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
Happs Sémillon
Region: Margaret River, Western Australia, Australia
Vintage Tested: 2018
Type: White, Still
Varietal: Semillon
The wine doesn't really do anything for the dish. Texturally it works, but the dish makes the wine more bitter and the wine makes the fish taste old. It doesn't accentuate the freshness of the fish or the herbs. Nothing exciting.
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
slight bitterness from the new oak, vanilla, jalapeño
Texture
Medium +
More
ABV: 13.10%
PracticingOrganic/Sustainable
Oak: Mild
PracticingOrganic/Sustainable
Oak: Mild
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Heitz Cabernet Sauvignon
Region: Napa, USA, California
Vintage Tested: 2015
Type: Red, Still
Varietal: Cabernet Sauvignon
No. The bitterness kicks in right away in the middle of the palate. Because the wine is driven by tannin and mineral, pyrazinic textures, it turns metallic. When I put pyrazine and spice together it tastes like gun metal.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
dark fruit, black plums, black currants, cassis, black raspberries, everything very ripe, driven more by acidity than tannin, a bit of pyrazine, savory spice, black pepper, vanilla, toasted coconut
Texture
lush
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Certified organic
Oak: Extensive
Oak: Extensive
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Hidalgo "Napoleon" Amontillado Sherry
Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
The wine makes the soy sauce bitter.
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
salted caramel, butterscotch, salted caramel, dried potpourri, slight astringency
Texture
Round
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ABV: 17.50%
Oak: Some
Oxidation: Extensive
Oak: Some
Oxidation: Extensive
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Hugel & Fils Pinot Gris Classic AOC Alsace
Region: Alsace, France
Vintage Tested: 2016
Type: White, Still
Varietal: Pinot Gris
The wine feels sweeter when paired with the dish, and it ends up clashing.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
lemon
peaches
grapefruit
chervil
sea spray
salt
Flavor
apricot
salty
sea spray
lemon
grapefruit
chervil
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Istine Chianti Classico
Region: Chianti, Tuscany, Italy
Vintage Tested: 2018
Type: Red, Still
Varietal: Sangiovese
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
strawberries
raspberries
red flowers
black pepper
Flavor
strawberries
raspberries
red flowers
black pepper
black fruit
More
ABV: 14.00%
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J. Lassalle "Préférence" Brut 1er Cru Champagne
Region: Montagne de Reims, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Pinot Noir, Chardonnay, Pinot Meunier
This champagne doesn't work with this dish's bold flavors. It boosts the garlic and makes the dish bitter.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
yeasty brioche
unripe banana
guava
grapefruit
roasted hazelnut
Flavor
brioche
almonds
cheese rind
Texture
dry
creamy
More
ABV: 12%
Sustainable
Bubbles: Rustic
Oak: Mild
Sustainable
Bubbles: Rustic
Oak: Mild
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J. Lassalle "Préference" Brut 1er Cru NV
Region: Montagne de Reims, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Pinot Noir, Chardonnay, Pinot Meunier
What I've seen in this tasting is that bubbles don't work with this 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
tart fruit flavors, red apple skin, brioche
Texture
Round
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ABV: 12.00%
Oak: Extensive
Oak: Extensive
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Jack Legras Grand Cru Blanc de Blancs Champagne
Region: Côte de Blancs, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Chardonnay
The bubbles in this wine amplify the bitter flavors in the dish, making the lobster disappear. Champagne just doesn't work.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
peaches
apriocot
brioche
bitter almonds
herbaceousness
spice
Flavor
honey
bitter almonds
red apples
brioche
caramel
More
ABV: 12.50%
Bubbles: Rustic
Bubbles: Rustic
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Perfect Pairing
Joseph Faiveley Bourgogne Pinot Noir
Vintage Tested: 2019
Type: Red, Still
Varietal: Pinot Noir
What you want here is a Burgundy pinot noir that has ripe fruit and matches the pairing characteristics you see below here. We think you need to stick with Burgundy to get the qualities you need.
