Sure, the Super Bowl is all about the big game and whether or not your team will reign supreme. But we’re convinced it’s also about the food and drinks. Super Bowl Sunday is the ultimate excuse to lay out a lavish spread of your favorite party-ready snacks and treats and indulge in an all-day eating, drinking, and cheering (or yelling) at your TV fest.

While beer has stereotypically been the go-to beverage of choice for sporting events, the sheer range of classic and creative Super Bowl food ideas out there really lends itself to some brilliant wine pairings.

In celebration of Super Bowl LVII – and hungry and thirsty sports fans everywhere – we have compiled a fun guide to our favorite game day food and wine pairings for Super Bowl Sunday. So, this year, skip the keg and grab that corkscrew for your most delicious game day ever.

The Ultimate Super Bowl Food and Wine Guide

Loaded Nachos + Tempranillo

Who doesn’t love a giant pile of salty tortilla chips layered with mouth-watering toppings like salsa, queso, guacamole, beans, jalapenos, sour cream, and green onions? Game day nachos are a true Super Bowl staple. This year, step them up with the perfect nacho wine pairing – Tempranillo. This versatile Spanish grape makes many different styles of wine, from soft and fruity to rich and earthy, so it provides a beautiful backdrop for the kaleidoscopic flavors of loaded nachos.

Pulled Pork Sliders + Zinfandel

Nothing makes the stomach growl quite like the tantalizing aroma of pork shoulder braising in the slow cooker. Fork-tender, melt-in-your-mouth, and coated in a sweet, sticky, smoky BBQ sauce, it doesn’t get much better when it comes to next-level deliciousness. Pair pulled pork sliders with a big, velvety Zinfandel. Zins are packed with ripe and jammy berry fruit, soft tannins, and sweet notes of cola, mocha, and balsamic, which can play nicely off similar flavors in your favorite BBQ sauce.

Fried Chicken + Bubbles

Sparkling wine and fried anything is one of life’s greatest food and wine pairings, and, as a Super Bowl duo, it’s no exception. Whether it’s panko-breaded tenders or a good ol’ bucket of the Colonel’s best, a glass of crisp, cold sparkling wine and some crispy, salty fried chicken is a finger-lickin’ match made in heaven.

Coconut Shrimp + Sauvignon Blanc

Crispy, crunchy, sweet, and salty, coconut shrimp is the perfect bite-sized snack, and a delight to pair with wine. We love a juicy, high acid, New World Sauvignon Blanc for its mouth-watering freshness, riper fruit style, and full mouthfeel. Think: Sauvignon Blanc from Chile, California, or New Zealand. The bright fruit and heady aromatics will play nicely with the tropical coconut flavors, and the clean mouthfeel will provide a nice hit of tartness to wash it all down.

Buffalo Wings + Aromatic or Off-Dry White Wine

Just say the words “game day” and our noses immediately prickle with the tangy smell of buffalo wing sauce. This classic finger food is the MVP of most Super Bowl party spreads, but those crowd-pleasing flavors can be tricky to pair with wine, as they’re often zesty, spicy, salty, and fatty all in one. Whether you’re doing classic buffalo chicken wings, or going with the milder, but equally delicious buffalo chicken dip, you’ll want to find a wine that can stand up to the strong flavor profiles without competing with them. Try a fruity, slightly aromatic white wine like a Pinot Gris or an off-dry German Riesling.

French Onion Dip + Chardonnay

Why eat a bowl of potato chips when you can eat a bowl of potato chips with a side of French onion dip? This creamy concoction, whether you’re making it with a pre-packaged mix or sweet, buttery, caramelized onions on the stovetop, takes an ordinary chip and turns it into magic. Add a glass of crisp, minerally Chardonnay – oaked or unoaked – to cleanse the palate from the fat and salt of the chips, while mingling with the creamy, buttery, slightly earthy notes of the dip.

Pizza + Sangiovese

It doesn’t get much easier than ordering a few pizza pies, popping some bottles, and focusing your attention on more important game day concerns, like whether that was really an incomplete pass, and what’s going on with your Super Bowl squares. For an ultra-low-maintenance Super Bowl party, there’s no better pairing than a slice and a glass of juicy, sangiovese-based Chianti. The bright acidity, cherry fruit, and typically lower alcohol profile make this a perfect match for oozy, gooey, cheesy pizza, not to mention one of the most quaffable red wines out there. Bonus points if you slurp it from an everyday tumbler while pizza grease drips down your arm.

Chili + Soft & Fruity Reds

No Super Bowl party would be complete without a pot of hearty chili. And, no self-respecting chili, whether traditional beef, white, or vegetarian, would come without a little spicy heat, so you will want to reach for a lighter-bodied, low-tannin wine for this food pairing, since high-alcohol, super robust wines are the enemy of spicy dishes. Soft, fruit-forward red wines like Pinot Noir, Gamay, and Grenache provide just enough body to stand up to the layers of flavor in chili, but are silky enough to offset the spice of even the hottest five-alarm recipe.

Slow Cooker Meatballs + Merlot

One of the easiest Super Bowl snacks is the slow cooker meatball. While many party hosts swear by this simple grape jelly meatball recipe (WineCountry verified – these are indeed delicious), nearly anything goes when it comes to these bite-sized crowd-pleasers. Whether you prefer your meatballs tossed in a tangy, sweet, or tomato-based sauce, a juicy, fruit-forward merlot with notes of savory herbs and spice should be the perfect pairing.

Filet Mignon Crostini + Cabernet Sauvignon

“With Super Bowl food, the tendency is to stick with pub-style food,” says certified sommelier and wine educator Brianne Cohen. “Why not flip the script and serve food (and wine!) to impress.” We can get behind getting a little fancy on game day! She recommends crostini topped with seared beef tenderloin and balsamic onion jam for an elevated Super Bowl snack. Highbrow finger food obviously calls for equally highbrow wine, so reach for a bottle of big, brooding, tannin-laden Cabernet Sauvignon, which will go heavenly with the steak, sweet-tart onions, and hopefully either a loss or a win.

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The celebration, which falls on the third Thursday of November, fêtes the easy-drinking, fruity red wine made in France. But what is Beaujolais Nouveau, exactly? And how did Beaujolais Nouveau Day become a thing? We’ll tell you.

Courtesy of Beaujolais Wines | Etienne Ramousse

About the Beaujolais Region

First, a quick lay of the land. Beaujolais is the southernmost appellation within greater Burgundy. While Pinot Noir and Chardonnay are the key grapes elsewhere in the region, Beaujolais wines are made from Gamay for red wines and Chardonnay for white wines. Like Burgundy, there are several designations within the appellation: Beaujolais Nouveau, Beaujolais, Beaujolais-Village, and Beaujolais Cru. For village-level wines, 38 villages can carry the designation. When it comes to Cru-level wines, there are 10 to know: Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly, and Brouilly.

Courtesy of Beaujolais Wines | Etienne Ramousse

What is Beaujolais Nouveau?

Although both red and white grapes are cultivated in Beaujolais, Gamay dominates in the vineyard, and it is this red Gamay grape that is behind Beaujolais Nouveau.

