Winemaker Notes
rimming with honeysuckle, lychee, and citrus, this Bordeaux blend is reliably harmonious with Eastern cuisine—sushi, dumplings, Szechuan dishes, light curries, and vermicelli bowls all jive. I sampled a glass or two with saag paneer, butter chicken, and naan and found the Graves’ acidity a refreshing foil to the meal’s garam-masala-scented richness.
Food Pairings
It goes as well with oysters as it does with roasted beets and goat cheese or buttery-garlic crab legs, along with many more autumnal culinary possibilities right around the corner. Also, try it with Eastern cuisine—sushi, dumplings, Szechuan dishes, light curries, and vermicelli bowls all jive. Try a glass or two with saag paneer, butter chicken, and naan. The Graves’ acidity is a refreshing foil to the meal’s garam-masala-scented richness.
