| Wine | Great With: | |
|---|---|---|
| Badger Blush | Red Semi-Dry | Anything grilled is a good place to start in pairing Badger Blush, but finger foods, cheese (especially asiago) and fruit, chips n salsa, chips n dip, barbequed chicken wings, bruschetta, taco fixings and party mix are entirely in keeping with the delightful, robust character of this one-of-a-kind blush wine. |
| Big Stuff Red | Red Semi-Dry | A favorite with red-sauce pasta, burgers, brats and chicken on the grill, Big Stuff Red also dances well with grilled tenderloin, bleu cheese and walnut salad, most cheeses, almonds, fruit and pizza. Seemingly a casual dinner companion, dont be afraid to dress it up and take it anywhere. |
| Big Stuff Too! | White Semi-Dry | Its Vidal Blanc origins shine brightest when paired with hard cheeses, spicey Asian foods, fresh berries, roast turkey or duck and Wisconsin Walleye. |
| Cupola | White Semi-Dry | Choose Cupola before dinner with baked brie in honey, brown sugar and brandy sauce with toasted almonds, fresh bread and hard cheese, tender cucumber sandwiches and hearty artichoke and cheese dip with crusty croutons. It is a most elegant pairing as well with apple, cherry or pecan pie a la mode and compliments a cold pork tenderloin sandwich slathered in cranberry mustard like no other. |
| Field 3 | Red Dry | Serve Field 3 with steak, steak, steak ... with mushrooms and melted blue cheese, creamy mashed potatoes and crisp asparagus. Be daring and pair Field 3 also with hard cheeses like fresh parmesan or 10-year cheddar and smoked gouda in the dessert course. It is a lovely and lively companion to any mushroom-inspired dish. We often make a complete dinner of home made cream of mushroom soup, fresh bread, cheese and Field 3. |
| Finis | White Sweet Dessert | Think cheese cake, turtle sundaes, strawberry shortcake with whipped cream, pumpkin pie, chocolate pie, lemon bars, tiramisu, creme brule and delicate white chocolate mousse. Fine chocolates, pungent cheese and nuts. |
| Latitude 43 | White Dry | Enjoy Latitude 43 with soft cheeses, grilled fish, alfredo pasta, pesto and roasted vegetables, and squash ravioli in cream sauce. |
| Riesling | White Semi-Dry | Riesling favors some traditional food pairings, including ham, turkey and mild cheeses. We’ve experimented at length and discovered these pairings can be enhanced by pushing traditional boundaries; think pork tenderloin stuffed with cream cheese, mushrooms, leeks and chunks of sweet, juicy apple, think ham on the grill basted with a sassy blend of maple syrup, soy sauce, brown sugar and dates, think beyond ordinary and then pair it with Riesling. Also a fabulous companion to dark, rich chocolate and artisan cheeses. |
| Seyval Blanc | White Dry | Seyval Blanc is a flattering pairing with white-sauce pastas, seafood (salmon on the grill is a particular favorite) and poultry entrees. It also pairs well with hearty vegetable pastry (think home-made pot pie), mild cheeses and rich chocolate. |
| 2009 Uplands Reserve | Red Dry | Uplands Reserve pairs beautifully with red meat, pasta and mushroom-inspired dishes as well as hard, flavorful cheeses like greyre, parmesean, aged cheddar and smoked gouda and softer varieties such as brie, gorgonzola and edam. |
| Vin 10 | White Semi-Dry | Vin 10 is a lithe companion; one moment casual and easy, the next bold, elegant and enticing. It meets with food in much the same way. Dresses up well and dances with lobster just as easily as it bares its toes in the sand for white fish, curry and spicy rice. Always a delightful sipping wine, Vin 10 pleases even the most discriminating palate. Cheese, yes. Chocolate, yes. Fruit, yes. |