Pairings
Wine for the food.
Pick the dish. We’ll name a wine that fits — and one that doesn’t.
Cheese
Aged cheddar, Comté, Gruyère
Crystalline, nutty, salty. Cabernet, oxidative whites, and old reds all work.
- Cabernet Sauvignon
Tannin and black fruit for the crystals.
- White Burgundy or aged Chenin
Nuts with nuts.
- Amontillado Sherry
The sommelier flex that actually tastes right.
- Cabernet Sauvignon