Paso Robles is more than just a wine destination – it’s a place where the wines are as diverse as the food they’re meant to complement. With over 200 wineries, each producing a wide range of varietals, Paso Robles has emerged as a top-tier wine region that offers wines made for pairing.
Whether you’re savoring seafood, grilling a juicy steak, or indulging in a rich dessert, Paso Robles wines offer the perfect complement to your meal. From the bold reds like Cabernet Sauvignon to the crisp whites and sparkling wines, Paso’s wines are crafted to enhance flavors and bring out the best in every dish.
In this guide, we’ll show you how Paso Robles wines pair with everything from seafood to BBQ, how to elevate your dining experience with these local wines, and the best Paso restaurants where you can enjoy these pairings. Let’s dive into the art of pairing food and Paso wines.
Table of Contents
- What Makes Paso Robles Wines Perfect for Pairing
- Wine Pairing Ideas by Food Type
- Seafood
- Red Meat & BBQ
- Cheese & Charcuterie
- Vegetarian Dishes
- Desserts & Sweet Pairings
- Planning Your Perfect Paso Robles Food & Wine Experience
- FAQs
What Makes Paso Robles Wines Perfect for Pairing
Paso Robles is a food lover’s dream because its wines are as diverse as its vineyards. While Paso has a reputation for bold, fruit-forward reds with plush textures and surprising acidity, what really sets the region apart is its variety. With more than 60 grape varieties grown across 11 AVAs, you can find everything from rich Cabernet Sauvignon and opulent Zinfandel to elegant Rhône blends, crisp Albariño, and even Portuguese, Greek and Italian varieties. This diversity of wine styles, climate, and varieties gives you a full toolbox of flavors and structures to play with when pairing food.
Paso Robles wines are perfect for pairing because they combine approachability with complexity, plushness with backbone, and an adventurous diversity that mirrors the way we eat today – across cultures, cuisines, and comfort levels.
Paso wines aren’t just about drinking; they’re made to be savored with food. Whether you prefer a glass of something bold or crisp, you’ll find Paso Robles wines that take your meal to the next level.
Wine Pairing Ideas by Food Type
Pairing wine and food is both an art and a pleasure, and Paso Robles is the perfect place to explore it.
When pairing wine and food, Paso’s diversity really shines. Whether you’re looking for a congruent pairing (matching similar flavors and intensities, like a bold red with smoky BBQ) or a contrasting pairing (balancing opposites, like a crisp white cutting through a creamy sauce), Paso Robles wines offer endless possibilities.
Here’s how to pair them with different types of cuisine:
Seafood
When it comes to pairing wine and food, Paso Robles whites are an under-the-radar treasure. While Paso is best known for its bold reds, the region also produces a range of crisp, high-acid white wines that are perfect with seafood. Varieties like Albariño, Picpoul Blanc, Grenache Blanc, Viognier, Roussanne, Vermentino and Chenin Blanc offer everything from citrusy freshness to round, textured richness. This diversity means whether you’re enjoying oysters, scallops, lobster, or grilled halibut, there’s a Paso Robles white wine that can elevate the dish.
- Pairing ideas:
- Albariño with oysters, shrimp cocktails, or ceviche. Its zesty acidity and saline edge heighten the freshness of shellfish and raw seafood.
- Picpoul Blanc with scallops, fried calamari, or lobster with drawn butter. Its bright, citrusy snap cuts through richness and refreshes the palate.
- Viognier with crab cakes, seared tuna, or Thai shrimp curry. The wine’s floral aromatics and stone-fruit flavors complement seafood with spice or richness.
- Grenache Blanc with halibut, grilled swordfish, or seafood paella. Its round texture and citrus-mineral balance pair beautifully with meaty fish and layered dishes.
- Roussanne (and Rhône blends) with lobster bisque, creamy clam chowder, or seafood pasta. The wine’s honeyed, herbal depth matches the richness of cream-based dishes.
- Vermentino with grilled halibut, shrimp scampi, or seafood salad. Its bright acidity and subtle herbal notes refresh the palate and enhance the natural flavors of the seafood.
- Chenin Blanc with sushi, poke bowls, or grilled shrimp skewers. Its orchard-fruit freshness and crisp acidity enhance lighter seafood flavors without overpowering them.
- Albariño with oysters, shrimp cocktails, or ceviche. Its zesty acidity and saline edge heighten the freshness of shellfish and raw seafood.
- Where to try it in Paso:
- Fish Gaucho – Enjoy fresh shrimp ceviche or halibut tacos paired with a zesty Albariño, whose bright acidity and citrus notes enhance the seafood’s freshness. For richer dishes like crab or shrimp in a creamy sauce, try a floral Viognier to complement the flavors without overpowering them.
- Catch Seafood Bar & Grill – Savor grilled swordfish or seared scallops with a crisp Picpoul Blanc, whose lively acidity cuts through the richness of the fish. For lobster bisque or creamy seafood pasta, a textured Roussanne or Rhône-style white blend balances the creaminess while highlighting the subtle flavors of the seafood.
