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
Le Albare "Monte Majore" Soave Classico
Region: Soave, Veneto, Italy
Vintage Tested: 2019
Type: White, Still
Varietal: Garganega
I don't hate this, it kind of works, kind of doesn't. It accentuates the bitterness of the herbs. If you don't mind a lean or herbaceous taste, it's ok. I don't want to put my name on this though.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
citrus, lemon lime, brighter fruit flavors, slight bitterness, leesy quality
Texture
Round
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ABV: 12.50%
Oak: Extensive
Oak: Extensive
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Liébart-Régnier Brut Rosé Champagne
Region: La Vallée de la Marne, Champagne, France
Vintage Tested: NV
Type: Rosé, Sparkling
Varietal: Pinot Meunier, Chardonnay, Pinot Noir
Rosé sparkling is better than blanc because the savory red fruit goes better with the savory dish, but its bubbles still amplify the garlic and the char, which causes bitterness.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
Low
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Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
plum
maraschino cherry
bananas foster
roasted walnuts
marzipan
chocolate
Flavor
cassis
plum
red cherry
seashell
saltiness
Texture
mineral
sea spray
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ABV: 12%
Sustainable
Bubbles: Medium
Sustainable
Bubbles: Medium
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Lioco Chardonnay Sonoma County
Region: USA, Sonoma County, California
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
I thought this would be great, but it's not. The crab cake has more generosity of flavor, sweetness and body than the wine. The wine falls short, despite it being high flavor and acidity, it lacks in comparison to the crab cake and it does not have the body to stand up to crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
yeasty, chicken broth, citrus, dry and salty on finish
Texture
silky smooth
More
ABV: 13%
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Lioco Sonoma County Chardonnay
Region: Sonoma, USA, California
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
This pairing brings out the cheese rind character of the wine and the bitterness of the dish, so it doesn't work.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
cheese rind
beer
lemon
green apples
rocks
oyster shell
Flavor
stale beer
cheese rind
mushroom
Texture
sea spray
More
ABV: 13%
Sustainable
Sustainable
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Los Bermejos Diego
Region: Lanzarote, Canary Islands, Spain
Vintage Tested: 2020
Type: White, Still
Varietal: Diego
There's a very good contrast between the grapefruit and lemon flavors in the wine and the richness of the crab cake. If you use the lemon squeeze on the crab, the pairing result echoes the lemon flavor. Also the salinity in the wine, almost volcanic, matches very nicely with the shellfish. Both have very high flavor intensity. There's a good creaminess in the wine. The flavor and weight of the two match. Pretty good.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
full-flavored, nectarine, pink grapefruit, herbal element
Texture
voluptuous
satiny
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Lucien Crochet "Croix du Roy" Sancerre
Region: Sancerre, Loire, France
Vintage Tested: 2018
Type: White, Still
Varietal: Sauvignon Blanc
Unfortunately, this wine amplifies the bitter aspects of the dish.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
mustard seeds
baking spice
stale beer
cheese rind
lemon
apple
dried grass
clove
Flavor
bitter almond
roasted hazelnuts
mustard seeds
lemon
Texture
grassy
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Lucien Crochet "Croix du Roy" Sancerre
Region: Sancerre, Loire, France
Vintage Tested: 2018
Type: White, Still
Varietal: Sauvignon Blanc
The pairing result is a little more bitter than I would like.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
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Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
so much reduction, lemon lime citrus, apple skin, sea spray
Texture
Round
More
ABV: 14.50%
Oak: Extensive
Oak: Extensive
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Lustau "Los Arcos" Amontillado Sherry
Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
You get a lot of almond flavor here. It ends up being more of a sherry-focused pairing. The fish kind of stands up to it, but no.
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 caramel, bitter chocolate, dried fruit, trail mix fruits, nuttiness
Texture
Round
More
ABV: 18.50%
Oak: Extensive
Oxidation: Extensive
Oak: Extensive
Oxidation: Extensive
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Makaridze Tsolikouri
Region: Geogia, Imereti
Vintage Tested: 2019
Type: Orange, Still
Varietal: Tsolikouri
The texture and body of the wine are fine for the dish. And the acid and alcohol work, but the oxidation doesn't.
Pairing for: Steamed Whole Fish with Ginger, Scallions, and Soy
Profile
None
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Med-
Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
dried yellow fruit, dried yellow flowers, bitter melon skin
Texture
Round
More
ABV: 14.30%
Oxidation: Extensive
Oxidation: Extensive
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Marqués de Riscal Rioja Reserva
Region: Rioja, Spain
Vintage Tested: 2015
Type: Still
Varietal: Tempranillo
The tannins are emphasized in this wine, and the rest of it is uninspired. You need a better wine for the dish.
