Wine & Wine Pairing
Here at Green Acres we offer a sizable selection of wines that we have carefully picked. We have over 1200 bottles of domestic and imported wine in stock from small production boutique wine makers to some of the larger producers of quality wines. For the vast majority of our wines, we taste them before we purchase even if they already have a good score from one of the major publications. We offer a discount of 10% off for 6 or more mix and match on most of the wines that we carry. We will do our best to accommodate special requests.
Our seasonal Wine Tasting Events on our BBQ Patio have proven to be a great opportunity to learn about wine and make some great new friends. We have sold out crowds on most evenings. Our Website, Facebook, and VIP email is the easiest way to check our calendar for our next event, usually running Feb. - June, & Sept. - Nov. Look for the label “wine tasting favorite” in our wine selection to find the wines that our tasting guests have picked as their favorite wines from each of our events.
Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
Characteristics: Barbera is a red grape wine varietal which is fruity yet with good depth and can have a meatiness to it. It has good acidity and for all these reasons pairs very well with many foods. While some examples can improve with some age, they generally are not long agers and can be enjoyed young for their rich, vibrant fruit.
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
Characteristics: This grape has some similarities to its big brother, Cabernet Sauvignon. Generally considered not quite as noble but in the right places is capable of greatness. It can tend to have a bit of a vegetal or herbal aroma and flavor. While this can be a nice complexity, if under-ripe this can be dominant and off-putting.
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Characteristics: This is considered one of the "noble" wine varietals, producing some of the most profound red wines in the world. More recently it has shined in California, most notably in the Napa Valley. Cabernet tends to be a full-bodied wine varietal which can often age very well, lasting for decades in the best Bordeaux and Californian examples. It is often described as having flavors of cassis (black currant liquor), blackberries and other dark fruits mixed with complexities such as pencil lead, tobacco and cigar box cedar. When young they can be quite big and tannic, mellowing with age and gaining complexity.
Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie. Characteristics: While grenache is known for its rich, ripe fruitiness, they can be quite complex, with earthy, floral and herbal overtones. The fruit flavors tend more toward the red fruit end of the spectrum, as compared to Syrah for example which is generally darker. They can be quite full-bodied, high in alcohol and quite big and chewy in the mouth.
Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.
Characteristics: Malbec generally has a very dark color and rich, almost hard, personality. It is used in blending to add structure and color to wines. When vinified alone it can make a deep, black wine of black fruits and earthy, meatiness.
Pair with sautéed duck breasts or roasted pork tenderloin.
Characteristics: Merlot can have a similar character to Cabernet but tends to be more on the red fruit end of the spectrum and tends to be a bit softer, without as much austere tannins, being more caressing and seductive. In blends it tends to soften and add a gentle mouthfeel to wines with Cabernet. In the right place it can make a profound wine on its own which can age very well.
Pair with roast duck or squab, seared New York Strip steak with cracked black pepper, or a tangy blue cheese.
Characteristics: Mourvedre can be one of the confusing wine varietals. Finicky and hard to grown, most regions do not result in fully ripe Mourvedre which likes a long, warm growing season. In general it produces a full-bodied wine with big tannins and tends to have earthy, meaty and almost animal aromas and flavors.
Characteristics: Nebbiolo is a grape capable of greatness. Like Cabernet, Pinot Noir and Syrah, it is a grape that is capable of profound depth, complexity and finesse. The wines can be very aromatic, combining red and black fruits, rose petal and earthy scents like truffles, mushrooms and leather, particularly with age. They can vary from medium to full-bodied but generally produce a well structured wine with firm tannins and bright acidity, making it an excellent wine for aging long term.
Pair with sweet barbequed chicken, a cold roast beef sandwich with mustard, or mild blue cheeses. Characteristics: Most people think that Petite Sirah is related to Syrah but in fact it is not. They do have some similarities, both generally producing full-bodied, dark wines with rich meaty flavors. However, Petite Sirah tends to be very peppery and spicy. It also tends to be even more black and can be quite hard. This wine varietal is really only bottled alone in parts of California.
Pair with wood-smoked bacon, roast leg of veal or grilled wild salmon.
Characteristics: Arguably the grape capable of the greatest heights, Pinot Noir can be hard to understand because it is also one of the most difficult and finicky grapes to grown and vinify well. It tends to be lighter in body compared to Cabernet, Merlot and Syrah, for example, although this varies considerably.
Pair with sausage and caramelized onions, or pork chops with plum conserve.
Characteristics: Sangiovese is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends. Sangiovese is distinctive for its supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavors. When blended with a grape such as Cabernet Sauvignon, Sangiovese gives the resulting wine a smoother texture and lightens up the tannins.
Pair with robust, hearty foods—from black bean chili with pork, to buffalo sliders or rich beef stews.
