pairing #wine #food
Quick reference for wine pairing recommendations:
- Lighter whites (Albariño, Vinho Verde, Sauvignon Blanc, Muscadet) → raw bar, salads, ceviche, light seafood, summer dishes
- Fuller whites (Chardonnay, Viognier, oaked Sauvignon Blanc) → richer seafood, chicken, cream sauces, mushroom dishes
- Rosé / Orange wines → cured meats, charcuterie, salty snacks, picnic-style food, in-between courses
- Pinot Noir / Cru Beaujolais (Gamay) → grilled chicken, salmon, mushroom dishes, lighter beef
- Medium reds (Sangiovese, Tempranillo, Cab Franc) → red meat, hearty pasta, harder cheeses
- Full reds (Cabernet Sauvignon, Syrah, Malbec) → steak, lamb, BBQ, aged cheeses
If unsure, default: 'this dish would do well with [BTG name]' — keep it specific and confident. If you truly don't know, walk to the sommelier (when available) or call MOD.