Pairing regional wines and food

Americans have broadened their wine palates considerably in the last few decades, and today, they’re ordering and purchasing more selections than ever before. But wine merchants say it remains challenging to convince customers to step out of their comfort zones. Many prefer to return to reliable domestic bottles with flavor profiles they know and enjoy, rather than roll the dice on something unfamiliar, says Martin Wine Cellar Manager Ian McCaffery. It’s particularly true with European and other international wines whose labels can seem cryptic.

“It’s still hard to get people to let go and try varietals they may not have heard of,” he says. “But it’s worth it. Many of these wines, especially Old World wines, are incredibly food-friendly.” This month, we turn to Italy and France for three complex, well-priced selections that are great for sipping and pair beautifully with regional cuisine. Click here to find out more.