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with our California Super Cult Wines. Most of these
suggestions were provided by people at the wineries
themselves and then there are a few that I threw in as
well:
• Hard nutty cheeses like Parmeggiano Reggiano,
Asiago, Manchego, Cheddar, Edam, Swiss and Gouda
• Strong flavored game birds like quail, partridge and
pheasant
• Game meat like venison, buffalo, elk, ostrich, wild
boar, rattlesnake and alligator
• Beef or beef-based dishes, prime-rib, steak au jus,
steak au poivre, beef spare ribs, braised meats, well-
marbled steaks, filet mignon or any other assorted steak
cut
• Lamb, duck or heartier pork dishes
• Earthy vegetables like mushrooms and mushroom-
based dishes, sun-dried tomatoes, baked or roasted
potatoes, eggplant, green beans, fava beans, broccoli or
spinach, vegetables seasoned with thyme, sage or
rosemary, risotto with a darker flavor profile
• Chuck Wagoner loves his Caymus Cabernet with
spicy Mexican food
• Jeff Prather from Shafer Vineyards recommends
their Cabernet with “Bacon Wrapped Filet Mignon with
Cabernet Jus and Mushroom Sauce” or “Duck Breast with
a Sun-Dried Cherry Sauce over Parmesan Polenta”
• Jean DeLuca from Merryvale Vineyards proudly
states that you can’t go wrong with braised meats or well-
marbled steaks and their Merryvale Profile Meritage
• Kim Leonardini from Whitehall Lane says that since
their cab is not overly tannic, it pairs well with many main
dishes. You may consider roasted lamb with herbs or
roasted potatoes with rosemary and any type of greens. A
big hit with their family lately has been a risotto with
leaks, asparagus & peas that has beef stock substituted
for the chicken broth.
• Avoid At All Costs!!! – Soft cheeses like Brie, goat,
blue cheeses or strong, washed rind cheeses, asparagus,
artichokes, strong flavored mint, any food or sauce that is
sweet (such as using fresh or preserved fruit, port wine,
candied nuts, etc…), or sauces and dressings that make
heavy use of vinegar or vinaigrettes
• All of these wines can be enjoyed best a cellar
temperature, which is between 55 to 58 degrees
Food Pairing Page
