Wines

Callejuela "La Casilla" Amontillado Sherry

Region: Jerez, Spain

Vintage Tested: NV

Type: White, Still

Varietal: Palomino

Bitter.

Pairing for: Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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Tannin

Flavor

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

Texture

Creamy

ABV: 20.50%
Oak: Some
Oxidation: Extensive

Pairings where we tested this wine...

Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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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: Private: Jumbo Lump Crab Cakes

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Flavor

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

Texture

Lean

ABV: 15.00%
Oak: Some
Oxidation: Extensive

Pairings where we tested this wine...

Private: Jumbo Lump Crab Cakes

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Cantina del Barone "Paone" Fiano

Region: Campania, Italy

Vintage Tested: 2018

Type: White, Still

Varietal: Fiano

The wine is very dry with too much of an oxidative note. It turns bitter on the palate with the dish.

Pairing for: Grilled Lobster with Garlic-Parsley Butter

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Aroma

gummy bears
roasted walnuts
apple pie
confectioner’s sugar
mineral

Flavor

apple pie
confectioners’ sugar
chamomile tea
roasted walnuts

ABV: 12.50%
Practicing Organic
Oxidation: Mild

Pairings where we tested this wine...

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Cantina Progettidivini Prosecco Brut

Region: Valdobbiadene, Veneto, Italy

Vintage Tested: NV

Type: White, Sparkling

Varietal: Glera

As it turns out, garlic and bubbles don't like each other. It's like they're fighting on the palate.

Pairing for: Grilled Lobster with Garlic-Parsley Butter

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Aroma

cassis
red cherry
brioche
red apple
mushroom
forest floor

Flavor

cheese rind
stale beer

Texture

rustic
earth-driven

ABV: 11%
Bubbles: Rustic

Pairings where we tested this wine...

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Cantine Farro "Campi Flegrei" Falanghina

Region: Campania, Italy

Vintage Tested: 2019

Type: White, Still

Varietal: Falanghina

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Aroma

canned pear
nutty

Flavor

bitter almond
toasted almond skin
perfume
springtime blossom

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Cantine Lonardo Taurasi

Region: Taurasi, Campania, Italy

Vintage Tested: 2013

Type: Still

Varietal: Aglianico

The pairing brings out the wine's kirsch-like quality. It's too full-bodied, with a little too much density on palate, for the steak.

Pairing for: Private: Florentine Steak with Watercress–Pistachio Salad

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Aroma

spice
Heinz 52 steak sauce
balsamic
black cherry
smoke
saddle

Flavor

spice
Heinz 52 steak sauce
balsamic
black cherry
smoke
saddle
toasty

ABV: 13.5%
Oak: Some

Pairings where we tested this wine...

Private: Florentine Steak with Watercress–Pistachio Salad

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Casa de Pacos Fernao Pires

Region: Portugal, Minho

Vintage Tested: 2020

Type: White, Still

Varietal: Fernao Pires

It works but isn't the best pairing. It needs everything for it to work; doesn't work with individual components in the dish.

Pairing for: Private: Steamed Whole Fish with Ginger, Scallions, and Soy

Profile

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Flavor

oiliness, bitterness, muted fruits, orchard skin, white flowers, herbaceousness, bitter greens

Texture

Round

ABV: 12.50%

Pairings where we tested this wine...

Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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Casas del Bosque "Reserva" Sauvignon Blanc

Region: Casablanca, Aconcagua, Chile

Vintage Tested: 2020

Type: White, Still

Varietal: Sauvignon Blanc

This is a little more bitter than I would like.

Pairing for: Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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bell pepper, floral, white flowers, synthetic lime, slighty bitter

Texture

Lean

ABV: 13.50%
Certified organic

Pairings where we tested this wine...

Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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Castello Della Paneretta Chianti Classico Reserva

Region: Chianti Classico, Tuscany, Italy

Vintage Tested: 2016

Type: Still

Varietal: Sangiovese, Canaiolo

I'm just left with bitterness when I taste this wine with the steak.

Pairing for: Private: Florentine Steak with Watercress–Pistachio Salad

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Aroma

lavender
violet

Flavor

empty on mid-palate
muted
black licorice

ABV: 13.5%

Pairings where we tested this wine...

Private: Florentine Steak with Watercress–Pistachio Salad

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Castello di Verduno Barolo

Region: Barolo, Piemonte, Italy

Vintage Tested: 2017

Type: Still

Varietal: Nebbiolo

Profile

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Aroma

strawberry jam
earth
flowers
baking spice

Flavor

earth
iron
red fruit

Texture

some but subtle
well-integrated

ABV: 14.0%
Oak: Some

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Champalou Les Fondraux

Vintage Tested: 2018

Type: White, Still

Varietal: Chenin Blanc

Just makes it sugary up front. The heat comes back just as much, despite the sugar up front. Here the spice and heat on the finish is as much as it was on dry wines, despite the sugar. With the food, the wine is more stone fruit, more nectarine, more peach.