The wine was created over a century ago as a way for workers to celebrate the end of harvest, and the process is the same today. Just-picked Gamay grapes go through carbonic maceration, which yields a fresh and lighter style of wine. In carbonic maceration, grapes are sealed off in a vat with carbon dioxide. Intra-cellular fermentation begins within the grapes and berries soon burst. After, yeasts finish off the fermentation.

Carbonic maceration is a popular method with winemakers today, but most age their wines for a few months before bottling. Beaujolais Nouveau wine, however, is quickly bottled and presented just a few weeks after fermentation. It’s a fresh and fruity style of wine, often light red to almost pink in color, and with very little tannins.

Courtesy of Beaujolais Wines | Etienne Ramousse

The History of Beaujolais Nouveau Day

Most credit Georges Duboeuf as the genius to market and turn Beaujolais Nouveau into a worldwide sensation. In the 1950s, distributors would race each other to be the first to bring their wines to Paris. A couple of decades later, Georges DuBoeuf began publicizing the race and made the slogan “Le Beaujolais Nouveau est arrivé!” (the Beaujolais Nouveau has arrived”) a popular term. Soon, the rest of the world began to eagerly anticipate the release of the wine, which took place at 12:01am on the third Thursday of November. Les Vins Georges Duboeuf became known globally and Georges Duboeuf became synonymous with Beaujolais Nouveau.

Eventually, these activities transformed into Beaujolais Nouveau Day. In the Beaujolais region alone, 120 different festivals take place, with the biggest celebration—Les Sarmentelles—occurring in the town of Beaujeu, and it’s possible to find parties throughout the globe.

Courtesy of Unsplash

When/How to Enjoy It

Unlike Cru Beaujolais, which is focused on single-village expressions of the region, Beaujolais Nouveau’s fresh, youthful style lends itself to drinking sooner than later. Try Beaujolais Nouveau chilled to let its fruity notes shine, then serve it with cheese and salami for a casual afternoon, or pop a few bottles during Thanksgiving dinner. Its refreshing notes and zesty character make it a fun, versatile wine for a variety of foods and occasions.

This Beaujolais Nouveau Day, celebrate the end of harvest and raise a glass of Beaujolais Nouveau with wine lovers everywhere.

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Winemaking Has a Long History in the State

California’s winemaking history began as early as the 1700s, when missionaries from Spain brought vines with them in order to produce wine for communion. The variety, known as the mission grape, thrived until about 1880. Although Southern California was the epicenter for wine throughout the first half of the 1800s, settlers were inspired to head north during the Gold Rush (1848 – 1855), laying the groundwork for today’s famous regions such as Napa and Sonoma.

Prohibition nearly destroyed the industry; a loophole in the law allowed for home winemaking, but with demand for grapes rising, growers ripped out the high-quality, pricier varieties in favor of cheaper grapes. Once the law was repealed, a new Viticulture and Enology program at the University of California Davis sought to revive the damaged industry. Growth was slow, but after the 1976 Judgment of Paris — where California wines received high accolades and bested their French counterparts — the state received a shot of confidence as well as adrenaline and the industry flourished.

Louis M. Martini’s early days, Courtesy of Gallo

There Are 147 AVAs

As of August 2022, there are 147 American Viticultural Areas (AVAs) in the state, with grapes grown as far north as Shasta and as far south as the Temecula Valley. Under state law, wines labeled as “California” must contain 100% fruit grown in the state and must also be produced in California. If a wine carries an AVA name on the label, 85% of the grapes must come from the stated designation. As winemakers continue to understand their terroir, new AVAs are continually proposed. Just recently, the West Sonoma Coast AVA and the San Luis Obispo Coast AVA obtained TTB approval to become official appellations.

Vineyards Play Host to Numerous International Grapes

There are over 100 different grape varieties cultivated in California, and the number continues to grow. While chardonnay is the most popular variety, followed closely by cabernet sauvignon, it’s not unusual to find grapes indigenous to other countries, like albariño from Spain, touriga nacional from Portugal, and barbera from Italy, dotted throughout vineyards. Plus, vineyards of zinfandel, considered America’s heritage grape, continue to thrive and contain some of the oldest vines — many over 100 years old — in the country.

Old Vine Zinfandel vines at Dry Creek Vineyard, Courtesy of Dry Creek Vineyard

No Other State in the U.S. Produces More Wine

The Golden State is by far the largest producer of American wine, making 81% of all U.S. wine and clocking in as the world’s fourth leading wine producer. According to the 2021 California Crush Report, 3,632 thousand tons of wine grapes were harvested in 2021. The majority were red grapes with 2,031 thousand tons and whites made up 1,601 thousand tons. California also has the largest number of wineries in the country, with 4,700 at last count, which comprises nearly half the wineries in the entire country. Oregon and Washington, which often flip-flop between second and third place, each only have about 800 – 1,000 estates.

Jordan Winery Tasting Room, Courtesy of Jordan Winery | Kendall Busby

California’s Wine Regions Welcome Guests With Open Arms

With the abundance of spas, bed and breakfasts, and luxury resorts throughout California’s wine regions, the state is a perfect vacation getaway for wine lovers. Tasting rooms welcome guests for wine tastings and unique experiences, while Wine Country restaurants impress with local, seasonal cuisine. In fact, in Northern California Wine Country alone, there are a half dozen Michelin-starred restaurants, with plenty more in the San Francisco vicinity.

Tasting at J Vineyards in Sonoma County, Courtesy of J Vineyards

The State Has Some of the Country’s Most Luxurious Tasting Rooms

Speaking of wine tasting, California has some of the most luxurious and interactive wine tasting experiences in the country. Napa in particular has seen innovative spaces that include hands-on workshops, food and wine pairing opportunities, and design-forward spaces open in the past few years, but all of the California wine regions offer something special. There’s no better place to explore the nuances of cabernet sauvignon, chardonnay, pinot noir, or even lesser-known varietals than in one of California Wine Country’s numerous tasting rooms.

The Hilt tasting room in Santa Barbara County, Courtesy of The Hilt

The State Has Diverse Climates

Up and down the length of the state, climate variations allow popular varietals like pinot noir and zinfandel — as well as lesser-known grape varietals — to flourish. In general, the state is sunny and warm, but distinct differences create grape diversity. Vineyards close to the Pacific Ocean enjoy a cooling effect from the water, and in places like Santa Barbara and the Sonoma Coast, fog also plays an essential part in moderating the temperature of the grapes. More inland valley sites, such as the Sierra Foothills and Central Valley, also receive similar temperature control from other bodies of water, such as rivers and lakes. Hillside vineyards, on the other hand, thrive in the sunshine but grapes retain their balance through cooling winds.

Edna Valley Vineyard, San Louis Obispo, Courtesy of Steve Orozco / E. & J. Gallo Winery

The Growing Season Is Usually Long And Steady

Across most of the state, the heaviest rains tend to happen October through March, at which point vintners usually see bud break. Heavy late-spring rains could threaten the delicate buds, as well as mold and fungus from humidity, but if nature cooperates, as it often does in California, grapes should ease into a long, warm summer. Harvest usually begins in mid-September and concludes a few weeks later. Of course, things fluctuate in different parts of the state, but overall, California’s weather makes it an ideal place for grape growing with a long season.

