PairCraft-Tested Wines
Our sommeliers taste thousands of wines, making detailed notes on all of them. *Perfect Pairing* wines were chosen by our experts as a top match for a dish
Montesecondo Chianti Classico
Region: Chianti Classico, Tuscany, Italy
Vintage Tested: 2018
Type: Still
The wine needs a little more structure and more flavor, It's fine, but notthing good happens with the steak. It's just mouthwash for anything good you want to eat.
Profile
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Acidity
Alcohol
Body
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Aroma
strawberry
raspberry
rose petal
cinnamon
clove
Flavor
strawberry
raspberry
rose petal
cinnamon
clove
Texture
a tiny bit of baking spice
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ABV: 13.0%
Oak: Some
Oak: Some
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Montinore "Borealis" Edelzwicker Blend
Vintage Tested: NV
Type: White, Still
Varietal: muller thurgau, gewurztraminer, pinot gris
The wine is pure fruit on the palate. It might be shy of acid but it has a sweet apple quality. The wine doesn't have enough structure and length to stay all the way to the finish. Nothing bitter shows up though.
Pairing for: Chicken Vindaloo
Profile
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Flavor
ripe Welch’s white grape juice, sweet yellow pear, touch of RS, just a kiss of it, green apple, little bit of honey, touch of lees
Texture
round, soft plushness
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Oak: Some
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Muga Reserva
Region: Rioja, Spain
Vintage Tested: 2017
Type: Still
Varietal: Tempranillo
This is okay, but not great. The fruit character of the wine works, but I want less density in the wine. For this steak, it should be lighter on its feet.
Profile
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Acidity
Alcohol
Body
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Tannin
Aroma
black cherry
black plum
black pepper
baking spice
tobacco
Flavor
black cherry
black plum
black pepper
baking spice
tobacco
leather
earth
incense
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ABV: 14.5%
Oak: Some
Oak: Some
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Niepooort "Nat Cool" Bairrada
Region: Bairrada, Portugal
Vintage Tested: 2019
Type: Rosé, Still
Varietal: Baga
It kind of works. If someone wants to do red, it could be great. The soy sauce and the umami of wine pair well. The low tannin and bright fruit work well.
Profile
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Flavor
dried fruit, dried red cherries, dried cranberries, skin tannins; large barrel oak influence
Texture
Round
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ABV: 12.50%
Oak: Extensive
Oak: Extensive
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Oberon Cabernet Sauvignon
Region: Napa, USA, California
Vintage Tested: 2018
Type: Still
Varietal: Cabernet Sauvignon
We're left with the alcohol and no structure. It's just the berry flavor of the wine blanketing the dish
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
dark fruit
blueberry
Flavor
round
low-acid
vapid
neutral
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ABV: 13.7%
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Oddero Barbera D'Alba Superiore
Region: Alba, Piemonte, Italy
Vintage Tested: 2018
Type: Red, Still
Varietal: Barbera
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
strawberry
black cherry
black plum skin
violet
rose petal
licorice
Flavor
strawberry
black cherry
black plum skin
violet
rose petal
bright
fresh
licorice
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Oak: Mild
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Onabay Vineyards "Yellow Crown" Chardonnay
Region: North Fork, Long Island, USA, New York
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
I think this is a wee bit light in body. A bit wanting. There is that pungent saline, salty thing, and a bit more apple and yellow plum notes that weave fruity contrast to the earthy, saline thing in the crab cake and that works. But, it's not favorite. It's solid. It's a contrast and it's not in harmony.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
lees, yeast, yellow apple peel, green tea, salty short finish
Texture
tacky
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Oreste Stefano "Perno" Barolo
Region: Barolo, Piemonte, Italy
Vintage Tested: 2016
Type: Still
Varietal: Nebbiolo
i think the red fruit character works with the iron-rich meatiness of the dish. It's a nice balance, a good match. The wine has just the right amount of tannin, and the vinagrette works with the acidity of the wine. Still, the wine might a little bit perfumed. I like this pairing, but it's not the best match in the world
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
baking spice
tobacco
incense
dried sour cherry
Flavor
baking spice
tobacco
incense
dried sour cherry
dried fruit
red licorice
perfume
Texture
no but dried fruit
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ABV: 14.5%
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Orneta Greco di Tufo
Region: Campania, Italy
Vintage Tested: 2017
Type: White, Still
Varietal: Greco
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
fennel
yellow pear
creamsicle
Flavor
fennel
yellow pear
creamsicle
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Paul Blanck Riesling (Alsace)
Vintage Tested: 2018
Type: White, Still
Varietal: Riesling
I don't love this pairing. The wine turns cologne-like, funny floral.
Pairing for: Chicken Vindaloo
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
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Flavor
ripe apple, textural skin of apple, limeade citrus soda, touch of ginger, touch of RS but it’s dry, old wood giving wine roundness and touch of lees, creaminess
Texture
round
creamy
More
Oak: Extensive
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Perseval-Farge 1er Cru Brut Reserve
Region: Montagne de Reims, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Chardonnay, Pinot Meunier, Pinot Noir
The wine needs something that is not as unctuous as the crab cakes. The salinity in the wine is good though.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
peaches, nectarines, saltines, chalky, grippy
Texture
grippy
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ABV: 12%
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Pian delle Querci Brunello di Montalcino
Region: Montalcino, Tuscany, Italy
Vintage Tested: 2015
Type: Still
Varietal: Sangiovese Grosso
The red fruit works, and I like the medium density, but maybe we need a little more tannin.
