Rosé wine is perfect with warm days, oceans, and sunsets. I drink it all year long because it is such a food friendly wine. In fact, when in doubt, drink Rosé! Most vegetarian dishes will pair with Rosé. Seafood pairs well. Spicy foods like Chinese, Thai, and Mexican foods pair very well with Rosé too.
If you are going to grill foods on a Bar-B-Que, Rosé is probably the answer to the question, "What do I drink with any food coming off a grill?"
Given the utility of Rosé wines, a cold bottle of Rosé is always in my refrigerator.
Aromatic wines like Viognier are wonderful wines to pair with most salads, seafood, and veggies. These wines tend to have a higher acidity, so foods that are sauced with a vinegar based dressing need a white wine. Chicken is considered the healthy, white meat and it pairs very well with white wine.
Bright, acid driven wines often have no oak aging and are perfect to with salads and foods that have lemon juice or vinegar in them.
The Martellotto Semi-Secco Bianco Vermouth is "half-dry". The natural residual sugar from the grapes make this an ideal aperitif wine. If you're having tapas or a variety of appetizers, consider this wine over ice with a lemon twist. Or, add two parts of tonic water to one part of Vermouth for a refreshing beverage that will make your mouth pucker for more.
Sweeter wines are perfect for cheese courses and spicy foods too.
The Martellotto Chardonnay ages in oak, so it has a richness of flavor that includes toasted oak, vanilla, and even buttery popcorn. As a result, this wine is a match made in heaven for any foods that are cooked with butter. Roasted fish or a roast chicken with butter are excellent matches for this wine.
If your food is heavily buttered, consider using a white wine that has seen some oak aging.
The Martellotto Pinot Noir is more feminine and as a result, this is a medium-bodied wine that pairs well with foods that are light to medium in weight. I personally love this Pinot Noir with baked or sauteed salmon because the weight of the food and fish match so well. Pinot Noir is of course, a traditional pairing with boeuf bourguignon, a slow cooked stew with veggies and beef broth and a roux.
Since Pinot Noir is such an elegant wine, please be sure to serve it at the correct cellar temperature of 55 degrees. The bottle should be cool to the touch. If you don't have a thermometer handy, just put the bottle in the refrigerator for 20 minutes before drinking and you should be ready to enjoy it at the proper service temperature.
Pinot Noir is one of the most food friendly wines. It can pair with fish, particularly well with salmon, and it can go well with many meat and cheese dishes too.
This is a medium-bodied wine that is full of flavor. I love this wine with Pizza and with any grilled meats. The bright fruit and weight of the wine pairs very well with a variety of foods including grilled sausages. I love this wine because it could be the first bottle of the night, or the third. A great food wine has solid fruit and a nice acidity, but it's not heavy. The Malbec does this all in spades.
I recommend chilling this wine down for 10-15 minute in the refrigerator prior to serving. This is an ideal backyard, BBQ wine.
Full-bodied, bold red wines that see a fair amount of oak aging are ideal for red meats and heavier stewed dishes. The Martellotto Cabernet Sauvignon is the wine for steak night, whether you are dining in or out. But don't be too formal, as this wine is great with hamburgers, hard cheeses, and richly flavored roast meats.
Cabernet loves grilled meat, whether that is a hamburger, steak, or a roast.
Martellotto Winery doesn't currently produce sparkling wine, so we generally suggest you stick to Champagne. The real stuff, from France.
We don't currently produce any dessert wines either, but we love port with chocolate and aged Sauternes with strong cheeses.