Dive Deep into Wine: Elevate Dinner with these Food & Wine Pairings
Pairing wine with food can be one of the most difficult tasks when it comes to exploring wine. There are many great pairings, but there are also many bad pairings.
The solution? The experts at Ocean Prime have gathered a list of great food and wine pairings at Ocean Prime. Follow our guide, and your guests will make you the designated wine guru.
One Ice:
Food: Rose & Garnet Oysters
Wine: Chablis, William Fevre, “Champs Royaux,” Burgundy, France
This Chablis has lemon peel, gooseberry and flint aromas with a soft taste of fruit that is refreshing, balanced and savory. The minerality of the of the Chablis will pair well with that of the oysters.
Appetizer:
Food: Prime Steak Tartare
Wine: Bourgogne, Joseph Drouhin, Burgundy, France
This Pinot Noir has aromas with notes of red berry and a fruity palate. The light tannins and refreshing palate will be the perfect pairing with the Prime Steak Tartare.
Sushi:
Food: Hamachi Crudo
Wine: Riesling, “50 Degrees,” by Schloss Johannisberg, Rheingau, Germany
Our Hamachi Crudo sushi roll is filled with pickled mango, sweet, peppers, cilantro and ginger, all which pairs perfectly with an aromatic white wine. The sweetness and strong aromatics of this Riesling will balance the bitterness of the cilantro and ginger, while bringing out the sweetness of the peppers.
Soup:
Soup: Lobster Bisque
Wine: Chardonnay, Stag’s Leap Wine Cellars, “Karia,” Napa Valley Calirfornia
The richness and creaminess of lobster bisque can easily overtake white wines, which is why a California Chardonnay is the perfect pairing. This Chardonnay has a creamy palate and buttery finish. The bright acidity will soften the richness of the soup while the creamy and buttery taste will elevate the flavor of the Lobster Bisque.
From the Sea:
Food: Florida Grouper
Wine: Sauvignon Blanc, Cakebread, Napa, 2022
The light and fresh ingredients in this dish pairs perfectly with this light-bodied white wine. The zesty aromas will bring out the flavors of the spring peas and gnocchi, while the balanced acidity won’t clash with the oils in the fish.
Chicken/Chops:
Food: “Willow Bend” Lamb*
Wine: Pinot Noir, Lingua Franca, “AVNI,” Willamette Valley, Oregon
Pinot Noirs are a light-bodied and smooth red wine, which will harmonize with the light, peppery flavors of a steak tartare. The hint of orange bitters with the spiced bouquet of this pinot will bring out the citrusy flavors of the capers and the rich flavors of the meat.
This Zinfandel is a medium-bodied red with notes of berry, lively tannins and spicy undertones. The fruit-forward taste and medium-body of this wine will elevate the roasted flavors of the garlic and beef, while the spicy undertones will add an extra layer to the dish.
Prime Steaks:
Food: 10oz Filet/12oz Wagyu Au Poivre
Wine: Cabernet Sauvignon, BonAnno, Napa Valley, 2021
Full-bodied red wines are the perfect pairing for red meat, but this pairing brings out the best of each other. The natural peppery flavor the Au Poivre addition becomes enhanced with the high-tannins, fruit-forward and vanilla hints of this Cabernet Sauvignon.
Dessert:
Food: Warm Butter Cake
Wine: Far Niente Dolce
Our Warm Butter Cake is full-flavored and rich, and the bright aromas of this dessert wine will help tame that richness, making the perfect dessert experience.
Other Pairing Tips:
Once you’ve tried these pairings, it’s time to find some of your own favorite pairings. Here are some tips to help you find that perfect food and wine pairing.
Dry wines tend to conflict with bitter foods.
It should be sweeter or more acidic than the food.
Avoid pairing heavily tannic wine with spicy food. The combination is very overwhelming to the palate.
Red wines tend to create congruent (amplified shared flavors) pairings while white wines create contrasting (balance with contrast) pairings.
Now that you are ready to be a pro at pairing wine with food, book your reservation at Ocean Prime today.
*Names may change based on location.