The Perfect Pairing: Eat International, Drink Local

Travel the world without ever leaving your hometown by pairing your favorite international dishes with the perfect Pennsylvania wine. Here’s a rundown of some of our favorite flavor combinations. Bon voyage!


Spain: Seafood Paella + Albariño

The delicate flavors of seafood paella pair wonderfully with a light, fresh Albariño — this crisp white will allow the subtle aromas of saffron and shellfish to shine.



England: Fish and chips + Cayuga (dry)

Sparkling, citrusy, Cayuga cuts the richness of crunchy, flaky fried fish. It does the same to a side of piping hot french fries topped with traditional malt vinegar or served with a side of garlic mayo.


Vietnam: Pho + Steuben

Steuben has just the right amount of zip to complement the salty, sweet, meaty, herbaceous bliss of traditional Vietnamese beef soup.



Poland: Pierogis + Chardonnay

A buttery Chardonnay echoes the rich, toasted goodness of pierogis pan-fried in butter, served with a pile of caramelized onions and sour cream.


Japan: Sushi + Grüner Veltliner

A crisp, clean Grüner Veltliner is a lovely complement to the briny, subtle flavors of fresh fish, sushi rice and wasabi.


Mexico: Tacos + Cabernet Franc

The fresh herb notes in a Cab Franc are a marvelous counterpoint to the bold combination of seared meat and spicy salsa, topped with cilantro and chopped onions.

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