The Pursuit of Palate Perfection

Finding the right food and wine pairings yields a never-ending, yet enjoyable quest. We've drawn upon the combined insight of the foremost spirit shop owners in Connecticut to share with you their experience in matching the best wines with the most appropriate culinary dishes. In terms of taste, most often we try to match quality, consistency and region, while sometimes alternately contrasting flavors and fullness to level out differences between the food and wine. Also keep in mind keeping the smells of the wine and the food in accordance to create an aromatic experience.

If you are a wine novice or a connoisseur, we encourage you to continue your own experimentations in food and wine complements, using our suggestions to enhance your dining pleasure. Feel free to contact us to help you achieve the perfect harmony between your food and wine.

Cabernet Sauvignon or Bordeaux
Serve a Cabernet Sauvignon or Bordeaux with Filet Mignon, NY Sirloin, wild game such as rabbit or duck, and cheeses like cheddar or blue cheese.

Merlot is an excellent choice for red meats with heavy sauces. Serve it with venison, lamb, veal, roasts, or beef stew.

Pinot Noir
Try Pinot Noir with grilled salmon, braised chicken, cold duck, roasted turkey, and veal.

Zinfandel or Shiraz
Serve with grilled or braised large meats, like roasts or lamb shank. Either is a nice accompaniment to stews, casseroles, ratatouilles, or chili.

Chianti is an excellent table wine. Serve it with pasta & marinara sauce or with lighter chicken dishes.

Chardonnay or Pinot Grigio
Light chicken, fish, and pork dishes go great with a Chardonnay or Pinot Grigio. Also, try these wines with seafood with butter sauce, pasta with cream sauce, veal, turkey, or ham.

Sauvignon Blanc
Sauvignon Blanc is perfect for shellfish & seafood. Oysters, shrimp cocktail, and grilled or poached salmon go best with a Sauvignon Blanc, as do quiches, goat cheese, and other strongly flavored cheeses.

Try a Riesling with blackened fish, mild cheese, sashimi, tandoori chicken, and other Asian dishes, and any poached or steamed seafood in lemon based sauces.

Rose or White Zinfandel
Rose wines and White Zinfandels are a great accompaniment to most light foods. Serve either with salads, hors d'oeuvres, and finger foods.

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