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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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Ermes Pavese Blanc de Morgex et de la Salle Vallée d’Aoste

Ermes Pavese Blanc de Morgex et de la Salle Vallée d'Aoste

Region: Vallée d’Aoste, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Prié Blanc
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Aroma

apple
hay

Flavor

apple
hay

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F.X. Pichler Loibenberg Smaragd Grüner Veltliner

Region: Austria
Vintage Tested: 2017
Type: White, Still
Varietal: Gruner Veltliner
The wine takes over. It overpowers the dish.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

yellow apples
banana
peaches
honey
brioche
cinnamon
vanilla

Flavor

baking spice
vanilla
cinnamon
mushroom
forest floor
green apple

Texture

creamy
oak texture

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Practicing Organic
Oak: Some
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Fairvalley Pinotage (South Africa)

Vintage Tested: 2018
Type: Red, Still
Varietal: Pinotage
I don't mind this, but it's just a little too hot in the end. The spice comes back on you a bit and the fruit doesn't quite stay deep enough in the finish.
Pairing for: Chicken Vindaloo
Profile
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Flavor

fruit driven but savory notes kicks in, leather, wet potting soil, wet mushroom, crispy limestone. A little bit of wood influence, round texture to the wine, no new wood flavors but wood texture, whole wheat toast, red currant jam, fruit is remarkably ripe

Texture

grippy and round

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Oak: Extensive
Pairings where we tested this wine...
Chicken Vindaloo
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Fausse Piste Mineral Selection Viognier

Fausse Piste "Mineral Selection" Viognier

Region: Washington, USA
Vintage Tested: 2016
Type: White, Still
Varietal: Viognier
You need more acid in the wine. Both are bass notes. There's nothing to punch the dish up. There's tannin. There's an unctuousness and generosity of fruit available to the crab cake, but it needs more support.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Body
Intensity of Flavor
Sweetness
Tannin
Flavor

savory, salty, orchard fruit, toasted nut

Texture

pleather
smooth but clingy

More
Oak: Some
Oxidation: Mild
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Albariño Fefiñanes

Fefiñanes Albariño

Region: Rías Biaxas, Spain
Vintage Tested: 2019
Type: White, Still
Varietal: Albariño
Its candied notes kind of work, but I didn't love the pairing.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Flavor

flower bouquet, persimmon, cantaloupe, hand soap, fragrance slightly manufactured, crushed slate, graphite

Texture

silky

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ABV: 13.50%
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Filippo Gallino, Roero Arneis

Filippo Gallino Roero Arneis

Region: Piemonte, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Arneis
Profile
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Aroma

white peach
chamomile
candied
floral
orange

Flavor

white peach
chamomile
candied
floral
orange
lemon

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Practicing Organic
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Finca Torremilanos Los Cantos Ribera del Duero

Finca Torremilanos "Los Cantos" Ribera del Duero

Region: Ribera del Duero, Spain
Vintage Tested: 2018
Type: Red, Still
Varietal: Tempranillo
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

baked plum
baked fruit
fig
mint

Flavor

black pepper
bitter almond
menthol

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Biodynamic
Oak: Some
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Fiorano Donna Orgillo Pecorino

Fiorano Donna Orgillo Pecorino

Region: Marches, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Pecorino
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
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Aroma

orchard fruit
citrus
marmalade
lemon curd

Flavor

orchard fruit
citrus
marmalade
lemon curd
plus unripe pineapple

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Certified organic
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Frischengruber "Terrassen" Federspiel Riesling

Region: Wachau, Austria
Vintage Tested: 2018
Type: White, Still
Varietal: Riesling
The dish makes the wine more bitter.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Intensity of Flavor
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Flavor

lemon lime citrus, bruised apple, melon skin, wild sunflowers, saline

Texture

Medium

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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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Touraine Sauvignon Blanc Gaspard

Gaspard Touraine Sauvignon Blanc

Region: Loire, France
Vintage Tested: 2019
Type: White, Still
Varietal: Sauvignon Blanc
Interesting. Similar weight. Both have oomph. While the wine is rather grapey and has high-intensity aromatics, the saltiness in the crab cake cancels it out. Not many people would be into it.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Body
Intensity of Flavor
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Tannin
Flavor

orange peel, grape, orange water

Texture

oily

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ABV: 12.50%
Practicing Organic
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Gaujal de St. Bon "Cuvée Dames" Picpoul de Pinet

Region: Picpoul de Pinet, Languedoc-Rousillion, France
Vintage Tested: 2020
Type: White, Still
Varietal: Picpoul
The wine overpowers the dish.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

bitter, underripe melon skin, bruised orchard, sea spray saltiness, very mineral

Texture

Round

More
ABV: 13.50%
Oak: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Gewurztraminer, Borell-Diehl (Germany)

