What to Drink With Dinner at City Winery Hudson Valley

"A good wine pairing happens when the wine elevates the food and the food elevates the wine. A great pairing elevates the whole evening." — Travis Van Caster, Winemaker, City Winery Hudson Valley

Every wine on this list is made downstairs, literally. Travis and the winemaking team work in the cellar beneath the dining room, sourcing fruit from California to the Finger Lakes and turning it into the wines pouring at your table right now. Fresh wine deserves a plate that knows what to do with it. Here's how to match what's coming out of the kitchen with what's coming out of the tap.

A couple of things worth knowing before you order: the menu changes seasonally, roughly every three months, so expect a few of these dishes to shift with the calendar. And if Thursdays are your night, City Winery Hudson Valley runs a standing Burger and Glass special, a featured burger paired with a tap wine chosen for that week, always a reliable way in.

Salads & Soup

Caesar Salad — Little Gem, Sourdough Bread Crumbs, Aged Parmesan

Sauvignon Blanc, Lake County, CA '25

A Caesar lives or dies on acidity, and this Sauvignon Blanc has plenty. Ruby grapefruit and key lime zest cut straight through the aged Parmesan, while a bright lemongrass finish keeps the dressing from sitting heavy. Add the chicken and the wine still holds its own.

Summer Salad — Mixed Greens, Strawberries, Goat Cheese, Candied Pecans, Cherry Vinaigrette

Rosé, Méditerranée, France '25

This one writes itself. The wild strawberry and honeysuckle in the rosé echo the fruit already on the plate, and the wine's easy drinkability matches the salad's whole point: light, warm weather, no heavy lifting. The goat cheese gets a little help from the wine's acidity too.

CW Wedge — Iceberg, Applewood Bacon, Shropshire Blue, Chives, Hard Boiled Egg

Gewürztraminer, Uva Blanca Vineyard, Finger Lakes, NY '25

Blue cheese wants something with a little sweetness to lean against, and this Gewürztraminer delivers it a different way than a red would. Rose petal, lychee, and tangerine soften the Shropshire Blue's sharp edge, and the wine's delicate sweetness plays the same role a poached pear or honey drizzle would on a cheese board. Smooth enough not to fight the egg, bright enough to keep the bacon from taking over.

Burrata — Heirloom Tomato, Basil Bread Crumbs, Aged Balsamic, Extra Virgin Olive Oil

Chardonnay, Sonoma Mountain, CA '25

Burrata needs a wine with enough body to match its creaminess and enough brightness to handle the tomato. This Chardonnay does both: smoked pineapple and apricot up front, then a lemon sorbet finish that keeps pace with the balsamic. Medium bodied is the operative phrase here. Anything heavier would bury the dish.

Pizza

Margherita — San Marzano Tomato Sauce, Buffalo Mozzarella, Basil

Malbec, Alder Springs Vineyard, Mendocino, CA '24

Not the pairing most people would reach for on a Margherita, but soft, fruit-forward reds have more to offer a good tomato pie than they get credit for. The Malbec's gentle tannins and dark fruit settle in against the San Marzano's acidity, and the wine's savory edge gives the basil something to talk to instead of fighting the mozzarella for attention.

Hot Honey & Pepperoni — San Marzano, Mozzarella, Sausage

Zinfandel, Lodi, CA '24

Heat wants fruit, and this Zinfandel brings plenty of it. Big blackberry and nutmeg with a soft, jammy sweetness take the edge off the hot honey rather than fighting it, and the wine's easy body doesn't compete with the pepperoni's spice. A vanilla finish rounds the whole bite out.

Truffle Mushroom — Bechamel, Ricotta, Mozzarella

Albariño, Lodi, CA '24

This pizza is rich in a specific way, all bechamel and ricotta with an earthy undertone from the mushroom. The Albariño's dark caramel and clove notes lean right into that earthiness, while its cut grass edge and refined mouthfeel keep the whole bite from feeling heavy. Medium weight is exactly what a pizza like this calls for.

Large Plates

H.V. Burger — House Blend, Cheddar, Applewood Bacon, Syrah Cherry BBQ, Crispy Onions

Cabernet Sauvignon, North Coast, CA '24

The Syrah cherry BBQ sauce is doing a lot of the work on this burger, and the Cabernet Sauvignon is built to meet it. Luxardo cherry and baking spice in the wine mirror the sauce directly, while chewy tannins and cocoa notes give the beef and bacon something substantial to push against. This is the pairing that makes the most sense on paper and tastes even better on the plate. If burgers are your Thursday plan, ask what's featured that week for the Burger and Glass special.

Crispy Fried Chicken Sandwich — Smoked Paprika Aioli, Applewood Smoked Bacon

Pinot Noir, Santa Barbara County, CA '24

Fried chicken wants a red with enough acidity to cut the crunch and enough restraint not to overwhelm it. This Pinot Noir threads that needle: ripe strawberry and toasty red fruit with a lightly herbal, earthy edge that picks up on the smoked paprika without turning the sandwich heavy.

Or: If you're newer to pairing wine with dinner, Travis's own go-to for this dish is a white: the 2025 "Rochambeau" Sauvignon Blanc. Its crisp, citrusy tropical fruit holds up better than you'd expect against the smoked paprika aioli, and its fresh acidity cuts right through the buttermilk marinade.

Pork Belly Bánh Mì — Spicy Pork Belly, Garlic Aioli, Cilantro, Pickled Carrots

Riesling, Uva Blanca Vineyard, Finger Lakes, NY '25

This is a textbook pairing for a reason. Off-dry Riesling was built for exactly this kind of dish: ripe pear and honeysuckle to stand up to the pork belly's richness, zesty acidity to match the pickled carrots, and a ginger finish that leans right into the bánh mì's flavor profile. Don't overthink this one.

Roasted Faroe Island Salmon — Miso Corn Purée, Baby Zucchini, Tomato Jam

Roussanne Reserve, Alder Springs, Mendocino, CA '24

Miso brings umami and a little funk, and this Roussanne Reserve has the weight to meet it. Fresh apricot and baking spice complement the corn purée's sweetness, while the wine's round, buttercream texture keeps up with the salmon without competing with the tomato jam's acidity.

Steak Frites — 12oz Prime NY Strip Steak, Herbed Butter, Rosemary Fries

Cabernet Sauvignon Reserve, Eli's Ridge Vineyard, Lake County, CA '23

A cut this size earns a step up from the tap list. The reserve Cab brings violet and blackcurrant up front, dark chocolate and leather underneath, and firm, refined tannins that hold their own against a NY strip and herbed butter. Ask your server about the rest of the reserve list if you're in the mood to go further.