Posted: May 2026
I am often asked which of our wines pair best with specific dishes. As someone who spent years working in professional kitchens before becoming a winemaker, I think about food pairing every evening. This comprehensive guide will help you match our resilient hybrid and native grape wines with your favorite meals, whether you’re planning a holiday feast, weeknight dinner, or special celebration.
Understanding Our Wines: Built for Food
All North American Press wines share certain characteristics that make them exceptionally food-friendly:
High natural acidity: Our hybrid and native varieties maintain bright acidity even in warm climates, making them perfect companions for rich, fatty, or acidic foods
Moderate alcohol (12-14.2% ABV): Allows the wines to complement rather than overpower dishes
Minimal intervention: Wild yeast fermentations and unfined/unfiltered production create wines with texture and complexity
Sustainable farming: No-spray, dry-farmed viticulture means cleaner wines with vivid sense of place
Let’s dive into specific pairing recommendations for each of the wines.
Sparkling & Aperitif Wines
“Pariah” Sparkling Catawba (Suisun Valley)
Wine Profile: Traditional method sparkling wine, zero dosage, bone dry
Tasting Notes: Wild strawberry, rose petal, warm peach skin, bright acidity with percolating bubbles of fresh lime zest
Serving Temperature: Well chilled (40-45°F)
Alcohol: 12.5% ABV
Perfect Pairings:
Seafood: Raw oysters, grilled wild salmon, seared scallops, shrimp cocktail, ceviche
Brunch: Smoked salmon with cream cheese, eggs Benedict, quiche Lorraine
Holiday celebrations: Turkey, ham, roasted chicken
Appetizers: Fresh mozzarella and tomatoes, prosciutto-wrapped melon, bruschetta
Asian cuisine: Sushi, sashimi, Vietnamese summer rolls, Thai salads
Cheese: Fresh chèvre, burrata, mild soft cheeses
Why It Works: The bright acidity and delicate bubbles cut through rich seafood and creamy dishes while the bone-dry profile won’t compete with food. The strawberry and citrus notes complement both sweet and savory brunch fare.
Tip: This wine is intentionally lightly carbonated. Use a champagne stopper to preserve bubbles between pours.
“Wildcard” Dry Sparkling Wild Grape Cider (Russian River Valley)
Wine Profile: Co-ferment of certified organic Gravenstein apples and wild California grapes, bottle-conditioned, undisgorged
Tasting Notes: Stone fruits, Werther’s Original, percolating bubbles of underripe strawberry, savory, refreshing
Serving Temperature: Well chilled
Alcohol: 7.8% ABV
Perfect Pairings:
Brunch: Sweet and savory brunch spreads, pancakes, waffles, bacon and eggs
Picnics: Charcuterie boards, fruit and cheese platters, sandwiches
Outdoor dining: Beach picnics, sunset watching, poolside sipping
Seafood: Oysters, lighter fish dishes, crab salad
Light appetizers: Vegetable tempura, spring rolls, mezze platters
Cheese: Brie, camembert, mild blue cheeses
Why It Works: The lower alcohol (7.8%) and moderate acidity make it incredibly versatile and sessionable. The apple-grape blend offers both fruit-forward sweetness and savory complexity that works with everything from sweet brunch items to salty seafood.
Tip: Give the bottle a gentle shake before chilling to distribute the natural lees. Serve cold and hazy for full flavor.
White & Rosé Wines
“Sojourn” Alder Springs White Wine (Mendocino County)
Grape Varieties: Traminette and Vidal Blanc
Tasting Notes: Ripe melon, honeysuckle, river stones, honey, lemon curd, white flowers (jasmine), bright citrus-driven finish with oily mid-palate texture
Serving Temperature: Lightly chilled (50-55°F)
Alcohol: ~13% ABV
Perfect Pairings:
Poultry: Whole roasted chicken, turkey breast, chicken piccata
Seafood: Rich fish like halibut or sea bass, lobster, crab cakes
Pasta: Creamy pasta dishes, fettuccine Alfredo, carbonara
Risotto: Vegetable risotto, mushroom risotto, seafood risotto
Asian cuisine: Thai curry (especially coconut-based), Chinese stir-fry, Vietnamese pho
Cheese: Aged Gouda, Gruyère, fontina
Why It Works: The aromatic profile with tropical and floral notes pairs beautifully with Asian spices and rich, creamy dishes. The oily texture on the mid-palate provides weight to match substantial foods, while bright acidity keeps things balanced.
Tip: This wine needs time to open up. Allow it to breathe for a few minutes in the glass—your patience will be rewarded.
