Our wines at Wind Rose Cellars are crafted with food in mind. There are two basic ways to pair wine with food: match the food to the wine or the wine with the food. I know many of us will look for a wine first then figure out what to pair with it, or vice versa, we know what we are making for dinner, now we need to find the wine that complements the dish. The old saying, “White wine with white meat and red wine with red meat,” is a good basic rule, but not doctrine. I think a better way to pair wine and food is “Light with light and heavy with heavy.” A bold Nebbiolo, for example, would not go well with shrimp or a fish dish because of its robustness and power. The delicate flavors of the seafood would be lost under the bold tannins of the Nebbiolo. Balanced wines with good acidity help cleanse the palate and can really complement similar cuisine.
Here are some pairing suggestions for our wines:
Bravo Rosso & Barbera: grilled meats (pork, chicken, beef and salmon), pizza, lasagna, pasta (pesto, cream and red or white sauces), tomato-based dishes (eggplant/chicken parmesan, tomato soup, chicken cacciatore, stuffed peppers) and tangy BBQ.
Barbera rosé: soft cheeses, salad, grilled seafood, fresh oysters, salmon (OH MY so good), spicy dishes (fajitas, Indian or Thai), pizza and pasta dishes. This wine pairs well with any fresh tomato- based dishes such as and ceviche.
Nebbiolo: roast beef or pork, lamb, pizza and rich dishes such as cream sauces.
For more ideas, try http://www.foodandwinepairing.org