Vino Pairings

California Wine Pairings

From Napa and Sonoma to the Central Coast, California wines offer bold flavor, sunshine ripeness, and incredible versatility at the table. Here are delicious, crowd-pleasing matches for favorite dishes.

Cabernet Sauvignon (Napa)

Best with: Cheeseburgers, ribeye steak, aged cheddar

Bold tannins, dark fruit, and structure stand up beautifully to rich beef and sharp aged cheeses.

Chardonnay (Sonoma / Carneros)

Best with: Crab cakes, lobster, roast chicken

Vibrant acidity and a creamy texture complement buttery seafood, roast poultry, and richer sauces.

Zinfandel (Dry Creek / Lodi)

Best with: BBQ ribs, pulled pork, chili

Jammy fruit and warm spice love sweet-savory sauces, smoke, and bold backyard barbecue flavors.

Pinot Noir (Sonoma Coast / Santa Barbara)

Best with: Seared salmon, mushroom pasta, roast duck

Silky texture, bright acidity, and red fruit make California Pinot Noir especially good with earthy, savory dishes.

Sauvignon Blanc (Napa / Sonoma)

Best with: Goat cheese salad, ceviche, green vegetables

Zesty citrus and herbal notes brighten tangy cheeses, fresh produce, and lighter seafood dishes.

Sparkling Wine (Carneros)

Best with: Fried chicken, sushi, brunch plates

Crisp bubbles cut through salt and fat, making California sparkling wine wonderfully versatile with crunchy and savory foods.

Syrah (Central Coast)

Best with: Tri-tip, grilled sausages, peppery steaks

Dark fruit and peppery spice pair beautifully with char, smoke, and grilled meats.

Petite Sirah (Various AVAs)

Best with: Short ribs, shepherd’s pie, blue cheese

Inky color, firm tannin, and dense fruit match hearty, slow-cooked dishes and intensely flavored cheeses.