A glass of wine with food enhances flavor and adds enjoyment to any meal. The Winemaker at Chateau Élan Winery & Resort and Chefs at Chateau Élan and Carriage House Restaurant invite you to use these general guidelines when selecting wines to accompany your meals for a more enjoyable dining experience.• Generally, light dishes should be paired with a light wines.
• Pair heartier, richer, more flavorful meals with full-bodied wines
• When drinking more than one wine at a meal, it’s customary to drink lighter wines before full-bodied wines.
• Dry wines should be drunk before sweet wines unless a sweet flavored dish is served early in the meal.
Don’t get stressed over choosing the perfect food and wine pairing. The best pairing is always good food, good wine and good company. Friends and loved ones are the most important ingredients.
The wines from the vineyards of Chateau Élan in the north Georgia foothills of Braselton and Diablo Grande Winery & Resort southeast of San Francisco, California on the western slope of the San Joaquin Valley have won more than 300 awards and medals in national and international wine competitions. They have also won the respect and affection of wine lovers everywhere.
Red Wines from the USA
Cabernet Sauvignon
full-bodied deep red with robust flavor pairs well with hard cheeses, beef, grilled lamb, other meats with rich sauces, and spicy Italian seafood’s.
Merlot
medium bodied, smooth, with aromas of cherry, black olives and cedar. Excellent with cheese, hearty dishes and red meats.
Sangiovese
Styled after the Chianti wines of Italy with wonderful aromas of plum, cherry, strawberry, crisp acidity, light in tannins, pairs well with grilled steak, flavorful game, sausages, meat and tomato-sauced pastas.
White Wines from the USA
White Zinfandel
Flowery aroma of raspberries, strawberries and raisins. Semi-sweet, slightly tart, enjoy this wine chilled, paired with foods such as salads, fish, shrimp, steamed or grilled fish and everyday American cuisine.
Sauvignon Blanc
Dry and packed with wonderful aromas and flavors of pear, melon and cut grass Pairs beautifully with well-seasoned seafood, chicken, other fowl and pasta.
Johannesburg Riesling
Versatile from tart to exotically luscious, medium-dry, subtle floral and fruit flavors. Pairs well chilled with light fish and meat dishes, chicken, duck and desserts.
Chardonnay
Dry and varying from medium to rich full-bodied with a crisp, fruity flavors like citrus, green apples, apricot with honey and butter. Pairs well with cooked fish, such as salmon, seared scallops, light seafood’s such as crab or lobster, creamy pastas, ceasar salad, spicy or plain chicken, veal, quiches and select cheeses.
Other Vintage Brands
Pinot Noir
Rich, choc lately plum, blackberry and concentrated with herb, mocha and black cherry. Pairs well with dark meat poultry, quail, duck, veal and pork.
Red Zinfandel
A bit spicy and peppery with a hint of fruity flavor like berries or cherries. Pairs well with red meats, typical American foods, pizza, even thick red sauces.
Syrah
Dry ruby red, delicate spice, fruit flavors like plum and berries, subtle coffee nose. Pairs well with pasta and anything off the grille.
Blanc de Blancs
Sparkling with frothy bubbles and subtle fruity flavors. Pairs well with cheeses, appetizers, shrimp, crab, lobster, shellfish, Asian dishes, chicken and desserts.