Pinot Noir pairs well with a wide range of foods. The fruity versions of Pinot Noir pair well with fatty fish, including salmon as well as roasted chicken or pasta dishes. This is because they are similar in weight and have subtle intensities of flavour. Grill the fish and it may bring out some of the oakiness in the wine. Heavier, more tannic Pinot Noir is ideal for game birds like duck, for casseroles or stews such as beef bourguignon.

If you’re heading out to Branciforte’s Brick Oven for classic Italian fare including their inventively-topped brick oven pizza or a trip to another Wickesboro Italian restaurant that uses the best and freshest produce on the market, a Pinot Noir will likely match your pasta dish.

If you love the all-American classic, the barbecue, you’ll want to visit the Brushy Mountain Smokehouse and Creamery in North Wilkesboro who’ve been in the business more than 40 years and 15 of those years in their current site. Their specialty cousin Jeff’s hickory smoked pulled pork barbecue can find a perfect accompaniment with a Zinfandel wine which is rich, intense and sweetly fruited in flavour which works will with bold, smoky and even spicy barbecued meat as long as the sauces is neither too sweet or too tart. If you’ve having strawberry ice-cream from the creamery, a Zinfandel also has flavours reminiscent of strawberries, so you don’t need to buy a special dessert wine.

If you love the all-American classic, the barbecue, you’ll want to visit the Brushy Mountain Smokehouse and Creamery in North Wilkesboro who’ve been in the business more than 40 years and 15 of those years in their current site. Their specialty cousin Jeff’s hickory smoked pulled pork barbecue can find a perfect accompaniment with a Zinfandel wine which is rich, intense and sweetly fruited in flavour which works will with bold, smoky and even spicy barbecued meat as long as the sauces is neither too sweet or too tart. If you’ve having strawberry ice-cream from the creamery, a Zinfandel also has flavours reminiscent of strawberries, so you don’t need to buy a special dessert wine.

Barbera has been one of the staple table wines of the Piemonte region of Italy and can be paired with most Italian food. For the vegetarians eating out, a grilled vegetable platter works beautifully with a glass of Barbera, particularly if the grilled vegetables are drizzled with fine olive oil. The reason it works is because the smokiness of the vegetables brings out the contrasting sweet fruit in the wine. An oak aged Barbera can also work well with char-grilled vegetables.

One of the best food and wine pairings ever is Muscadet and oysters. This light bodied wine from coastal France works well as both the wine and the oysters share a bright, brisk flavour and a lightness on the palate. The contrast of the acid of he wine and salt from the oysters binds the two elements of this match together perfectly. If you’re looking for a romantic deal for two, visit Savannah’s Oyster House at Blowing Rock for a platter of raw oysters.

Another classic match from France, Sauvignon Blanc and goat cheese is a popular pairing across the globe. The vivid flavours and acidity of Sauvignon Blanc cuts through the rich tangy flavour of goat cheese. The contrast between the fruity wine and the creamy cheese works very well.

Lobster paired with a rich, buttery Chardonnay is the perfect match as all the elements reinforce each other. From the buttery flavours, rich creamy texture and intense flavours they share a lot, but it’s the acid in the wine that enhances the sweetness of the lobster while cleaning the palate. Try this match at a visit to Mountain Aire Seafood and Steaks at West Jefferson, who are passionate about fresh seafood.