Schuler’s has been known for our exquisite pairings of food with wine over the years. Our wines range in selection from full-bodied reds to light, refreshing whites, and everything else in-between. We take the time to carefully curate a wine list that offers guest favorites and a rotation of other high-quality wines based on our seasonal menu offerings, making sure we have a bottle on hand to complement and bring out the delicious flavors behind your meal.
Pairing your food with the proper wine gives you the opportunity to experience a harmony of tastes and a truly elevated dining experience. There are people out there who make wine pairing an art form and if you dig in, there are a litany of rules, conditions, and considerations – it can be a bit overwhelming! Luckily, Food and Wine Magazine took the time to break down a few basics when it comes to wine pairing, and we’ve shared them below.
Pinot Noir: Is great for dishes with earthy flavors such as mushrooms and root vegetables.
Chardonnay: Is perfectly paired with fatty fish or fish in a rich sauce
Champagne: Most dry sparkling wines like Brut have a faint touch of sweetness that’s extra refreshing when paired with salty foods.
Cabernet Sauvignon: Best with juicy red meat, the firm tannins refresh the palate after each bite.
Sauvignon Blanc: Is great with tart dressings, sauces and tangy food combinations.
Dry Rosé: Lovely with rich, cheesy dishes.
Pinot Grigio: Pairs wonderfully with light fish dishes, as they take on more flavor when matched with delicate wines.
Malbec: Won’t be over-shadowed by sweet-spicy barbeque sauce and anything made with heavy spice.
Moscato: Is great with fruit desserts. Moderately sweet sparkling wines emphasize the fruit in dessert rather than the sugar.
Syrah: Also matches with highly-spiced dishes. Heavily seasoned food should be paired with an equally spiced wine.
Schuler’s offers choice selections of the wines above and more, but sometimes it’s hard to order the right wine in the heat of the moment. We thought it would be nice to have a little cheat sheet on-hand, so the next time you order a few of our classic dishes you have a nice idea of what kind of wine goes best with the meal.
Schuler’s Barbeque Meatballs
Tilia, a Malbec from Mendoza, Argentina
Gulf Shrimp Cocktail, Whitefish Spread or Lake Superior Whitefish
Ruffino Lumina, a Pinot Grigio from Delle Venezie Italy
Schuler’s Classic Roast Prime Rib of Beef, Filet of Beef Tenderloin or New York Strip
Louis Martini, a Cabernet from Sonoma, California
North Atlantic Salmon
Morning Fog, a Chardonnay from Wente, California
The London Broil
Joseph Drouhin, a Pinot Noir from Burgundy, France
Schuler’s Classic Swiss Onion Soup
Mezzacorona, a Dry Rose from Trento, Italy
Michigan Cherry Crisp
Moscato from Lost Angel, California
Remember, if you’re ever unsure of what wine is best, just ask any server at Schuler’s. They can help you select a wine that perfectly complements your meal. You may even discover a wine or two you’ve never tried before that quickly becomes a favorite. We also offer retail wine for sale by the bottle or case and participate in the Michigan Law that allows guests to take home any unfinished bottle of wine after dining.
At Schuler’s we encourage fine wine appreciation by sponsoring seasonal wine dinners and wine tastings. Read about our Tuscan Wine School that took place last spring, and be the first to know when our next wine pairing event is scheduled by signing up to be part of our E-club!