Paso Robles, Courtesy of Julia Ogrydziak / WineCountry Media

California Wines Are the Best-Known Internationally

When other countries think of American wine, they are most likely referring to California wine. A whopping 90 percent of U.S. wine exported to other parts of the world — 142 countries, to be exact — is from California.

It’s a Great Place to Learn About Wine — Or Even to Become a Winemaker

For those who want to become winemakers themselves, there’s no better place to obtain an education than in California Wine Country. In addition to hands-on experiences at wineries, universities such as Sonoma State and University of California-Davis offer some of the most comprehensive education programs about the wine industry.

Pinot Noir vines in Sonoma, Courtesy of Julia Ogrydziak / WineCountry Media

While each wine region throughout California is unique, from Anderson Valley to Monterey, Paso Robles to Temecula Valley, California as a whole is a premier place for producing and tasting world-class wine.

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As nature starts to wake up from the slumber of winter, our senses are delighted by the rediscovered aromas of blooming flowers, fresh grass, and that indescribable zip in the air. This feeling of renewal and energy brings about the perfect opportunity to engage our palates in new ways. While we all have our tried-and-true favorites when it comes to wine, spring is a great time to discover delicious new options. Using your favorite everyday bottles as a jumping off point, here are some alternative wines to try the next time you’re ready to pop a cork.

If You Like: Chardonnay

Try: Chenin Blanc

Chardonnay is an incredibly versatile white wine; styles run the gamut from crisp, mineral-driven Chablis to full-bodied with buttery flavors often associated with California. Similarly, chenin blanc shows the same range of crowd-pleasing styles. The varietal is highly aromatic with good acidity, and like chardonnay, it has a lot of delicious orchard fruit flavors. In South Africa, chenin blanc is becoming somewhat of a signature varietal; there is more chenin blanc planted there than in the rest of the world combined, and winemakers are finding ways to put their personal stamp on this adaptable white grape.

Wine to try: Kloof Street, Swartland Chenin Blanc, Swartland, South Africa

If you like: Pinot Grigio

Try: Grüner Veltliner

Like chardonnay, pinot grigio, with its easy-going nature, is often a go-to white wine for many drinkers. The grape hails from Italy’s Friuli region and usually shows nice mouthwatering acidity and inviting apple and pear flavors. If you’re seeking something that fits that fresh, lively profile of pinot grigio, try grüner veltliner. The varietal, which is native to Austria, has both orchard and citrus fruit flavors with a balanced minerality. Many top producers also make grüners that can age, which offers a different expression of the grape.

Wine to try: Rudi Pichler, Reid Hochrain Smaragd, Wachau, Austria

If you like: Sauvignon Blanc

Try: Albariño

Sauvignon blanc is often prized for its aromatics, from the tropical fruit notes of a New Zealand sauvignon blanc to the more savory, stone-y, and citrusy aromas of Sancerre. Like chardonnay, many drinkers have a preferred style of sauvignon blanc, but all prize sauvignon blanc’s versatile and refreshing qualities. Albariño, from Rias Biaxas in Spain, is similar in personality, with bright fruit and zesty freshness on the palate.

Wine to try: Granbazán, Etiqueta Verde Albariño, Rías Biaxas, Spain

If you like: Sémillon

Try: Viognier

In Bordeaux, sémillon is the third most planted white grape after sauvignon blanc and chardonnay. It’s often used as a blending grape, lending body, floral, and spice notes to a wine. Viognier, with its similarly rounded texture and mouthfeel, can also exhibit the same lovely floral aromas, plus hints of white peach and other orchard fruits. If you enjoy fuller-bodied whites, this is one to taste.

Wine to try: Stags’ Leap Winery, Viognier, Napa Valley, California

If you like: Champagne

Try: California Sparkling Wine

Who doesn’t love a good glass of bubbly? While Champagne is famous the world over, many other regions, such as Anderson Valley, Sonoma County, and Carneros in California, have also carved out a niche for quality sparkling wines, using the same method perfected in the fabled French region. Even better, these high-quality alternatives are often priced less than Champagne, making them an affordable luxury.

Wine to try: J Vineyards and Winery, Cuvée XB, Sonoma County, California

If you like: Pinot Noir

Try: Cinsault

Arguably one of the world’s most beloved grapes, pinot noir is highly revered in both Old World and New World regions. Burgundy producers such as Domaine Romanée-Conti are considered the gold standard, but great examples of pinot noir can be found all over the West Coast, from Willamette Valley in Oregon to California’s Anderson Valley, Russian River Valley, and Central Coast, just to name a few. If you’re a fan of pinot noir’s light body, red fruit, and spice, give cinsault a try. A large-berried, juicy varietal, cinsault was frequently used as a blending grape, but some winemakers are putting it into the spotlight as a single-varietal bottling. Pro tip: try it slightly chilled.

Wine to try: The Scholium Project, 1MN Cinsault, California

If you like: Malbec

Try: Tempranillo

Malbec’s bold, assertive flavors make it a favorite among red wine drinkers. For an equally powerful red, try tempranillo — but one with a twist. While tempranillo is most closely associated with Spain, New World areas like Argentina and California also produce delicious versions. However, Texas — one of the U.S.’s most exciting new wine regions — is becoming a source for high-quality tempranillo. Deep red fruits and luscious spices show how winemakers in the state are excelling with this full-bodied red wine.

Wine to try: Bending Branch Winery, Newsom Vineyards Tempranillo, Texas High Plains, Texas

If you like: Cabernet Sauvignon

Try: Zinfandel

The U.S.’s — and possibly the world’s — most widely planted grape, cabernet sauvignon has brought fame to many California winemakers. Long before there was cabernet sauvignon, however, there was zinfandel. Considered to be America’s heritage grape, this cousin of primitivo was planted as far back as the 1800s. Many vines survived Prohibition and today, these old-vine zinfandels are producing full-bodied, luscious red wines with soft yet structured tannins and a lot of finesse.

Wine to try: Dry Creek Vineyard, Somers Ranch Zinfandel, Dry Creek Valley, California

If you like: Cabernet Franc

Try: Pinot Meunier

Famously known as one of the parent grapes of cabernet sauvignon (the other being sauvignon blanc), cabernet franc’s red-fruited, herbal, and spice qualities also stand out when the grape is bottled on its own. Pinot meunier exhibits many of these traits in an even lighter-bodied style. If pinot meunier rings a bell, that’s because it is one of the main grapes used in Champagne, but in the U.S. it’s possible to find a few unique single-varietal still wines. Bonus tip: try it lightly chilled.

Wine to try: The Eyrie Vineyards, Pinot Meunier, Dundee Hills, Oregon

If you like: Syrah

Try: Nebbiolo

Quietly elegant, the peppery, black-fruited syrah — especially from the Northern Rhône and Washington State — often reveals silky tannins and a long, lengthy finish. Nebbiolo, the varietal behind Piedmont’s famed Barolo and Barbaresco, exudes a similarly refined sensibility while still expressing the same balance of fruit and savory notes as syrah. This time, the dance is between roses and tar, but lovely red fruits shine throughout.

Wine to try: Vietti, Langhe Nebbiolo, Piedmont, Italy

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The post If You Like This, Drink That: 10 Alternative Wines to Try first appeared on WineCountry.com.

