Foods

Explore Foods

• Beef — Beef cuts from rib, loin, chuck, round, and plate span the full range from tender, quick-cooking steaks to long-braised roasts, each with its own wine pairing logic based on marbling and cooking method.
• Cephalopods — Cephalopods — squid, octopus, and cuttlefish — range from tender when quickly seared to chewy if overcooked, served as tubes, tentacles, and prepared calamari.
• Crustaceans — Crustaceans — lobster, crab, shrimp, prawn, and crawfish — bring sweet, briny richness that favors bright, high-acid whites.
• Cured Meat — Cured meats like salami and prosciutto develop concentrated, salty, savory depth through salting, drying, and aging.
• Fin Fish — Fin fish spans delicate white fillets to rich, oily species, with fat content and cooking method driving which wine style suits each fish best.
• Grains & Wheat Protein — Grain-based proteins include wheat gluten forms like seitan alongside protein-rich whole grains such as quinoa, amaranth, buckwheat, farro, oats, and barley.
• Lamb — Lamb cuts from rack and loin to shoulder, shank, and ground carry a distinctive, slightly gamey richness classic in European cooking and pairing.
• Legumes — Legumes bring plant-based protein to the plate — chickpeas, lentils, and beans with an earthy character that pairs well beyond the expected reds.
• Mollusks — Mollusks cover bivalves and gastropods — oysters, mussels, clams, scallops, abalone, and conch — prized for their briny, mineral-forward flavor.
• Mushrooms — Twelve globally recognized edible mushrooms from Agaricus to chanterelle, prized for their savory, umami-rich depth.
• Mycoprotein — Mycoprotein is a fermentation-derived meat alternative sold as fillets, pieces, grounds, and steaks, valued for a texture closer to meat than most plant proteins.
• Nuts & Seeds — Tree nuts and oilseeds bring concentrated fat and protein to the plate, from almonds to pine nuts, each with its own roasted, buttery, or earthy character.
• Pork — Pork spans fresh cuts like belly, loin, and shoulder alongside cured forms, offering everything from delicate roasts to rich, smoky charcuterie.
• Poultry — Poultry spans chicken, turkey, duck, goose, and quail, with flavor and richness varying widely between lean white meat and darker, fattier cuts.
• Soy Foods — Soy foods span fresh and fermented forms — soybeans, tofu, tempeh, natto, textured vegetable protein, and miso — each with a distinct texture and depth of flavor.
• Veal — Veal's delicate, mild flavor across cutlets, chops, loin, and shank makes it a classic match for lighter, more nuanced European wine pairings.
• Wild Game — Wild game includes venison, elk, bison, rabbit, hare, and wild boar — leaner and more intensely flavored than farmed meat, pairing best with bold, structured reds.