Fish City Grill Licensing, LP
Wine – General Grape Information
Wines can be very intimidating to sell so how do you overcome that? Knowledge!
Below are some brief descriptions and food pairings to help you make suggestions to our customers.
However
the #1 rule is to drink what you enjoy.
Varietals
Description
-‐6 oz pour-‐
Best Paired With
RED WINES
Cabernet
Sauvignon
Robust, dry, full bodied, great intensity and
concentrated flavors.
Suggested with red
meat such as pot
roast
Merlot
Not as dry as Cabernets, typical flavors
blackberry as dark cherry and currant. Very
drinkable a good introductory red wine
Heavier fish and
chicken
Pinot Noir
Rich, complex character and sumptuous, velvety
texture. Their light and easy to drink with Cherry,
leather, and peppermint aromas.
Meaty fish such as
Swordfish or Tuna
also Salmon and
Chicken
WHITE WINES
Chardonnay;
Oaked and
Unoaked
Unoaked
Stainless steel fermented and aged
wines tend to express more
forward fruit aromas and flavors while those
fermented and/or aged in barrels absorb wood,
vanilla, baking spice, and other character from
the oak.
Goes with all
seafood; and of
course Chicken
Sauvignon
Blanc
Good fruit and body, light acid and aromatic with
flavors of herbs, grass, or bell peppers;
sometimes has a smoky undertone. Also known
as Fume Blanc in California and Washington.
Mild delicate fish
such as Flounder,
sole, Snapper
Pinot Grigio
Round, soft, a good all-purpose white wine.
Dry
and crisp.
Pairs well with mild
and delicate fish
see above
Reisling
Fruity-sweet with apple, peach and pear mixed
with delicate floral undertones.
Serve with Trout
and blackened
items.
