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
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
gummy bears
roasted walnuts
apple pie
confectioner’s sugar
mineral
Flavor
apple pie
confectioners’ sugar
chamomile tea
roasted walnuts
More
ABV: 12.50%
Practicing Organic
Oxidation: Mild
Practicing Organic
Oxidation: Mild
Save this wine
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
cassis
red cherry
brioche
red apple
mushroom
forest floor
Flavor
cheese rind
stale beer
Texture
rustic
earth-driven
More
ABV: 11%
Bubbles: Rustic
Bubbles: Rustic
Save this wine
Cantine Farro "Campi Flegrei" Falanghina
Region: Campania, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Falanghina
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
canned pear
nutty
Flavor
bitter almond
toasted almond skin
perfume
springtime blossom
Save this wine
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: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
spice
Heinz 52 steak sauce
balsamic
black cherry
smoke
saddle
Flavor
spice
Heinz 52 steak sauce
balsamic
black cherry
smoke
saddle
toasty
More
ABV: 13.5%
Oak: Some
Oak: Some
Save this wine
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: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
oiliness, bitterness, muted fruits, orchard skin, white flowers, herbaceousness, bitter greens
Texture
Round
More
ABV: 12.50%
Save this wine
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: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
bell pepper, floral, white flowers, synthetic lime, slighty bitter
Texture
Lean
More
ABV: 13.50%
Certified organic
Certified organic
Save this wine
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: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
lavender
violet
Flavor
empty on mid-palate
muted
black licorice
More
ABV: 13.5%
Save this wine
Castello di Verduno Barolo
Region: Barolo, Piemonte, Italy
Vintage Tested: 2017
Type: Still
Varietal: Nebbiolo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
strawberry jam
earth
flowers
baking spice
Flavor
earth
iron
red fruit
Texture
some but subtle
well-integrated
More
ABV: 14.0%
Oak: Some
Oak: Some
Save this wine
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
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
More
Oak: Mild
Save this wine
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
unripe lemon
lemon zest
hazelneut
stale beer
cheese rind
Flavor
ripe peach
ripe yellow apple
herbal
Texture
earthy
dusty
Save this wine
Charles Frey "Collines de Granit" Gewürztraminer
Region: Alsace, France
Vintage Tested: 2018
Type: White, Still
Varietal: Gewürztraminer
The wine overpowers the dish.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
a bit bitter, orchard focused, vanilla bean, white flowers, honey, honeysuckle, tropical, new oak, vanilla
Texture
Medium +
More
ABV: 13.00%
Biodynamic
Oak: Some
Biodynamic
Oak: Some
Save this wine
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: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
yeasty, chalk, pink grapefruit
Texture
terrycloth
More
Oak: Some
Save this wine
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Intensity of Flavor
Sweetness
Tannin
Aroma
sour apple
clove
cereal milk
Flavor
apple cider
apple sauce
clove
fall in the glass
Texture
cidery
More
ABV: 12.50%
Practicing Organic
Practicing Organic
Save this wine
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
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
passionfruit
guava
lychee
white flowers
spice
forest floor
Flavor
honey
passionfruit
guava
lychee
white flowers
spice
forest floor
Texture
ripe
More
Sustainable
Save this wine
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
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
mustard seed
earth
salt
white flowers
volcanic ash
Flavor
cheese rind
lees
roasted nuts
lemon juice
neutral
More
ABV: 13%
Save this wine
Chateau Gaudin Pauillac
Region: Paulliac, Bordeaux, France
Vintage Tested: 2014
Type: Still
Varietal: Cabernet Sauvignon, Carmenère, Merlot
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
cassis
cedar
french oak
herbs
pyrazine
earthy
saddle leather
Flavor
earth
cassis
dried red fruit
baking spice
herbs
pyrazine
More
ABV: 12.5%
Oak: Some
Oak: Some
Save this wine
Chateau Gaville-Lacoste Graves
Region: Bordeaux, France
Vintage Tested: 2019
Type: White, Still
Varietal: Sauvignon Blanc, Sémillon, Muscadelle
Not horrible. On a casual terrace, it works. The refreshment of the wine works, but the pairing doesn't work.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
grapefruit rind, unripe strawberry, green, a bit herbal, thyme
Texture
papery
More
ABV: 12%
Save this wine
Château Graville-Lacoste Graves
Region: Graves, Bordeaux, France
Vintage Tested: 2019
Type: White, Still
Varietal: Blend
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
grassy
lemon-lime
mineral
Flavor
grassy
lemon-lime
mineral
Save this wine
Chateau Graville-Lacoste Graves 2019
Region: Graves, Bordeaux, France
Vintage Tested: 2019
Type: White, Still
Varietal: Semillon, Muscadelle, Sauvignon Blanc
This is more of a textural pairing. The wine goes slightly bitter. Overall it does work, the wine holds up to soy sauce.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
slight bitterness, green bell pepper, spiciness, lemon lime, orchard skin, leesiness (yogurt, beer, like baked bread)
Texture
Medium
More
ABV: 12.00%
Oak: Extensive
Oak: Extensive
Save this wine
Chateau Haut-Segottes St. Emilion Grand Cru
Region: St. Emilion, Bordeaux, France
Vintage Tested: 2016
Type: Still
Varietal: Cabernet Franc, Cabernet Sauvignon, Merlot
This wine is a little too much for the steak.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Aroma
black licorice
red plum
baking spice
smoke
saddle
Flavor
roasted plum
blackberry
black licorice
baking spice
smoke
saddle
More
ABV: 13.5%
Oak: Some
Oak: Some
Save this wine