As winemakers from all over the world bring their experience and energy to this pocket of the Pacific Northwest, there’s no better time than now to explore all Oregon has to offer. Here are 10 Oregon pinot noir wines to reach for this season.

Evening Land, La Source Pinot Noir, Eola-Amity Hills

Sommelier Rajat Parr and winemaker Sashi Moorman made a name for themselves with their Santa Barbara pinot noir-focused labels, Domaine de la Cote and Sandhi, and their first project in Oregon’s Eola-Amity Hills continues the tradition of elegant pinot noirs. Vines for La Source are planted on shallow, rocky soils at the top of the Seven Springs Vineyard, and grapes express red fruit, mushroom, and floral notes.

Penner-Ash, Estate Pinot Noir, Yamhill-Carlton

Founded in 1988, Penner-Ash’s 15 acres of LIVE-certified estate vineyard continues to produce riveting pinots. Blackberry, pepper, and violets on the nose give way to concentrated fruit on the palate. Though fruit-forward, there’s a lightness to the wine, with fine-grain tannins that provide a lovely texture.

Ken Wright, Savoya Vineyard Pinot Noir, Yamhill-Carlton

Ken Wright thinks of his wines as having both soprano and bass components and looks for an equal balance in his award-winning pinots. Black fruits and black tea notes often define the wines from this vineyard, which is named after the Spanish word for “onion” as the soils often carry the sweet scent of this vegetable.

Et Fille, Fairsing Vineyard Pinot Noir, Yamhill-Carlton

From this higher-elevation site comes a pinot with plummy, very expressive fruit, a hint of mocha, pepper, and baking spices. Founded by father-daughter duo Howard and Jessica Mozeico, the focus on single vineyards shows off the diversity of Willamette Valley pinot noir.

Elk Cove, La Bohème Pinot Noir, Yamhill-Carlton

The Pommard clone (originally from Burgundy) dominates in Yamhill-Carlton — one of the highest elevation sites in Willamette Valley. Because of the cool climate and slow ripening conditions, grapes are picked as late as November. Blueberry, violets, and plum on the nose meet a mineral, flinty undertone. Along with bright tannins, on the palate, the wine has good acidity, plus silky but crunchy fruit.

Domaine Nicolas Jay, L’Ensemble Pinot Noir, Willamette Valley

What happens when a music executive and a famous Burgundy producer get together? They create one of Oregon’s most exciting new labels. With Nicolas Jay, Jean-Nicolas Meo of Domaine Meo-Camuzet, and Jay Boberg, a music entrepreneur, seek out top vineyard sites in the region to craft their Burgundy-inspired pinots. L’Ensemble is comprised of the best blocks from the entire Willamette Valley and shows off dark fruit, forest floor, and a long, lengthy finish.

Domaine Drouhin, Pinot Noir, Dundee Hills

The Drouhins brought their centuries of winemaking experience in Burgundy to Oregon in the 1980s and were the first to plant Dijon clones in Oregon, which influenced others to follow suit. Black cherry, floral notes, and rose all shine in this signature pinot noir from Dundee Hills, balanced by structure and fine tannins from time spent in French oak.

Archery Summit, Pinot Noir, Willamette Valley

The small-production estate predominantly works with vineyards from renowned Dundee Hills and Eola-Amity Hills AVAs, and their Willamette Valley Pinot Noir is an elegant balance of power and finesse from the two different areas. Black cherry, black tea, and spice jump out of this highly aromatic wine.

Geodesy, Chehalem Mountain Vineyard Pinot Noir, Chehalem Mountain

The aim of Geodesy isn’t just to craft beautiful wines, but it aims to empower and support the next generation of women in agriculture. The label was founded by Judy Jordan, the founder of J Vineyards and Winery. All proceeds from Geodesy support the WG Edge program (Women Gaining an Edge), which educates and provides leadership opportunities for its mentees. This elegant wine smells of red and black fruits, forest floor, with hints of cardamom and clove on the finish.

Gran Moraine, Rosé of Pinot Noir, Yamhill-Carlton

Rosé is fast becoming a favorite wine for the Thanksgiving table due to its food-friendly, versatile nature. Marry the best of both worlds with this rosé of pinot noir. Strawberry and ripe berry fruits meet delicate floral tones, but there’s a streak of savory minerality that makes this complex quaffer a great match for the feast.

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The post The 10 Best Oregon Pinot Noirs to Enjoy Right Now first appeared on WineCountry.com.

We get it; with all that talk of ‘terroir’ and ‘body’ and ‘fruit-forward notes,’ official wine lingo can seem a bit intimidating. But once you understand a few common wine descriptions and tasting terms, you’ll better grasp what’s in your glass and, ultimately, be able to describe what you like to drink. Even if you don’t feel the need to describe a wine while tasting, it’s great to be able to steer your friendly sommelier or wine shop pro in the right direction when choosing a wine, because, let’s be honest, paying for something you won’t enjoy drinking is never fun.

To help you take your wine terminology to the next level, we’ve compiled a list of 36 common wine terms and descriptors used in the wine world. No need to memorize them all; even just understanding a few will help you become a more confident wine taster and buyer, which tends to result in a more enjoyable wine experience. And isn’t finding pleasure in what you’re tasting really the main goal?

36 WINE TERMS TO NOTE

Courtesy of Unsplash | Maja Petric

Wine Origins & What’s in the Bottle

Terroir: Terroir is a French term that refers to the growing environment of the grapes, which influences the character of a wine. It includes geographic location, soil types, terrain (slope, orientation, elevation), climate (sunshine, rain, fog, temperatures), farming techniques, etc. Essentially, it encompasses the environmental factors that give a wine a sense of place.

Variety, Varietal: ‘Variety’ refers to the type of grape, while ‘varietal’ is a wine made from a single grape variety. Example: single-varietal chardonnay = a wine made from mostly or all chardonnay (legally it must be at least 75% of one grape to be labeled a varietal wine in the U.S.).

Fermentation: Fermentation is the conversion of grape sugars into alcohol through the addition of yeast. In simple terms, wine is fermented grape juice.

Malolactic Fermentation: This is a secondary fermentation in which naturally occurring malic acid (which is tart like tart apples) changes into lactic acid (which is smooth like butter). Many wines described as “buttery” or “creamy” have gone through the process of Malo.

Barrel Fermented: This means a wine has been fermented in oak barrels instead of stainless steel or concrete.

Blend: A wine made by blending several varietal wines together.

Field blend: Wine made with different varieties that are harvested and vinified together.

Vintage: Refers to the year the grapes were harvested.

Non-vintage: ‘NV’ wines are a blend of several vintages.

ABV: An abbreviation for alcohol by volume, which is listed as a percentage on the wine label.

Courtesy of Unsplash | Elle Hughes

Wine Aroma Types

Primary Aromas: Primary aromas are grape-derived aromas and include dominant fruity, herbal, and floral notes.

Secondary Aromas: These are considered background aromas, which come from the winemaking practices, such as fermentation techniques. These can smell of buttered brioche or cheese rind, have nutty characteristics, or even impart yeast-like aromas.

Tertiary Aromas: These aromas come from the aging process, such as oak barrel aging, and can include notes of vanilla, coconut, baking spices, toasted nuts, cigar box, tobacco, or leather.

