Wine Spectator-Winning Finger Lakes Wines vs. Your Catering Menu: How to Create Award-Worthy Pairings

The Finger Lakes region just hit another home run with Wine Spectator. Ravines Wine Cellars' 2022 Dry Riesling made it onto Wine Spectator's prestigious Top 100 Wines of 2025 list: chosen from over 10,000 wines reviewed in blind tastings. As caterers, this recognition opens up incredible opportunities to elevate your events with wines that have proven themselves on the world stage.

But here's the thing: having award-winning wine is just the first step. The real magic happens when you pair these exceptional bottles with your catering menu in ways that make both the food and wine shine brighter together.

What Makes Finger Lakes Wines So Special for Pairing

The Finger Lakes didn't stumble into Wine Spectator recognition by accident. These wines have distinctive characteristics that make them incredibly food-friendly. The region's cool climate produces wines with bright acidity and mineral-driven profiles: exactly what you need for versatile food pairing.

Wine Spectator's Executive Editor highlighted the region's "resilience, commitment, and long-term vision," and you can taste that dedication in every bottle. The wines showcase purity and precision rather than trying to overpower your palate. This restraint is what makes them perfect partners for catering menus where you want the wine to enhance, not compete with, your carefully crafted dishes.

The key lies in understanding that award-winning Finger Lakes wines are built for balance. They're not trying to be California Cabernet or Burgundy Pinot Noir. Instead, they express their unique terroir through crisp, mineral-driven profiles that work beautifully across a wide range of cuisines and preparation styles.

The Award Winners You Need to Know

Let's talk specifics. Ravines' winning Dry Riesling isn't just a pretty label: it represents the pinnacle of what dry Riesling can achieve in the Finger Lakes. These wines typically show citrus notes, stone fruit, and that distinctive slate minerality that comes from the region's unique soil composition.

Hillick & Hobbs is another standout producer, with their Riesling Seneca Lake Dry Estate Vineyard 2019 scoring 90 points from Wine Spectator. This wine brings pippin apple, fennel, and lime pith flavors backed by that signature slate minerality. It's bone-dry but incredibly expressive: perfect for pairing with delicate proteins or vegetable-forward dishes.

Hermann J. Wiemer continues to set the standard for the region, while Red Newt Cellars has proven that Finger Lakes reds can compete nationally, with their Cabernet Franc earning 89 points. These aren't wines you'd overlook at a wine shop: they demand attention and reward careful pairing.

Dry Riesling: Your Secret Weapon

Dry Riesling is incredibly versatile for catering events. The high acidity cuts through rich foods while the mineral backbone provides structure that won't get lost among complex flavors. Here's how to use them:

For seafood courses, dry Riesling is unbeatable. Raw oysters, shrimp cocktail, or smoked salmon appetizers all benefit from the wine's crisp profile. The citrus notes complement the ocean flavors while the acidity cleanses the palate between bites.

Butter Poached Lobster on the Half Shell | Asparagus | Wild Mushroom Rice Pilaf

Poultry dishes find their perfect match here too. Herb-roasted chicken, turkey with sage stuffing, or chicken piccata all work beautifully. The wine's brightness echoes herb flavors while providing contrast to creamy sauces.

Braised Chicken Breast Stuffed with Apple, Cranberries & Brie Braised in Brown Butter Apple Butter Pan Gravy Served here with Polenta and Sautéed Spinach

Don't overlook vegetarian options. Asparagus, artichokes, and herb-heavy vegetable dishes that might clash with heavier wines sing alongside dry Riesling. The mineral notes actually complement earthy vegetables in surprising ways.

Fresh Asparagus with Citrus Spiked Hollondaise and Muranda Farm Bel Ciello Cheese

Semi-Dry Rieslings for Spice and Richness

Shakshuka (a Northern African dish of spiced tomatoes, chili peppers, poached eggs) A traditional dinner meal that is great for brunches and pairs well for semi-dry rieslings

When your menu ventures into spicier territory, semi-dry Rieslings become invaluable. The touch of sweetness balances heat while maintaining enough acidity to cut through rich preparations.

