Food Pairings

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The flaky, delicate fish mirrors the wine's texture, while the anise of the fennel and the bright acidity of preserved lemon echo the herbal and citrus notes, with the wine's salinity tying everything to the sea.

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Grilled branzino with fennel and lemon

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Fresh chèvre with garden herbs and radishes

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Tarte flambée with crème fraîche and chives

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Munster cheese with cumin bread and cornichons

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Fresh oysters on the half shell with mignonette

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Grilled halibut with lemon-caper butter and summer squash

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Fresh oysters with mignonette or grilled white fish with lemon

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Fried zucchini blossoms stuffed with ricotta

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Grilled branzino with lemon, capers, and olive oil

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Alsatian tarte flambée with crème fraîche and shaved Gruyère

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Chilled crab salad with lemon vinaigrette and fresh herbs

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Spicy Thai green curry with lemongrass and basil

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Fresh Crottin de Chavignol with crusty bread and radishes

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Fresh goat cheese with toasted walnuts and frisée

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Flammekueche with crème fraîche, lardon, and caramelized onions

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Goat cheese tart with fresh herbs and shaved fennel

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Goat cheese salad with roasted hazelnuts and shaved fennel

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Wiener Schnitzel with lingonberry preserves and a lemon wedge

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Fresh chèvre with walnut and frisée salad

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Fresh goat cheese with herbs, or grilled white asparagus with hollandaise

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Fresh Galician oysters with a squeeze of lemon

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Grilled swordfish with salmoriglio, lemon-dressed bottarga pasta, or raw oysters with mignonette

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Raw oysters with mignonette or grilled sardines with lemon

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Oysters Mignonette or grilled Dover sole with brown butter

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Roasted lobster with brown butter or tarte flambée with Munster cheese

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Pan-seared scallops with a beurre blanc sauce

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Comté cheese soufflé with chives

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Seared scallops with brown butter and capers

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Grilled octopus with lemon and capers

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Ceviche with mango, red onion, and cilantro

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Oysters on the half shell with mignonette, or gougères fresh from the oven

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Aged Gouda with quince paste, roasted chicken with saffron, or prosciutto-wrapped persimmon.

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Aged Comté cheese with honey-drizzled walnuts

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Fresh Gillardeau oysters with mignonette

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Tarte flambée with crème fraîche and chives

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Grilled Dover sole with beurre blanc and steamed asparagus

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Oysters on the half shell with mignonette

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Roasted Cape Malay chicken with preserved lemon and almond couscous, or aged Comté.

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Pan-seared Dover sole with brown butter and capers

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Grilled Dover sole with brown butter and capers

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Roasted lobster tail with drawn butter and tarragon

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Oysters on the half shell with mignonette

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Fresh oysters from Brittany with a mignonette sauce

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Munster cheese with cumin seeds and crusty bread

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Raw oysters with mignonette, or gougères

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Tarte flambée with crème fraîche, onions, and lardons

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Tarte flambée with crème fraîche and lardons

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Pan-seared pike-perch with beurre blanc

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Munster cheese with cumin bread and fresh walnuts

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Alsatian tarte flambée with crème fraîche and gruyère

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Pan-seared scallops with beurre blanc and shaved truffle

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Choucroute garnie with smoked pork belly

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Vitello tonnato or fresh burrata with white peaches

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Pan-seared halibut with brown butter, capers, and Meyer lemon

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Roasted lobster with brown butter and tarragon

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Crottin de Chavignol with a simple frisée salad and toasted hazelnuts

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Lobster Thermidor with tarragon butter

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Roasted turbot with beurre blanc and tarragon

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Fresh chèvre with herbs and a drizzle of acacia honey

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Roasted lobster with brown butter and shaved Comté cheese

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Freshly shucked Gillardeau oysters with mignonette

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Roasted Dover sole with brown butter and capers

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Seared scallops with brown butter and capers

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Wiener Schnitzel with a squeeze of lemon

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Grilled branzino with capers, lemon, and olive oil

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Pan-seared halibut with brown butter, capers, and roasted fennel

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Butter-poached lobster tail with saffron risotto

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Fresh Crottin de Chavignol with grilled asparagus and a shallot vinaigrette

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Roasted halibut with brown butter and capers

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Tarte flambée with crème fraîche and lardons

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Roast chicken with tarragon and gruyère gratin

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Roasted duck breast with quince compote

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Grilled swordfish with a caper and lemon butter sauce

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Tarte flambée with crème fraîche, Gruyère, and shaved spring onion

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Sardines in olive oil, pasta with bottarga, or aged Ragusano cheese.