Pairing for: Pan Seared Ribeye Steak
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
bubblegum
jam
blackberry
Flavor
potpourri
disjointed
More
ABV: 14.5%
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Martin Schömann Zeltinger Schlossberg Riesling Kabinett
Region: Mosel-Saar-Ruwer, Germany
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
The wine is stunning, pretty, and too petite.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
baked peach, persimmon, gingerbread, cardamom
Texture
creamy
More
ABV: 10%
Biodynamic
Biodynamic
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Martin Schömann Zeltinger Sonnenuhr Riesling Spätlese Trocken
Region: Mosel-Saar-Ruwer, Germany
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
Unpleasant contrast. Hyper-floral flavor against something buttery and saline clashes. There is a nice cleansing white wineness to the combo, but that's not enough to make it good.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
nectarine, yellow grapefruit, lychee
Texture
tacky
some grip
More
ABV: 12.50%
Biodynamic
Oak: Some
Biodynamic
Oak: Some
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Mastrojanni San Pio Toscana Rosso
Region: Tuscany, Italy
Vintage Tested: 2016
Type: Still
Varietal: Sangiovese, Cabernet Sauvignon
This pairing is too flat. The dish overpowers the wine.
Pairing for: Pan Seared Ribeye Steak
Profile
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Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
red fruit
earth
baking spice
mineral
iron
Flavor
light
fresh
flat
red fruit
Texture
baking spice from European oak
More
ABV: 14.5%
Certified organic
Oak: Some
Certified organic
Oak: Some
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Mayu Pedro Ximenez
Region: Elqui, Chile
Vintage Tested: 2020
Type: White, Still
Varietal: Pedro Ximenez
The wine can't hold up. It's light, bright, pretty, has high intensity of flavor and acidity but it doesn't have the textural depth to stand up to crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Med
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High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
savory, sea salt, celery, yellow plums, long finish
Texture
light
grippy
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Mittnacht "Terres d'Etoiles" Riesling
Region: Alsace, France
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
The dish trumps the wine again. It seems good, but you really need a robust wine to keep track of the crab.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
pith, grapefruit, lemon zest, bay leaf
Texture
smooth
More
ABV: 13.50%
Biodynamic
Biodynamic
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Moissenet-Bonnard "Les Vireuils" Meursault
Region: Meursault, Burgundy, France
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
This wine is so bright, it almost feels like sitting on beach while you're eating. I would be ok with it in a pinch, but like all Chardonnays, it still threatens to overtake the dish.
Pairing for: Grilled Lobster with Garlic-Parsley Butter
Profile
None
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
orange
orange zest
guava
kiwis
passion fruit
apples
pears
Flavor
peaches
apricot
Meyer lemon
spices
hazelnut
apples
pears
Texture
mineral
creamy
More
Sustainable
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Montesecondo Chianti Classico
Region: Chianti Classico, Tuscany, Italy
Vintage Tested: 2018
Type: Still
The wine needs a little more structure and more flavor, It's fine, but notthing good happens with the steak. It's just mouthwash for anything good you want to eat.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
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Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
strawberry
raspberry
rose petal
cinnamon
clove
Flavor
strawberry
raspberry
rose petal
cinnamon
clove
Texture
a tiny bit of baking spice
More
ABV: 13.0%
Oak: Some
Oak: Some
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Montinore "Borealis" Edelzwicker Blend
Vintage Tested: NV
Type: White, Still
Varietal: muller thurgau, gewurztraminer, pinot gris
The wine is pure fruit on the palate. It might be shy of acid but it has a sweet apple quality. The wine doesn't have enough structure and length to stay all the way to the finish. Nothing bitter shows up though.
Pairing for: Chicken Vindaloo
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
ripe Welch’s white grape juice, sweet yellow pear, touch of RS, just a kiss of it, green apple, little bit of honey, touch of lees
Texture
round, soft plushness
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Oak: Some
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Muga Reserva
Region: Rioja, Spain
Vintage Tested: 2017
Type: Still
Varietal: Tempranillo
This is okay, but not great. The fruit character of the wine works, but I want less density in the wine. For this steak, it should be lighter on its feet.
Pairing for: Pan Seared Ribeye Steak
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Sweetness
Tannin
Aroma
black cherry
black plum
black pepper
baking spice
tobacco
Flavor
black cherry
black plum
black pepper
baking spice
tobacco
leather
earth
incense
More
ABV: 14.5%
Oak: Some
Oak: Some
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Niepooort "Nat Cool" Bairrada
Region: Bairrada, Portugal
Vintage Tested: 2019
Type: Rosé, Still
Varietal: Baga
It kind of works. If someone wants to do red, it could be great. The soy sauce and the umami of wine pair well. The low tannin and bright fruit work well.
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
dried fruit, dried red cherries, dried cranberries, skin tannins; large barrel oak influence
Texture
Round
More
ABV: 12.50%
Oak: Extensive
Oak: Extensive
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