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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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Château les Mesclances Cuvée Saint Honorat" Côtes de Provence

Region: Cotes de Provence, Provence, France
Vintage Tested: 2020
Type: Rosé, Still
Varietal: Blend
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

orange
strawberry
underripe peach
underripe apricot

Flavor

orange
strawberry
underripe peach
underripe apricot

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Ciacci Piccolomini d'Aragona Rosso di Montalcino

Region: Montalcino, Tuscany, Italy
Vintage Tested: 2019
Type: Still
Varietal: Sangiovese Grosso
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

incense
sandalwood
red plum
white pepper

Flavor

sandalwood
incense
red plum strawberry
red licorice
iron
tastes Italian
aroma confirms palate

Texture

yes but not oaky

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ABV: 14.5%
Oak: Some
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Ciro Picariello "Zi Filicella" Aglianico

Region: Italy
Vintage Tested: 2015
Type: Still
Varietal: Aglianico, Piedirosso
We're left with the wine and it's Brettanomyces flavor and tannins. You can't taste the steak.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

earth
brett
black plum skin
black cherry
funk
baking spice
french oak

Flavor

earth
brett
black plum skin
black cherry
funk
baking spice
french oak
potpourrl

Texture

baking spice
and the texture

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ABV: 14.0%
Practicing Organic
Oak: Some
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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Clairette de Die Equinoxe, Monge Granon (France)

Vintage Tested: NV
Type: White, Sparkling
Varietal: Riesling
Too sweet up front and too bitter in the finish. Horrible together.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

tropical candy, pineapple, sweet apple, mango, papaya, a touch of coconut, coconut water, floral on palate, a little lychee, definitely sweet, no lees time

Texture

rough

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Bubbles: Pronounced
Pairings where we tested this wine...
Chicken Vindaloo
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Clenden Family Vineyards "The Pip" Pinot Noir

Vintage Tested: 2018
Type: Red, Still
Varietal: Pinot Noir
There's a little bitterness in the pairing result, but there's just enough cherry that everything stays fruit. Not too much bitterness, but there's a little.
Pairing for: Chicken Vindaloo
Profile
None
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Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

bright red cherries, red cranberry, red raspberries, savory herb grape stem, little bit of bubble gum, fruit driven

Texture

a bit of roundness but pretty lean and crispy

Pairings where we tested this wine...
Chicken Vindaloo
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Clos Cibonne "Cuvée Spéciale des Vignettes" Tibouren

Region: Cotes de Provence, Provence, France
Vintage Tested: 2014
Type: Rosé, Still
Varietal: Tibouren
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

orange zest
super ripe red and yellow apples
beeswax
honey
spice
preserved kumquat
banana
forest floor
mushroom
passion fruit
salty

Flavor

forest floor
spice
mushroom
banana
passion fruit
Meyer lemon
salty
minerality

Texture

ripe
creamy

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ABV: 13.50%
Oak: Some
Oxidation: Some
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Clos Guirouilh Jurançon Sec

Region: Jurançon, France
Vintage Tested: 2016
Type: White, Still
Varietal: Gros Manseng, Petit Corbu
The wine is very balanced, so it complements the lobster. It doesn't overtake it too much.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

ripe red apples
bananas
peaches
honey
vanilla
baking spice
flowers
turned earth
herbal

Flavor

ripe red apples
bananas
bitter walnut
cinnamon
baking spice

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ABV: 13.50%
Oak: Some
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Clotilde Davenne Chablis

Region: Chablis, Burgundy, France
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay
I like the flavors of the wine, but they overpower the dish.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
Low
Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

bruised apple, bitter melon skin, brioche, salinity

Texture

Round

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ABV: 12.50%
PracticingOrganic/Sustainable
Oak: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Condado de Haza Ribera del Duero Crianza

Region: Ribera del Duero, Spain
Vintage Tested: 2016
Type: Still
Varietal: Tempranillo
The wine is simply too much. It's difficult to overpower a steak, but this wine does it.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

cigar tobacco
blackberry

Flavor

cassis

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ABV: 14.5%
Oak: Some
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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Perfect Pairing

Corbieres "Premiers Pas", Domaine des Deux Anes

Vintage Tested: 2019
Type: Red, Still
Varietal: carignan, grenache
What you're looking for here is a bright, fresh, fruity style Corbieres that was made with no new oak (no obvious new oak on the palate) and with "semi-carbonic" maceration or carbonic in moderation, no bubble-gum notes. In addition, you want a wine that has the pairing characteristics you see below here.
Perfect Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

black currants, black raspberries, red cherry, black cherry, somewhat leafy, savory, black peppercorn, leather

Texture

some roundness but lush, not that much lean precision

Pairings where we tested this wine...
Chicken Vindaloo
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COS "Pithos" Rosso

