An exquisite wine and food combination can make for a memorable experience, dining in or out. Located on the North Shore of Lake Lotawana, the experts at Marina 27 Steak and Seafood shared a few of their favorite wine pairings with us.
Ribeye with California Cabernet Sauvignon: The rich, marbled texture of a ribeye pairs perfectly with a full-bodied Cabernet Sauvignon. The tannins help cut through the fattiness, while the wine's oaky notes complement the meat's savory flavors.
Sea Bass with Buttery Chardonnay: The light, delicate flavor of sea bass is enhanced by the creamy, rich qualities of a buttery Chardonnay. The wine’s citrus and vanilla undertones bring out the freshness of the fish without overpowering it.
Ahi Tuna with Sauvignon Blanc: Sauvignon Blanc’s bright acidity and citrus-forward profile match the clean, lean flavors of ahi tuna, bringing out its freshness while adding a crisp finish.
Italian Pasta with Barolo or Nebbiolo: The structured tannins and earthy, cherry notes of Barolo or Nebbiolo complement rich pasta dishes like ragù or mushroom-based sauces.
Salmon with Pinot Noir: The versatility of Pinot Noir, with its red fruit and earthy undertones, makes it a perfect balance of flavors without overwhelming the fish.
Lobster with Chardonnay: Lobster’s natural sweetness pairs beautifully with a lightly oaked Chardonnay. The buttery, smooth finish complements the succulent meat of the lobster.
For a sweet ending, Lance’s favorite is pairing a 20-year-old Port wine with sweet dessert. As Lance McFarland says, “Everything drinks well; it’s only important who you’re enjoying it with.”