Wine and Food Pairings

DRY WHITE WINES (Chardonnay, Sauvignon Blanc):

Grilled fish, chicken and vegetables. Goat cheese, white pizzas, smoked salmon, shellfish, bouillabaisse, green salads.

OFF DRY WHITE WINES (Petite Colline, Creekside White):

Cream based pastas, triple cream cheeses like Saint Andre, Brie, and Camembert, composed fruit and nut salads, chicken with fruit sauces.

SWEET WHITE AND ROSE WINES (Riesling, Kasota Rose):

Indian, Vietnamese and Thai cuisines, fruit salads, fruit tarts and fruit crepes, soft cheeses.

FRUITY LIGHT BODIED RED WINES (Marquette):

Grilled appetizers, tomato based pizzas and pastas, Charcuterie, BBQ ribs and chops.

DRY BARREL-AGED RED WINES (Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel and Reserve Marquette):

Steaks, prime rib and chops, game meats: venison, duck, lamb and pheasant, stews and hearty soups, strong cheeses like Cheddar, Bleu and Parmesan, and hard/aged goat cheeses like Manchego.