Fine wine is an elemental part of fine dining. And just like a marriage, a pairing of food and wine should be approached with care. Wine should complement, not overpower food. Strong, simple food flavors work well with robust, complex wines. Delicate foods require a more subtle wine choice.
Once you’ve made your dining selection, your server will happily help you choose a wine. But if you prefer to make your own selection, here are some guidelines.
|Menu||A Perfect Wine Choice|
|New York Strip||Cabernet Sauvignon||The structured flavor of the beef stands up to a sturdy Cabernet. Black cherry and deep rich tones pair well with strip.|
|Ribeye||Merlot||Ribeye is a rich, flavorful steak. The softer tones of Merlot balance the richness of the Ribeye.|
|Filet of Beef||Shiraz||Filet is a soft, delicate cut of beef. Shiraz has body and a full flavor that enhances and deepens the taste of the filet.|
|Lamb Chop||Meritage||Meritage has finesse, suppleness, and complexity — a perfect match for a full-flavored meat like lamb.|
|Salmon Filet||Chardonnay or Pinot Noir||Chardonnays vary from light to heavy with peach and apple tones that complement salmon. Pinot is a red soft enough to pair with fish.|
|Chicken Breast||French White Burgundies||White Burgundies are crisp and lean, yet smooth and fruity — perfect enhancements to the delicacy of chicken.|
|Lobster||Sauvignon Blanc or Pinot Grigio||Both wines are light, fruity, and crisp, complementing the lobster’s buttery texture.|