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Pairing our Wine with our Frozen Foods

Fri, Dec 02, 22

We just add a bunch of high-quality frozen foods to our freezers at each store from some of the best fresh food on the east coast.

  • Poultry: Chicken (anti-biotic free) and Chicken Pot Pies
  • Meats: Filet Mignon, Skirt Steak, Steak Burgers, Pork Chops, and Veal
  • Fish: Salmon, Ahi Tuna, Sea Bass, Red Snapper, Orange Roughy, and Swordfish

To see each store’s inventory and pricing, follow this link. Call any of the stores to place an order and if you have any questions reach out on Instagram or Facebook.


How to Pair our Wines and our Frozen Foods

Because we know a meal is rarely complete without wine, we’ve included a few of our pairing suggestions for each of the frozen foods we brought in for you. If you like what you see, call to order as soon as you choose and we will prep your order for pick up or delivery ASAP. When you order wine and frozen food for us, request a free recipe based on the combination of wine and food you chose. Let our managers know or email jules@thewineoutlets.com with your order information.


Chicken (anti-biotic free) 

  • If cooked simply without strong flavor adds: Sauvignon Blanc and Chardonnay
  • If grilled or BBQed: Zinfandel or Sauvignon Blanc
  • If roasted: full-bodied reds, fruit-forward rose, or dry whites
  • If cooked with creamy sauce: Pinot Grigio
  • If cooked with mushrooms: Merlot or CA Chardonnay
  • If cooked with tomato sauce: Sangiovese
  • If cooked with spicier flavors: Riesling, sweeter Rose, or Champagne

Chicken Pot Pies

  • Due to the prominent butter flavors, the first recommendation is a smooth Chardonnay
  • Not a Chardonnay fan? Try a Viognier or Rhone White


Filet Mignon

  • If cooked simply with minimal flavor adds: Cabernet Sauvignon, Merlot, Syrah, or Sangiovese to highlight the strong flavors of the meat
  • If adding a cream sauce: Medium-bodied Pinot Noir or Chianti
  • If cooking with shellfish: Light bodied Cabernet or Bordeaux

Skirt Steak

  • This is simple: California Cabernets, Bordeaux or Malbec


  • If dressed simply: Merlot or light-bodied Cabernet
  • If spicy: Riesling or other sweet wine
  • If looking for a strong contrasting taste to the burger: a crisp Champagne provides a totally different burger experience!

Pork Chops

  • White options: Full-bodied Chardonnays, fruity Rieslings, Pinot Grigio, or Sauvignon Blancs
  • Red options: Chianti, light Pinot Noir, or Cotes du Rhone

Veal – this meat takes on the flavor of what it’s cooked in so pair accordingly if you choose to add strong flavors

  • If cooked simply: Pinot Noir, Sangiovese, or Zinfandel



  • Pinot Noir, Pinot Grigio, Oaked Chardonnay, Dry Rose, or Champagne (if smoked)

Ahi Tuna

  • Full-bodied fish meat needs fuller wines: Pinot Noir, Merlot, or Rose

Sea Bass

  • White wines: Pinot Grigio, Chardonnay, Sauvignon Blanc, Dry Riesling
  • Red wines: Pinot Noir

Red Snapper or Orange Roughy

  • Light fish requires light flavors: Riesling, Sauvignon Blanc or Moscato


  • Oily fish needs crisp and fruity wines that cut the oil: Pinot Grigio or Sauvignon Blanc



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