Pairing for: Chicken Vindaloo

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Flavor

sweet apple, sugar apple, sugar pear, very clean, honey but more clean fruit, tiny hint of caramel, not oxidated but roundness, touch of nutmeg, juicy fruit, almost candylike quality, everything is really ripe

Texture

pretty crisp. sweet but still linear pure fruitiness

Oak: Mild

Pairings where we tested this wine...

Chicken Vindaloo

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Champalou Vouvray

Region: Loire, France

Vintage Tested: 2019

Type: White, Still

Varietal: Chenin Blanc

The wine is too sweet. It takes over, and the dish gets erased.

Pairing for: Grilled Lobster with Garlic-Parsley Butter

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Aroma

unripe lemon
lemon zest
hazelneut
stale beer
cheese rind

Flavor

ripe peach
ripe yellow apple
herbal

Texture

earthy
dusty

Pairings where we tested this wine...

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Channing Daughters "Ramato"

Region: Hamptons, LI, USA, New York

Vintage Tested: 2019

Type: Orange, Still

Varietal: Pinot Grigio

It has the right body weight, the right texture,and interesting flavor nuances relative to the dishes. But it's a bit kitschy. It checks the boxes, but it didn't make me drop my fork and roll over in my seat.

Pairing for: Private: Thanksgiving Dinner

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Aroma

red cherry
red plum
candied citrus
sherry
baked marshmallow
herbal

Flavor

candied peach
red cherry
underripe apricot

Texture

mildly grippy

ABV: 12%
Oxidation: Extensive

Pairings where we tested this wine...

Private: Thanksgiving Dinner

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Charles Frey "Collines de Granit" Gewürztraminer

Region: Alsace, France

Vintage Tested: 2018

Type: White, Still

Varietal: Gewürztraminer

The wine overpowers the dish.

Pairing for: Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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Flavor

a bit bitter, orchard focused, vanilla bean, white flowers, honey, honeysuckle, tropical, new oak, vanilla

Texture

Medium +

ABV: 13.00%
Biodynamic
Oak: Some

Pairings where we tested this wine...

Private: Steamed Whole Fish with Ginger, Scallions, and Soy

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Charles Frey "Rayon de Lune" Pinot Blanc

Region: Alsace, France

Vintage Tested: 2019

Type: White, Still

Varietal: Pinot Blanc

I'm a fan of this as a contrast. It's pithy and tight and wound-up and works as a contrast to this rich, succulent dish. Also it has a bit of tannin that cleans up the crab cake. Not first choice but works.

Pairing for: Private: Jumbo Lump Crab Cakes

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Flavor

yeasty, chalk, pink grapefruit

Texture

terrycloth

Oak: Some

Pairings where we tested this wine...

Private: Jumbo Lump Crab Cakes

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Chartogne-Taillet Cuvée St. Anne brut

Region: Champagne, France

Type: White,

Varietal: Pinot Noir, Chardonnay, Pinot Meunier

great with the yams, slam dunk if I was going to put the two together on one plate only, but when go back to just turkey and dressing, finish is kind of dry

Pairing for: Private: Here’s how to make the experience of eating crab cakes even better.

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Aroma

sour apple
clove
cereal milk

Flavor

apple cider
apple sauce
clove
fall in the glass

Texture

cidery

ABV: 12.50%
Practicing Organic

Pairings where we tested this wine...

Private: Here’s how to make the experience of eating crab cakes even better.

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Chateau Carbonnieux Pessac-Léognan Blanc

Region: Pessac-Léognan, Bordeaux, France

Vintage Tested: 2017

Type: White, Still

Varietal: Sauvignon blanc, Sémillion

The wine blows the dish away. It's too aromatic and sweet, and it just takes over.

Pairing for: Grilled Lobster with Garlic-Parsley Butter

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Aroma

passionfruit
guava
lychee
white flowers
spice
forest floor

Flavor

honey
passionfruit
guava
lychee
white flowers
spice
forest floor

Texture

ripe

Sustainable

Pairings where we tested this wine...

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Chateau d'Épiré Savennières

Region: Savennières, Loire, France

Vintage Tested: 2018

Type: White, Still

Varietal: Chenin Blanc

This pairing is a bit more balanced than others because the wine is a bit softer, but still, the garlic and spice in the dish end up too pronounced.

Pairing for: Grilled Lobster with Garlic-Parsley Butter

Profile

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Aroma

mustard seed
earth
salt
white flowers
volcanic ash

Flavor

cheese rind
lees
roasted nuts
lemon juice
neutral

ABV: 13%

Pairings where we tested this wine...

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Chateau Gaudin Pauillac

Region: Paulliac, Bordeaux, France

Vintage Tested: 2014

Type: Still

Varietal: Cabernet Sauvignon, Carmenère, Merlot

Profile

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Aroma

cassis
cedar
french oak
herbs
pyrazine
earthy
saddle leather

Flavor

earth
cassis
dried red fruit
baking spice
herbs
pyrazine

ABV: 12.5%
Oak: Some

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