Pair with

• Pale Ale

  American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%

• India Pale Ale

  Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%

• Stout

• Porter

• Bock

• Imperial Stout

• Barley Wine

• Brown Ale

  Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%

• Scotch Ale

• Hefeweizen

• Doppelbock

• Maibock

• Dunkel

• Märzen

  Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%

• Pilsner

  One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%

• Cabernet Sauvignon

  The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.

• Merlot

  This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.

• Syrah

  How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.

• Shiraz

  This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.

• Riesling

  Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.

• Pinot Noir

  Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

• Viognier

  Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

• Zinfandel

  Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.

• Albarino

  A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.

• Barbera

  Barbera is Piedmont's juiciest and honestly most delicious red wine. It is lower in tannins and higher in acid than other more dry red wines.

• Chenin Blanc

  Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

• Gamay

  Gamay is the grape of Beaujolais and Beaujolais Nouveau. Of all the important red grapes, Gamay is utterly the simplest, with an intensely fruity flavor.

• Malbec

  Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.

• Pinot Meunier

  This fruity varietal is the most extensively grown of the three Champagne grapes.

• Mourvedre

  Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.

• Nebbiolo

  A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.

• Petit Verdot

  A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.

• Petite Sirah

  Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.

• Roussanne

  An elegant varietal of the French Rhone, often blended with its sister, Marsanne.

• Sangiovese

  Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

• Chianti

  One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.