Courtesy of Unsplash | Tobias Rademacher

The Main Elements of Wine

Acidity: Acidity makes your mouth water, giving you that mouth-puckering sensation, like a tart lemon or cranberry, which can make a wine seem refreshing and zesty. Too much acidity can taste harsh, like your teeth are being stripped of enamel, while not enough acidity will make the wine seem flabby in the mouth. Both red wines and white wines have acid. Low pH = higher acid levels.

Bitterness (Tannin): If a wine seems astringent by drying out your mouth (like tea that has been steeping too long), that’s the result of tannins. Tannins can be derived from grape skins, seeds, and stems, or from extended aging in oak. Depending on the wine and your preferences, tannins can be a good thing, providing structure and shelf life.

Sweetness: Sweetness, and how it relates to sweet wine, is commonly misunderstood. If you think a wine is sweet, try to decipher between sweetness from residual sugar (RS) left after fermentation and that of which is just perceived sweetness from fruit-driven flavors.

Alcohol: Alcohol is a result of fermentation. When tasting, if a wine feels warm or hot in your throat, that’s a sign of a higher alcohol wine. Bolder, full-bodied wines, whether red or white wines, tend to have more alcohol than their leaner counterparts.

Body: Body is the general weight of the wine on the palate, otherwise known as viscosity — think skim milk versus whole milk when comparing light-bodied to full-bodied wine.

Length: Length is the amount of time a wine’s flavors and textures linger on your palate after swallowing. In some wines, that lingering sensation can last several seconds or more.

Complexity: The more aromas, flavors, and nuances you can decipher, the more complex the wine is. Typically this is an indicator of a quality wine.

Courtesy of Unsplash | Zachariah Hagy

Common Wine Tasting Terms

Light-Bodied: This means the wine is lighter in overall body (weight, viscosity). It may seem delicate, subtle, lean, or racy in your mouth. Generally, light-bodied wines will have less alcohol and tannin, with higher acidity.

Full-bodied: Wines that fill your palate with texture and intensity are typically full-bodied. In many cases, these have higher tannin levels, more alcohol, and are darker in color. Common words for full-bodied wines include rich, opulent, intense, structured, and muscular.

Mouthfeel: This describes how the wine feels on the palate, such as smooth, velvety, dry, rough.

Fruit-forward: This common wine term is used when describing the dominant notes of fruit in the nose and mouth. It doesn’t necessarily mean the wine is sweet, just that there’s noticeable fruit characters. Think fresh strawberries, raspberry jam, baked apples, etc.

Earthy: This wine adjective indicates that the wine has “earthy” odors or flavors reminiscent of damp soil, forest floor, mushrooms, or wet leaves.

Savory: Also known as earthy, rustic, or Old World in style. Savory indicates there are more earthy or herbaceous notes with less dominant fruit characteristics. Think kalamata olives, dried herbs, leather, game, or tobacco.

Herbaceous: This term is used to describe aromas and flavors of oregano, mint, dried herbs, eucalyptus, etc.

Minerally / Minerality: Typically, this is used when a wine’s flavors and aromas impart earth/soil notes of slate, wet stone, crushed rocks, or chalk.

Toasty / Oaky: A descriptor used when a wine smells like toasty oak or any of the aromas that oak barrel aging can impart, such as vanilla, caramel, smoke, coconut, and nuts.

Spicy: This wine term is used to describe notes of black or white pepper, baking spices, curry spices, etc.

Vegetal: Vegetal describes the vegetable characteristics detected in a wine, such as bell peppers, asparagus, and grass. If too prominent it is typically considered a flaw, usually from too much skin contact, though there are some grapes, like cabernet franc, in which the vegetal notes are part of the typical profile. It’s all about balance.

Flabby: Flabby refers to when a wine doesn’t really have any acidity to balance it. Not a positive term.

Racy: A lively, lean wine with a lot of zesty acidity is often described as racy. It usually gets its brightness from high acid levels. Highly acidic wines like riesling and sparkling wine can be considered racy.

Supple: When a wine is soft and round in your mouth, or velvety in texture, it’s described as supple. Basically, the tannins are well integrated so it’s not drying or astringent.

Tannic: This term is used when a wine has high levels of tannins, from grape skins, stems, or oak, which could mean it’s more bitter or astringent in taste. While some white wines are tannic, red wines are more associated with tannins since the grape skins are left on during the fermentation process. Red wines with high tannins include cabernet sauvignon, syrah, and nebbiolo, to name a few.

Balanced: Wines that are balanced are considered harmonious in all its elements: alcohol, acids, tannins, sugars — meaning nothing stands out and all the components seamlessly blend together.

While this only scratches the surface on the great big world of wine descriptions, you can use this list to start putting words to the types of wines you like.

That said, even if you’re not quite ready to “talk the talk” with a wine professional, there are other ways you can advance your wine drinking experience. For example, if you’re a die-hard pinot noir fan or only drink sauvignon blanc, let us expand your wine horizons with these 9 Alternative Wines to Try. Or, let the stars be your guide with our official Wine Horoscope for choosing the best wines for your zodiac sign. And be sure to read our Guide to Wine Tasting Like A Pro, as well as our top Wine Storage Tips for keeping your wines fresh at home. Happy sipping.

— Guide to Wine Tasting Like A Pro —

— Drink This if You Like That: 9 Alternative Wines to Try —

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Although there are many ways to make sweet wines, none is more extreme than ice wine. From harvest to vinification, ice wine — which is made in extremely cold climates and from grapes which froze on the vine — challenges winemakers’ skills (not to mention their fingertips and other extremities). But with one sip, it’s easy to understand why people go to such lengths to produce this beautiful, delicious wine.

How It’s Made

Unlike sweet wines that rely on the noble rot botrytis, wines requiring fortification, or even passito-style wines (which raisinates grapes to concentrate sugars), ice wine depends on cold winters for its style. Considered a type of late-harvest wine, grapes remain on the vine long after the temperatures dip and grape harvest for dry wines is over. The grapes’ musts freeze and sugars concentrate. From there, frozen grapes are harvested and brought into the winery still frozen, then it’s a slow, careful extraction to remove the tiny bit of sweet juice that remains. Although a few wineries might choose cryoextraction as a way to freeze their grapes, true ice wine comes from fresh grapes which freeze on the vine. Because of the high sugar levels, fermentation can take a very long time—even months.

Where It’s Made

Due to Mother Nature’s major role in ice wine production, most ice wines are produced in cold-weather regions. Germany has a long history with the style (called eiswein); it’s believed the first examples came from Franconia, Germany during the late 1700s. After German immigrants brought their winemaking techniques to the new world, wineries in North America became epicenters for quality ice wine production. Notably, the Canadian region of Niagara Peninsula within VQA Ontario, and to a lesser extent, Okanagan Valley within British Columbia VQA, are looked at as leaders of ice winemaking. In fact, the Canadian Vintners Association trademarked the word “Icewine” (as opposed to “ice wine”). New York’s Finger Lakes and Michigan also produce delicious bottlings. However, it’s possible to find these frozen grape wines all over the world, including Japan.