Characteristics: Syrah tends to make a big, deep wine with red and black fruits as well as considerable complexity which can include everything from the earthy to the floral. It can often have a smoky bacon-like aroma which is very appealing. This is another noble wine varietal which is capable of everything from simple full-bodied wines to profound complexity and finesse. The classic examples are from the northern Rhône but excellent examples are made now in California and Australia. These examples tend to be more fruit forward and higher in alcohol. Good examples are capable of long aging.
Pair with dill-poached salmon, pork tenderloin with cilantro pesto, or steamed mussels.
Characteristics: Tempranillo is capable of greatness in the best Rioja. It can make a full-bodied wine, but tends to be a bit lighter than Syrah or Cabernet, producing beautiful red fruits which have a supple and caressing texture and lovely aromatic complexity which brings Pinot Noir to mind.
Pair with barbecued free-range beef, lamb, pork, chicken or spicy sausage.
Characteristics: This grape is capable of everything from simple fruity wines to huge, ripe wines of considerable heft and depth.
Generally tending towards the fruity end of the spectrum but often has nice spicy aromas and flavors. It is capable of intense ripeness with high alcohol and almost cloying ripe fruit. The best examples can have a nice velvety texture and good complexity. While it can age some, they are generally best in their first several years.
Pair with white fish, shellfish and free-range chicken – especially with
creamy, buttery sauces. Characteristics: When well made, Chardonnay offers bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors. Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, and malolactic fermentation (a process which converts tart malic acid to softer lactic acid). No other white table wine benefits as much from oak aging or barrel fermentation.
Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.
Characteristics: Classic examples of Chenin Blanc can be profound wines with tremendous complexity. These can be quite full-bodied whites but when young the dry wines have intense acid and minerality, making them seem shimmering and laser-like. With age, and they age beautifully, they round out, gaining complexity and developing a honeyed richness. Aromas and flavors varying from melon and other white fruits to wool lanolin, wax, almond and minerals. Definitely capable of greatness in the right regions.
Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.
Characteristics: Gewurz is an interesting grape which has a singular flavor which isn't quite like anything else. It tends to have a floral, rose petal aroma along with tropical fruits and lychee fruit. The mouth is big and round with rich and bold flavors that tend to be quite spicy, hence the name. Because of its distinct and powerful personality, tasters tend to either love or hate this wine varietal. Can be made dry or sweet.
Pair Pinot Gris with pasta with a light tomato-based sauce or spicy noodles with shrimp.
Characteristics: Pinot gris from Alsace is a full-bodied, round and supple wine which can be fermented dry or with residual sweetness. These can be beautiful wines with great depth and complexity. In Italy, called Pinot Grigio, they are generally produced dry and also tend to be lighter-bodied with fresh fruitiness.
Pair Riesling with Thai spring rolls, spicy stir-fried chicken or a bacon, lettuce and tomato sandwich on rustic country bread.
Characteristics: Truly one of the greatest of the white wine varietals, Riesling can be produced anywhere from dry to extremely sweet and everything in between. Riesling produces intense, minerally wines with great acidity to balance any residual sweetness and are capable of great complexity and intensity. Their specific flavors can vary greatly depending on the site they are grown.
Pair Roussanne with honey-glazed ham or butternut squash ravioli.
Characteristics: The aroma of Roussanne, not as overtly fruity as some types, can suggest stone fruits (nectarine, pear, peach), also wild flowers, herbs, or herbal tea. The flavor is sometimes described as nutty and some palates may detect a slight bitterness, giving an overall impression of perfume.
Pair with wild mushroom soup, grilled red snapper, or asparagus – especially sautéed in garlic.
Characteristics: Sauvignon blanc tends to be a medium-bodied white with tropical fruit flavors which are often highlighted by either smoky, flinty aromas or grassy aromas. If they have good acidity, these can be outstanding food wines with a fresh and crisp feel.
Pair with smoked oysters or mussels, or herb-roasted free-range chicken, goose or duck.
Characteristics: Viognier, the rare white grape of France's Rhône Valley, is one of the most difficult grapes to grow, But fans of the floral, spicy white wine are thrilled by its prospects in the south of France and the new world. So far most of the Viogners produced in the United States are rather one-dimensional, with an abundance of spiciness but less complexity than they should have. Still, there are a few bright spots. It is used in Condrieu's rare whites and sometimes blended with reds in the Northern Rhône. There are also a variety of bottlings available from southern France, most of them somewhat light.
Featured Pairing Guides & Recipes
Food & Wine Pairing by Palmina
- •Zucchini Salad
- •Stuffed Pork Loin
- •Spring Scallops
- •Spaghetti Carbonara
- •Seared Salmon
- •Scallops di Pamina
- •Roasted Pork
- •Lamb Spiendini
- •Grilled Shrimp
- •BBQ Ribs
- •BBQ Meatball