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Alsace choucroute garnie — the classic pairing with dry Alsace Riesling. The wine's stone fruit and mineral drive cut through the richness of pork and sausages while the acidity refreshes each bite.

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Pair with: Seared scallops with brown butter, toasted hazelnuts, and a drizzle of aged balsamic. The wine’s nutty, honeyed richness mirrors the brown butter while its acidity cuts through the scallops’ sweetness.

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Fresh oysters on the half shell — the classic Muscadet pairing. The wine's granite-born minerality and saline finish echo the brine of the oyster so perfectly that it feels less like a pairing and more like a natural conversation.

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Butter-poached lobster tail with Meyer lemon beurre blanc, where the wine's citrus precision and mineral freshness cut through the richness.

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Pair with: Aged Parmigiano-Reggiano with honeycomb and walnuts — the wine's tannic structure and nutty complexity meet the cheese as equals, while the honey bridges to the Ribolla's amber sweetness.

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Pair with: Butter-poached lobster tail with preserved lemon and tarragon.

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Pair with: Fresh Galician-style pulpo a la gallega (octopus with paprika and olive oil), grilled whole branzino, or a plate of briny Kumamoto oysters.

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Pair with: Pan-seared halibut with brown butter, capers, and lemon.

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Pair with: Grilled swordfish with capers and lemon — a classic Sicilian pairing where the wine's minerality cuts through the richness of the fish.

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Thai green curry with jasmine rice — the wine's sweetness tames the heat while its acidity cuts through the coconut richness.

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Pair with: Risotto with fresh peas and shaved Parmigiano-Reggiano.

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Seared scallops with lemon-butter sauce and capers — the wine's bright acidity and mineral backbone cut through the butter while the citrus in both amplify each other.

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Alsatian tarte flambée (flammekueche) with crème fraîche, onions, and lardons, or a fresh chèvre salad with green apples and walnuts.

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Wiener Schnitzel with a squeeze of lemon — the wine's acidity and pepper cut through the crispy coating perfectly.

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Thai green curry with jasmine rice

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Pair with: Fresh Crottin de Chavignol goat's cheese with a drizzle of honey — the regional pairing is textbook, and it works every time.

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Pair with: Butter-poached Maine lobster with tarragon cream and a squeeze of Meyer lemon — the butter, vanilla, and apple notes in the wine mirror the richness of the dish.

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Roasted chicken with preserved lemon and saffron rice

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Thai green curry with jasmine rice.

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Wiener Schnitzel with a lemon wedge and lingonberry preserves.

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Poached halibut with beurre blanc and shaved fennel.

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Pair with: Roast chicken with lemon, herbs, and roasted root vegetables. The definitive Chardonnay pairing — Dolores Cakebread literally wrote cookbooks about food and wine pairing, and her roast chicken recipe with this Chardonnay is a masterclass in simplicity and patience.

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Pair with: Fresh oysters with mignonette. The definitive Chablis pairing — and one that borders on cliché because it works so perfectly. The wine’s fossilized-seabed minerality, briny salinity, and electric acidity were born to meet a raw oyster. Pour the Chablis, shuck the oysters, and taste 150 million years of terroir.

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Pair with: Prosciutto di San Daniele with burrata and grilled peaches. The wine’s stone fruit and honey notes echo the peach, the creamy texture matches the burrata, and the Friulian minerality cuts through the richness of the prosciutto — a northeastern Italian table at its finest.

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Pair with: Choucroute garnie (Alsatian sauerkraut with smoked sausages and pork). The classic regional pairing — the wine’s acidity slices through the richness, and the slate minerality mirrors the tangy sauerkraut.

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Pair with: Spicy Thai green curry — the wine’s sweetness tames the heat while its acidity cuts through the coconut cream.

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Pair with: Fresh ceviche with lime, cilantro, and avocado — the wine’s bright acidity and tropical fruit are a natural partner for raw fish.

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Pair with: Pan-seared halibut with a citrus-herb vinaigrette — the acidity in the wine cuts through the richness of the fish.

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Roasted lobster with brown butter and saffron risotto

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Roasted halibut with beurre blanc and fresh herbs