Red Meat & BBQ
When it comes to pairing wine and food, Paso Robles’ bold reds are a natural match for hearty meats. The region’s Syrah, Cabernet Sauvignon, Mourvèdre, Tannat, and GSM (Grenache-Syrah-Mourvèdre) blends have the structure, tannins, and dark fruit to complement ribeye, lamb, and smoked BBQ, while their spice and earthy notes enhance smoky, grilled flavors.
- Pairing ideas:
- Syrah with grilled sausages, ribeye, or BBQ brisket. Peppery, dark-fruit flavors pair beautifully with fire-roasted or smoked meats.
- Cabernet Sauvignon with grilled steak or lamb chops. Tannins cut through fat, while dark berry and cassis notes enhance the charred crust.
- Mourvèdre with smoked lamb, barbecued ribs, or grilled venison. Earthy, savory qualities complement intensely flavored meats and spicy rubs.
- Tannat with ribeye, brisket, or smoked pork shoulder. Firm tannins and dark fruit provide structure and balance rich, fatty cuts.
- GSM blends with BBQ pulled pork, sausage, or roasted lamb. The combination of Grenache’s fruitiness, Syrah’s spice, and Mourvèdre’s earthy notes creates a versatile pairing for smoky, meaty dishes.
- Syrah with grilled sausages, ribeye, or BBQ brisket. Peppery, dark-fruit flavors pair beautifully with fire-roasted or smoked meats.
- Where to try it in Paso:
- Jeffry’s Wine Country BBQ – Enjoy smoky brisket or baby back ribs with a Syrah or GSM blend, whose peppery, dark-fruit notes enhance the bold BBQ flavors.
- BL Brasserie – Savor a perfectly grilled New York steak with a glass of Cabernet Sauvignon, whose structured tannins cut through the richness of the meat while dark fruit notes enhance the charred crust.
Les Petites Canailles (LPC) – Indulge in steak au poivre or lamb chops paired with a Mourvèdre or Syrah, whose peppery, bold flavors complement the richness of the meat and elevate the dining experience.
Poultry
Paso Robles poultry shines with the region’s lighter reds and crisp, aromatic whites. Wines like Grenache, Sangiovese, Counoise, Rosé, and Viognier complement chicken, turkey, or duck without overpowering the delicate flavors. Whether roasted, grilled, or herb-roasted, these wines highlight the meat and any accompanying sauces or herbs.
- Pairing ideas:
- Viognier with herb-roasted or slightly spiced chicken. The floral and stone-fruit notes add depth to the flavors without overwhelming the dish.
- Rosé with roasted turkey, lemon-herb chicken, or lighter duck preparations. Its freshness and red-fruit character make it ideal for holiday meals like Thanksgiving or casual summer poultry dishes.
- Grenache with roasted chicken, duck, or Thanksgiving turkey. Its soft tannins and red-fruit notes enhance the savory flavors while keeping the pairing approachable.
- Sangiovese with tomato-based chicken dishes, chicken cacciatore, or Mediterranean herb-roasted poultry. The wine’s bright acidity balances the richness of the meat and sauces.
- Counoise with grilled or herb-roasted chicken. Its light, juicy profile and gentle tannins make it versatile for a variety of poultry dishes.
- Where to try it in Paso:
- Grace & Rose – Try a seasonal roasted chicken or herb-roasted duck paired with a Grenache or Rosé, whose fruit and acidity perfectly highlight the poultry’s flavor.
The Hatch Rotisserie & Bar – Enjoy wood-fired rotisserie chicken or turkey with a Sangiovese or Counoise, complementing the herbs and savory notes while keeping the pairing light and balanced.
Cheese & Charcuterie
Cheese and charcuterie are some of the easiest – and most enjoyable – pairings with Paso wines. The key is to balance the saltiness and fat of the cheese with wines that either cut through the richness or complement it.
- Pairing ideas:
- Mourvèdre with aged Manchego or Comté, and cured meats like salami or prosciutto. Its earthy, savory profile enhances the richness of hard cheeses and smoked charcuterie.
- Tempranillo with aged gouda, chorizo, or pepperoni. Medium-bodied with soft tannins and red fruit notes, it complements both cheese and spicy cured meats.
- Syrah / GSM blend with smoked cheeses or robust charcuterie. Its peppery, dark-fruit flavors stand up to bold, smoky flavors, making each bite and sip more satisfying.
- Roussanne / Rhône-style white with triple cream brie, washed-rind cheeses, or creamy soft cheeses. The wine’s textured, honeyed notes match the richness without overwhelming the palate.
- Mourvèdre with aged Manchego or Comté, and cured meats like salami or prosciutto. Its earthy, savory profile enhances the richness of hard cheeses and smoked charcuterie.
- Where to try it in Paso:
- Vivant Fine Cheese – Enjoy an artisanal cheese board featuring local and imported cheeses, perfect for taking home or enjoying on their patio. Pair your selections with a flight of Paso Robles wines from nearby tasting rooms for a custom wine and cheese experience.
