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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
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Prosecco Brut Progettidivini

Progettidivini Prosecco Brut

Region: Valdobbiadene, Veneto, Italy
Vintage Tested: NV
Type: White, Sparkling
Varietal: Glera
It has bubbles and it cleans up the palate fine, but it's quite fruity and that doesn't go with this savory dish. Plus, there's too much residual sugar in the wine.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Intensity of Flavor
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Tannin
Flavor

fruity palate, starfruit, a bit of bitter almond, some tannin

Texture

juicy
smooth

More
Bubbles: Medium
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Raats Old Vine Chenin Blanc

Region: Stellenbosch, South Africa
Vintage Tested: 2019
Type: White, Still
Varietal: Chenin Blanc
Profile
None
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

bitter almonds
lemon
herbaceous
red apples
sea spray

Flavor

neutral
bitter almonds
lemon
herbaceous
red apples
sea spray

Texture

earthy
grassy

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ABV: 13.50%
Practicing Organic
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Raventós i Blanc Cava Rosé de Nit

Raventós i Blanc Cava Rosé de Nit

Region: Penedès, Spain
Vintage Tested: 2018
Type: Rosé, Sparkling
Varietal: Macabeo , Parellada, Xarel-lo, Monastrell
Works nicely. There's a reserved character of the wine. The two are equal partners, they mesh together. Bubbles and pithy dryness and tart acidity are very harmonious with the more unctuous parts of the crab cake. Acid heads will love it.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Alcohol
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Intensity of Flavor
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Tannin
Flavor

sweet strawberry, touch of cherry, sweet lady apples, quite ripe, finishes dry, tiny bit of tannic texture, little bit of herbaceous sweet parsley, touch of rolls and yeastiness, not from autolysis, it’s not brioche

Texture

delicate

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Biodynamic
Bubbles: Slight
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Rheingau Riesling Trocken, Weinhaus Ress

Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
I like the pairing, but it's not my favorite. The wine becomes more lemon juicy and more floral, it comes out a bit lemonade. Perfectly doable but we tasted better pairings in this session.
Pairing for: Chicken Vindaloo
Profile
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Intensity of Flavor
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Flavor

classic reisling, orchard fruit, citrus underripe peaches, stone fruit, green apple, tart apple, granny smith

Texture

round

Pairings where we tested this wine...
Chicken Vindaloo
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Perfect Pairing

Riesling Feinherb, Spater-Velt (Mosel)

Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
What you're looking for here is a ripe and fruity riesling that is on the dry side but not totally dry. In addition, it needs to match the pairing characteristics below. The slight oxidation is not necessary, in fact avoid it if possible. Ripeness and fruitiness are more important than structure and minerality. No need to stick to Germany. Wines from Niagara, Finger Lakes, or Washington should work but rieslings from Australia might be too dry and austere.
Perfect Pairing for: Chicken Vindaloo
Profile
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Intensity of Flavor
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Flavor

ripe stone fruit; ripe, sweet green apples, lots of minerality–roofing slate, broken rock, dissolved CO2, tiny bit of RS

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Oxidation: Mild
Pairings where we tested this wine...
Chicken Vindaloo
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Riesling, Villa Franz

Vintage Tested: 2018
Type: White, Still
Varietal: Muscat Blanc a Petit Grains, Clairette
Like the other wines that were more at this sweetness level, here the sweetness is welcome. Because the sugar is dialed back, it doesn't screw with the heat too much. Not my favorite pairing, but it's not bad. Something slightly off-balance at the end. I think I would pick something drier than that, but this is not bad.
Pairing for: Chicken Vindaloo
Profile
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Alcohol
Body
Intensity of Flavor
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Flavor

sweet apple, apple and pear, not super floral, sweet white grape, sweet apple, everything quite ripe, botritus texture, a little bit of smokiness, wood smoke, definitely textural, not grape skin but maybe stone fruit skin quality

Texture

stone fruit skin texture

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Oak: Extensive
Pairings where we tested this wine...
Chicken Vindaloo
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Roagna Dolcetto d'alba

Roagna Dolcetto d'Alba

Region: Alba, Piemonte, Italy
Vintage Tested: 2019
Type: Red, Still
Varietal: Dolcetto
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

violet
bramble
blackberry
raspberry
baking spice
earth

Flavor

violet
bramble
blackberry
raspberry
baking spice
earth
barnyard

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Oak: Mild
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Roederer Estate Brut

Region: USA, California
Type: White,
Varietal: Chardonnay, Pinot Noir
don't like as much as 1, chalky, fear statement of champagne, a little drying, (Wanda: stark contrast, startling)
Pairing for: Here’s how to make the experience of eating crab cakes even better.
Profile
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Acidity
Intensity of Flavor
Sweetness
Tannin
Aroma

orange zest
red apple
baked pear
marzipan
almond skin
burnt sugar

Flavor

Caramel
créme brûlée
baked red apple
candied orange peel

Texture

creamy
bready

More
ABV: 12.50%
Oak: Some
Pairings where we tested this wine...
Here’s how to make the experience of eating crab cakes even better.
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Romagnoli I Marche Il Bianco di Casa IGT

