Pairings Guide

The classic pairings, explained. Your sommelier walks through why each one works, what to watch for, and what to pour instead.

Steak & Cabernet Sauvignon

The classic pairing. Bold tannins, rich beef, zero compromise.

The red wine that loves fish. Salmon's fat meets Pinot's bright acid.

Roast chicken and buttery Chardonnay. The weeknight luxury move.

Gamey lamb. Peppery Syrah. They were built for each other.

Tomato sauce and Chianti. High acid meets high acid. It just works.

Bright, zippy Sauvignon Blanc with fresh shellfish. A no-brainer.

Pork's sweet-savory. Riesling's acid and fruit. Perfect balance.

Burgundy's original pairing. Fatty duck meets earthy Pinot.

Dessert wine for dessert. Port and dark chocolate is the one.

Hard cheese, soft cheese, aged cheese. Chardonnay handles all of them.

The American classic. Smoke, char, and jammy fruit that knows how to have fun.

The pairing nobody expects until they try it. Bubbles cut soy, rice, and raw fish like a knife.