Central Coast Creamery – Savor handcrafted cheeses like Holey Cow, Seascape, or Goat Gouda, ideal for building your own charcuterie board. These cheeses pair beautifully with Paso Robles reds and whites, creating a versatile tasting at home or in a picnic setting.
Pasta & Pizza
Paso Robles wines are a natural match for classic pasta and pizza dishes. From tomato-based sauces to creamy pastas and wood-fired pizzas, the region’s Zinfandel, Sangiovese, Nebbiolo, Barbera, Aglianico, and Rosé shine alongside these dishes, enhancing flavors and balancing acidity. Whether you’re enjoying a Margherita pizza, lasagna, or a rich meat-based pasta, Paso wines elevate every bite.
- Pairing ideas:
- Zinfandel with meat lovers pizza, pepperoni pizza, or spicy sausage pasta. Its bold, jammy fruit and smoky undertones complement tomato sauces and charred crusts beautifully.
- Sangiovese with spaghetti Bolognese, lasagna, or pizza Margherita. Its bright acidity balances rich tomato sauces and complements herbs like basil and oregano.
- Nebbiolo with truffle mushroom pasta, pizza with wild mushrooms, or hearty tomato-based pasta dishes. Its floral aromatics and structured tannins enhance earthy and umami flavors.
- Barbera with pasta arrabbiata, sausage pizza, or baked ziti. Juicy red fruit and balanced acidity make it perfect for spicy or tomato-forward dishes.
- Aglianico with meatball pasta, ragu, or pizza with sausage and peppers. Its deep color and robust tannins stand up to rich, savory sauces and hearty toppings.
- Rosé with pesto pasta, white pizza, or lighter seafood pasta. Its freshness and red-fruit character refresh the palate and pair beautifully with herb-forward or creamy flavors.
- Where to try it in Paso:
- Etto Pastabar – Enjoy handmade pasta dishes or wood-fired pizzas paired with a glass of Sangiovese or Aglianico, whose bright acidity and structure complement tomato sauces perfectly.
- Buena Tavola – Savor hearty lasagna, pasta Bolognese, or pizza with cured meats alongside a Paso Zinfandel or Barbera, enhancing the richness of the dishes.
- Della’s – Try pizza with roasted vegetables, classic Margherita, or meat-topped pies with Nebbiolo or Rosé, balancing fresh toppings and sauces with the wines’ bright fruit and subtle tannins.
- Ciao Papi at River Lodge – Sample signature pizzas like Margherita or Funghi, or house-made Etto pasta paired with a Zinfandel or Sangiovese. The wines’ bright fruit and structure enhance tomato sauces, roasted vegetables, and savory toppings in a vibrant, poolside setting.
- Etto Pastabar – Enjoy handmade pasta dishes or wood-fired pizzas paired with a glass of Sangiovese or Aglianico, whose bright acidity and structure complement tomato sauces perfectly.
Planning Your Perfect Paso Robles Food & Wine Experience
Paso Robles is a paradise for wine lovers and food enthusiasts, offering everything from bold reds to crisp, high-acid whites. The best way to experience it all is on a private wine tour, where our wine country concierge crafts a personalized itinerary tailored to your tastes and interests.
For those who already have a designated driver, but want a wine-focused journey customized just for you, our itinerary planning concierge service ensures you visit the wineries that are a great fit for you.
FAQs
What makes Paso Robles wines so special?
The unique and diverse climate of Paso Robles combined with the pioneer spirit allows for a wide variety of wines, from bold reds to fresh whites that are perfectly suited for pairing with food.
How do I know which wine to pair with my food?
When pairing wine with food, there are two main approaches: congruent and contrasting pairings. Congruent pairings match similar flavors to create harmony, while contrasting pairings bring together opposing flavors to create balance. Understanding these principles lets your wine either blend seamlessly with a dish or add a complementary edge, elevating your dining experience and highlighting the best qualities of both the food and the wine.
What is the best wine for pairing with steak?
For a perfect steak pairing, Paso Robles’ bold reds really shine. Cabernet Sauvignon is a classic choice – its firm tannins cut through the richness of a ribeye or New York strip, while dark fruit flavors complement the grilled crust. Syrah offers a smoky, peppery profile that matches fire-roasted steaks beautifully. For something a bit more adventurous, Tannat provides intense tannins and structure, making it ideal for fatty cuts or richly seasoned meats. Any of these wines will elevate your steak dinner, creating a balanced and memorable experience.
Paso Robles is a wine lover’s paradise where food and wine come together in perfect harmony. From crisp whites with fresh seafood to bold reds with steak or smoky BBQ, the region’s wines are crafted to elevate every bite. When pairing wine with your meals, a few essential techniques can take the experience to the next level: match the wine to the sauce rather than just the protein, balance tannins with fat to smooth the palate, and explore different cuisines to uncover unexpected, exciting combinations. Whether you’re strolling through downtown tasting rooms, enjoying a local restaurant, or booking a private wine tour with a curated itinerary, Paso Robles offers an unforgettable journey for both the palate and the senses.
Ready to dive in? Let Toast Tours plan your private Paso Robles wine tour and help you discover the best pairings in the region. Cheers!