Region: Marches, Italy
Vintage Tested: 2018
Type: White, Still
Varietal: Blend
Profile
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Intensity of Flavor
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Aroma

nutty
oxidative
bruised Macintosh apple
mushroom
honey
yellow apple

Flavor

nutty
oxidative
bruised McIntosh apple
mushroom
honey

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Oxidation: Mild
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Romagnoli Il Bianco di Casa IGT

Region: Marches, Italy
Vintage Tested: 2018
Type: White, Still
Varietal: Verdicchio, Malvasia, Trebbiano
I like the texture. It's not perfect. The texture holds up to soy, scallions, fish.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Alcohol
Body
Intensity of Flavor
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Flavor

bitter, yellow flowers, bitter melon, bruised apples, seaweed, umami

Texture

Round

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ABV: 13.00%
Oxidation: Mild
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Romano Clelia Colli di Lapio Fiano di Avellino

Region: Fiano di Avellino, Campania, Italy
Vintage Tested: 2018
Type: White, Still
Varietal: Fiano
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

peach
butter
canned fruit cocktail

Flavor

canned pineapple juice
peaches
butter
canned fruit cocktail

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Rombauer Vineyards Carneros Chardonnay

Rombauer Vineyards "Carneros" Chardonnay

Region: USA, California
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay
The wine is a bit overbearing with this dish. There is an unctuousness, butteriness in the wine, which is not terrible, especially when you go from the wine to crab cake, but when you go back to the wine, the wine is too big and overbearing. It's big and aggressive.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

melted butter, baked apple, spice rack, a little bit of every spice, earthy minerality in finish

Texture

round
velvety

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ABV: 14.50%
Oak: Extensive
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Ronchi di Cialla Collio Friulano

Ronchi di Cialla Collio Friulano

Region: Collio Goriziano, Friuli-Venezia Giulia, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Friulano
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

apple juice

Flavor

peach
apple juice

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Ryan Patrick Riesling

Region: Washington, USA
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
This wine overtakes the dish, it coats the dish. They are enjoyable together, but it's just muting the dish, like a bulldozer.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

slight bitterness, lemon lime, dried lemon, lemon peel, chamomile, dried hay, fresh-cut grass, beer-like yeasty, light wild flowers, very springy

Texture

Lean

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ABV: 11.50%
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Saarburger Rausch Spatlese Riesling

Region: Mosel-Saar-Ruwer, Germany
Vintage Tested: 2018
Type: White, Still
Varietal: Riesling
You get too much sweetness.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

citrus, white flowers, guava juice, tropical

Texture

Lean

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ABV: 8.00%
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Salcheto Vino Nobile di Montepulciano

Region: Tuscany, Italy
Vintage Tested: 2017
Type: Still
Varietal: Sangiovese
The wine has too much flavor, tannin, and weight for this steak preparation. I'm looking for a medium-bodied wine, not a full one like this.
Pairing for: Pan Seared Ribeye Steak
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

blackberry
violet
leather

Flavor

blackberry
dried fruit
compote. oak
savory
pencil shaving
violet
leather

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ABV: 13.5%
Biodynamic
Oak: Some
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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San Lorenzo 'Sirio' Cerasuolo d'Abruzzo Rosé

Region: Abruzzo, Italy
Vintage Tested: 2020
Type: Rosé, Still
Varietal: Montepulciano
This wine goes well with the lobster. It has a savory component that meshes, an upright structure that lifts up the lobster, and great balance so that the dish stays in balance.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

Maraschino cherry
black currant
pomegranate
plum skin
sea spray
lychee

Flavor

roses
lillies
raspberries
tea
savory

More
ABV: 12.50%
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Savia Viva Cava Brut

Savia Viva Cava Brut

Region: Penedès, Spain
Vintage Tested: NV
Type: White, Sparkling
Varietal: Xarel-lo, Parellada, Macabeo
No. The wine has super fruity, candied fruit, Jolly Rancher type fruit flavors and those are very dissonant with the dish. It doesn't have the structure to carry crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

citrusy, candied peel, like an artificial flavor, canned peach, fruit salad, lots of fruit, chamomile

Texture

bubble bath
a bit of grip

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ABV: 11.50%
Bubbles: Medium
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Scarzello Langhe Nebbiolo

Scarzello Langhe Nebbiolo

Region: Langhe, Piemonte, Italy
Vintage Tested: 2018
Type: Red, Still
Varietal: Nebbiolo
Profile
None
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

licorice
black cherry
grape stems. dried fruit
baked
black cherry
strawberry

Flavor

licorice
black cherry
grape stems
dried fruit
strawberry

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Oak: Some
Oxidation: Mild
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Schloss Gobelsburg Kamptal “Gobelsburger” Grüner Veltliner

Schloss Gobelsburg Kamptal "Gobelsburger" Grüner Veltliner

Region: Kamptal, Austria
Vintage Tested: 2019
Type: White, Still
Varietal: Gruner Veltliner
Profile
None
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

yellow pear
green apple
herbal

Flavor

yellow pear
green apple
peach
lemon basil
lemon thyme
salty

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Sustainable
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