Knapp's food and wine pairing suggestions

Belinda Venuti works with customers and with chef John McNabb, to create the dishes that pair perfectly with Knapp wines. Venuti notes that many of the pairings they do are for wine dinners, but "can be adapted to other small tasting events like showers, receptions, fundraisers, small business parties and happy hours."

Here are some of Knapp's most popular  wines and dishes the chef prepares to bring out the best in both:

Vignoles: Mascarpone, mandarin orange and pineapple with coconut-filled phyllo cup

Merlot: Wild mushroom soup

Seyval Blanc: Roasted pumpkin bisque

Lemberger: Sweet potatoes with spiced pear and a dark rum foster sauce

Dry Riesling: Grilled proscuitto-wrapped turkey medallions with golden raisin and cranberry stuffing

Merlot: Chicken or lamb barbecue (especially if using a rub-type marinade)

Chardonnay or Sangiovese: Pulled pork barbecue

Gewurztraminer or Riesling: Any spicy dish.