Pairings

What to pour, and what to cook

Wine is food. The best pairings aren't the fancy ones — they're the ones where the wine and the plate both get louder.

By the glass

pinot +     roast duck, mushrooms, salmon
chard +     roast chicken, crab, soft cheese
gamay +     charcuterie, anything grilled
riesling +  spice, salt, and a cold plate

The one rule

Match weight, not color. Light food wants light wine; rich food wants structure. Everything else is negotiation.