It's All About Food & Wine

Drink What You Like With Food That You Like

Remember…always drink wines you like with the foods you like to eat. While there are some basic principles for successfully pairing wine with food, it really comes down to your own personal taste.

And don't be afraid to experiment…chances are you'll discover awesome new combinations. And when you do, we'd love it if you'd email us your recipe featuring Covey Run wines with a photo if you have one.

Bon Appétit!  Salud!  Cheers!

White Wine Pairings

Chardonnay

Chardonnay is made in a range of styles, from light-bodied, crisp and fruity to rich, round and buttery. Covey Run Chardonnays are in the middle of this style spectrum, making them very versatile with food.

Tasting Notes: Aromas of citrus, apple and pear, with hints of butterscotch and vanilla from
oak aging.
Serving Suggestions: Simply prepared fare, especially chicken, seafood or shellfish.

Fumé Blanc

Lighter-bodied, crisper and zestier than Chardonnay and more versatile with food.

Tasting Notes: Clean and crisp with herb, melon, citrus and fig aromas.
Serving Suggestions: Shellfish, seafood and chicken dishes, and white-sauce pastas.

Gewürztraminer

Wonderful either as a dry or slightly sweet wine, it pairs especially well with spicy foods.

Tasting Notes: Fresh, floral aromas of grapefruit, green apple, peach and lychee, with fruity grapefruit, melon and peach flavors.
Serving Suggestions: A perfect Thanksgiving dinner wine and also superb with Asian and
other spicy dishes.

Riesling

One of the world's noble grape varieties, Riesling makes especially fine wines in Washington State.

Tasting Notes: Distinctive honeysuckle, nectarine and peach aromas, with fresh, fruity flavors balanced between sweetness and acidity.
Serving Suggestions: Mild cheeses, seasonal fruits, roasted white meats, ham, and spicy dishes.

Semillon Ice Wine

One of the world's rarest dessert wines, produced only in vintages in which temperatures drop low enough – 19° F or below – to freeze grapes on the vine.

Tasting Notes: Amazingly rich and concentrated, with intense aromas and flavors of pineapple, citrus and vanilla balanced by crisp acidity.
Serving Suggestions: By itself or with crème brûlée, cream-based pastries, fresh berries over vanilla ice cream and rich, creamy cheeses like Roquefort and Stilton.

Red Wine Pairings

Cabernet Sauvignon

Considered the king of red grapes, it produces great red wines in regions as diverse as Bordeaux and Washington State.

Tasting Notes: Fragrant aromas and rich flavors of dark berries, mint and spice, with firm tannins and balanced acidity.
Serving Suggestions: Red meats, game, and flavorful sharp cheeses.

Merlot

A classic Bordeaux variety that is immensely popular in the United States, Washington State Merlot is renowned for its sweet cherry aromas and rich, full-bodied flavors.

Tasting Notes: Dark and silky, with cherry, plum and smoke flavors balanced by supple tannins.
Serving Suggestions: Pasta, lamb, prime rib, roast pork and other hearty fare.

Syrah

The noble red grape of France's Rhône Valley is also a rising star in Washington State, producing rich, sumptuous wines with pleasing pepper and earth tones.

Tasting Notes: Savory cherry and black fruit aromas with full, rich flavors and mild tannins.
Serving Suggestions: Grilled sausages, pepper-crusted steak, lamb and game dishes.