Chef Dominic’s Wine Pairing Tips
“Balance is key when creating a menu to be paired with wines.”
- Chef Dominic Orsini
At Silver Oak and Twomey Cellars, I work with a range of varietals. My cuisine doesn’t revolve around classic food-and-wine pairings. Instead, I let the property, the land and the seasons tell me what to prepare. I’ve found that successful pairing is about taking all of the ingredients we have at our fingertips and balancing the flavors. I invite you to try the following straightforward techniques.
Recommended Ingredients to Pair With Silver Oak and Twomey Wines
- Base ingredients refer to the main ingredients of a dish.
- Bridge ingredients help connect the food and the wine by providing umami, acid, salt, or fat.
Base ingredients: grilled NY steak, veal, buffalo, lamb
Bridge ingredients: demi-glace sauces, complex Indian spices (not hot), olives, mushrooms, red beets, eggplant, roasted tomatoes, rosemary, sage, thyme, basil, walnuts, pecans, aged cow’s milk cheese
Base ingredients: grilled salmon, tuna, roasted beef, lamb, veal, venison, squab, duck, mushrooms, eggplant, red beets
Bridge ingredients: mushrooms, roasted beets, demi-glace sauces, cream, butter sauces, most nuts, hearty herbs, aged cow’s milk cheese
Base ingredients: duck breast, leg confit, rack of lamb, squab, braised beef, grilled salmon, venison
Bridge ingredients: roasted garlic, sauces, olives, Dijon mustard, eggplant, mushrooms, rosemary, oregano, sage, demi-glace sauces, red beets, aged sheep’s milk cheese, juniper, most nuts
Base ingredients: shellfish, lean white fish, chicken breast, turkey
Bridge ingredients: tender herbs, mint, tarragon, basil, cilantro, dill, all citrus, red bell peppers (raw or roasted) buttery olive oil, flaky butter crusts, yeasty bread, goat cheese, Gruyère, ricotta, mozzarella, feta, Castelvetrano olives, curry spices, sour cream, yogurt, roasted garlic, Dijon mustard, capers, prosciutto, eggplant, sun dried tomatoes, pine nuts, almonds
Base ingredients: pork, pork belly, toasted chicken, veal, rabbit, quail, most seafood
Bridge ingredients: roasted garlic, fried eggs; roasted root vegetables, tomato-based sauces, gastrique sauces (with controlled sweetness and acidity, chicken jus, Olives, Dijon mustard, fennel, eggplant, rosemary, oregano, sage, sun dried tomatoes, pancetta, prosciutto.
Ask Chef Dominic
Have a question about a recipe or pairing?
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