PINOT GRIGIO is a more acidic wine, making it less sweet than other white varieties. It’s zesty and refreshing and pairs well with fresh vegetables, fish and lighter meals.
Moxie’s Pairing: Kale & Quinoa Salad + Lemon Vinaigrette
SAUVIGNON BLANC is usually made completely dry, pairing best with light meats and green herbs. It’s also a hit with soft, briny and sour cheeses.
Moxie’s pairing: Seared Ginger Tuna Salad
CHARDONNAY is the most common type of white grape used today. It’s dry, full bodied and crisp. Popular pairings include seafood, pasta and creamy sauces.
Moxie’s pairing: Shrimp Linguine
PINOT NOIR can be light or full bodied and pairs well with a wide range of foods. Lighter versions pair well with salmon or other fatty fish, roasted chicken or pasta dishes. Bigger, full bodied versions are ideal with duck, casseroles or stew.
Moxie’s pairing: Chicken Madeira Rigatoni
SHIRAZ is a full bodied wine and best paired with lean red meat, stews and mildly spicy food such as chili, beef, lamb or brisket.
Moxie’s pairing: Slow-Roasted Baby Back Ribs
CABERNET SAUVIGNON and Malbec are denser, more tannic wines that pair well with meaty dishes: think chorizo sausage, lasagna or barbecued lamb.
Moxie’s pairing: Any of our delicious “AAA” steaks