Light Bites and Perfect Pairings: The Grgich Hills Guide
Cheese and Charcuterie paired with Rosé
Possibly the most classic wine and food combination on Earth, and for good reason! There’s a level of artistry that’s required in putting together a smattering of cheeses, meats, nuts, and jams that complement each other – not a task for the faint of palate!
So, for a spread where variety is such an intrinsic factor, you’ll need a likewise versatile wine that can balance the dramatic interplay of sweet, salty, and creamy flavors. Our choice? A crisp Rosé with fruity undertones, backed by a succulent acidity! The underlying fruit can match the sweetness of additions like honey, balsamic, and jam, while the bracing acidity provides a nice counterbalance to the saltiness of cured meats. Inclusion of mild cheeses will really round out the spread, making for a gastronomic masterpiece.
Crudité paired with Sauvignon Blanc
For health-conscious or plant-based diners, there’s no better snackable treat than a platter of fresh veg accompanied by a selection of savory dressings – truly the epitome of what it means to be a light bite. Don’t be fooled by the relative simplicity of this party favorite amuse-bouche, though. Complexity of flavor can abound depending on the variety of vegetables and dips presented.
The unifying element of all crudités is of course the vegetables, so you’ll need a wine that pairs well with all manner of herbaceous, fresh, and slightly bitter flavors that these plants provide. Sauvignon Blanc is a great choice here – our own bottlings of the varietal are bursting with those same, ‘green’ notes that allow for easy pairing with all sorts of vegetables.
Seafood Snacking paired with Chardonnay
Lastly, here’s one for the seafood lovers! By nature, the finfish and shellfish that grace countless menus are lighter fare, making them a fantastic option for serving on occasions where a meal isn’t the main event. They can take on many forms as well – from raw oysters on the half shell, to shrimp with zesty cocktail sauce, and even baked or sautéed crab cakes.
When it comes to pairing a wine with flavors del mar, there’s one clear winner we always reach for: a crisp, lightly oaked, and brightly acidic Chardonnay – our own Grgich Hills specialty! While most rich American or Burgundian Chardonnays don’t play as well with the aforementioned dishes, those closer to the Chablis style are able to complement more delicate seafood flavors. The richer undertones and fuller bodies of Chardonnay compared to other white wines also make them more suitable for pairing with seafood dishes with creamier attributes.