“The Sage” Dry Rosé of Catawba (Suisun Valley)
Wine Profile: Bone-dry rosé, dry-farmed
Tasting Notes: Alpine strawberry, dried rose petal, crisp acidity, peach skin, refreshing finish
Serving Temperature: Well chilled (45-50°F)
Alcohol: 12.5% ABV
Perfect Pairings:
Summer foods: Grilled vegetables, grilled fish, summer salads
Mediterranean: Ratatouille, tapenade, hummus, falafel
Light proteins: Grilled chicken, pork chops, King Salmon,
Cheese: Chèvre, feta, fresh mozzarella
Spicy food: Moderately spicy dishes, Mexican food, Indian cuisine
Picnics: Perfect for outdoor dining, poolside sipping
Why It Works: The bone-dry profile and refreshing crispness make this an ideal warm-weather wine. Lower alcohol keeps it light and sessionable, while the acidity handles everything from rich cheeses to spicy foods.
Tip: Highly drinkable on its own or with light fare. Perfect for day drinking and casual gatherings.
“The Maker” Douglas County White Wine (Nevada)
Grape Varieties: La Crosse and Brianna
Tasting Notes: Dried pineapple, pine needle aromatics, warm hazelnut, vibrant Meyer lemon finish
Serving Temperature: Lightly chilled (50-55°F)
Perfect Pairings:
Poultry: Roasted chicken, duck, guinea hen
Seafood: Rich seafood dishes, lobster, crab, shellfish
Pasta: Creamy pasta, seafood pasta
Risotto: Vegetable or seafood risotto
Cheese: Aged cheddar, Manchego, hard cheeses
Why It Works: The tropical fruit notes and nutty complexity pair well with rich proteins and creamy preparations. The Meyer lemon finish provides brightness to cut through richness.
Tip: Opens beautifully with a few minutes in the glass, no decanting needed.
Red Wines
“The Rebel” Sonoma Coast Baco Noir
Wine Profile: Medium-bodied hybrid red, known for radical acidity
Tasting Notes: Blackberry, candied violets, dark cherry, mulberry, black pepper spice (builds with air), iron, cherry cough drop, smooth red-fruited mid-palate, elegant tannins
Serving Temperature: Cool room temperature (60-65°F)
Alcohol: 14% ABV
Perfect Pairings:
Grilled meats: Lamb chops, leg of lamb, grilled rib eye, pork ribs
Holiday fare: Roasted turkey thigh, duck confit
Barbecue: Smoked brisket, ribs, pulled pork—the acidity cuts through rich, fatty meats beautifully
Burgers: Classic beef burgers, lamb burgers, mushroom burgers
Charcuterie: Salumi, prosciutto, pâté
Pasta: Bolognese, mushroom ragu, pasta alla norma
Mushroom dishes: Grilled mushrooms, wild mushroom risotto, portobello steaks
Pizza: Especially with sausage, mushrooms, or pepperoni
Cheese: Manchego, aged cheddar, Comté, Gruyère
Why It Works: The “radical acidity” is the key—it cuts through fatty meats, balances rich sauces, and refreshes the palate between bites. The medium body won’t overpower dishes, while the complexity stands up to bold flavors. Black pepper spice complements grilled and smoked foods perfectly.
Tip: Best served with just a slight chill. Reveals itself effortlessly right out of the gate. Ideal for the holiday table and backyard cookouts.
“Hero’s Journey” Kelsey Bench Lenoir (Lake County)
Wine Profile: Historic hybrid from volcanic soils
Tasting Notes: Inky depth, baked strawberry, candied violets, elderberry, oyster shell, balanced acidity, powdery tannins, delicate florals
Serving Temperature: Slightly chilled (55°F)
Alcohol: ~13% ABV
Perfect Pairings:
Salmon: Grilled wild salmon, cedar plank salmon, salmon teriyaki
Duck: Duck breast, duck confit, duck with cherry sauce
Ratatouille: Classic Provençal vegetable stew
Game birds: Quail, pheasant, guinea hen
Earthy dishes: Mushroom-based preparations, lentil dishes
Cheese: Aged Gouda, smoked cheeses, blue cheese
Why It Works: The combination of fruit (baked strawberry) and savory notes (oyster shell) creates a wine that bridges land and sea. Works beautifully with both rich fish like salmon and earthy preparations. The slight chill highlights the wine’s delicate floral aromatics.
Tip: Typically very expressive immediately—no need to let it breathe extensively.
