Our  Provençale Chicken Pie with buttery puff pastry, cream, French white wine, Herbs de Provence and vegetables is a comforting dish that combines a variety of complex  flavors. When choosing wines to pair with, consider options that enhance the flavors without overpowering them. Here are some suggestions:

Chardonnay
A buttery and rich Chardonnay, one aged in oak barrels would be a match for the creamy filling and flaky pastry.

Sauvignon Blanc
If you prefer something refreshing a Sauvignon Blanc can provide a contrast to the richness of the pie. Look for one, with acidity and hints of herbs to complement the herbs de Provence.

Chenin Blanc
This versatile white wine comes in styles ranging from dry to sweet. It can beautifully complement the creamy elements. Consider trying a Vouvray made from Chenin Blanc as it could be an option.

Pinot Gris/Grigio
With its light and crisp character, Pinot Gris or Grigio can offer a balance to the pie while working harmoniously with the vegetables.

Viognier
The rich texture and floral notes of this wine could perfectly enhance the herb infused flavors.

Rosé
If you're looking for a wine that offers some of the characteristics of wine, without the tannins, a dry Provencal Rosé could be a great choice. Its light and fruity flavors will complement the ingredients.

Pinot Noir
For those who prefer wine a bodied and slightly fruity Pinot Noir can be a wonderful match. Its soft tannins won't clash with the creaminess and its earthy undertones will blend well with the herbs and vegetables.

Sparkling Wine
Surprisingly a good sparkling wine like Cava or Crémant can create a pairing. The bubbles and acidity cut through the richness of the dish resulting in a balance.

If possible explore wines from the region as herbs de Provence as they often complement each other beautifully.

When it comes to our Tuscan Italian Sausage pie, you'll want a wine that can perfectly complement the Italian sausage, italian tomatoes, sweet bell peppers, veggies and a balsamic reduction. Here are some excellent wine choices that would pair wonderfully. We picked Italian Varietals that will go perfectly with our Tuscan Italian Sausage Pie.

Chianti
Known for its acidity and tannins, Chianti is a match as it cuts through the richness of the sausage while enhancing the Italian herbs and spices. It's a perfect combination with the sausage.

Barbera
With its black cherry flavors and a subtle hint of spice, Barbera has the body to stand up to the sausages' robustness. Its lively acidity also helps balance out any fattiness in the meat.

Sangiovese
The savory elements of Sangiovese coupled with its body and red fruit flavors make it an adaptable choice, for pairing with sausage and puff pastry.

Nebbiolo
For a pairing experience consider treating yourself to Nebbiolo. Its tannins and complexity can handle the richness splendidly while adding a touch to your meal.

Montepulciano d'Abruzzo
For the savory and herby sausage.This red wine boasts fruit flavors and gentle tannins making it a friendly and satisfying pairing. It’s also in the Tuscan region of Italy which fits perfectly with this pie.

The Napa Steak pie made rich with Grass Fed beef, Napa Cabernet Sauvignon, organic  mushrooms and veggies, is a hearty and flavorful pie that calls for a robust wine pairing. You'll want to look for wines that can stand up to the richness of the beef and red wine gravy. Here are some options:

Cabernet Sauvignon
Known for its bold flavor and tannic structure, Cabernet Sauvignon can be a classic pairing with beef dishes. The tannins will help cut through the richness of the steak and gravy, while the deep berry flavors will complement the red wine in the sauce.

Merlot
If you prefer something a bit softer, a Merlot can provide lush plum and cherry flavors with smoother tannins, making it a pleasant partner for the Napa Steak  pie.

Shiraz/Syrah
These wines often have peppery, smoky notes that can work nicely with the beef and vegetables. Whether you choose an Old World Syrah or a New World Shiraz, the wine's intensity can stand up to the richness of the dish.

Malbec
Known for its dark, fruity flavors and velvety texture, Malbec can be a great match for the red wine-infused gravy and the beef.

Rioja
A Spanish Rioja, especially a Reserva or Gran Reserva that has seen some aging, can provide a complex and sophisticated pairing. Its combination of fruit, earth, and spice can play nicely with the flavors of the pie.

Châteauneuf-du-Pape
This blend from the Rhône region of France often includes Grenache, Syrah, and Mourvèdre, among other grapes. The resulting wine's complexity and depth can work wonderfully with the rich steak filling and red wine sauce.

Sangiovese
A robust Italian Sangiovese, like a Chianti Classico, could provide a nice balance of acidity, tannins, and fruit to complement the pot pie.

Tempranillo
Another Spanish option, a robust Tempranillo, might offer dark fruit and leather notes that could harmonize well with the rich meat and vegetable filling.

A wine with body and structure will stand up well to the bold flavors in the pie, creating a balanced and satisfying pairing. If possible, consider using the same red wine in the dish that you plan to serve alongside it for a harmonious pairing.

When it comes to pairing wine with our Porcini and Portobello Truffle Risotto pie, you need to consider the flavors. The goal is to find a wine that can complement the taste of the mushrooms and truffle oil without overpowering them.

Chardonnay
A full bodied Chardonnay, especially one with a touch of oak can be a fantastic choice. Its buttery richness will nicely complement the texture of the risotto and all butter puff pastry.

Viognier
With its floral notes Viognier can provide a contrast to the earthy flavors.

Pinot GrisA balanced Pinot Gris, featuring acidity can help cut through the richness of both the puff pastry and risotto refreshing your palate.

Pinot Noir
Opting for a red wine like Pinot Noir can be an excellent match. Look for one that is Earthy and not as floral, that boasts mushroom undertones to enhance the flavors of Porcini and Portobello.

BarberaAn Italian Barbera with its acidity and cherry notes will beautifully complement this pie while offering a pleasant balance.

A dry rosé could bring another dimension to this pairing with its acidity and fruity notes providing a delightful contrast, against the rich and savory flavors of the risotto.