Food & Wine Pairings
Wine can be enjoyed by itself but I think it really shines when paired appropriately with a meal. Some simple rules of thumb to follow for a good pairing are the following guidelines:
Salty foods make wine pairing easy, just about any wine works.
Acidic foods match best with wines that are equally high in acidity.
Fatty foods call for high-acid wine styles.
Spicy foods require low-alcohol wines with a hint of sweetness.
Sweet foods pair best with sweet wines.
Try to match intensities when pairing, intense fattiness in food needs to be ‘cut’ by intense acidity in the wine. Generally wine should be sweeter and more acidic than the food. When matching wine with protein, pair the wine to the sauce not the protein.
Below are a few thoughts about food an wine pairings to consider.
Pinot Noir with Lamb and Mushrooms
If your main course features beef or lamb, we suggest a rich, full-bodied wine with more tannin. The 2021 Primeval pairs well with rack of lamb; and pinot noir is a traditional pairing with mushrooms, a side of chanterelles and a delicate crimini sauce work well as accompaniments.
What pairs well with Salmon?
In the Pacific Northwest we have abundant access to fresh salmon which can make for an extravagant dinner. A full bodied Rosé would pair well with grilled salmon, we believe a lighter fruitier Pinot is a better match. It has the right level of intensity to match the cooking technique but is still light enough not to overwhelm the dish.
Rosé and Oysters / Charcuterie
The most versatile choice for appetizers is Rosé. Light and dry with good acidity that complements a wide variety of popular finger foods. We especially like it with smoked salmon, oysters on the half shell, and charcuterie.
Chardonnay and Stuffed Avocado
A quick and easy to make food pairing for our 2021 Clarion Chardonnay involves and Avocado stuffed with seafood (preferably Dungeness crab) and drizzled with sea salt and pepper. The crispness and acidity of the wine balance the creaminess of the avocado and lemon with a bit of salt and pepper enhances the delicate flavor of the but brings out the subtle vanilla nuances from mostly neutral oak. This could be complemented by serving a Manchego cheese on the side.