Lee's Wine Tips

[Lee's Wine Tips @LeesWineTips]

The medium high acidity and peach flavors of unoaked Chardonnay react well with scallops.

[Lee's Wine Tips @LeesWineTips]

Sauvignon Blanc's wet concrete aromas and subtle shades of lemon and lemongrass function gracefully with cod.

[Lee's Wine Tips @LeesWineTips]

Viognier's soft mouthfeel and subtle notes of apple and mango react well with black beans.

[Lee's Wine Tips @LeesWineTips]

Riesling's sophisticated hints of apricot and citrus blossom work divinely with bacon or squash.

[Lee's Wine Tips @LeesWineTips]

Viognier's sophisticated nuances of apple and minerality behave magnificently with sesame tempeh or thai.

[Lee's Wine Tips @LeesWineTips]

I enjoy a Dry Creek Zinfandel with sawdust aromas when dining on barbecued red meats or Italian cuisine.

[Lee's Wine Tips @LeesWineTips]

Syrah's subtle hints of clove and tobacco react well with barbecue.

[Lee's Wine Tips @LeesWineTips]

I always suggest a Loire Valley Sauvignon Blanc with Gruyère and Clochette cheeses.

[Lee's Wine Tips @LeesWineTips]

Try Tourmalet cheeses with North Coast Viognier.

[Lee's Wine Tips @LeesWineTips]

Try Provolone or Cantalet cheeses with Blaufränkisch.

[Lee's Wine Tips @LeesWineTips]

The spice aromas and clove flavors of Pinot Noir react excellently with salmon or lobster pea ravioli.

[Lee's Wine Tips @LeesWineTips]

The low acidity and grapefruit flavors of #Gewürztraminer perform excellently with pork.

[Lee's Wine Tips @LeesWineTips]

Try beef or Italian cuisine with Shiraz.

[Lee's Wine Tips @LeesWineTips]

Petit Sirah's smooth acidity and refined nuances of black tea and vanilla perform well with roasted pork or stuffed peppers.

[Lee's Wine Tips @LeesWineTips]

Try Tourmalet cheeses with North Coast Viognier.

[Lee's Wine Tips @LeesWineTips]

I recommend Chenin Blanc with Derby cheeses.

[Lee's Wine Tips @LeesWineTips]

Sémillon's hay aromas and refined traces of apple pair excellently with foie gras or salad.

[Lee's Wine Tips @LeesWineTips]

Try Fontina cheeses with Piedmont Nebbiolos.

[Lee's Wine Tips @LeesWineTips]

A serving of cured sausages compliments the tart cherry flavors and dry tannins of Rosso di Montalcino Sangiovese.

[Lee's Wine Tips @LeesWineTips]

Pinot Blanc's saline aromas and subtle nuances of pear and ginger function well with halibut.