How to Pair Wine with Your Meal

There’s absolutely nothing better on a chilly fall night than a creamy, yummy meal and a really big glass of red wine. A great view of the water helps, too, I guess. The importance of pairing your drink with your entree is incredibly understated, and we’re here to tell you exactly what you’re missing out on! The right wine highlights subtle flavors in your meal, and here’s a simple guide to making the right pairing selection:

Seared New Bedford Scallops – collard greens/creamy grits/roasted corn basil shrimp broth

Pairing #1: A fruity, crisp Sauvignon Blanc

Why? An acidic white wine perfectly complements the briny scallops and the creaminess of the starch. Scallops notoriously pair well with a white, but the Sauvignon Blanc pairs especially well with this dish becauses it’s a heftier white to cut through the flavors of the side dishes. Bright herbal and citrus aromas make every bite of this entree a little slice of heaven.

Pairing #2: A fruity yet daring Rosé

Why? The flavors of both white and red in this selection are versatile enough to stand up to this entree’s wide array of textures and flavors. Dry rosés have notes of berry that parallel the subtle notes of sea salt in the scallops and the fresh herbs in the broth.

Blue Crab Cakes – caper dill sauce/parsley new potatoes/preserved meyer lemon greens/grape tomato

Pairing #1: A bright Champagne

Why? You can never ever ever go wrong with pairing fried foods and sparking wine, and crab cakes + champagne is a match made in heaven! If your wallet allows, splurge for a nice champagne and don’t settle for a brut or cava. The real thing has notes of brioche that are irresistible with the fried crumbs and the creamy caper dill sauce.

Pairing #2: A fruity, light Sauvignon Blanc

Why? A medium-bodied white will always have a place next to sweet crabmeat covered in crispy crumbs. Because of the intense flavors of the caper in the sauce and the brightness of the parsley, the tropical and extra aromatic flavors of a Sauvignon Blanc complement the dish well.

Seared Iron Beef Tenderloin – 7 oz./wild mushroom risotto/asparagus/brandy jus

Pairing #1: A soft Cabernet Sauvignon

Why? The tannins in red wine couldn’t do a better job of pairing with the proteins in red meat. Because this entree features a lean cut of meat, a wine with aged, softened tannins matches perfectly. Don’t make the mistake of assuming a beef tenderloin can handle the same wines as a grilled steak. Grilled beef can handle the heavy stuff, while tenderloin prefers a lighter red.

Pairing #2: A simple Merlot

Why? The merlot is the perfect choice for someone who wants a complementary wine without the fullness of many reds. Because beef tenderloin is a mild, tender cut of meat, it can’t handle the fullness associated with many reds. Even people who don’t like to venture out of their white wine comfort zone will enjoy the pairing of a light Merlot and beef tenderloin!

Wood Grilled Atlantic Salmon – beet puree/fennel & red onion salad/feta/marcona almonds/lemon rice

Pairing #1: A rich, fruity Pinot Gris

Why? It’s such a classic pairing that it’s almost too difficult to put into words. Not only does a Pinot Gris pair perfectly with the fish, it wonderfully complements the flavorful side salad.

Pairing #2: An unexpected Pinot Noir

Why? Just hear us out here. Most people opt for white wine when they eat fish, but grilled salmon is a delicious exception. This grilled fish can handle a light red, and nothing could be more perfect than a lightly spiced Pinot Noir. It’s a classic New World pairing, and we love it.

We’ve made it really easy for you to come into Marker 32 and order a perfectly curated meal. We have an amazing wine list that’s been carefully selected to complement our main dishes, and we’d love for you to share a meal with us!