidity. If the acidity is too high, the wine will clash with the food resulting in an unpleasant sour or tart taste.

Tannin

For this acidic dish, the right wine needs to have low tannin. If the tannin is too high, the wine will clash with the acidity in the food, creating a dominant bitter or astringent taste rather than a balanced taste of the wine and food flavors.

Flavor

To complement the bright, focused fruit flavor of the tomato, the right wine needs to have a bright and focused fruit flavor as well.

Wine That Loves™ Pizza

Intensity

This medium flavor-intensity dish requires a medium intensity wine. If the wine has too much or too little intensity, either the flavor of the food or the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

Cheese brings a broad richness to this dish, so the right wine needs medium acidity to cut through the richness and brighten the flavor experience. A wine with too much acidity will produce an overwhelmingly tart taste.

Tannin

Pizza crust can create a dry mouth feel, so the right wine needs to be low in tannin. A medium-tannin wine will worsen the dryness and a high-tannin one will produce an unpleasant astringent taste.

Flavor

Because of the tomato sauce, pizza demands a wine that is red-fruit dominant. This red-fruit base is enlivened by earth and spice – the types of accents that pizza loves.

Wine That Loves Grilled Salmon™

Intensity

This medium flavor-intensity dish requires a medium intensity wine. If the wine has too much or too little intensity, either the flavor of the food or the flavor of the wine will be lost an you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

Grilled salmon has a rich, almost creamy flavor, so the right wine needs medium acidity to subtly cleanse the palate and clear the way for a delicious transition to the flavors in the wine.

Tannin

The creamy taste of this dish gives it a smooth mouth impression, so the right wine needs to have no tannin. The presence of tannin would only distract from the taste of the dish and interfere with the palate-refreshing effect of the wine.

Flavor

The rich flavor of grilled salmon requires a wine with fruit flavors. Here tropical fruit, stone fruit and mineral come together to create a flavor that mimics and echoes the flavors of the dish.

Varietals:

Pinot Grigio/Garganega/Chardonnay

On the topic of the varietals in our wines,
a word from our Wine Director, Ralph Hersom:

“On the topic of the varietals in our wines, there is one very important thing I would like to mention: The only thing that governs the taste and style of our wine is our commitment to bringing delicious wine and high level food and wine pairing to the table at an everyday price point.

This means that the food that we are designing a wine for and our high standards for what a great food and wine pairing experience should be are the only things that dictate the taste and style of our wine.

We don’t aim to make our wine taste the way wine from a given varietal typically tastes. We don’t aim to make our wine fill a flavor niche for a given varietal. We don’t aim to make our wine taste the way wine from a given region typically tastes.

We just aim to make the wine and the pairing really delicious. I mention this because I want to make sure that people come to these wines with knowledge of our commitment to consumers and with a wide open mind. If you are familiar with the varietals in our wine, don’t necessarily expect our wine to taste the way wines from those varietals typically taste.

But, do expect our wine to be great on its own and to work great with the dish it was designed for. If you are not familiar with the varietals, please don’t let that stop you from giving our wine a try.

Again, it and the pairing will be great. The varietals we use are in the bottle because they bring you what food and wine pairing is really all about—a smooth transition in the mouth and a beautiful interplay of flavors. You’’ve got my word on this.

I would also like to add that all our wines are made in the Modern Style (the style that some call the International Style or the New World Style). This is the style that American wine drinkers prefer.

So, don’t expect our wines that are from Old World regions to taste like typical Old World wines. Always expect our wines to be made in the style that American wine drinkers love—fruit first, earth later. Always. No matter where they are from.

Welcome to the next level of good eating.”

Enjoy,
Ralph Hersom, Wine Director
Wine That Loves

Wine That Loves Grilled Steak™

Intensity

This high flavor-intensity dish requires a high-intensity wine. If the wine has too little intensity, the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

Grilled steak has a dark and mellow flavor, so the right wine needs low acidity. Too much acidity would create a sharp taste that sticks out and distracts from the pleasure of the dish.

Tannin

Because of the mouth-filling flavor of the grilled steak, the right wine needs to be medium in tannin to give the wine a taste impression that is big enough to match the substantial mouth presence of this dish.

Flavor

The dominant flavors of this dish are dark so the wine that complements it needs fruit flavors that are in the dark fruit family. Other dark flavors in the wine bring an interesting complexity to the overall taste experience.

Roasted Chicken

Intensity

This medium flavor-intensity dish requires a medium intensity wine. If the wine has too much or too little intensity, either the flavor of the food or the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

The right wine for this neutral acidity dish needs to be medium in acidity. If the acidity is too high, the wine will clash with the food resulting in an unpleasant sour or tart taste.

Tannin

For this dish, which has a firm texture and can be slightly dry, the right wine needs to have low tannin. If the tannin is too high, the wine will clash with the texture of the food, creating a dominant astringent taste rather than a balanced taste of the wine and food flavors.

Flavor

To complement the mild flavor of this dish, the right wine needs to have fruit flavors that are in the bright, ripe, red fruit family.

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