Chardonnay, Viognier, Roussanne
5 wine styles
A perfumed white style for fragrant spices, ginger, stone fruit, and rich aromatics.
A full white style with cream, toast, butter, and ripe orchard fruit.
A broad, textured white style with stone fruit, herbs, wax, and gentle spice.
A high-acid sparkling style with bubbles, leesy texture, and serious food range.
A clean, high-acid Chardonnay style for fish, shellfish, poultry, and creamy-but-not-heavy dishes.
Creamy saffron risotto is rich, aromatic, and texture-driven.
Its creamy texture and oak spice mirror butter, cheese, cream, and shellfish richness without needing sweetness.
Creamy saffron risotto is rich, aromatic, and texture-driven.
Its waxy texture, stone fruit, and herbal depth match richer poultry, saffron, squash, and shellfish without becoming buttery.
Lean white fish is delicate, so sauce and cooking method define the match.
Its lemony freshness and medium body keep delicate fish and poultry clear while adding more texture than a very sharp white.
Smoked, salty pork fat functions as a flavor bridge in many dishes.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Taleggio, Epoisses, and similar cheeses are pungent, salty, and rich.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Salty, crunchy fried poultry needs freshness, bubbles, or a little sweetness.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Roasted cauliflower turns nutty, browned, and savory, especially with spice.
Its creamy texture and oak spice mirror butter, cheese, cream, and shellfish richness without needing sweetness.
Sweet lobster is delicate but often served with butter, making richness central.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Sweet lobster is delicate but often served with butter, making richness central.
Its creamy texture and oak spice mirror butter, cheese, cream, and shellfish richness without needing sweetness.
Chicken, peanuts, chile, and sweet-sour sauce need fruit and restraint.
Its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces.
Savory broth, noodles, pork, egg, and tare make a salty umami bowl.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Sweet lobster in a buttered roll is rich but still shellfish-delicate.
Its creamy texture and oak spice mirror butter, cheese, cream, and shellfish richness without needing sweetness.
Sweet lobster in a buttered roll is rich but still shellfish-delicate.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
A sequence of raw fish and seasoned rice demands precision and low tannin.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Tomato, butter, cream, and warm spice make a rich gentle curry.
Its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces.
Coconut, green chile, herbs, and chicken create a spicy aromatic curry.
Its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces.
Salt-cured duck cooked in fat, with intense savor and crisp skin.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
A mixed dim sum table asks for one flexible wine across many textures.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Nutty cured ham is intensely salty, savory, and silky with fat.
Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.
Tofu, chile bean paste, Sichuan pepper, and meat create heat and umami.
Its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces.
Pregúntale a Scott
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