The time has finally come…we’re giving you official recommendations on what wines to pair with what menu items. This has been something we’ve envisioned since before our wine section even existed- pairing farm fresh, home cooked foods with delicious organic, biodynamic wine. We’re proud to be one of the premier places in our area to provide such a wide and in-depth variety of wines. Our in-house sommelier has paired some of our top menu items with a wine variety and we’re so excited to share the definitive list with you!

Pair this one with the Bolet, Organic Cava from Brut Nature in Spain. This one is like tiny little scrubbing bubbles refreshing your palate for another bite of Nan’s favorite fried chicken.

Pair with Pioppa from Organic Lambrusco di Moderna in Italy. There’s nothing like a fruity, refreshing, sparkling red to fan the flames of Nan’s famous red hot spicy fried chicken.

Pair with the Cambria Chardonnay from Katherine’s Vineyard in Santa Barbara, California. Few times does a big, unctuous, oaky Chardonnay taste as good as when it’s next to a golden roast chicken straight out of the oven. Taste and find out.

Pair with the Evesham Wood Pinot Noir from Willamette Valley in Oregon. Organic and unfiltered! It’s a well known fact that salmon’s best friend is a well crafted Pinot Noir. There are few better options at this price point ($27) than Evesham Wood’s silky, bright, high-toned stunner from their estate in Eola-Amity Hills.

Pair with Alpateco Cabernet Sauvignon from Patagonia, Argentina. Chef Jordan’s peppery, herbaceous steak marinade is reminiscent of an Argentinian chimichurri, so we brought out this gem from Patagonia to complement it! A juicy steak needs tannins. This full bodied, fresh, red-fruited cab spends months in French & American oak to add vanilla tones and structure.

Hope y’all enjoyed our sommelier Chris’s amazing descriptions and pairings- did it inspire you to try something new? We’re salivating over that marinated steak-cab combo. How about you? Comment below!