Pairing Explorer

Chef's Logic

The high acidity of cool-climate Willamette Pinot cuts through the rich oil of Copper River salmon, while its forest-floor and red-fruit notes echo the cedar-plank roasting tradition of the Pacific Northwest.

Chef's Logic

Napa Cabernet's firm tannin and cassis depth bind to the rendered fat and char of a dry-aged ribeye, softening the wine's grip while the meat's Maillard crust mirrors the wine's cedar and tobacco notes.

Chef's Logic

The bright, high-acid Pinot from fog-cooled Russian River complements the sweet, delicate meat of Dungeness crab without overwhelming it — the wine's red-fruit lift acts as a citrus-like accent.

Chef's Logic

Zinfandel's brambly spice and bold, jammy fruit stand up to the sweetness of tomato and the smoke of slow-braised brisket, echoing the Italian-immigrant cuisine that defined the valley.

Chef's Logic

Walla Walla's powerful Syrah carries black-pepper and smoked-meat notes that mirror a pepper-crusted venison, while the wine's tannin matches the lean intensity of the game.

Chef's Logic

Yakima Riesling's piercing acidity and a touch of residual sugar balance the heat and spice of crab-cake seasoning, while its citrus echoes the lemon that accents the dish.

Chef's Logic

A lightly oaked, acid-driven Sonoma Coast Chardonnay complements roast chicken's richness without masking it; the wine's citrus and subtle toast mirror the herb-and-butter treatment of the bird.