Chef cooking at the Carneros Inn; Carneros Inn, Napa, Calif.

Wine pairing is color blind — choose based on body style instead.

• Spicy-sweet flavors pair great with highly acidic, dry, fruity wines.
  
• Savory flavors pair well with lush, tannic wines.
  
• Acidic wines will enhance subtle flavors of spicy dishes.
  
• Red wines are also an interesting match for charred fish.
  
• When in doubt, try a universal wine like a Riesling or Pinot Noir.

Perfect Pairings

• Ceviche and Casa Lapostolle Sauvignon Blanc, 2003 vintage ($10-20)
  
• Coconut curry vegetables with tofu and Navarro Vineyard's Edelzwicker ($8-18)
  
• Asian Orange Peel Chicken and Bogle Petite Sirah ($8-16)
  
• Paella and Marqués de Cáceres Rioja, 2001 vintage ($12-35)
  
• Pork, black beans and house-smoked, cured bacon and Grgich Hills Zinfandel ($25-45)
  
• Dungeness crab salad and Smith Madrone Riesling, 2002 vintage ($16-30) or Acacia Pinot Noir, 2001 vintage ($20-39)
  
• Braised short ribs and Smith Madrone Riesling, 2002 vintage ($16-30) or Acacia Pinot Noir, 2001 vintage ($20-39)
  
• Fajitas and Petite Sirah

Resources

Carneros Inn
4048 Sonoma Highway
Napa, CA 94559
707-299-4900
info@thecarnerosinn.com, www.thecarnerosinn.com

P.F. Chang's
1205 Broadway Plaza
Walnut Creek, CA 94596
925-979-9070
www.pfchangs.com

Patria
250 Park Avenue South
New York, NY 10003
212-777-6211

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