Proteau: Food Pairings

Posted by Sloane Sweitzer


Rivington Spritz

The bright notes of strawberry, rhubarb root, hibiscus, and champagne vinegar go well with lighter dishes, giving your taste buds just enough excitement that isn't too overpowering for the experience.

Casual vegetarian:

Heirloom tomato and watermelon salad with feta, mint and balsamic vinaigrette.

Tomato and Watermelon

Expert vegetarian:

Savory Tomato Pound Cake.

The New Yorker

Casual non-vegetarian:

Charcuterie and cheese board- finoccho (funnel sausage), hot soppresatta, prosciutto di parma, humble fog, pyrenees brebis, and stilton.

Cheese board

Expert non-vegetarian:

Fried Oysters with Mustard Remoulade and scallions.

 

Ludlow Red

The silky, intense notes of blackberry, black pepper, roasted dandelion, fig balsamic and chrysanthemum give you a wide range of savory options. Ludlow Red has a way of accenting the dishes with a finish that will leave you wanting more.

Casual vegetarian:

Fig salad with Goat Cheese, Arugula, and Walnuts

Ludlow Red

Expert vegetarian:

Vegan Ma Po Tufu

Casual non-vegetarian:

Grilled steak sandwich

Grilled steak sandwich

Expert non-vegetarian:

Spaghetti Carbonara

 Spaghetti Carbonara

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