Courtesy of The Drinks Business

Type of Grapes

Both red and white grapes are used for ice wine. Riesling is a traditional favorite, given the wine’s German history. In Canada and the northeastern part of the U.S., vidal blanc has come into vogue as a variety that produces exceptional ice wines. Gewürztraminer, chenin blanc, and gruner veltliner also take well to this extreme winemaking. When it comes to red ice wine, cabernet franc is commonly used (especially in Canada), most likely because it’s one of the few red grapes cultivated in these cooler regions.

Flavors & Food Pairings

Like most cold-climate wines, the grapes retain a great acidity due to slower ripening, which makes ice wine really stand out from other dessert wines. White wine grapes often give more tropical fruit notes, like pineapple and mango, while red grapes offer sweet berry flavors. Desserts may be the obvious food pairings, but ice wines also work incredibly well with strong cheeses like Roquefort and aged cheddar, as well as spicy cuisines, from Creole and Cajun to Thai and Asian foods. Try it this holiday season with salty nuts or an antipasti platter before dinner, or round out your meal by serving it with baked or poached fruit, cobblers, or crème brûlée.

Courtesy of Forbes | Brian Freedman

Wines to Try

Inniskillin Vidal Blanc Icewine, BC VQA Okanagan Valley

Jackson-Triggs Reserve Vidal Icewine, Niagara Peninsula

Wagner Vineyards Riesling Ice Wine, Finger Lakes, New York

Peller Estates Signature Series Cabernet Franc, Niagara

Dr. Loosen Riesling Eiswein, Mosel, Germany

– Get to Know New York’s Wine Growing Regions –

– A Beginner’s Guide to Moscato Wine –

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We have probably all had a bottle of the famous sweet Italian sparkler Moscato d’Asti or Asti Spumante (hello, Martini & Rossi mimosas) at some point in our adult lives. However, many people don’t realize that ‘moscato wine’ can be a little misleading, as this generic term can actually mean a lot of different things. From dry to sweet, sparkling to still, we’re breaking down everything you need to know about this popular wine.

WHAT IS MOSCATO?

So what is moscato? The term “moscato” is simply the Italian word for the widely planted and ancient grape variety, muscat, also known as moscatel in Spain and muskateller in Germany and Austria. In fact there are literally hundreds of varieties of muscat grapes, each with their own distinct qualities, the most widespread being muscat blanc à petits grains (called moscato bianco in Italy) and muscat of Alexandria (also known as zibibbo in Italy). Muscat can also be found in many different hues, from white to gold to pink to brown to black, and, while it is mostly made into white wine, there is also a red moscato, too. Confused yet?

Muskateller grapes, Courtesy of Austrian Wine

WHAT DOES IT TASTE LIKE?

Moscato in all of its forms is considered an aromatic grape variety, meaning it is heavily perfumed, offering exotic aromas like mandarin orange, jasmine, peach, pear, honey, and rose petal, as well as an unmistakable grapey quality. And, while it may be best known for the sweet vino frizzante and spumante from Italy, moscato wine is produced all over the world in a wide range of styles depending on the region and the type of muscat being used. Here are a few of the most noteworthy wines made from moscato… AKA muscat… AKA moscatel… AKA muskateller.

Sparkling

Moscato d’Asti DOCG and Asti DOCG are the best known styles of wine made from the moscato grape. These wines are made from 100% moscato bianco in the Asti region of Piedmont in Northwest Italy, using a technique known appropriately as the “Asti” method. In general, wine is made when the sugar in grapes is converted to alcohol. During the fermentation process, carbon dioxide is released as a byproduct. When the grapes for Moscato d’Asti are first fermenting, this carbon dioxide is allowed to release – as it usually is for the production of still wines (otherwise everything would be sparkling). However, part-way through fermentation, when the moscato is about 6% ABV, the tank is then sealed, forcing the carbon dioxide back into the wine, resulting in bubbles. Fermentation is also interrupted by chilling the juice, which results in some residual sugar and low alcohol. Fortunately, these wines also have a bright, mouth-watering freshness to balance out the sweetness.

Moscato d’Asti DOCG (semi-sparkling, or frizzante) and Asti DOCG (sparkling, or spumante) are generally sweet, light, and lively, with low alcohol, prominent aromatics, and juicy acidity.

Try:
Vietti Moscato d’Asti DOCG, Piedmont, Italy
Michele Chiarlo Moscato d’Asti Nivole, Piedmont, Italy
Zonin Asti DOCG, Piedmont, Italy

Nivole Vineyard at Michele Chiarlo Winery in Piedmont, Courtesy of Michele Chiarlo

Still and Dry

Moscato isn’t just made in a sweet, sparkling style. It is also fermented to dry or near-dryness and produced without any effervescence. These wines can be wildly aromatic, with tropical fruit and floral notes that make it a natural pairing for exotic cuisines and spicy foods.

Still muscat is made all over the world, with noteworthy examples coming from Northern Italy, Austria, Germany, and the United States. In some ways, these wines are riding the coattails of the familiar sparkling, sweeter styles of Moscato, and gaining their own popularity as a result.

Try:
Imagery Estate Winery Muscat Canelli, Sonoma County, California
Bonterra Dry Muscat, Mendocino County, California
Manincor Moscato Giallo, Alto Adige, Italy
Leoness Cellars Muscat Canelli, Temecula Valley, California

Courtesy of Bonterra

Sweet and Fortified Dessert Wines

Muscat is widely used in the production of sweet and fortified wines, from California to Europe to Australia. In Jerez, the Spanish region in the Southern province of Andalusía known for the production of sherry, moscatel de Chiopiona, named after the town around which it grows, is made into a sweeter, more aromatic style of sherry. Similarly, in Portugal, moscatel galego branco (AKA muscat blanc à petits grains) is used in some unaged styles of aromatic white ports. In Southern Italy, muscat of Alexandria (known locally as zibibbo) is made into several sticky sweet dessert wines, including Passito di Pantelleria and Moscato di Lipari.

Vin Doux Naturel

In the South of France, muscat is used in the production of a highly celebrated style of sweet, fortified wines known as Vin Doux Naturel. For these wines, made primarily from muscat blanc à petits grains, a neutral grape spirit of about 95-96% ABV is added while the wine is fermenting, which stops the fermentation and, like Moscato d’Asti, leaves a percentage of residual sugar behind. From there, these wines can be released a few months after fermentation, or aged with a deliberate exposure to oxygen, resulting in a deeply amber-hued wine with rich, nutty, honeyed aromas.

Muscat de Beaumes de Venise in the Rhône Valley, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, and Muscat de St. Jean de Minervois in the Languedoc, and Muscat de Rivesaltes in Roussillon are all regions in Southern France known for this style of sweet, fortified wine.

Beaumes de Venise in the Rhône Valley, Courtesy of Rhône Valley Wines

Rutherglen Muscat

Rutherglen Muscat is another style of fortified wine, made in the Rutherglen region of Victoria in Australia. This wine is produced from a red-skinned mutation of muscat blanc à petits grains called muscat rouge à petits grains, also known locally as Rutherglen brown muscat. These grapes are ripened on the vines to the point of shriveling, concentrating their sugar levels and resulting in intense aromas of dried fruits. Like their French counterparts, fermentation is stopped early with the addition of a neutral grape spirit, creating a fortified wine with quite a bit of residual sugar. Rutherglen muscats are a rich brown color and syrupy sweet, with notes of dried fruit, licorice, chocolate, nuts, and candied citrus.

