Part art, part science, part je ne sais quoi, the best food and wine pairings elevate both elements of the dining equation, creating a spellbinding experience you won’t soon forget.
Explore these highlights below, hand-selected by our specialists and accompanied by their picks for perfect pairings. From a secret-recipe chili to an endangered sweet treat, the Twinkie, these combinations are sure to surprise and delight.
Head of Department
“A classic wine from one of my favorite Burgundian producers. Pair it with a 28-day aged porterhouse steak with truffled mashed potatoes and sautéed brussels sprouts. A pairing to warm your soul and fill your stomach!”
“Finesse + Power. While the degree of this equation may be a function of vintage, it is what The Domaine does in spades every vintage. Pair with your last and only Twinkie. Be different, because you can…”
Head of Sale
“Syrah, as it ages, takes on a meaty, rich complexity that I love. I’d pair the 1998 Penfolds Grange with roast lamb (if I was feeling fancy) or more likely: my amazing, secret-recipe, three-bean, four-meat chili, which I make in huge batches and serve to all my closest friends. Chili pairs best with a Giants win, but since we had a dearth of those in 2012, Grange is a close second.”
“From sunny Spain comes a great winter wine. With its window of drinkability only just opening, the 1986 Vega-Sicilia Unico is a broad, dark and savory drink that calls out for all things grilled. Choose a full-flavored cut of beef or venison, build a nice char and, if you can bear it, part with a little wine for the sauce. Now if only it were colder in the Northeast…”
“For this blockbuster wine, I want something big and bold but with the finesse of a great Riserva Brunello from an outstanding vintage. I can see myself with a big bowl of pappardelle with wild boar ragu…a great combination to share with friends on any given night.”
“Yquem’s unique and remarkable ability to bridge sweet, piquant and salty flavors makes it one of my dinner party favorites. The elegance and versatility of this particular vintage is a perfect pairing for sweetbreads, where aromas of apricot, honey and smoke enhance the savory characteristics of this delicate entrée.”
“The inaugural release of this great wine deserves something just as special. I’m thinking Beef Wellington with wild mushrooms and black truffles—it brings me back to family feasts my mother used to cook.”
Wine, Spirits & Cigars