This year’s MICHELIN Guide Florida Exceptional Cocktails Award winner and certified sommelier, Tyler Wolff, knows wine—down to the last detail. As Beverage Director at Ponte, Wolff manages a robust wine program with 320 labels and 30 wines available by the glass. And while he appreciates wine on its own, he firmly believes that the right pairings can take both the food and the drink to another level.
When it comes to pairing, you either want a wine that complements the dish or one that contrasts it, Wolff explains. For example, if you’re serving something spicy, you might choose a sweet wine to cool the palate. On the flip side, if the dish has zesty, citrus-forward flavors, pairing it with an equally acidic wine can enhance the fruitiness of the wine and the brightness of the dish.
One of Wolff’s favorite pairings is a spicy Asian dish with a Trimbach Riesling from Alsace. Though not overly sweet, it has just enough residual sugar to cool the heat and reset the palate between bites. Similarly, he recommends white wines with Indian cuisine, which often features complex spices. A Chenin Blanc from Vouvray in France—known for its minerality and subtle sweetness—can bring out the best in the dish. South African Chenin Blanc, also called Steen, is another excellent option for Indian food, offering a rounder, fruitier profile.
Fresh salads with high-acid vinaigrettes can be tricky, but Wolff suggests a Sauvignon Blanc like Sancerre to match the acidity and maintain balance. You want the wine to complement, not compete, he says. A grassy Sauvignon Blanc from Napa Valley is another good choice for dishes heavy on herbs or citrus.
When it comes to reds, Wolff turns to bold wines like the Penfolds 389—a blend of Shiraz and Cabernet Sauvignon—for pairing with barbecue. Its firm tannins cut through fatty meats, while the smoky, herbaceous notes harmonize with grilled flavors. For leaner meats like duck, swordfish or salmon, he leans toward a Pinot Noir from Burgundy or Sonoma. That pairing, he notes, is like peanut butter and jelly—it just works.
A ribeye steak naturally lends itself to a classic Napa Cabernet or even a Bordeaux. The fat in the meat coats the palate, softening the wine’s tannins and allowing the fruit flavors to shine. For something a bit more adventurous, Wolff recommends a Brunello di Montalcino—a high-quality Sangiovese from Tuscany. Add a coffee rub or a good char to the ribeye, and the flavors come together in perfect harmony.
There’s a lot of room for creativity in wine pairing, Wolff reveals, but you need to understand the structure of both the wine and the dish—that’s the key.
There are, however, a few pairings to avoid. He warns that you never want to serve a spicy dish with a high-alcohol wine as the alcohol will intensify the spice, burn your throat and overwhelm the dish.
As for long-held wine rules like “white with fish and red with steak,” Wolff doesn’t always agree. And, when you aren’t sure which wine to pair with your dish, you can’t go wrong with Champagne. Champagne is incredibly versatile—you can have it with appetizers, seafood, steak, even dessert—and the toasty notes and the Pinot Noir base give it richness, and the bubbles make it incredibly food-friendly.
Wolff’s final thought: “You can drink wine on its own, but wine with food is always better.” Some wines—especially French wines—are made to be enjoyed with food. They wrap around a dish. Drinking them solo doesn’t do them justice. For solo sipping, he recommends fruit-forward whites or approachable New World wines from regions like Napa. But if you’re opening something with structure and age, pair it with a great meal.
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