“Harbinger” Dry Creek Valley Red Wine
Wine Profile: Field blend of 30+ hybrid varieties with hillside Cabernet Sauvignon
Tasting Notes: Dusty leather, black plum, raspberry preserves, blueberry pie, black cherry, cocoa powder, wild currants, bell pepper notes, crunchy fruit, structured grip
Serving Temperature: Room temperature (65-68°F)
Alcohol: ~13.5% ABV
Perfect Pairings:
Braised meats: Short ribs, braised lamb shanks, pot roast, osso buco
Stews: Beef stew, lamb stew, winter vegetable stew
Steaks: Ribeye, New York strip, filet mignon
Aged cheeses: Sharp cheddar, aged Manchego, Parmigiano-Reggiano
Hearty pasta: Pappardelle with wild boar ragu, lasagna
Roasted vegetables: Root vegetables, winter squash
Grilled meats: Grilled lamb, beef skewers
Why It Works: This is a wine built for substantial, savory dishes. The dusty leather and cocoa notes complement braised and roasted meats, while the structured grip stands up to rich, fatty cuts. “Not your dad’s Cab” but with the depth to handle classic steakhouse fare.
Tip: A bit tight at first but opens up beautifully with air. Let it breathe for 15-30 minutes or decant.
“The Mentor” Douglas County Red Wine (Nevada)
Grape Varieties: Frontenac Noir and St. Croix blend
Tasting Notes: Candied violets, raspberry Jolly Ranchers, darker fruit, cola notes, immediate aromatic impact
Serving Temperature: Cool room temperature (60-65°F)
Perfect Pairings:
Barbecue: Perfect for summertime barbecues, grilled fare
Hearty meat dishes: Burgers, grilled sausages, steak
Campfire cooking: Ideal for sipping by the campfire with grilled meats
Pizza: Works well with tomato-based pizzas
Cheese: Medium-aged cheeses, smoked cheeses
Why It Works: The bright fruit and cola notes make this an accessible, crowd-pleasing wine for casual outdoor dining.
Tip: Let breathe for a few minutes to fully express its aromatic profile.
Pairing By Occasion
Holiday Dinner
Appetizers: “Pariah” Sparkling Catawba or “Wildcard” Cider
Turkey/Ham: “The Rebel” Baco Noir or “Pariah” Sparkling Catawba
Prime rib: “Harbinger” Red Blend
Backyard BBQ
Ribs/Brisket: “The Rebel” Baco Noir
Burgers: “The Rebel” Baco Noir or “The Mentor”
Grilled vegetables: “The Sage” Rosé
Seafood Dinner
Oysters/Raw bar: “Pariah” Sparkling or “Wildcard” Cider
Grilled salmon: “Pariah” Sparkling or “Hero’s Journey” Lenoir
Rich fish (halibut, sea bass): “Sojourn” White or “The Maker” White
Sunday Brunch
Eggs Benedict/Quiche: “Pariah” Sparkling Catawba
Sweet and savory spread: “Wildcard” Cider
Smoked salmon: “Pariah” Sparkling Catawba
Date Night Steak Dinner
Appetizers: “Pariah” Sparkling Catawba
Steaks: “Harbinger” Red Blend
Cheese course: “The Rebel” Baco Noir
Why These Wines Work With Food
All North American Press wines are made with food pairing in mind. Here’s what makes them special at the table:
Bright Acidity: Hybrid and native grapes naturally maintain high acidity even in warm California climates. This acidity is essential for food pairing—it cuts through rich, fatty foods, balances sweet and savory flavors, and refreshes the palate between bites.
Moderate Alcohol: Our wines range from 7.8% to 14.2% ABV, allowing them to complement food rather than overpower it. Lower alcohol also makes them more sessionable for long meals.
Wild Yeast Fermentation: Spontaneous fermentations with native yeasts create wines with more texture and complexity, giving them the structure to stand up to bold flavors.
Minimal Intervention: Unfined and unfiltered wines retain more of their natural character, creating authentic expressions that pair beautifully with real food.
Sustainable Farming: No-spray, dry-farmed viticulture produces wines with purity and sense of place—you’re tasting the vineyard, not chemicals.
A Note on Sustainable Wine Pairing
When you choose North American Press wines for your table, you’re not just selecting great food pairings—you’re supporting a more sustainable future for California wine. Our no-spray viticulture means:
-No fungicide or pesticide residues in your wine
-Safer working conditions for vineyard workers
-Healthier ecosystems in wine country
-Lower carbon footprint from reduced tractor passes
-Drought-resilient, climate-adapted grape varieties
Choosing sustainable wine is one small way to align your dining choices with your values—and it happens to taste delicious.
Still Have Questions?
Wine pairing doesn’t have to be intimidating. While these recommendations come from years of experience in professional kitchens and cellars, the best pairing is always the one you enjoy. Don’t be afraid to experiment—these resilient hybrid and native varieties often surprise people with their versatility.
If you’re looking for a specific pairing recommendation, feel free to reach out at matt@northamericanpress.wine. I love talking about food and wine, and I’m always happy to help you find the perfect bottle for your meal.
Until next time,
Matt Niess