Why Food and Wine Pairing Matters

Food and wine pairing is about enhancing both the flavors in your glass and on your plate. Done right, it’s a mutual amplification, turning a simple meal into a sensory experience.

Whether you’re savoring a solo glass or curating a dinner party, knowing how to pair Mitchell Katz wines helps you unlock their full potential.

A Snapshot of Mitchell Katz Wines

Mitchell Katz Winery exclusively produces single-vineyard wines, crafted from estate-grown fruit in Livermore Valley.

Key varietals include:

• Cabernet Sauvignon (Del Arroyo, Clark’s Corner)
• Zinfandel (Ghielmetti Vineyard)
• Syrah
• Chardonnay (Crimson Ridge)
• Merlot, Petit Verdot, and limited-production favorites

Each wine reflects its vineyard’s microclimate, ideal for curated pairings.

The Science Behind Flavor Matching

Pairing isn’t guesswork. Great matches consider:

• Acidity: Cuts richness (e.g., Chardonnay with creamy pasta)
• Tannins: Balance fat and protein (e.g., Cabernet with ribeye)
• Sweetness: Calms spice (e.g., off-dry whites with Thai food)
• Intensity: Match power with power (e.g., bold red with aged cheese)

You’re not just pairing wine with food—you’re pairing structure with structure.

Pairing Basics: Sweet, Salty, Acidic, Umami

Mitchell Katz wines’ purity makes them flexible across cuisines.

Red Wine Pairings: From Cabernet to Syrah

• Del Arroyo Cabernet Sauvignon: Best with steak, aged gouda, or grilled portobello
• Ghielmetti Zinfandel: Perfect for BBQ ribs, spicy sausage, or eggplant lasagna
• Syrah: Rich enough for lamb chops or smoky brisket, with a peppery kick

These reds offer bold structure with balance—ideal for hearty, layered meals.

White Wine Pairings: Chardonnay and Beyond

• Crimson Ridge Chardonnay: Buttery and bright, pairs well with lobster, roast chicken, or mushroom risotto
• Dry Rosé: Crisp with strawberry notes—amazing with goat cheese, summer salads, or grilled salmon

Mitchell Katz whites are not over-oaked, so they bring lift to heavier dishes and finesse to lighter fare.

Rosé and Seasonal Favorites

Livermore’s sunshine and coastal breezes make it rosé country.

Try:

• Rosé with grilled peaches and burrata
• Chilled Zinfandel with smoked turkey and cranberry compote
• Chardonnay with corn chowder and sourdough toast

Let seasonality guide your pairings—fresh produce, simple prep, and wines that match the moment.

Pairing by Occasion: Weeknight to Wedding

Wines from Mitchell Katz elevate any event—from casual to curated.

Livermore-Inspired Pairing Menus

Spring Menu:

• Starter: Asparagus tart (Crimson Ridge Chardonnay)
• Main: Herb-roasted chicken with lemon (Syrah)
• Dessert: Meyer lemon shortbread (Chardonnay)

Summer Menu:

• Starter: Grilled peach & prosciutto salad (Rosé)
• Main: BBQ tri-tip (Zinfandel)
• Dessert: Strawberry cobbler (Rosé)

Fall Menu:

• Starter: Butternut squash soup (Chardonnay)
• Main: Braised lamb shank (Cabernet)
• Dessert: Apple tart with cinnamon (Merlot)

Winter Menu:

Starter: Wild mushroom tart (Syrah)

Main: Duck breast with cherry sauce (Petit Verdot)

Dessert: Flourless chocolate cake (Cabernet)

Local Ingredient Spotlights

Pairing is more meaningful when you source locally. Try these Livermore-friendly foods:

• Cheese: Point Reyes Blue, Cowgirl Creamery Mt. Tam
• Produce: Artichokes, figs, heirloom tomatoes
• Proteins: California lamb, Dungeness crab, tri-tip beef

Explore Livermore Valley’s farmers markets for inspiration.

Final Thoughts on Flavor and Fellowship

Pairing Mitchell Katz wines with food is more than a culinary exercise—it’s an act of connection. Each bottle tells the story of a vineyard, and each pairing lets that story unfold.

Let this guide spark your curiosity and elevate your next meal into a memory.