Fence Stile's selection of red, wine, rosé and sparkling wines offer many options to pair wine with food for holiday get-togethers and special occasions. The old adage of pairing red wine with red meat and white wine with white meat and fish is an oft-cited rule of thumb. However, our wines may be paired with a wide variety of foods - appetizers, cheeses, meat, fish, vegetable-based dishes and even dessert. Follow our suggested pairings for ideas as you plan and prepare food for the holidays or any meal at home.
Loft Red - A light semi-dry red that pairs well with casual foods like pizza, burgers, short ribs, and barbecue, or when nibbling on Brie and fresh berries. Not in the mood to cook? Try pairing Loft Red with pork- or beef-based takeout Chinese and Thai noodle dishes.
Chambourcin - A dry red with an oaky presence and hints of vanilla and baking spice. Pour this wine with grilled steak, mushrooms, roasted or braised meats, roasted root vegetables with a red wine sauce, and pasta with red sauce. From prime rib to pork loin, Chambourcin will please the palate of most dry red wine fans who enjoy a touch of oakiness.
Backpack Red - A dry blend of Chambourcin and Norton with light oak and notes of cherry and spice. Mild tannin. Pair with lamb, pasta with ragu sauce, ratatouille, a hearty vegetable stew, grilled salmon, and fowl like roasted turkey, duck with cherry sauce or roasted goose. For vegetarian dishes, try it with empanadas stuffed with spiced potato and caramelized onion, eggplant grilled or sauteed with a savory herb tomato sauce or garlicky soy sauce glaze, or a savory root vegetable casserole with mushroom gravy. Nosh on savory cheeses, crackers and charcuterie with a glass of Backpack.
Fire Pit Red - A dry, bold yet smooth blend of Chambourcin and Norton. Chocolate aroma leads to notes of cherry and kiss of vanilla with a slight smokiness and smooth finish. Pair with roasted or grilled vegetables served with lentils, grilled meats and sausages, chicken mole, chipotle-rubbed pork loin, and game meat with a cherry- or berry-based wine sauce. Roast acorn, kabocha or butternut squash, fill the roasted halves with seasoned black beans, caramelized onion, and diced roasted jalapeno, and top with shredded cheese. Enjoy with a glass of Fire Pit Red!
NorCyana - We're sold out of this Norton wine aged in a bourbon whiskey barrel. If you have any at home, pair it with grilled or roasted meat, fresh cherries or a cherry sauce with game meat, pasta with fire-roasted tomatoes and roasted garlic, herb marinated portobello caps topped with blue cheese or cheddar cheese, venison, or dark chocolate in dessert.
Reserve Chambourcin - The vibrant purple hue of this remarkable dry red catches the eye. Intense plum and black cherry notes sing out. Smooth and rick, an initial wave of oaky tannin leads top notes of sweet tobacco and peppery herbs followed by a long dry finish. Treat guests and yourself to this premium red and dine on prime rib, burnt ends served with a fruity barbecue sauce, grilled steak with blue cheese or herb compound butter, rosemary-rubbed roasted pork loin with plum-cherry compote, Chinese roast duck with plum sauce, beef, cheese or vegetable enchiladas with a fruity, intense sauce, or berry cobbler drizzled with chocolate sauce.
57 Red - A magnificent blend of California and Missouri wine grapes. Aromas of blueberry, plum and blackberries precede notes of toasted oak, violets, vanilla and tobacco. Savor this wine after dinner with a plate of firm robust cheese. Go big with a porterhouse steak, twice-baked sweet potatoes topped with pomegranate and walnuts, or your favorite red sauce-based lasagna with garlic bread.
Sweet Enchantment - Pair this sweet Concord wine with cheddar, aged cheeses and candied nuts for an appetizer. For dinner, enjoy Sweet Enchantment with pork chops and a jalapeno jelly glaze, barbecue, or spicy seafood. Our Concord wine has a classic jelly flavor that complements peanut butter and chocolate for dessert, or try it with fall-spiced poached pears and chocolate truffles.
WHITES AND ROSÉ
57 White - Our premium white sings with the spirit of California wine country and the heart of Missouri vineyards. Complex and layered, swirl the glass of 57 White and encounter notes of green apple, passion fruit and melon balanced with vanilla and a light oaky spice. Break out a bottle for your best friends and favorite family members as the gathering begins. Pair with charcuterie, light soft cheeses, white fish, roast chicken, turkey with gravy, rosemary pork loin with roasted garlic aioli, chicken spiedini, or even rich cheese and spinach enchiladas.
Reserve Vidal Blanc - A clean refreshing dry white that easily marries with light creamy cheeses and herb crackers for starters. For a light course, enjoy Reserve Vidal Blanc with fresh pear sliced on a spinach salad with a lemon-herb dressing. The balance of acidity will hold up to light fare like roast chicken, mashed potatoes and gravy, white fish, and sauteed Brussel sprouts with toasted almonds.
