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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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Bodegas Carballal Sete Cepas Albariño

Bodegas Carballal Sete Cepas Albariño

Region: Rías Baixas, Spain
Vintage Tested: 2019
Type: White, Still
Varietal: Albariño
Profile
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Aroma

lemon thyme
unripe peach
unripe pineapple
pineapple skin

Flavor

lemon thyme
unripe peach
unripe pineapple
pineapple skin
crushed rock

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Practicing Organic
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Bodegas Hermanos de Pecina Rioja Blanco

Region: Rioja, Spain
Vintage Tested: 2018
Type: White, Still
Varietal: Macabeo
There was very little to this wine to begin with. And now it just tastes like watered down lime juice, so it's meh in this pairing.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Aroma

neutral
underripe lemon
orange zest
oyster shell
bread
fresh-cut grass

Flavor

neutral
underripe lemon

Texture

mineral-driven

Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Bodegas Hildago La Gitana Manzanilla Sherry

Region: Manzanilla-Sanlúcar de Barrameda, Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
I wish this pairing were great, but unfortunately, it makes the char and the garlic taste more bitter.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

bitter almonds
orange zest
vanilla
cinammon
overripe banana
overripe guava
herbaceous
smoked meat
cheese rind

Flavor

bitter almond
cheese rind
smoky almond
sherry
salty

More
Oxidation: Extensive
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Bodegas Los Bermejos Lanzarote Diego Seco

Region: Lanzarote, Canary Islands, Spain
Vintage Tested: 2020
Type: White, Still
Varietal: Diego
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

citrus
pear
green note

Flavor

lemon-lime
pear
green note
astringent

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Bodegas Vegamar, Garnacha

Vintage Tested: 2019
Type: Red, Still
Varietal: Garnacha
In the pairing result, the wine immediately turns metallic, turns into a tin can.
Pairing for: Chicken Vindaloo
Profile
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Flavor

pure fruit, elegant, black plum, black cherry, more red fruit than black, clean saddle leather, a little bit of black pepper, a little bit of oak, new oak is low, a touch of vanilla, and a touch of five-spice, cinammon stick, nutmeg, and black licorice

Texture

a soft plushness without being fat

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Oak: Extensive
Pairings where we tested this wine...
Chicken Vindaloo
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Bohigas Gran Reserva Extra Brut Cava

Region: Penedès, Spain
Vintage Tested: 2017
Type: White, Sparkling
Varietal: Chardonnay, Macabeo, Parellada
The wine and lobster taste bitter and out of balance together.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

floral
lychee
banana
peach
apricot
yeasty brioche
orange zest

Flavor

green apple
lemon zest

Texture

bright
bone dry

More
ABV: 12%
Certified organic
Bubbles: Medium
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Bohigas Gran Reserva Extra Brut Cava

Region: Penedès, Spain
Vintage Tested: 2017
Type: White, Sparkling
Varietal: Chardonnay, Macabeo, Parellada
The bubbles are too intense. The acid is too high, too intense. The wine and the ginger create bitterness.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Flavor

bruised apple, orchard flavors, toasted brioche, smoky umami, large neutral barrels

Texture

Lean

More
ABV: 12.00%
Certified organic
Oak: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Bonavita "Terre Siciliane" Rosato

Region: Sicily, Italy
Vintage Tested: 2020
Type: Rosé, Still
Varietal: Nerello Mascalese, Nerello Capuccio
Tannins make the pairing result too astringent.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Flavor

tart cranapple, cranberry, black tea

Texture

Round

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ABV: 12.50%
Oak: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Borgo Conventi Pinot Grigio

Region: Friuli-Venezia Giulia, Italy
Vintage Tested: 2018
Type: White, Still
Varietal: Pinot Grigio
Profile
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Tannin
Aroma

Macintosh apple
anise
toasted
earthy

Flavor

Macintosh apple
anise
toasted
earthy

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Bozeto de Exopto Rose Rioja

Vintage Tested: 2020
Type: Rosé, Still
Varietal: Tempranillo, Grenache
The dish takes the ripeness off the strawberry and you're left with a little bit of leanness in the wine. The wine takes the middle earthy fat out of the sauce. The acid in the wine wasn't quite high enough.
Pairing for: Chicken Vindaloo
Profile
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Flavor

strawberry-driven, pink peppercorn, dehydrated raspberry, tiny bit of oxidation

Texture

roundness

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Oxidation: Mild
Pairings where we tested this wine...
Chicken Vindaloo
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Brand Feinherb Riesling

Region: Pfalz, Germany
Vintage Tested: 2020
Type: White, Still
Varietal: Riesling
Bitter
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Flavor

limeade, synthetic lime, citrus, chamomile tea, tropical fruit, beer-like yeasty

Texture

Medium

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ABV: 10.50%
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Broadside Margarita Vineyard Merlot

