Winemaker's Archives -- George Troquato

Food and Wine Pairing: The Cinnabar Way

Much has been written and said about food and wine pairing. The old rules of "white wine with fish and red wine with meat" discourage experimentation and exclude many gray areas. Popular wisdom now suggests successful pairings rather than dictates them. We have no rules at Cinnabar and strongly encourage you to try our wines with your favorite foods.

With that freedom in mind, we offer a few observations and recommendations that may enhance your journey through the world of food and wine:

Wine tastes different with food than it does as a stand-alone beverage.
Think of food as an ingredient. Your secret addition to a favorite sauce may be the wine you serve with it.
Look at the underlying fragrances and flavors of the food. Depending on the one you choose, wine will add components of acid, fruit, spice, smoke, alcohol, butter, tannin (astringency) and more.
Assess the complexity of the food. Is it simple or layered with many flavors? Do you want to complement or contrast these characteristics with the wine you serve?
Wine typically works best with foods of equal weight and intensity, but there are many exceptions.
Experiment with small test portions to avoid ruining entire batches or meals.
Follow your instincts - try the wine and ask yourself, "Which of my favorite dishes would taste great with it?"

Food Pairing with Cinnabar's Holiday Gift Boxes

While most chefs and vintners make every effort to spotlight their respective contributions at the dinner table, Winemaker George Troquato has an alternate approach. "Wine should complement the occasion rather than dominate it," says George. "Wine is at its best when it blends seamlessly with food." He finds the marriage of the two most interesting because of wine's ability to revitalize the palate between bites. "Every morsel becomes a new experience when it follows a sip of wine," says George. Here are a few of his favorite pairings:

2000 Santa Cruz Mountains Chardonnay

The weight (viscosity) of this wine harmonizes best with moister fish (more oil): barbecued salmon, grilled shellfish or baked halibut. The wine's bright acidity keeps the food lively.

1999 Santa Cruz Mountains Estate Cabernet Sauvignon

I like to match intense wines with intense foods. The tannin in cabernet sauvignon complements the protein in bigger foods: roast beef, filet mignon, prime rib or meat loaf with red sauce.

2001 Santa Cruz Mountains Estate Pinot Noir

Like a chameleon, pinot noir is our most versatile wine. Pinot noir would be my first choice if I had to choose only one food wine: cured ham, grilled chicken, crab cioppino, stir-fried vegetables, or baked brie with brown sugar and walnut topping.

2001 Central Coast Chardonnay

2000 Paso Robles Merlot

With its dark chocolate characteristics, this wine is an experience on its own. I like foods that pair well with its plush mouthfeel, good acidity and middle volume: pasta with red sauce, roast pork, or leaner cuts of beef (T-bone, New York or Tri-tip steaks).

1999 Mercury Rising

Second only to our pinot noir with respect to versatility, this wine complements food without overpowering it. The medium body, soft tannins, spices and multi-layers work with a multitude of foods including hamburgers, pizza, lasagna or traditional roast turkey with sage dressing.