Alongside Beringer's dedication to world-class wine is our passion for culinary development and excellence. From developing and mentoring some of America's great culinary talents to tending to our onsite vegetable garden, we ensure the food we produce is of the utmost in quality and nutrition. Our culinary center, the Hudson House, was the original residence on the Beringer Brothers' property. From 1990-2000 it was home to the School for American Chefs, an exclusive school for professional chefs taught by famous author and food personality Madeleine Kamman. Beringer has been honored to host a number of culinary luminaries in the kitchen and dining room, including Julia Child, Charlie Trotter, Hiro Sone, Bradley Ogden and Thomas Keller. Today, Beringer Executive Chef Matthew Ramirez crafts delicious recipes to pair with our wines and we entertain guests with multi-course tasting menus. 

Below you will find some of our favorite recipes that you can pair with Beringer wines.

 

Beringer Executive Chef Matthew Ramirez

Beringer Executive Chef

Matthew Ramirez

Beringer Vineyards' Executive Chef Matthew Ramirez graduated from Piedmont Community College with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree from Johnson and Wales University in Restaurant Business and Management. Following graduation Matthew spent eight years working in some of the Southeast’s top restaurants including Zebra Restaurant and Wine Bar, The Fat Hen and The Dining Room at the Ritz Carlton Naples.

After conquering the Southeast, Matthew made the 3000 mile trek to California, landing in Northern California’s food mecca, the Napa Valley. Matthew began his California culinary adventure as Sous Chef at the coveted Bottega Ristorante, followed by working under Chef Perry Hoffman at Étoile. Needing a change of pace, Matthew headed south to the Central Coast, where he helped create the food program at Niner Wine Estates in Paso Robles.

Matthew eventually made his return to Napa Valley, where he now is the Executive Chef at Beringer Vineyards. Depending on the day, Matthew could be creating new menus or discussing with the Estate Ground Manager on what to plant next in his 2 gardens or sharing with guests why he use a certain ingredient with our Private Reserve Wines.


  Wine and Food Pairing Tips 

Food and wine are natural companions, each bringing out the nuances of flavor in the other. And while some would suggest that specific wines should be had with specific dishes, at Beringer we believe that you should find your own preferences, while offering some guiding principles.

Salt

Salty taste in foods such as soy sauce, fish sauce, and olives will make your wine taste milder or fruitier, less bitter and tannic.

Sour 

Sour taste in foods such as lemon, vinegar, or dry wine reductions will also make your wine taste milder or fruitier, less bitter and tannic.

Sweet 

Sweet taste in foods such as sugar, fruit, and honey will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.

Savory

Savory taste in food (Umami) such as meat, seafood, poultry, tomatoes, and soup stocks will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.

Spicy 

Spicy influence in foods such as black pepper and jalapeño peppers will make your wine taste stronger. It will exaggerate the tannins and bitterness of the wine.

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