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. |