APPETIZERS
Oysters any way: On the half shell, Rockefeller, Casino
Pair with: Sauvignon Blanc
Potato Chips and French Onion Dip (we didn’t say every dish had to be fancy!)
Pair with: Fête, our delicious Sparkling Viognier
Figs stuffed with blue cheese, wrapped in bacon
Pair with: Meritage or Petit Verdot
Always best to have a big red to stand up to a fatty food, and if you’ve never experienced blue cheese melting into a mouthful of red wine, you’re in for a treat that you won’t forget – and one that we suspect you will replicate many times.
Coupole Cheese
Pair with: Rosé
A soft ripened goat cheese made by Vermont Creamery and named for its resemblance to a mound of snow. Strong ripened flavors of the rind balance against the creamy and slightly sweet center. Bright flavors marry extremely well with fresh fruitiness and dry finish of our Rosé. Serve with warm, crusty bread.
ENTREES
Holiday Ham
Pair with: Rosé or Cabernet Franc
Depending on the glaze used and your wine preferences, a variety of VRV wines will pair nicely with your holiday Ham. For a ham with a sweet glaze, open a bottle of our Rosé, as this dry Rosé will work in harmony with the sweetness of the glaze. If you prefer a medium-bodied red wine, then our soft and fruit-forward Cabernet Franc will be a wonderful choice that works perfectly with the subtle flavors of the ham.
Recipe: Ham Three Ways from Epicurious
Cheese Grits Soufflé
Pair with: Destana
The touch of sweetness of our Destana white blend gives the wine a softer mouthfeel that complements the creamy grits, while the crisp finish refreshes the palate for the next yummy forkful.
Recipe: Cheese Grits Soufflé from Chowhound
Chinese Take Out
Pair with: Viognier
For vegetarian dishes or light protein dishes (chicken or fish), try pairing with our Viognier. The subtle floral and citrus notes and crisp finish will be a perfect accompaniment to these dishes without overwhelming them. For heartier dishes (meat with a sauce or duck), pair with the Cabernet Franc which is nicely balanced, and not too dry, but offers plenty of complexity and backbone.
A Virginia Favorite: Peter Chang China Grill (locations in Charlottesville, Richmond, Tidewater, Fredericksburg, and the DC area)
Beef Roast
Pair with: Petit Verdot
If a nice Prime Rib or Beef Tenderloin is your choice for the special occasion, then we’ve got the wine to go with it. Virginia’s “Big Red,” Petit Verdot, will bring out the best in your meal. This fully oaked single varietal has enough body and tannins to stand up to the full flavors found in great beef, with enough soft fruit to add the perfect complement.
Roast Pork
Pair with: Cabernet Franc
Our Cabernet Franc’s pleasing acidity and soft, subtle tannins will be a great choice for this crowd-pleasing dish, especially when topped with a festive fruit chutney. The Cab Franc will be full bodied enough to stand up to the pork, without stealing the show.
Recipe: Food Network Herbed Pork Roast with Cranberry Chutney
Duck
Pair with: Meritage 2014
Duck calls for a deft touch from a full-bodied red that can stand up to rich flavors and delicious fat. Our medal-winning 2014 and 2015 Meritages are rich but beautifully balanced blends of Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc combining to make a complex, well-balanced wines that are wonderfully food friendly. Try this instead of a Pinot Noir or Rhone-style wine.
Recipe: Cast Iron Duck Breast from Garden & Gun
Turkey
Pair with: Chardonnay, Rosé, or Joie
This Sparkling Rosé is the perfect complement to your majestic Turkey – whether at the holiday table or with next day sandwiches!
DESSERT
Chocolate Ganache Cake
Pair with: Petit Verdot
What better pairing than a decadent dessert and Virginia’s biggest, most robust single varietal to cap off your holiday meal? The chocolate flavor is beautifully enhanced by the bold dark fruit aromas and soft mouth feel of our Petit Verdot.