Vintage Tested: 2020
Type: White, Still
Varietal: Gewürztraminer
This pairing makes a wine that was sweet even sweeter. There's a lot of people who suggest this as pairing. And there's a little bitterness in the finish
Pairing for: Chicken Vindaloo
Profile
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Flavor

intensely floral, a big sweet bomb of fresh lychee soda, dragonfruit, less exotic floral, more like roses and daisies, slightly too sweet, a bit of phenolic bitterness, slightly textural, skin phenolic, feels candied

Texture

frizzante

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Bubbles: Fine
Pairings where we tested this wine...
Chicken Vindaloo
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Gilles Robin "Alberic" Crozes-Hermitage

Region: France
Vintage Tested: 2018
Type: Still
Varietal: Syrah
Yuck. The wine is big and flat, and with the steak, it just tastes blah.
Pairing for: Pan Seared Ribeye Steak
Profile
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Alcohol
Body
Sweetness
Tannin
Aroma

pipe tobacco
blackberry
potpourri

Flavor

plum skin
savory spice
oak

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ABV: 13.5%
Oak: Some
Pairings where we tested this wine...
Pan Seared Ribeye Steak
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Girolamo Russo Nerina Etna Bianco

Region: Etna, Sicily, Italy
Vintage Tested: 2019
Type: White, Still
Profile
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

sulfur
canned peaches
musty

Flavor

sulfur
canned peaches
musty

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Gonzales-Byass Una Palma Fino Sherry

Gonzales-Byass "Una Palma" Fino Sherry

Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
This works very well in terms of flavor and aroma. It's a bit overpowering in body and alcohol. I think we should try a fino and we could get more of a lift character in the sherry. This is lovely but a bit too big, which is surprising to me because the crab is not inconsequential in flavor.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor

celery salt, saffron, Marcona almonds, sea salt, clean and tangy finish

Texture

smooth

More
ABV: 15.50%
Oak: Some
Oxidation: Extensive
Pairings where we tested this wine...
Jumbo Lump Crab Cakes
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Gruner Veltliner, Loss, Hiedler

Vintage Tested: 2019
Type: White, Still
Varietal: Gruner Veltliner
The wine doesn't do anything for the dish. After a bite of the food, the wine tastes bitter. The spice in the dish kills the wine. The wine doesn't mess with the dish much but I don't want to go back for another sip of this wine with the dish, the wine tastes metallic and bitter.
Pairing for: Chicken Vindaloo
Profile
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Intensity of Flavor
Sweetness
Tannin
Flavor

lots of citrus, sweet citrus, lean, not a lot of phenolyc bitter, dried herbs

Texture

grainy grip

Pairings where we tested this wine...
Chicken Vindaloo
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Gulfi Cantina Carjcanti

Region: Sicily, Italy
Vintage Tested: 2017
Type: White, Still
Varietal: Carricante
The wine is too acidic, with too much lime and lemon flavor. It overtakes the dish, and you don't taste the butter or the lobster. You just sort of taste lemon juice.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
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Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

lemon-lime
grapefruit
green apples

Flavor

salty
ashy
sea spray
rocks
minerality
fresh lime juice
grapefruit pith

More
ABV: 12.50%
Practicing Organic
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Gulfi Cantina Cerasuolo di Vittoria Classico

Region: Sicily, Italy
Vintage Tested: 2019
Type: Red, Still
Varietal: Nero d'Avola, Frappato
The wine is too big. It simply overpowers the lobster.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
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Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma

rum
dried dates
figs
prune
dried cherries
spice
cloves
earth
button mushrooms
tobacco
espresso

Flavor

prunes
dates
aged balsamic
orange zest
dried red grapes
dried grass
espresso
leather
cinnamon
earth
dried tomatoes

More
ABV: 13%
Practicing Organic
Oak: Some
Pairings where we tested this wine...
Grilled Lobster with Garlic-Parsley Butter
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Gutierrez Colosia Amontillado Sherry

Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
This works better than the other sherries but the pairing result is still too dry.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
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Flavor

butter caramel, butterscotch, dried apples, apple compote, baked pie, slight astringency, tannin

Texture

Round

More
ABV: 18.00%
Oak: Some
Oxidation: Extensive
Pairings where we tested this wine...
Steamed Whole Fish with Ginger, Scallions, and Soy
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Hand Work Garnacha

Hand Work Garnacha

Region: La Mancha, Spain
Vintage Tested: 2019
Type: Red, Still
Varietal: Grenache
Profile
None
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Acidity
Alcohol
Body
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Sweetness
Tannin
Aroma

strawberries
herbal
floral
anise

Flavor

strawberries
fresh
vibrant
herbal
floral
licorice
anise

More
Certified organic
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