Profound chemical changes occur when wine meets food. Wines can either enhance or take away from the foods they’re paired with. Similarly, food amplifies wine. The wrong food pairing can turn a wine’s best traits on its head. Creating the “wow” moment – when the affinity between a wine and a dish is indescribably good – is the job of our chef and sommelier. Working together with our winemaker, they identify the most pronounced flavor and/or texture in a given dish and blend the juice toachieve a match. There are three criteria: mouthfeel (acidity, alcohol, tannin) flavor (herbal, earthy, etc.) and sweetness (more or less). The best part of goes with…™ is that once you create a core line of wines, you can create new wines based on whatever juice is available. Got lots of chardonnay, blend it and make goes with: fried chicken™. Got a deal on Syrah, blend it and make goes with: beef stroganoff™. There are few limitations. All the wine has to do is work with the preparation on the label.