Absolutely! The perfect pairing can take food and wine to another level. A good guideline is to always have a wine with more acid than the food. Wines with acidity and tannins pair nicely with richer foods; sweeter wines tend to pair well with spicy foods. Grilled or smoked meats paired alongside wines with oak or tannins will tame the oak flavor and bring out the fruit. It's also important to match the intensity of the food’s flavors with the intensity of the wine. For example, rich, buttery sauces go great with rich, buttery chardonnays; and unoaked, lighter wines pair well with lighter and more delicate dishes. With that said, when it comes to wine, tastes are subjective, so the best rule to follow is drink what you like! 

Mark Fucci

 Mark Fucci, Director of Operations  //  Sienna Restaurant and Land Ocean New American Grill  //  Locations in Roseville, Folsom, and El Dorado Hills  //  landoceanrestaurants.com, siennarestaurants.com