Broadside Margarita Vineyard Merlot

Region: San Luis Obispo, Paso Robles, USA
Vintage Tested: 2018
Type: Red, Still
Varietal: Merlot
Profile
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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

More
Oak: Mild
Oxidation: Mild
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Broc Cellars Love Red

Region: USA, California
Vintage Tested: 2019
Type: Red, Still
Varietal: Carrignan, Syrah
This wine is too aromatic and clashes with the dish.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Body
Intensity of Flavor
Sweetness
Tannin
Aroma

cherries
plum
prune
garigue
olives
floral
baking spice

Flavor

lavender
raspberries
cherries
tomato paste
vanilla
cinnamon
baking spice

More
ABV: 12.50%
Oak: Some
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Broc Cellars, Old Vine Carignan

Vintage Tested: 2018
Type: Red, Still
Varietal: Carignan
This is a hot mess of a pairing. Tastes like a tin can. Bitter, metallic.
Pairing for: Chicken Vindaloo
Profile
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Flavor

red cherries, red currants, like cherry soda, fresh-picked nettles and herbaceousness, a bit of minerality, a bit of carbonic, pink bubblegum

Texture

bland

Pairings where we tested this wine...
Chicken Vindaloo
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Brokenwood Semillion

Brokenwood Semillion

Region: Hunter Valley, New South Wales, Australia
Vintage Tested: 2019
Type: White, Still
Varietal: Semillon
It's fun. It's not bad. The pairing result is lemony and zest. If we had lemon zest on the dish, maybe this would be better. It's kind of lightweight for this generous, intense crab cake. If you're buying crab, spending coin, buy a wine that matches it.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Flavor

lighter end of citrusy, lime, white grapefruit, honeydew melon

Texture

lacy

Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Bucci Verdicchio dei Castelli di Jesi

Region: Verdiccio dei Castelli di Jesi, Marches, Italy
Vintage Tested: 2017
Type: White, Still
Varietal: Verdicchio
Profile
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Body
Intensity of Flavor
Sweetness
Tannin
Aroma

stoney
mineral
unripe stone fruit
grapey
muted

Flavor

unripe stone fruit

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Buchegger Zweigelt Rose Niederosterreich

Vintage Tested: 2020
Type: Rosé, Still
Varietal: Zweigelt
You start to get a hint of strawberry fruit, that's exactly what the dish wants. The dish likes this red fruit. The wine is fresh, lifted, acid enough without floral then it stays strawberry. This is a very attractive way of pairing this dish. I can see this as a choice for pairing if you want this freshness.
Pairing for: Chicken Vindaloo
Profile
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Intensity of Flavor
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Flavor

fresh, reductive, clean stainless texture, a little cherry, strawberry, ripe sweet strawberry, wild strawberry, a little mineral, the taste is bright and fresh, touch of savory spice, pink peppercorn.

Texture

clean
crisp

Pairings where we tested this wine...
Chicken Vindaloo
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Cagliero "Ravera" Barolo

Region: Barolo, Piemonte, Italy
Vintage Tested: 2015
Type: Still
Varietal: Nebbiolo
This wine is a nice complement to the dish. Its intensity of the fruit, its weight and density, and its minerality are a good match for the minerality in the beef. Its tannin cuts the steak's richness, the acidity cuts the saltiness of anchovy, there's enough acid to handle the pickled shallots, and I really like its fruit character with the rosemary.
Pairing for: Pan Seared Ribeye Steak
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

dried cherry
mushroom
earth
cinnamon
nutmeg
tobacco

Flavor

dried cherry
mushroom
red fruit
potpourri
earth
cinnamon
nutmeg
tobacco
leather

Texture

a little dried fruit character

More
ABV: 14.5%
Practicing Organic
Oak: Some
Oxidation: Mild
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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Callejuela "La Casilla" Amontillado Sherry

Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
Bitter.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Alcohol
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Intensity of Flavor
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Flavor

salted caramel, butterscotch, popcorn, burnt bread, potpourri, dried citrus

Texture

Creamy

More
ABV: 20.50%
Oak: Some
Oxidation: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Manzanilla Callejuela Sherry

Callejuela Manzanilla Sherry

Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
I feel like this is a bit flabby. It's surprising because there's no tannin in the wine, but there is dryness that is almost searing. I see both the wine and crab have some sweetness to them but almost different genres. The weights match nicely. The sherry tastes blah, flat.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Flavor

dried yellow apple skin, salted popcorn, crushed peanuts, hint of volatile acidity

Texture

Lean

More
ABV: 15.00%
Oak: Some
Oxidation: Extensive
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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