These are popular field-tested pairings. The assumption is that the dishes are prepared using standard recipes. Pairing is often done against a primary set of ingredients in a recipe. On the wine side, it is important to consider not just the type of wine but also it vintage and age. A Bordeaux from a weak vintage has different palate impacts than one from a ripe year. Older wines have shed their tannins and are more friendly to savory food with high umami content. We invite you to share with us successful pairings not listed here by clicking on Contact YATS.

View General Pairing Table