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Food & Wine Pairing
Red Wine Pairing Suggestions for Grilled Steak
By Brad PrescottSummertime is the season of backyard barbecues and grilled steak. IntoWine.com asked our panel of wine experts to recommend a red wine to pair with that summertime staple, grilled steak:
"BBQ season is well entrenched and a modern rustic wine is the ideal for a good old grilled steak! Crasto Douro Red. This wine is lovely. From an old Portuguese winery, combining the traditional winemaking with the modern skills of an Australian winemaker, there is no wine better qualified to call out “chuck another steak on the bar-b”.
Barbecue Wine: Wine Recommendations for Summer Holiday BBQ's
By Brad PrescottSummer is barbecue season and -while beer is likely to reign supreme for picnicers on Memorial Day, the Fourth of July, and Labor Day- wine is increasingly more popular as a relaxing summertime beverage. With wine's increase in popularity comes the challenge of finding a wine to serve that not only beats the heat, but pairs well with typical barbecue fare. In the spirit of summer, IntoWine.com asked a panel of wine experts their thoughts on what wine to serve at your summer barbecue:
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Best Wine to Pair with Boiled Lobster
By Brad PrescottNothing says summer time like boiled lobster and drawn butter. IntoWine.com asked our panel of wine experts to recommend the best wines to pair with boiled lobster:
In my opinion, boiled lobster with drawn butter begs for a medium bodied white wine with perhaps subtle nuances of oak ageing. A modicum of delicate fruit and acidity will match the inherent richness of the lobster meat and help cut through the butter that you will most likely be dipping your lobster into. Moreover, judicious amounts of oak and oak ageing will often add a bit of girth and weight to white wines, which is something that might very well be needed with richer dishes like lobster. 
I recommend the 2006 Ramey Russian River Chardonnay $34.99. - Mulan Chan, Rhône and French Regional Buyer, K&L Wine Merchants
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An annual pilgrimage to St. Bart’s, an annual holiday in Maine, the contrasts could not be much more extreme but the common thread was lobster and wine! To be precise, Sancerre. Any Sauvignon Blanc will go well with lobster, boiled and dipped into melted butter but Sancerre is what immediately jumps to mind. Sancerre tends to be generally attractive and, though some subtleties do separate the good from the best, you can pretty much rely on the competitiveness of the category; if it has reached a store near you, it has to have been through some pretty vigorous selection criteria from importers and wholesalers.
Best Wines for Grilled Chicken & Seafood
By Krista WinjumBarbeque isn’t just for beef any more. Yes, we all love a great grilled steak with potato salad, but when it’s really hot; it’s fantastic to have a grilled dinner that’s lighter in the tummy – with the right wines, of course.
Best Wines to Pair with Tomato Cream Sauces
By Brad PrescottTomato cream sauce based dishes are always a challenge for sommeliers. IntoWine.com asked our panel of wine experts to recommend a wine to pair with tomato cream sauce dishes:
"Tomato cream sauces are notoriously unfriendly to wine pairings. However, in such circumstances, I look at the elements. Cream is soft. Tomato is acidic. My choice would be a good Gewurztraminer from Alsace, or even New Zealand. The Gewurz, with its lychee flavors tend not to compete but add very interesting nuances when paired with tomato cream sauce. From Alsace, try Hugel or Riefle. From New Zealand, try Spy Valley. On the other hand, when in doubt about a food and wine pairing, I often look towards the 
Ch. Musar from Lebanon, in the case of a tomato cream sauce, the white to be specific. Lebanon’s cuisine is so incredibly varied, only about 10% of it is found in Lebanese restaurants in America, and so their wines have to be made to be more versatile than other regions. If serving the white Chateau Musar, make sure that you buy the oldest vintage that you can find and serve it at room temperature. Be warned, you may be confused by this wines, they are unique and intriguing, not to everyone’s taste, unless you can hit that perfect food pairing." - Bartholomew Broadbent, CEO, Broadbent Selections, San Francisco