Try:
Ferrari-Carano Black Muscat Eldorado Noir, Sonoma County, California
Benessere Vineyards Moscato di Canelli, Napa Valley, California
Domaine de Durban Muscat de Beaumes de Venise, Rhône, France
Donnafugata Ben Ryé Passito di Pantelleria, Sicily, Italy
Campbells Rutherglen Muscat, Victoria, Australia

Campbells in Rutherglen, Courtesy of Visit Victoria

There are so many other styles of moscato out there, from still to sparkling, sweet to dry, white to rosé to even red, that we have barely scratched the surface here. The bottom line when it comes to moscato – by any name – is that, given the number of styles and regions it is produced, you are bound to find something you like. Who doesn’t love a great wine adventure to discover something new?

– A Guide to Understanding Wine Through Numbers –

– 9 Wine Podcasts for Every Type of Listener –

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Turns out, there are a lot of numbers involved in the world of wine. So, to help you learn a few wine basics, we’re revealing some key numerical factoids worth noting, so you can impress your friends, family, and colleagues with your wine knowledge the next time a question like, “How many calories are in a glass of wine?” comes up.

SAVE IT FOR A RAINY DAY

While the majority of Americans drink a bottle the same day they purchase it, if you do want to put it away for longer than a few days, it’s crucial to know how to properly store it. The most important thing to note is that wine craves consistency — ideally, consistently cool temperatures around 55 degrees in a dark place. Heat and light can do a lot of damage, but so can putting your wine in the fridge for a week then on the counter for two days, then back in the fridge. Essentially, heat and light can increase the wine’s aging rate in a way that’s not beneficial, while a lack of humidity can cause the cork to dry out and oxidize the wine. If you don’t have a temperature-controlled wine fridge or cellar, simply lay bottles on their sides (so the corks stay moistened) in a cool closet or a basement that won’t dramatically fluctuate in temperature.

SERVE IT TO SIP IT

Ever had a warm beer? It’s not so great, is it? Neither is wine when it’s served too warm — it basically heightens the alcohol while diminishing the beautiful aromatics and nuanced flavors. The same goes for a wine that’s too cold; overly chilled wine can mask the delicate aromas and make it seem flavorless. It’s true, temperatures can make or break a wine, so try to refrain from serving your sauvignon blanc at the same temp as your merlot, because the best way to enjoy what you’re tasting is to serve it within the wine style’s ideal temperature range.

IT TAKES A VILLAGE (OF GRAPES)…

It takes a lot of grapes to make wine. In fact, the average bottle contains about 4 – 10 clusters, depending on the type of grape and its berry size, which is about 1.65 pounds of wine grapes. A typical vine will produce roughly 10 bottles of wine. An acre of vineyard land can include 1,089 to 2,723 vines, on average. Okay, okay — we won’t make you do the math, but you get the picture.

POUR WISELY

Contrary to what some wine drinkers may think, a “good pour” is one in which you have plenty of room to swirl the glass. So although you may be able to fit half a bottle of wine in your extra large Burgundy glass, it’s not the proper serving size. Now we know how Uncle Bob sticks to just “one glass.” If pouring 5 ounce glasses, you’ll get about 5 glasses from a standard bottle of wine.

CALORIES? WHO’S COUNTING?

Calories in wine come from alcohol, so a wine with more body, like a zinfandel or cabernet sauvignon, tends to have more alcohol than a lighter style, like a Beaujolais or pinot noir, for example. Sweet dessert wines will have even more calories than dry styles due to the higher alcohol and sugar levels (which equates to more carbs), despite the smaller serving size.

BRING OUT THE BIG GUNS

Opening a large format bottle is a pretty cool way to impress your dinner party guests. Not only are these bottlings festive because they scream par-tay (plus, they’re not as commonly seen), but the wine in them ages more slowly than a standard 750 ml bottle, since there’s a smaller amount of juice exposed to oxygen. So, the big guys of the wine world, like a 4.5 L Jeroboam or 6 L Imperial (not pictured), are not only fun but will last a little longer if you don’t happen to polish them off in one sitting.

AND FINALLY… TO WIN AT WINE TRIVIA

There are over 10,000 different grape varieties world-wide. Shocking, we know. While most people have tasted the six noble grapes (cabernet sauvignon, pinot noir, merlot, chardonnay, sauvignon blanc, and riesling), there are thousands of less common grape varieties throughout the world. Ever heard of carricante, a white grape from Sicily? Or how about trollinger, a red grape from Germany? There’s no mistaking that the world of wine is certainly a vast one, and while we don’t suggest you start trying to taste all 10,000, we do hope you’ll be open to trying new things. Cin cin.

— Guide to Tasting Wine Like a Pro —

— How to Saber a Bottle of Champagne —

The post A Guide to Understanding Wine Through Numbers first appeared on WineCountry.com.

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Restaurants /

EAT Marketplace

Extraordinary Artisan Table, a.k.a. E.A.T. Marketplace, is a family owned and operated establishment featuring craft beer, wine, a smoothie and coffee bar, and a market featuring artisanal provisions from local and regional farms. With a focus on food that tastes great but is good for you too, E.A.T. Marketplace offers plenty of healthy eats — including vegan and gluten-free options — whether you decide to dine inside the bright open space or take your food to go.

Insider Tip

Whether you choose to eat meat or prefer to stick to plant-based foods, E.A.T. Marketplace offers two versions of their popular huevos rancheros, available on the weekend brunch menu: a vegan-friendly version with black beans and cashew crema and the “regular” version for those who need eggs, cheese, and turkey chorizo on their huevos.

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Restaurants /

The Flower Hill Bistro

Located at Miramonte Winery, The Flower Hill Bistro offers a menu of tasty eats enjoyed in a classic Wine Country ambiance. Featuring fresh ingredients and food made from scratch, the menu includes a variety of small plates meant for sharing, hearty salads, and several mouthwatering flatbreads made in-house daily.

Insider Tip

Every Sunday in the summer, The Flower Hill Bistro offers an impressive gourmet brunch with omelet, waffle, and carving stations, pastry and dessert stations, made-to-order specialty egg dishes, biscuits and gravy, and even bottomless mimosas. You may just want to make a day of it.

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Restaurants /

1909

1909 is a tribute to the historic Machado building in Old Town Temecula, which was once home to a trading post, auto shop, and, most notably, The Longbranch Saloon — a bar known for being the roughest, rowdiest place in town. While you can still find several bullet holes in the ceiling, 1909 is a welcoming place offering handcrafted cocktails, craft beer, and elevated pub food served in a lively, industrial setting.

Insider Tip

Don’t miss the Bison Burger with smoked applewood bacon, best enjoyed from the large patio while savoring the region’s characteristic warm weather. Wash it down with a classic Bloody Mary (also served with bacon) and we can guarantee you’ll leave feeling happy and satisfied.

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Restaurants /

The Goat and Vine Restaurant

Built on the foundation that food should be honest, healthy, and created with integrity, The Goat & Vine is dedicated to making all sauces, dressings, breads, and doughs from scratch daily, so the dishes taste as fresh as possible. From inventive salads and delectable pizzas to a variety of housemade meatball dishes, The Goat & Vine knows how to do elevated comfort food right.