Region: Sicily, Italy
Vintage Tested: 2019
Type: Red, Still
Varietal: Carricante
The wine washes down the spice in the dish, which is refreshing at first. But then the wine's acidity comes out, leaving an unpleasant dryness on your 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

coriander
cherries
prune
figs
black olives
tomato paste
garlic
garigue
lavender
spice

Flavor

pomegranante
plums
cherries
bubble gum
strawberries
carbonic
fresh
vibrant

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ABV: 11%
Biodynamic
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Cotes du Rhone Village Signargues, Domaine de la Coudette

Vintage Tested: 2018
Type: Red, Still
Varietal: Grenache, Syrah, Mourvedre
It's just too bitter; the phenolic bitterness of the wine gets amplified by the food.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

textbook Rhône, black cherry, black currants, red plums, savory notes, roasted meat, rotisserie chicken, leather, lavender, herbaceous, herbs de Provence, black pepper, granitic wet rock

Texture

fatness on the palate
a lot of texture

More
Oak: Mild
Pairings where we tested this wine...
Chicken Vindaloo
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Cristom Pinot Noir Mt. Jefferson Cuvee, Willamette Valley

Vintage Tested: 2019
Type: Red, Still
Varietal: Pinot Noir
This dish loves red fruits but it does go a little bitter in the finish. There's just a little astringency in the wine that comes back in a not super attractive way.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

red cherry, red currant, slightly underripe, cherries are textural, not a lot of tannin, cherry and stone fruit skin texture, gaminess, goose meat, nutmeg, a bit of phenolic bitterness, rosemary and oregano, herbal bitterness, little barnyard, carbonic note

Texture

grainy
cherry skin

More
Oak: Mild
Pairings where we tested this wine...
Chicken Vindaloo
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CVNE Cune Rosado Rioja

CVNE Cune Rosado Rioja

Region: Rioja, Spain
Vintage Tested: 2020
Type: Rosé, Still
There's this bit of fattiness, juiciness, and succulence to both the wine and the dish, and what's surprising to me is that the wine, which is not super high in acidity actually works well. The fruitiness of the wine balances the sweet but saline texture of the crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

strawberry, watermelon, not complex, short finish

Texture

smooth
mouthcoating

Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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David Duband Bourgogne

Region: Bourgogne, France
Vintage Tested: 2017
Type: Still
Varietal: Pinot Noir
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

bright
fresh
strawberry
raspberry
floral
rose petal

Flavor

bright
fresh
strawberry
raspberry
floral
rose petal

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De Oliveira Lecestre Vielles Vignes Chablis

Region: Chablis, Burgundy, France
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
This pairing tastes super bitter, and the wine tastes watered down alongside the lobster.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

underripe bananas
rotten lemon
lime
bruised yellow apples
stale beer
cheesy
dried grass
button mushrooms

Flavor

neutral
white stones
forest floor
underripe lemon-lime

Texture

creamy

More
ABV: 13%
Sustainable
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Delinquente Bullet Dodger Montepulciano Riverland

Region: Riverland, Australia
Vintage Tested: 2020
Type: Still
Varietal: Montepulciano
This pairing is terrible. All I get is the candied fruit character of the wine, which ends up tasting super flat because the salad dressing is more acidic. So there's no refreshing my palate.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

blackberry
funk
cigar tobacco

Flavor

blackberries
violets
spritz

More
ABV: 14.0%
Bubbles: Slight
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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Denis Meunier Vouvray Sec "Les Sablons" Chenin Blanc

Region: Vouvray, Loire, France
Vintage Tested: 2018
Type: White, Still
Varietal: Chenin Blanc
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

unripe apricot
orange
pea tendrils

Flavor

unripe apricot
orange
pea tendrils

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DeWetshof Estate Lesca Chardonnay

DeWetshof Estate "Lesca" Chardonnay

Region: Robertson, South Africa
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
I don't want to drink the wine, but I think it works well. It's swank. There's nothing I ever learned about wine pairing that would make me think that oaked wines would be great with this dish, but they are. I wouldn't particularly like to drink the wine but it is a brilliant pairing. Much to my chagrin it works. Because I don't want to drink the wine, I'll give this pairing an "Almost" rating.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

apple pie with cinnamon, intensely concentrated fruit, toasted oak

Texture

smooth but chunky

More
ABV: 14%
Oak: Some
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Dom Duroché "Champ" Gevrey Chambertin

Region: Gevrey Chambertin, Burgundy, France
Vintage Tested: 2018
Type: Still
Varietal: Pinot Noir
The fruit character of this wine is not right. I prefer a red fruit character for the purposes of the vinaigrette, the salad and the character of meat.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma

incense
sandalwood
black licorice
violets
blackberry
purple fruit

Flavor

incense
sandalwood
black licorice
violets
blackberry
savory
cocoa powder
fresh-turned earth

Texture

yes but not in an obnoxious way

More
Oak: Some
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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