Down-to-earth pairings from a Master Sommelier
The best food wines, according to Master Sommelier EvanGoldstein, have a good level of zippy acidity, moderate alcohol,unobtrusive oak, and not too much astringency from tannins. Hereare “varieties that rock” and some of his favorite labels.
• Riesling. Brilliant with food ― low alcohol,pure fruit, no oak or tannin, and it comes in both dry and off-drystyles. Great with Asian and Latin fare.
Value brands: Eroica (Washington), Hogue (Washington)
Splurges: Kunstler (Germany), Trimbach (France)
• Sauvignon Blanc. It makes almost anything pop, witha jolt of underlying acidity ― oysters, heirloom tomatoes,fresh goat cheese … even vegetarian dishes.
Value brands: Frog’s Leap (Napa Valley), Geyser Peak (California)
Splurges: Brancott (New Zealand), Marlborough Spottswoode (Napa Valley)