We know how challenging it can be to pick out your favorite wine from Bartell’s. With so many great bottles at ridiculously affordable prices, we know selection can be overwhelming. We’re here to help. You need recommendations and we’ve got favorites to share.
But selecting the right wine is just half the battle. Good wine goes best with great food, and with a diversity of tastes to satisfy, picking the perfect snack or meal can set the mood or cap off the perfect evening.
Here’s a list of classic and not-so-classic pairings to get the job done.
Cabernet Sauvignon:Bartell’s Favorites: Flavor profile: rich, medium to full-body, cherry, spicy Steak: A full-bodied Cab sips fantastically with barbequed red meat. We recommend something hefty like a juicy ribeye or T-bone that won’t get pushed around by the Cab’s punchy, tannin-heavy notes. Beef jerky: The not-so-juicy version of steak, aka beef jerky, also pairs nicely with a heavy Cab. The wine’s stone fruit and peppery notes balance well with the lean, saltiness of the jerky. Whatever your jerky leanings, make sure to grab something with enough kick to contend with the Cab. We recommend: |
Chardonnay:Bartell’s Favorites: Flavor profile: crisp, dry, medium-body, apple Crab Cakes: Whether it’s a Sunday brunch or a celebratory occasion, you can’t go wrong with a good bottle of dry WA Chardonnay served with meaty crab cakes. Dungeness, Red, or Snow are all delicious options for a delicious and locally sourced cake. — The wine’s crisp, lightly fruity flavor will enhance the sweet and savory nature of our local crab. Crab Popcorn: Give us a sec before you mutiny! Either pop some fresh or grab your favorite bag of pre-popped corn (stick with the basic salt version for this application). Dig into the back of the spice cabinet for your potentially neglected container of Old Bay Seasoning. For a 4.4oz bag of Sea Salt Live Love Pop, sprinkle in about a ¼ tablespoon, or ¼ tablespoon per 1/3 cup of uncooked kernels. Shake or mix to evenly distribute. Add melted butter to push it way over the top. The seasoning and corn come together to evoke summer memories with much less pinching and boiling. In the words of poet and scholar D. Tiger “We gotta try new food cause it might taste good”. And don’t forget the Chardonnay! The salt & fat of the crab corn plays delightfully against the acidity, making this combo perfect for a mid-day nosh, appetizer or post-dinner movie snack. We recommend: |
Pinot Grigio:Bartell’s Favorites: Flavor profile: dry, light to medium-body, fruit-forward Halibut: When you think Pinot Grigio, think summer BBQs, weekends at the beach, and sunny afternoons. So, at your next sunny soirée, make sure to stock a bright WA Pinot Grigio and serve up some halibut mousse with an artisanal baguette for the app or grilled halibut steaks for the main. The wine’s light, sweet flavor goes great with the similarly light and sweet protein. Vanilla Ice Cream: The crisp dryness of the PG will cut the creamy, dairy richness of the snow colored classic. Although it can be argued the best juxtaposition is against the plain and simple vanilla, I found it an equally enjoyable to pair to a vanilla-based flavor, with some jazzy fun bits mixed in. We recommend: |
Rosé:Bartell’s Favorites: Flavor profile: lightly fruity & floral with citrus notes Smoked Salmon: The rich, exquisitely savory nature of smoked salmon is a perfect match for the Rose’s dry fruitiness. Smoked salmon and Rose’ share an incredible versatility and are at home with brunch, hanging out with bagels, as they are being the great start to fancy dinner. We recommend: Dark Chocolate with Raspberry: No evening is complete without dessert and what feels more indulgent than premium dark chocolate. The bitter earthiness of the chocolate highlights the lightness of the Rose’ while the red fruitiness of the wine really brings out the raspberry. We recommend: |
Sparkling Wine:Bartell’s Favorites: Flavor profile: dry acidity, crisp, bubbly and fruity Tater Tots: Warm, crispy and salt-seasoned tots were made for sparkling wine. That’s just science. The bubbles and acidity of a sparkling white compliment the salty crunch of an air fried tot. No tots in the fridge? Go with potato chips. We prefer kettle cooked for the added crunch. Gummy Bears: If you’re leaning more towards sweet than savory, grab a bag of classic gummy bears. The wine’s crisp effervescence cuts through the sweet gummy bear meat, while bringing out the beverage’s innate fruitiness. We recommend: |