June 6, 2025
When you think of Temecula Valley Southern California Wine Country, you likely picture sun-soaked vineyards, Mediterranean-inspired vibes, and delicious local wines made just steps from where they’re poured. But what many don’t realize is just how dynamic and creative the region’s food and wine scene has become. With a growing roster of innovative chefs, forward-thinking winemakers, and an unmatched spirit of experimentation, Temecula has earned its spot as a go-to destination for not just drinking wine but experiencing it with all of the senses.
When it comes to food and wine pairings, most of us have heard the traditional guidelines: white wine with fish, red wine with steak, and so on. But much like how we believe great rosé belongs on the table year-round, we also believe traditional pairing rules are meant to be broken. And, the truth is, some of the most memorable food and wine moments come from pairing out of the box. Whether it’s a sweet wine with a salty snack, Champagne with a hearty steak, or a bold red with something seemingly un-pairable (we’re looking at you, artichokes), Temecula Valley pros know that unexpected pairings can bring out the best in both the food and the wine. Here, a few local experts share their favorite surprises – and why they work.
Viognier + Spicy Thai Curry
Churon Winery
Suggested by: Brittany Mastin, Marketing Coordinator
“Balance is key!” says Brittany. “A great pairing should enhance both the wine and the food—think about contrasting or complementing flavors, matching intensities, and how textures interact. Don’t be afraid to experiment and trust your palate!”
Her go-to surprise? Viognier with spicy Thai curry. “The lush fruit and floral notes of Viognier smooth out the heat while still standing up to the dish’s bold flavors.”
Try it with Churon’s 2023 Viognier ($38), which Brittany describes as “bright and aromatic, with rich and vibrant aromas of rose and honeysuckle, followed by juicy layers of peach and tangerine.” Get it HERE.
Cabernet Sauvignon + Thin Mints
Bel Vino Winery
Suggested by: Zachary Wackman, Tasting Room Manager
“The most important thing to consider is how the structure of the food changes the perception of wine,” says Zachary. “Bitterness, acidity, sweetness, umami, salt, and even heat will play factors in what you pair with your wine.”
You’ve likely seen all the guides that pair different wines with different Girl Scout Cookies (we would have loved to be on the research committee for putting these stories together!). Zachary is all about this offbeat pairing. “It depends on the cab, but I love a Cabernet Sauvignon with Thin Mints,” says Zachary. “The mint compliments the natural flavors in the cab depending on the Pyrazine content. The sweetness of the thin mints can enhance the perception of acidity and astringency — and diminishes the sweetness in the wine itself.”
It’s unconventional — and oddly perfect.
Give it a go with Bel Vino’s Cabernet Sauvignon ($44.95): “Bold and robust, this red wine commands attention with its rich dark fruit flavors of black currant and blackberry, accompanied by hints of cedar and tobacco.”
Rosé + Brunch (Yes, All of It)
South Coast Winery
Suggested by: Emily Bloom, Assistant Winemaker and Vineyard Coordinator
Emily encourages wine lovers to step outside of their comfort zone when thinking about food and wine pairings. “The most important thing to consider is choosing wines you genuinely enjoy – don’t limit yourself to traditional pairings,” she says, especially when it comes to what to pair with main courses. “Sparkling wines like Brut pair beautifully with creamy pasta dishes, and rosé can be a delightful companion to certain desserts. Even sherry can shine when served with hors d’oeuvres like almonds and olives. The key is to experiment and have fun – you might just stumble upon a pairing that wins you over.”
One of her favorite pairings happen over everyone’s favorite meal – brunch. “Rosé is surprisingly versatile,” says Emily. “It cuts through rich, savory dishes like bacon or eggs Benedict, while also balancing the sweetness of pancakes with syrup. Whether you’re enjoying smoked salmon on a bagel or chicken and waffles, rosé brings a refreshing lift to the table.”
And that’s why she’s team Rosé for brunch all day.
Try the 2023 Grenache Noir Rosé ($28.99) from South Coast Winery. It’s “delicate with notes of strawberry, cotton candy, citrus, and a hint of tangerine.”
Cab/Tempranillo Blend + Greek Lamb Meatloaf
Gershon Bachus Vintners
Suggested by: Howard Kotliar, Wine Educator
For Howard, the magic of food and wine pairing lies in creating synergy — “where the palate not only discovers a harmony between the wine and food, but the pairing elevates the entire experience.”
His favorite odd-couple match? A bold Cabernet Sauvignon and Tempranillo blend with Greek lamb meatloaf. “The 10% of the Tempranillo gives this Cab Sauv blend a full-bodied pepper and spice on the lively, lusty finish.”
Taste it in Aquilo Act II ($70), a wine with serious presence and structure.
Sangiovese + Asparagus (Yes, Really)
Palumbo Family Vineyards
Suggested by: Nick Palumbo, Owner/Winemaker
“Asparagus is notoriously difficult to pair with wine,” Nick admits. “But we found a way to pair it with none other than a light Chianti-style red — yes, Sangiovese!”
His secret? “Let the other ingredients in the dish tie the wine to it. We wrap sautéed asparagus with prosciutto, place on garlic toast, drizzle with cambozola cream sauce, and top with toasted pine nuts. Garnish with a sprig of thyme, and you have a super star dish that no one would expect to work.”
Try it with their Bella Vigna Sangiovese ($58) — available exclusively in the tasting room.
Muscat Canelli + Cheetos
Peltzer Winery
Suggested by: Danaé Wilson, Tasting Room Manager
Danaé keeps it simple when it comes to pairing logic: “You can either match flavors or balance them with contrasting qualities.”
Her favorite unlikely pairing? Muscat Canelli and Cheetos. “It’s the perfect date night white — whether y’all are curled up on the couch for movie night or headed to the hot tub.”
Grab a bottle of Peltzer’s 2022 Muscat Canelli ($36) and don’t forget the party-sized bag of crunchy orange magic.
Cabernet Sauvignon + Chili-Flecked Dark Chocolate
Wilson Creek Winery
Suggested by: Wendy Holder, VP of Marketing
“The single most important consideration is balance,” says Wendy. “Match the weight and intensity of the wine with the richness and flavor intensity of the food. A delicate dish calls for a lighter-bodied wine so neither overwhelms the other. Conversely, a hearty entrée needs a fuller-bodied wine with enough tannin or texture to stand up to those flavors.”
Her favorite unexpected indulgence? Bold Cabernet Sauvignon with a bite of dark chocolate flecked with chili pepper. “The wine’s firm tannins and dark-fruit core actually soften the heat and amplify the chocolate’s cocoa richness—an indulgent treat every time.”
Try it with Wilson Creek’s Block 9 Cabernet Sauvignon ($74.99), a plush and powerful red with juicy blackberry, black currant, and hints of cedar and toasted vanilla.
Ready to break the rules? These unexpected pairings are proof that when it comes to wine and food, sometimes the best matches are the ones you never saw coming. Visit Temecula Valley to taste for yourself — and don’t be afraid to bring your own snack experiment along for the ride.