Insider Tip

It’s not uncommon to have to wait for a table at this popular eatery, but if you’re up for a more convivial dining experience, sit at the bar or at one of the community tables and you’ll likely cut your wait time dramatically.

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Restaurants /

The Restaurant at Ponte

The Restaurant at Ponte is dedicated to Mediterranean-inspired Wine Country cuisine using locally sourced and natural ingredients. Open for lunch daily, as well as dinner on Fridays and Saturdays, you’ll love the restaurant’s laid-back, romantic ambiance and large outdoor patio — a perfect place to enjoy live music on the weekends while taking in the surrounding vineyard views.

Insider Tip

The Restaurant at Ponte is part of the 90-room boutique hotel, The Ponte Inn, known for its relaxing vibe and destination-worthy amenities, like the semi-Olympic sized pool, poolside bar, and elegant rooms overlooking the gardens and vineyards.

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Restaurants /

Bushfire Kitchen

Family owned and operated Bushfire Kitchen is all about serving delicious and healthy food at an affordable price. Utilizing local and organic ingredients, everything on the menu is freshly made and prepared to ensure quality and freshness. Without the use of preservatives or unnatural ingredients, Bushfire Kitchen makes sure you don’t have to compromise on flavor to enjoy delicious, nutritious food.

Insider Tip

Most of the menu items are gluten-free and the restaurant is happy to cater to specialty diets whenever possible, making it an easy place to dine at if you or a loved one is on a strict diet.

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Restaurants /

The Restaurant at Leoness Cellars

Winner of USA Today’s 10Best Wine Country Restaurants and ranked #1 Best Restaurant of the Inland Empire for four consecutive years, The Restaurant at Leoness is a favorite amongst foodies and those looking for a special al fresco dining experience. From seafood and pasta to prime cuts of filet, the French-style food from Chef Daragh Matheson is driven by the seasons and designed to pair with Leoness Cellars’ wide assortment of wines.

Insider Tip

Leoness Cellars is open daily for tastings and tours, so if you plan it right, try to arrive early to enjoy a tasting overlooking the valley before heading to your table for dinner.

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Restaurants /

Vineyard Rose at South Coast Winery

The Vineyard Rose at South Coast Winery offers a relaxing fine dining experience in Temecula Wine Country, where you’ll find a Tuscan-inspired dining room with vaulted ceilings, a wine bar, and terrace from which to enjoy the restaurant’s contemporary California cuisine. The seasonal menu highlights fresh, locally-grown ingredients, while thoughtful wine pairings add to the overall experience.

Insider Tip

Open for breakfast, lunch, and dinner, if you happen to find yourself at The Vineyard Rose for brunch, don’t miss trying the sinfully delicious Bananas Foster Pancakes, served with vanilla bean sauce, bananas foster sauce, and a choice of bacon or sausage.

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Restaurants /

Cork | Fire Kitchen Restaurant

Cork | Fire Kitchen offers rustic, farm-to-table American fare with an emphasis on local, foraged, and organic ingredients. The restaurant is part of the Temecula Creek Inn, a Condé Nast Traveler Readers’ Choice Winner for Top 25 Hotels in Southern California 2017, so whether you come for breakfast, lunch, or dinner, you can expect the same great service and hospitable vibe the Inn is known for.

Insider Tip

The restaurant overlooks the Inn’s 27-hole championship golf course, so you may just want to grab an early breakfast of churro waffles or breakfast empanadas before heading out to play a round.

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Restaurants /

Public House

Located in Old Town Temecula, this casual eatery serves up innovative pub food in a restored home from the 1950s. The farm-to-table fare rotates seasonally to reflect what’s in season, and the salads, burgers, sandwiches, and desserts will win you over with their delicious flavors and cheeky menu names. A full bar, patio seating, and live music on the weekends add to the overall appeal of PUBlic House.

Insider Tip

While the Kobe burger is one to write home about, guests love the fried brussel sprouts, served with maple syrup, balsamic reduction, and pomegranate seeds.

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Restaurants /

Great Oak Steakhouse

Located inside the Pechanga Resort and Casino, The Great Oak Steakhouse offers a fine dining experience where high quality steaks, seafood, and side dishes can be enjoyed in an elegant atmosphere. To elevate your meal, be sure to order wine from the expansive wine list — a list which has earned the restaurant recognition from both Wine Spectator and Wine Enthusiast.

Insider Tip

You’ll have to pass through the casino to get to the restaurant, so try your luck at one of the 4,000 slot machines or 154 table games before or after dinner. After all, the Pechanga has the largest casino floor in all of California.

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Restaurants /

The Gambling Cowboy

Situated in the heart of Old Town Temecula, The Gambling Cowboy serves up classic steakhouse items in an eclectic, western-themed atmosphere. Offering only the highest quality, aged, Midwestern corn-fed beef and a wine list that showcases many local wines, The Gambling Cowboy makes for a great place to dine out in Temecula.

Insider Tip

The Gambling Cowboy is all about prime cuts of beef hearty enough for the hungriest of cowboys, like the house favorite: a 24-ounce Certified Angus bone-in Ribeye known as The Gambler, served with homemade garlic mashed potatoes or Cowboy potatoes, house shucked, roasted corn, and seasonal vegetables.

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Restaurants /

Umi Sushi and Oyster Bar Restaurant

Umi Sushi & Oyster Bar may be one of 13 restaurants at the Pechanga Resort and Casino, but Umi, which means sea in Japanese, stands out for its creative menu, good service, and attention to detail. From traditional sushi and sashimi to oysters on the half shell and innovative rolls, expect quality seafood prepared with precision.

Insider Tip

The menu is predominantly seafood-based, but even the non-seafood items are sure to please, like Jidori Chicken with teriyaki sauce and wild mushroom risotto or the Ribeye Steak with white corn polenta. If you do love seafood, though, the Chilled Grand Seafood platter for two is sure to impress, complete with a whole maine lobster, four jumbo shrimp, four oysters, hotate ceviche, tuna poke, and a King Crab leg.

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Restaurants /

Gourmet Italia

Experience a little slice of Italy with a visit to Gourmet Italia, an intimate Italian restaurant in Temecula owned by Restaurateur Alessandro Prestifilippo, who moved from Sicily in 1988. Gourmet Italia prides itself on its vast and reasonable selection of food, friendly staff, and authentic details. The welcoming, romantic vibe only adds to the whole experience.

Insider Tip

Gourmet Italia’s Wine Room and Lounge caters to those looking for a more casual evening, with small bites, wine from the restaurant’s Poggio Leano label, and live music Wednesday through Sunday.

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Restaurants /

Pinnacle Restaurant - Falkner Winery

Perched high above the Temecula Valley, Pinnacle Restaurant at Falkner Winery offers incredible views of the area’s rolling hills and vineyards. Open for lunch daily, the restaurant includes both indoor and outdoor seating from which to enjoy the delicious Mediterranean/American cuisine.

Insider Tip

If you’d rather take your food to go for a picnic-style lunch, the restaurant offers a limited takeaway menu with sandwiches, wraps, and cheese plates. Or, for a more unique dining experience, the VIP “Wine Cave” barrel room below the restaurant can be rented out for groups up to 20 people.

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