Perfect Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
ripe cherry, very lifted and bright; leafy but not green, pure clay minerals
Texture
tea-leaf astringency from whole cluster
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Jurancon Sec, Clos Guirouilh
Vintage Tested: 2016
Type: White, Still
Varietal: Jurancon
The flavors in dish are so much more intense than anything in that wine. After a bite of the food, the wine has no aroma and no flavor. The wine did not survive.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
apple, tropical fruit, underripe honeydew, ripe orchard fruit, some creaminess, minerality is organic and inorganic, cut hay, buffalo chip with a bit of stoniness
Texture
creamy
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Jurtschitsch "Belle Naturelle" Gruner Veltliner
Region: Osterreich, Austria
Vintage Tested: 2019
Type: White, Still
Varietal: Gruner Veltliner
The wine overpowers the dish. Also, the pairing result is too bitter, too oxidative.
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
apple cider, dried apples, apple chips, bread dough, yeasty, confectionary, cotton candy, potting soil, dried mushrooms, potpourri, dried yellow flowers, marigolds
Texture
Creamy
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ABV: 12.00%
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Kepos Ampeleia Toscana Rosso
Region: Tuscany, Italy
Vintage Tested: 2019
Type: Still
Varietal: Grenache, Carignan, Mourvèdre
It has the right acidity level and tannin structure, but it's too fruity. It's like putting fruit on your steak.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
potpourri
floral
blue fruit
band-aid
Flavor
tart raspberry
blueberry
violet gum
More
ABV: 13.0%
Biodynamic
Bubbles: Slight
Biodynamic
Bubbles: Slight
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Kientzler Gewürztraminer
Region: Alsace, France
Vintage Tested: 2017
Type: White, Still
Varietal: Gewürztraminer
The lychee flavor of this wine is way too sweet for the dish. It doesn't work at all.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Intensity of Flavor
Tannin
Aroma
lychee
roses
jasmine
acacia
spice
Flavor
lychee
roses
jasmine
acacia
spice
More
ABV: 13.50%
Practicing Organic
Practicing Organic
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Kimich Deidesheimer Herrgottsacker Kabinett Trocken Riesling
Region: Pfalz, Germany
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
The pairing result is bitter.
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
citrus, lemon limeade, synthetic sugar, honey, dried grass, pure fruit flavors, synthetic lime, bitterness
Texture
Round
More
ABV: 12.00%
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Kistler Russian River Valley Pinot Noir
Vintage Tested: 2019
Type: Red, Still
Varietal: Pinot Noir
The wine goes bitter. I initially thought stem-inclusion would work, but the extra tannin and texture in the wine from stems adds bitterness that is attractive in the wine on its own, but with the dish it's too bitter.
Pairing for: Chicken Vindaloo
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
a real pop of sweetness to the fruit, bright cherry, bright raspberry, less red currant, bright and lifted, red or purple flowers, limestone, driven by acid, little hint of wood, very little new oak in any, beautiful freshness
Texture
velvety
elegant
supple
More
Oak: Mild
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Krasno Goriska Brda
Region: Slovenia
Vintage Tested: 2019
Type: Orange, Still
Varietal: Rebula, Malvasia
The wine makes the fish taste bitter. I love the texture, but the wine needs more acidity. It falls flat on palate.
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
bitter apple skin, dried apples, hibiscus tea
Texture
Round
More
ABV: 13.00%
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Kràtos Cilento Fiano
Region: Campania, Italy
Vintage Tested: 2018
Type: White, Still
Varietal: Fiano
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Aroma
white flowers
lemon thyme
yellow fruit
Flavor
white flowers
lemon thyme
yellow fruit
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Kuentz-Bas Pinot Gris
Region: Alsace, France
Vintage Tested: 2017
Type: White, Still
Varietal: Pinot Gris
Too bitter
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
lemon lime citrus, yeastiness, herbaceousness
Texture
Round
More
ABV: 13.50%
Oak: Extensive
Oak: Extensive
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La Patience Vin Blanc
Region: Languedoc-Roussillon, France
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay, Grenache Blanc, Vermentino
Fun but is not a good match. The generosity of sweetness in fruit works with sweetness of the crab. But it doesn't match up. Overly forward and verbose and fun but doesn't match up.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
chalky, cantaloupe, guava, solid flavor and finish, excellent concentration
Texture
brushed cotton
More
ABV: 13%
Certified organic
Certified organic
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Lammershoek "LAM" Pinotage
Region: South Africa
Vintage Tested: 2017
Type: Still
Varietal: Pinotage
The acid in the wine is too low, and it doesn't have enough structure or complexity of flavor to add anything to the experience of the dish. It's like putting strawberries on the steak.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
strawberry
herbs
red licorice
Flavor
pomegranate
strawberry
muted
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