When it comes to food, we’ve got a wide variety on our plates. California cuisine is as creative and courageous as our wine, the result of a vast array of fresh ingredients, cultural influences and imaginative chefs. It’s fusion at its finest and most flavorful.
/ Pairing Suggestions
Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
- Cabernet Franc
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
- Cabernet Sauvignon
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
- Chenin Blanc
Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.
- Dessert wines
Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.
Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.
Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.
- Grenache Blanc
Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.
Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.