The Best Wine & Food Pairings at Sgrizzi: A Beginner-Friendly Guide

Sep 14, 2025

How To Choose Wine Like a Chef Culinary experts and sommeliers agree on one simple rule: Match the intensity of the wine to the intensity of the dish. At Sgrizzi, this means: Dry-aged steaks → bolder reds Seafood → crisp whites or sparkling Tomato-based sauces → medium-bodied Italian reds Creamy pasta → buttery whites Spicy dishes → fruity whites or light reds The curated wine list is designed to complement the menu — not overpower it — giving guests a balanced, elevated dining experience every time.

1. Pinot Noir – “The Pairing”

Flavor profile: Elegant red with cherry and earthy undertones
Perfect with:

Venetian Duck Ragu
Bolognese (Pappardelle)
Chicken Riggies

Pinot Noir complements dishes with rich, savory sauces. The cherry acidity cuts through the depth of the ragù, while the earthy notes highlight the mushrooms and pancetta in the Chicken Riggies.

2. Cabernet Sauvignon – Tobin James

Flavor profile: Bold, full-bodied, dark fruit + oak
Perfect with:

16 oz Ribeye
14 oz NY Strip
Beef Short Rib

Cabernet and steak are a flawless match. The tannins in the Cab cut through the fat of a dry-aged ribeye, enhancing both the crust and the buttery interior. With the Short Rib, the wine’s complexity complements the richness of the beef gravy.

3. Montepulciano – Umani Ronchi

Flavor profile: Smooth, plum, a touch of spice
Perfect with:

Chicken Sinatra
Utica Greens
Mozzarella Bread (starter)

Montepulciano is easy-drinking and versatile. It pairs beautifully with roasted peppers, charred vegetables, and tomato-based dishes. If you want a red that won’t overpower your meal, this is it.

4. Italian Red Blend – Allegrini Palazzo

Flavor profile: Blackberry, spice, balanced acidity
Perfect with:

Branzino Piccata
Ora King Salmon
Prosciutto & Grapes

A surprising pairing: a red wine that works wonderfully with seafood. Its mellow fruit contrasts with the lemon-butter sauce on the Branzino, and it elevates the smokiness of the salmon.

5. Chianti Reserva – Ghibello

Flavor profile: Classic Tuscan acidity, cherry, herbs
Perfect with:

Bucatini Carbonara (Brunch)
Eggplant Parmesan
My Father’s Meatballs

Chianti is made for tomato-based dishes. Its acidity mirrors the brightness of marinara and balances the richness of cheese and egg yolk found in Carbonara.

6. Super Tuscan – Fanti

Flavor profile: Dark fruit, oak, complexity
Perfect with:

Australian Wagyu Tomahawk
Dry-Aged Tomahawk
Pork Chop El Chico

This is your big, bold, celebration wine. It stands up to dry-aged steaks, heavy marbling, and the intense flavors in the Tomahawk chop. A true luxury pairing.

7. Prosecco – De Paulo (Sparkling)

Flavor profile: Crisp, light fruit, refreshing
Perfect with:

Calamari Salad
Pasta Fagioli
Burrata Salad
Aces Belli Mocktail lovers

If you want something light or are starting your meal with chilled appetizers, Prosecco sets the tone. It’s also great for brunch or anyone who prefers a softer, sparkling option.

8. Pinot Grigio – De Venezie (White)

Flavor profile: Light, citrus, floral
Perfect with:

Linguini Vongole
Shrimp Fra Diavolo
Branzino

Crisp white wine + seafood = perfection. The acidity cuts into shellfish sweetness and highlights the briny freshness of clams and shrimp.

9. Chardonnay – La Crema

Flavor profile: Creamy, oak, vanilla
Perfect with:

Parmigiana di Pollo
Rigatoni Vodka
Eggplant Parmesan

Chardonnay’s rich body works beautifully with creamy, cheesy, and baked entrées. It enhances the creaminess of vodka sauce and adds a warm, buttery note to chicken and eggplant dishes.