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A key point to make the right pairing is never to try to dominate the flavors, the wine must not dominate the food and vice versa.

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Matching strength and complexity is the first step in food and wine pairing.

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It is fundamental to know the power, flavor, and character of a particular style of wine in order to pair it with a food that will complement both.

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Burgundy, France gave Chardonnay it's popularity. There are four different regions in Burgundy that produce Chardonnay, each having their own taste and style. The climates and soil in each region that change the production style and flavor of this fantastic wine.

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Piedmont, Italy is the home and creator of Moscato d'Asti. The grapes have been tracked back all the way to the 13th century. The production zone is located in the hills south of Asti town, ranging 30 miles.

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Cabernet that is produced in California is the best showcase for what the wine offers. California's very dry climate is perfect for Cabernet Sauvignon grapes because they can withstand intense heat and dry periods with no rain. They  also ripen late so they rarely get burnt.

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Champagne Wine is 100% produced in France, In the Champagne Terroir (territory).  The Champagne Terroir is located in a very unique location, it has a very rugged climate. The characteristics of its soil and hillside vineyards make it a one of a kind location for producing the best sparkling wines.

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A variety of canapés, appetizers, and finger foods make a fantastic combination with champagne. Champagne is the ideal beverage for mingling and is a popular first drink at gatherings because it is celebratory and fresh.

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Butter or nutty tastes will complement chardonnay beautifully. It will go well with seafood preparations centered on shellfish, including crab, lobster, shrimp, and mussels. Moreover, halibut and other flaky white fish match exceptionally well with it.

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Moscato pairs well with sweets made of fruit or cream. You may choose heavier desserts if you try the sweeter varieties of Moscato, as long as the wine stays the sweeter of the two.

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Steak and Cabernet Sauvignon were meant to be together. To put it simply, Cabernet pairs well with every cut of a cow. Lamb is also a fantastic complement to Cabernet.

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APPETIZERS/APERITIF
pairing with cheese, prosciutto, oysters, fish tartare, shellfish, white fish

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“A meal without wine is like a day without sunshine” 

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“A meal without wine is like a day without sunshine” 