The key to perfect pairing is understanding how the five foundational tastes—along with the sensation of spice—interact with wine. Once you know which levers to pull, you can turn any pairing into harmony.
We've distilled the science to help you become a master matchmaker at home.
Salt: Wine's Best Friend
Salt makes wine feel silkier and more expressive. It's why méthode traditionnelle sparkling and caviar are eternal companions, and why our 2019 Ultra Brut sings alongside briny oysters. Salty foods—from potato chips to fried chicken to burrata with flaky salt—make high-acid wines feel rounder and more generous. Pair our 2021 Estate Brut or 2021 Brut Rosé with anything crisp and salty.
Acid: Match the Brightness
Acidic dishes reduce the perception of acidity in wine, making it taste sweeter and fruitier. But if the food is zingier than the wine, your wine falls flat. The fix? Match bright foods with bright wines. Lemon-dressed salads, ceviche, and tomato-rich dishes love our 2019 Ultra Brut or 2021 Estate Brut—both offer the high-acid structure to stand up to tangy preparations.
Sweet: The Wine Should Always Win
Sweetness in food makes dry wine taste more bitter and less fruity. Rule of thumb: your wine should be at least as sweet as your dish. For glazes like honey-mustard salmon or fruit-forward dishes like peach and prosciutto, opt for wines with generous fruit flavors rather than bone-dry styles. Our 2022 Verméil Demi-Sec's luscious profile is a much better match for sweet-leaning dishes than Ultra Brut.
Spice: Cool It Down
The heat from chili peppers isn't technically a taste—it's a pain signal. Capsaicin activates pain receptors, and alcohol amplifies that burn by dissolving capsaicin and spreading it across your palate. High-alcohol or high-tannin wines make spicy food feel even hotter, while sweetness, bubbles, and lower alcohol provide relief. Our 2022 Verméil Demi-Sec (off-dry sparkling) is ideal with Thai curry or spicy tacos. If you want to stay dry, opt for bright, fruit-forward styles like the 2021 Brut Rosé over tannic reds. The carbonation in sparkling wine also helps cleanse the palate between bites.
Balance isn't about rigid rules—it's about knowing which taste dials to turn. Salt softens. Acid lifts. Sweetness demands sweetness. Bitterness needs gentle handling. Umami loves salt and lees-aged sparkle. Once you understand the basics, the rest is pure pleasure: taste, adjust, and celebrate.
Salty snacks + Sparkling:
Salt mellows acidity; high-acid bubbles shine. Try 2021 Estate Brut with fries, popcorn, and potato chips.
Zesty dishes + Zesty wines:
Match acid for balance. 2019 Ultra Brut loves lemony salads and ceviche.
Sweet glazes + Fruity styles:
Keep the wine at least as fruit-forward as the dish. 2021 Brut Rosé is your answer.
Bitter greens/char + Gentle tannins:
Add salt or fat to the dish, and pour our 2022 Avant-Garde or 2021 Estate Pinot Noir instead of a grippy red.
Umami-rich + Sparkling or Pinot:
For oysters, Le Rêve or Blanc de Noir are science-backed choices. For umami-rich mushrooms, our 2021 Estate Pinot Noir is the perfect companion.
Spicy dishes + Fruit-forward wines:
Avoid high-alcohol and high-tannin wines. Our 2022 Verméil Demi-Sec helps tame the heat, or try our 2021 Brut Rosé for a drier option.
