Try Barbera with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.

Try Cabernet Franc with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

Try Cabernet Sauvignon with grass-fed beef, whether grilled, roasted, braised or stir-fried. 

Try Grenache with any grilled shellfish as well as salami, sliced ham and other charcuterie.

Try Malbec with classic rack of lamb, beef fajitas, and roasted root vegetables.

Try Merlot with sautéed duck breasts or roasted pork tenderloin.

Try Mourvèdre with roast duck or squab, seared New York Strip steak with cracked black pepper, or a tangy blue cheese.

Try Petite Sirah with sweet barbequed chicken, a cold roast beef sandwich with mustard, or mild blue cheeses. 

Try Pinot Noir with wood-smoked bacon, roast leg of veal or grilled wild salmon.

Try a California red blend with pulled pork tacos, barbecued chicken wings, or slow-cooked short ribs.

Try Sangiovese with sausage and caramelized onions, or pork chops with plum conserve.

Try Syrah with robust, hearty foods—from black bean chili with pork, to buffalo sliders  or rich beef stews.

Try Tempranillo with dill-poached salmon, pork tenderloin with cilantro pesto, or steamed mussels.

Try Zinfandel with barbecued free-range beef, lamb, pork, chicken or spicy sausage.

Try California rosé with everything from spicy sauces to crisp, light salads.

Try California sparkling wine with everything from Szechuan stir fry to triple crème cheeses.

Try dessert wines with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts. 

Try Chardonnay with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

Try Chenin Blanc with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

Try Gewürztraminer with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

Try Grenache Blanc with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

Try Marsanne with creamy potato-leek soup or roasted butternut squash with cinnamon butter.

Try sparkling and late-harvest Muscat with fruit tarts, vanilla custard, dark chocolate torte, or rich cheesecake. 

Try Pinot Blanc with pan-fried fresh trout, seared tuna, or smoked salmon.

Try Pinot Gris with pasta with a fresh tomato-based sauce, or spicy noodles with shrimp.

Try Riesling with Thai spring rolls, spicy stir-fried chicken, or a bacon, lettuce and tomato sandwich on rustic country bread. 

Pair with honey-glazed ham or butternut squash ravioli.

Try Sauvignon Blanc with wild mushroom soup, grilled red snapper, or asparagus – especially sautéed in garlic.

Try dry Semillon with fresh halibut or mushroom couscous. Pair sweet Semillon with peach cobbler or pears sautéed in butter.

Try Viognier with smoked oysters or mussels, or herb-roasted free-range chicken, goose or duck.

Try a California white blend with fresh seafood, cold roast chicken, creamy polenta, or a range of cheeses—from ricotta to triple crème, from goat cheese to dry Jack.