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
Leo Steen Chenin Blanc Dry Creek Valley
Region: Sonoma, Dry Creek, USA, California
Vintage Tested: 2020
Type: White, Still
Varietal: Chenin Blanc
The food brings out a bitterness to the wine, which would be interesting for a smaller pairing, but not an entire meal.
Pairing for: Private: Thanksgiving Dinner
Profile
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Med
Med+
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Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
bright peach
cantaloupe
chalkiness
Flavor
lemon yogurt
brioche
ground pepper
crust
Texture
lemon curd
mineral
More
ABV: 13%
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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
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Med
Med+
High
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
More
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: Private: 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 Chardonnay, Sonoma County
Region: USA, Sonoma County, California
Vintage Tested: 2020
Type: White, Still
Varietal: Chardonnay
There's not enough body, power, or nuance of flavor in this wine to stand up to Thanksgiving dinner.
Pairing for: Private: Thanksgiving Dinner
Profile
None
Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
baked yellow apple
lemon
honeydew
white pepper
wax
Flavor
lemon zest
apple peel
white pepper
Texture
apple skin
mineral
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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Med
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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: Private: Jumbo Lump Crab Cakes
Profile
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Med
Med+
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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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Low
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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.
Profile
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Med-
Med
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High
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.
Profile
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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.
Profile
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Low
Med-
Med
Med+
High
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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Marcel Lapierre Morgon
Region: Morgon, Beaujolais, France
Vintage Tested: 2019
Type: Red, Still
Varietal: Gamay
This Beaujolais has enough body weight. Its candied berry flavors balance out the savory dishes. Its spice and herb notes help it pair with both the turkey and the sweet potato. So it checks all the sides.
Pairing for: Private: Thanksgiving Dinner
Profile
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Low
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Med
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Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
candied cherry
dried raspberry
herbal
Flavor
dried strawberry
dried raspberry
candied raspberry
Texture
supple
mildly grippy
More
Organic (natural)
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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.
Profile
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Med
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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: Private: Jumbo Lump Crab Cakes
Profile
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Low
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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: Private: Jumbo Lump Crab Cakes
Profile
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Med
Med+
High
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.
Profile
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Low
Med-
Med
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High
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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Matthiasson "Linda Vista Vineyard" Chardonnay
Region: Napa, USA, California
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay
I like the combination of flavors, but the grip is not necessarily appealing against the white meat turkey.
Pairing for: Private: Thanksgiving Dinner
Profile
None
Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
banana
lime
white flowers
pear blossom
granite
Flavor
clove
pear
lime
banana
chalkiness
Texture
chalky
More
ABV: 12%
Practicing Organic
Practicing Organic
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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: Private: Jumbo Lump Crab Cakes
Profile
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Low
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Med
Med+
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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Meursault Vaudoisey-Creusfond
Region: Meursault, Burgundy, France
Vintage Tested: 2010
Type: White, Still
Varietal: Chardonnay
It kind of works with some of the savory elements, but the wine's high-toned limestone character is not great with the turkey, and once you add the sweet potatoes, it's even more of a problem.
Pairing for: Private: Thanksgiving Dinner
Profile
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Low
Med-
Med
Med+
High
Acidity
Body
Intensity of Flavor
Sweetness
Tannin
Aroma
baked red apple
Meyer lemon
cloves
limestone
funk
Flavor
baked red apple
hazelnut
Meyer lemon
clove
limestone
funk
Texture
limestone minerality
grippy
More
ABV: 13.50%
Oak: Some
Oak: Some
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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: Private: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
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
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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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