Look, we all aspire to be the kind of home cooks who
can whip up a meal that rivals what we’d find at a restaurant — but that’s not exactly realistic, especially after a loooooong day. Of course, a glass of wine is
an absolute must on days where even chopping a vegetable seems like too much work.
That’s why we tapped Erick Schultz, director of wine-making for Woodbridge by Robert Mondavi, to break down which Woodbridge bottles pair best with what you’re cooking after work. To really make it
easy for you, our recommendations are laid out in the handy spinner on the next page — so you don’t even have to do the hard work of decision-making.
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How to Pair
Wine With What
You Really Eat
on Weeknights
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No matter how short on groceries you are, if you have an egg — even one single, solitary egg — you’ve got dinner. Be it fried, scrambled with a bit of milk for extra fluffiness, or an omelet with the final bits of last night’s roasted vegetables, breakfast for dinner is a weeknight hero. Schultz recommends reaching for something light and acidic to cut through the fattiness found in eggs, like Woodbridge Sauvignon Blanc, or Pinot Grigio. If you’re whipping
up a BEC (that’s bacon, egg, and cheese), go full brunch with Woodbridge’s Sparkling Infusion Sweet Peach: it’s practically a bellini, no juice needed.
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EGGS
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GRILLED
CHEESE
Whether you’re tossing two slices of deli-cut American between white bread or melting down the Gouda from last weekend’s cheese plate, nothing cures the midweek blues like a grilled cheese. It’s infinitely customizable and always delicious — and it needs a wine that won’t get outshined by all the salt and fat. For this, Schultz reaches for a Woodbridge Buttery Chardonnay, because it has the flavor intensity to match the cheese. (Plus it comes in a 3 liter box option as well, if you’re looking to share.) This is also the move for mac ’n cheese, boxed or otherwise.
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LEFTOVER
TAKEOUT
If you don’t remember the last time you turned your stove on, but are blessed enough to still have a bit of last night’s lo mein in the fridge, reach for a Woodbridge Rosé or Riesling to finish it off. (Plus, the rosé comes in convenient, on-the-go Tetra packaging too!). Their slight sweetness and crisp texture balances out any oily-ness and saltiness you usually find in takeout classics. (Egg rolls, dumplings, and pad see ew included.) Either
is also recommended for spicy options, too, like ramen or tacos.
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Pantry pasta is a wide category: it could be some spaghetti and jarred marinara sauce, or maybe it’s a bit of garlic, butter, and pasta water tossed over what’s left of an open box of penne. No matter what, lean into reds: “Woodbridge Cabernet Sauvignon is obviously a little heavier on the red side, but ours has enough fruit and acidity to go well,” Schultz says. (It's also his suggestion for frozen pizzas, if it’s that kind of night.) For a lighter option, try the Woodbridge Pinot Noir, which is fruit-forward and round on the palate. The Goldilocks choice, though, is the Woodbridge Red Blend, which has a hint of spice thanks to the oak that Woodbridge uses. “There's a lot of spicy brown [sugar] spice, like cloves, cinnamon, and that kind of toasted oak,” he says.
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PANTRY
PASTA
Cabernet
Red Blend
Pinot Noir
Riesling
Rosé
Chardonnay
Woodbridge Sparkling Infusions
Pinot Grigio
Sauvignon Blanc
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Buttery
Chardonnay
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Buttery Chardonnay 3L
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Buttery Chardonnay
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Buttery Chardonnay 3L
Rosé 500 ML
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Rosé 500 ML
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