Food and Wine Pairing

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beef

Cabernet Sauvignon, Zinfandel, Malbec,
Cabernet Franc, Syrah, Dry Red Muscadines

Steaks invite full-bodied reds to show off their flavor.
Red meat seasoned with strong herbs such as rosemary and
thyme pairs well with Cabernet Sauvignon or Cabernet Franc.
Burgers find their match with many of our red blends.

pasta

Chardonnay, Sauvignon Blanc, Viognier,
Dry Muscadines, Sangiovese, Cabernet Sauvignon

Pairing with pasta is about the acidity of the sauce.
Most tomato products pair best with a red. Creamier sauces
work well with a buttery Chardonnay and drier muscadines.

pork

Cabernet Franc, Syrah, Cabernet Sauvignon, Viognier, Sauvignon Blanc, Sweet Muscadines

Red or white works with pork depending on sauce and seasonings. And for North Carolina barbecue, try western-style with Cabernet Franc and eastern-style with a sweet muscadine.

seafood

Pinot Grigio, Viognier, Chardonnay, Rosé,
Dry or Sweet Muscadines, Sparkling Wine

Fresh caught seafood deserves a light, bright partner.
Fried seafood works nicely with any of these whites.
If your fish is sauced with tomatoes, consider a mild red.

poultry

Viognier, Riesling, Chardonnay, Cabernet Franc, Dry White or Blush Muscadines

Very versatile when pairing with wine, depending on
the preparation and sauce accompanying the dish.