How to Pair Wines Like a Pro

“A bottle of wine begs to be shared; I have never met a miserly wine lover”
― Clifton Fadiman

This time of year has us thinking about the dining experience – how every element comes together to create the perfect meal for two. A meal that is uniquely and unforgettably yours. And the wine you choose to share is a pivotal part of the experience you’ve created.

Our chefs at SupperBell have crafted a special menu to indulge you in your Valentine’s favorites without the hassle. We’re featuring everything from lobster bisque and crab cakes, to grilled grass-fed filet mignon and seared scallops with Mediterranean risotto. Once your heart is set on starters and entrees, finish your experience with a gourmet cupcake duo or a decadent chocolate brownie. 

Our Valentine’s Menu also includes vegetarian and chicken options, as well as family sized meals for when your plus one becomes plus some. After you make your menu selections and choose a delivery window, we’ll handle the rest! Our meals are fully prepared and only need to be heated upon arrival.

Now that SupperBell has your meal delivery handled, you can focus on the “wine” in “wine and dine”. But what to choose? Did you order steak and your partner seafood? Going for a tapas style meal? And what about dessert? Not to worry, we’ve collected a list of our failsafe wine pairing tips that are sure to impress your Valentine.

Wine Pairing 101

Champagne: A celebratory classic. It’s generally light and acidic, and goes well with appetizers, particularly seafood. Obviously it’s great on its own as well.

Sparkling Rosé: Pink in color with rich berry notes, this fruitier cousin of Champagne also pairs wonderfully with seafood appetizers, cheeses, and an array of desserts.

Sauvignon Blanc: Food-friendly and aromatic, with notes of citrus and herbs. Pairs notoriously well with seafood, chicken and fresh salads.

Pinot Noir: For an evening of varied food flavors, pinot noir is a light, dry red wine that complements almost everything on the table.

Cabernet Sauvignon: A steak-lover’s top wine choice for its robust fruit flavors and full-body. The key is to pair the boldness (and marbling) of your steak to the boldness and body of your Cab. 

Zinfandel: Less refined than the Cabernet, the tannins and acidity in this wine cut through the richness of a highly-marbled steak and other hearty cuts of meat perfectly.