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
Sibiliana "Roceno" Nerello Mascalese
Region: Sicily, Italy
Vintage Tested: 2020
Type: Rosé, Still
Varietal: Nerello Mascalese
The wine is too sweet. The lobster needs more savoriness in a wine.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Med-
Med
Med+
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
sour cherries
plum
orange
vanilla
cinnamon
roasted walnuts
cranberry juice
roses
Flavor
Maraschino cherries
violets
lavender
fresh-cut grass
mineral
baking spice
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ABV: 12%
Certified organic
Oak: Some
Certified organic
Oak: Some
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Sky Vineyards Zinfandel Mt. Veeder
Region: Napa, Mt. Veeder, USA, California
Vintage Tested: 2020
Type: Red, Still
Varietal: Zinfandel
This wine is just way too much for the meal. It overpowers the food.
Pairing for: Private: Thanksgiving Dinner
Profile
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Low
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Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
candied fennel
candied rhubarb
Flavor
raspberry
rhubarb
roasted fennel
candied fennel
Texture
mildly grippy
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ABV: 14.00%
Certified organic
Oak: Some
Certified organic
Oak: Some
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Sonoma Cutrer "Sonoma Coast" Chardonnay
Region: Sonoma, USA, California
Vintage Tested: 2020
Type: White, Still
Varietal: Chardonnay
The body, acid, and tannin are right, but the flavors are not complementary with the Thanksgiving dishes
Pairing for: Private: Thanksgiving Dinner
Profile
None
Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
baked apple
candied citrus peel
vanilla
baking spice
limestone
wax
Flavor
synthetic
almond
baked apple
Texture
crusty
candied
More
ABV: 13.90%
Oak: Some
Oak: Some
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St. Innocent Pinot Blanc Freedom Hill Vineyard
Region: Willamette, Oregon, USA
Vintage Tested: 2016
Type: White, Still
Varietal: Pinot Blanc
The generosity and sweetness of the fruit in the wine matched with the crab. I thought it was going to be boring and too obvious of a wine for such a sophisticated dish, but I feel ashamed to have had that thought. I think it works pretty well. It's very pleasant, I'm blown away. I never ever would have chosen that wine for this dish, but having tasted it, I would now.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
peach, apricot, very much an explosion of fruit, not much else there
Texture
silky smooth
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ABV: 13.50%
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Stadlmann Anning Rotgipfler
Region: Niederosterreich, Austria
Vintage Tested: 2019
Type: White, Still
Varietal: Rotgipfler
After a bite of the food, the wine tastes too bitter. The wine is too lean. It makes the herbs taste not fresh.
Profile
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
yeastiness, leesiness, muted lemon lime, yellow flowers, bruised apple skin, herbaceousness, wet grass
Texture
Medium
More
ABV: 12.50%
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Stags' Leap Chardonnay Napa Valley
Region: Napa, California, France
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay
The wine tastes sweeter with the dish and ends up clashing with it.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
yellow apple
lemon zest
mushrooms
forest floor
spice
herbal
Flavor
earth
green apple
lemon zest
mushroom
lees
Texture
earth-driven
lees contact
More
ABV: 13.50%
Sustainable
Oak: Some
Sustainable
Oak: Some
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Stetten Riesling Kabinett "Pfeffer" Karl Haidle (Wuttemberg)
Vintage Tested: 2017
Type: White, Still
Varietal: Riesling
Just enough fruit but just turns a little bit bitter in the very end. I just don't like the way the flavors go together. Not terrible. We've had some disasters, but this is not a disaster. Just not great.
Pairing for: Chicken Vindaloo
Profile
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Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
underripe apple, sweet stone fruit, donut peaches, little bit of something herbal, basil lemonade, old-fashioned sweet lemonade, a lot of minerality, broken clean rock, almost chalky but much more about clean, hard, limestone
Texture
lean
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Stolpman Estate Syrah
Region: Santa Barbara, USA, California
Vintage Tested: 2019
Type: Red, Still
Varietal: Syrah
The structural components of this wine (body weight, alcohol, volatile acidity) are too intense. It clashes with the food.
Pairing for: Private: Thanksgiving Dinner
Profile
None
Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
plum
black raspberry
cedar
volatile acidity
Flavor
black raspberry
plum
cooked fruit
vegetal
Texture
prune pit
More
ABV: 14.10%
Practicing Organic
Oak: Some
Practicing Organic
Oak: Some
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Terlan Pinot Grigio
Region: Alto Adige, Trentino-Alto Adige, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Pinot Grigio
Profile
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Low
Med-
Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
floral
peach
yellow apple
pear
Flavor
floral note
floral
peach
yellow apple
pear
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Terre Brûlée Chenin Blanc
Region: South Africa, Swartland
Vintage Tested: 2020
Type: White, Still
Varietal: Chenin Blanc
It has a good body weight and structure for the meal, as well as some complementary flavors, but the resistance of wine sticks out a bit too much.