Seyval - Lightly oaked with hints of vanilla and spice and a citrus finish, consider enjoying a glass with fresh oysters, steamed shellfish, or crab legs with clarified butter and a splash of fresh lemon juice. Also pairs with soft cheeses, delicate white fish, chicken, turkey, pasta with a light creamy white sauce, or a winter citrus salad.
Beccas Blend - Semi-dry blend of Vidal Blanc and Seyval with green apple and melon notes, medium body, and initial whisper of sweetness with a crisp short finish. During the holidays, pair this wine with Waldorf salad, selections from a fresh fruit platter, fruit kabobs, a spinach and goat cheese tart, or baked ham. Not too dry and not too sweet, Beccas Blend is a perfect wine to bring to a party, gift to the host, and get the festivities started.
KAIscape - An off-dry blend of Vidal Blanc and Seyval. More crisp and tart than Beccas Blend. Drink this while noshing on a cheese platter, charcuterie, mixed nuts, olives, and fresh vegetables from the crudités platter dunked in ranch dressing.
Vignoles - Semisweet white wine with pineapple, melon and green apple notes in the forefront. Initial sweetness is followed by a touch of acidity to revive the palate. Pairs extremely well with spicy dishes from Mexico, Thailand, India and China. Would also work with baked ham and pineapple, spicy shrimp, a turkey sandwich with orange marmalade, orange-cranberry dressing, or any dish you'd pair with a German Riesling.
Vidal Blanc - Sweet but not cloying, this wine is surprisingly versatile. Pair with bold, rich, tangy cheese like Roquefort or blue cheese, smoked nuts, or appetizers with a dash of heat. Break out the pepper jelly, pour it over soft cream cheese or warm Brie, dig in with a cracker and wash it down with Vidal Blanc. Honey, caramel, and toffee flavors in this wine make it a natural pairing with pecan pie, peanut brittle, apple cinnamon pie and tarts, sweet-and-spicy candied nuts, tiramisu and coffee-flavored desserts.
remmuS - Our French-style dry rosé is ideal to enjoy during warm weather. Don't overlook the versatility of remmuS for Thanksgiving, Christmas and other holiday meals, where tables are loaded with a wide array of savory and sweet dishes. remmuS is crisp and clean, bearing hints of cherry and strawberry. It's perfect with that charcuterie platter you've been showing off on Instagram, fresh strawberries and kiwi, or a slice of creamy Brie. Dry rosé offers balance to the sweetness of steamed shrimp and crab legs. The crispness of remmuS can cut through smoky pulled pork and barbecue ribs with savory sauce on the side. Or, just toast friends and family with this easy sipper while waiting for food to arrive on the table.
SPARKLING, DESSERT AND SPECIALTY WINES
Captivation - A dry sparkling white wine with peach and floral aromas and citrus and melon flavors. As a general rule of thumb, pair sparkling wines and Champagne with foods that are fried and/or rich. The effervescence cuts through the fried flavor and richness. Pair with fried appetizers, crab rangoon, fried shrimp, or loaded mac-and-cheese topped with crispy fried onions. Or simply savor the delightful bubbles before or after a meal.
Sejour - Sweet and sparkling, this rosé works as a counterpoint to spicy charcuterie, spicy shrimp, short ribs with spicy-savory barbecue sauce, and Szechuan chicken. Nibble on chocolate-covered strawberries or dessert crostini (sweet cream cheese with fresh raspberries atop toasted baguette slices) with this wine.
Enticement - Sweet with a gold hue, Enticement kicks in with delicate notes of orange blossom and crisp, clean fruitiness. Enjoy with angel food cake topped with poached apples and pears and orange zest, or wash down cream puffs with this sparkler. For a savory bite, try a leftover sliced ham or turkey sandwich with spicy mustard on Texas toast.
Piquette - A dry sparkling beverage made from the secondary fermentation of Chambourcin grape pomace. Effervescent with crisp tart cranberry, pomegranate and spicy notes. Light and lively with similarities to a sparkling rose, our piquette is the first produced in Missouri. Try it with a plate of baked ham, strawberries, cranberry dressing, candied nuts, poached pears in a red wine syrup, or poached shrimp.
ISHQ (pronounced Ishk, means "love" in Persian) - Super concentrated sweetness with a full, syrupy body. Made from late harvest Vidal Blanc grapes that dance with the taste of golden raisins. Sip on this with sweet or savory bread pudding, ginger spice cookies, or fresh figs.
Tramonto - A late harvest Vidal Blanc skin-contact wine that smells sweet, but is distinctly dry and complex. The nose has notes of beeswax, raw almonds, and orange rind. Its bold taste unfolds with waves of fig, dried orange peel, almonds, and nuttiness with a long finish. Take your time to savor this after dinner with a handful of roasted chestnuts, chocolate-covered toasted almonds, or old-fashioned pumpkin pie. This unique wine works with savory dishes, too. Try it with a creamy pumpkin bisque topped with toasted slivered almonds, roasted squash drizzled with brown butter, ravioli stuffed with squash and sage, or Chinese roast duck.
Brand and events manager, chef and cellar rat Pete Dulin documents wine, food and operations at Fence Stile Vineyards and Winery through writing and photography.