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
red fruit
dark cherry
savory
baking spice
toasty oak
Flavor
eucalyptus
cedar box
sandalwood
incense
More
ABV: 14.5%
Oak: Some
Oak: Some
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Pian delle Querci Brunello di Montalcino Reserva
Region: Montalcino, Tuscany, Italy
Vintage Tested: 2013
Type: Still
Varietal: Sangiovese Grosso
In terms of the fruit, weight, acidity, and tannin in the wine, it's an okay pairing. I just wish wine had a little more depth. It's finish is a little short and lackluster for the steak.
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
black cherry
raspberry
leather
Flavor
sandalwood
perfume
astringent
More
ABV: 15.0%
Oak: Some
Oak: Some
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Piancornello Rosso di Montalcino
Region: Rosso di Montalcxino, Tuscany, Italy
Vintage Tested: 2018
Type: Red, Still
Varietal: Sangiovese
Profile
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Intensity of Flavor
Sweetness
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Aroma
strawberry
kirsch
licorice
cranberry
mint
Flavor
strawberry
kirsch
licorice
cranberry
minty
tobacco
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Picayune Sauvignon Blanc
Region: Napa County, USA
Vintage Tested: 2020
Type: White, Still
Varietal: Sauvignon Blanc
This specific wine gets crushed by the crab cake. I do think that the aromas and the idea of the wine could work well. But this wine is a bit inconsequential, easy going. You need more oomph. Another in this genre could work. That said, it is a total contrast to the crab cake, which is fun, but it's a contrast of bright, fresh, exuberant, refreshing flavors vs the crab cake's generosity and unctuousness and sinfulness.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
gooseberry, parsley, green bell pepper, starfruit, pith on finish
Texture
grippy
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ABV: 14.20%
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Pieropan Soave Classico
Region: Soave, Veneto, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Blend
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
delicate white flowers
herbal
Flavor
delicate white flowers
herbal
stone fruit
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Pierre Moncuit Brut Rosé
Region: France
Vintage Tested: NV
Type: Rosé, Sparkling
Works really nicely with the crab cake, blends into the Maillard reaction with the crab cake. The wine tastes surprisingly more fruit driven, which blows my mind and is super fun. Even the apricot seems more lively, which is fascinating. The appearance of more fruit generosity ties in nicely with the luxuriousness of the crab. This has really good acidity and blends in with as opposed to erasing the crab cake from my palate. This lets the crab cake mingle on the palate.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
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Flavor
rising bread dough, dried fruits, apricot, peach, not a lot of fresh fruit, concentration, intensity
Texture
broad
tingly
rough
More
Oak: Mild
Oxidation: Some
Oxidation: Some
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Pierre Peters Blanc de Blanc Cuvee Reserve Brut
Region: Côte de Blancs, Champagne, France
Type: White,
Varietal: Chardonnay
flavors are complementary, body structure works with the plate, there' snothing about it that makes me say no, and there are things about it that make me say yes. The body weight with the food, cleansing qualities of acidic structure, and complementary fruit flavors of the wine itself
Profile
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Acidity
Intensity of Flavor
Sweetness
Tannin
Aroma
lemon
green apple
pear
garden hose
tennis ball
chalk
limestone
Flavor
Granny Smith apple
Anjou pear
lemon zest
lemongrass
wet limestone
Texture
chalky
More
ABV: 12%
Oak: Extensive
Oak: Extensive
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Pinot Grigio Pierpaolo Pecorari
Region: Friuli-Venezia Giulia, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Pinot Grigio
Structurally it plays well with everything on the plate. It doesn't detract, doesn't get buried, doesn't overpower. so it's perfectly serviceable. If it had a couple more flavor nuances to it, it would be great.
Pairing for: Private: Thanksgiving Dinner
Profile
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Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
overripe melon
cantaloupe
white peach
apple blossom
cucumber
Flavor
sweet lemon
cantaloupe
Anjou pear
flint
Texture
plush mineral
More
ABV: 13%
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Pinot Gris, Kuentz-Bas (Alsace)
Vintage Tested: 2017
Type: White, Still
Varietal: Pinot Gris
The wine has a little sweetness to it and the food rips the sweetness out of the wine, makes the wine hollow, no finish on it. And all the fruit in the middle is pulled out, not enough fruit extract through the middle. The wine isn't short on acid, but it's acting that way.
Pairing for: Chicken Vindaloo
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
apples, orchard fruit, mealy Golden Delicious apple, sugary sweet apple, sweet apple candy, not tart; hints of pineapple or stone fruit, sweet yellow Georgia peach, candied quailty, candy corn, touch of toast, some wood, minerality, phenolic grip, touch of RS
Texture
apple skin grip in middle of palate
More
Oak: Some
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