Pairing for: Private: Thanksgiving Dinner
Profile
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Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
lemon
baked pear
faint vanilla
baking spice
limestone
Flavor
citrus
lemongrass
honey
red apple
baked pear
Texture
honeyed lemon
More
ABV: 13%
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Terre Brûlée Chenin Blanc
Region: South Africa, Swartland
Vintage Tested: 2019
Type: White, Still
Varietal: Chenin Blanc
It's not perfect, but it doesn't mask the flavors of the lobster or garlic. It plays along with the dish.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
beeswax
honey
brioche
overripe bananas
Meyer lemon
cinnamon
Flavor
earthy
bananas
mango
brioche
More
ABV: 13%
Dry-Farmed
Dry-Farmed
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Terre Brulee Chenin Blanc (SA)
Vintage Tested: 2019
Type: White, Still
Varietal: Chenin Blanc
A bit more successful, the wine is very lifted, has enough fruit and acid. When you sip the wine you get the flavor of the wine, and then the curry comes back in the finish, the heat is not out of balance or unpleasant. We had better ones.
Pairing for: Chicken Vindaloo
Profile
None
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
lemon-lime citrus, bits of grapefruit, slight bitterness and grassiness, no evidence of oak, inorganic minerality, broken stone, broken rocks, a bit of lees
Texture
crisp
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The Eyrie Vineyards Pinot Gris Dundee Hills
Region: Willamette, Oregon, USA
Vintage Tested: 2020
Type: White, Still
Varietal: Pinot Gris
Its flavor subtleties play well with everything on the plate, but its body and structure are barely enough for the meal. It's out of its weight class.
Pairing for: Private: Thanksgiving Dinner
Profile
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Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
lime zest
ginger
banana peel
sand
sun
a day at the beach
Flavor
green apple skin
lime zest
ginger
white pepper
Texture
plush
sandy
More
ABV: 12.50%
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Theon Dora Stilianou
Region: Crete, Greece
Vintage Tested: 2018
Type: Still
Varietal: Blend
Profile
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Med
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High
Acidity
Alcohol
Body
Intensity of Flavor
Aroma
oxidative
honey
nuts
bruised apples
Flavor
oxidative
petrol
honey
nuts
bruised apples
More
Oxidation: Some
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Tiefenbrunner Gewürztraminer
Region: Trentino-Alto Adige, Italy
Vintage Tested: 2017
Type: White, Still
Varietal: Gewürztraminer
If there's enough soy sauce, this works well. If you have just plain rice, it doesn't. I don't think it does anything. It just neutralizes the soy sauce.
Profile
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Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
orchard fruit, chamomile, lots of oak, tropical flavors
Texture
Round
More
ABV: 13.50%
Oak: Extensive
Oak: Extensive
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Vaglio "Aggie" Malbec
Region: Mendoza, Argentina
Vintage Tested: 2019
Type: Rosé, Still
Varietal: Malbec
It's not fantastic but it is outside of my normal expectation for this pairing--it's surprisingly good.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
blueberry compote, dried fruit, dark blue-black fruit
Texture
Medium +
More
ABV: 13.90%
Oak: Extensive
Oak: Extensive
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Valckenberg Gewürztraminer Pfalz
Region: Pfalz, Germany
Vintage Tested: 2018
Type: White, Still
Varietal: Gewürztraminer
This wine is too much, too sweet. It knocked even the sweet potatoes right out of my mouth, and all I'm left with is the wine.
Pairing for: Private: Thanksgiving Dinner
Profile
None
Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
lychee
honeydew
lemongrass
Flavor
lychee
honeydew
lemongrass
baking spices
Texture
honey water
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Valdegrulla "La Familia" Chinon
Region: Chinon, Loire, France
Vintage Tested: 2017
Type: Still
Varietal: Cabernet Franc
The wine overtakes the dish, and we are left with Brettanomyces and tannin.
Profile
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Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
baking spice
meat
smokiness
Brett
Flavor
black fruit
Brett
funk
incense
earth
More
ABV: 12.0%
Certified organic
Oak: Some
Certified organic
Oak: Some
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Valdespino "Tio Diego" Amontillado Sherry
Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
The high alcohol is a bit pungent and brings out a bit of bitterness at the end of the dish. The flavors mesh really nicely, but I find the alcohol a little bit overwhelming. Quite heavy.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
dried apple skins, dried apple core, Marcona almonds, burnt caramel
Texture
Round
More
ABV: 18.00%
Oak: Some
Oxidation: Extensive
Oak: Some
Oxidation: Extensive
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Veuve Fourny 1er Cru Grande Reserve Brut
Region: Côte de Blancs, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Chardonnay, Pinot Noir
It's good but not great--the wine overtakes the crab cakes. The crustiness of the crab cake matches really well with the toasted bread characteristics of the wine and there's a sweetness of fruit that goes back to sweetness of crab meat. The bubbles and high acidity are good.
Pairing for: Private: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
golden apple, apple peel, oatmeal, very crisp
Texture
neutral
More
Bubbles: Fine
Oak: Some
Oak: Some
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