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Fauquier wines go well with Just about any food a gourmet chef may prepare.
If a hearty meal of filet mignon or beef Wellington is on the menu, a red wine such as Oasis’ Chelois, Meredyth’s Marechal Foch or De Chauanc of Naked Mountain’s Claret would be suitable. For a less hearty wine to accompany other red meats, the Salahis suggest their Chancellor or Cabernet Sauvignon and Walter Luchsinger, manager of Piedmont, says that winery’s white Chardonnay will compliment light meats and is especially good with baked ham.
Seafood lovers have a variety of wines available to fill their glasses and accompany the delights of the ocean. Delicate seafood calls for a white wine, whether it be a Chardonnary from Oasis, Piedmont or Bob and Phoebe Harper’s Naked Mountain Winery or a Villard Blanc from Meredyth.
Heavily seasoned seafood requires a heavier wine, such as Meredyth’s Seyval Blanc.
A summer picnic, complete with fresh strawberries or peaches and crackers and cheese would call for Naked Mountain’s Riesling or Piedmont’s Seyval Blanc. Semilion, also from Piedmont or Gewurztraminer from Oasis
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