Thai-inspired dishes, Korean BBQ stations, or Mexican fusion menus all benefit from this style. The slight sweetness tames chili heat while the acidity prevents the pairing from becoming cloying.

Korean BBQ Chicken Rice Bowl with Toppings from Below Family Style Set-Up

Beef Bulgogi Bowl served with toppings plate viewed above for customization

Pork preparations particularly shine with semi-dry Riesling. Ham with maple glaze, pulled pork with tangy sauce, or pork tenderloin with fruit compotes all find harmony with these wines. The sweetness echoes fruit-based accompaniments while the acidity balances the meat's richness.

Apple Cider Braised Pork Shank | Pumpkin Gnocchi sautéed in Sage Brown Butter Garnished with Bulls' Blood Micros | Tasmanian Pepperberry | Crispy Sage

Red Wine Pairings That Work

Finger Lakes reds like Cabernet Franc and Pinot Noir offer different pairing possibilities. These wines typically show more restraint than their warmer-climate cousins, making them food-friendly rather than overpowering.

Cabernet Franc works beautifully with herb-crusted beef, lamb with rosemary, or duck breast. The wine's herbal notes complement savory preparations while providing enough structure to stand up to red meat.

Seared Duck Breast | Braised Bitter Greens and Apples | Roasted Acorn Squash

Pinot Noir from the region pairs excellently with salmon, turkey, or mushroom-based dishes. The wine's earthy undertones echo umami flavors while the bright acidity keeps things lively.

Preserved Lemon Harissa Roasted Salmon | Sautéed Spinach | Polenta Cake

Building Your Pairing Strategy

Start by identifying the dominant flavors in each dish. Is it citrusy? Rich and creamy? Spicy? Herb-heavy? Then match the wine's characteristics to either complement or contrast these elements.

For example, that award-winning Ravines Dry Riesling would be perfect with pan-seared scallops over cauliflower puree. The wine's mineral notes highlight the scallops' sweetness while the acidity cuts through the rich puree. The pairing elevates both components.

Consider the progression through your menu too. Start with lighter wines for appetizers, move to more substantial options for main courses, then return to something bright for dessert courses. This creates a natural flow that keeps guests engaged throughout the meal.

Practical Implementation for Events

At wedding receptions or corporate events, presentation matters as much as flavor. Use the Wine Spectator recognition as a selling point: clients love knowing they're serving award-winning wines. But back up that prestige with thoughtful pairings that make sense.

Create tasting notes for your service staff so they can explain the pairings to guests. Something simple like "This dry Riesling from Ravines Wine Cellars made Wine Spectator's Top 100 list, and we're pairing it with the herb-crusted salmon to highlight both the wine's mineral notes and the fish's delicate flavor."

For buffet-style events, consider wine stations with different Finger Lakes options paired with specific food stations. A dry Riesling station near seafood and poultry, semi-dry options near spicier dishes, and reds near the carving station.

Making It Work for Your Business

The beauty of focusing on award-winning Finger Lakes wines is that they offer prestige without California pricing. You can provide Wine Spectator-recognized wines while maintaining reasonable margins.

Build relationships with local Finger Lakes wineries too. Many offer special pricing for caterers and restaurants, and the local connection adds another story element for your events. Clients love supporting local businesses, especially when those businesses are winning national recognition.

The Bottom Line

Award-winning wines from the Finger Lakes aren't just nice additions to your beverage program: they're tools for creating memorable experiences. When you pair Ravines' Top 100 Dry Riesling with the right dish, you're not just serving wine and food. You're creating a moment where both elements shine brighter together than they would apart.

That's what award-worthy pairing really means: finding combinations where the whole exceeds the sum of its parts. The Finger Lakes gives you the wines to make that happen. Now it's up to you to build the menu that brings out their best.

Start with one or two key pairings and build from there. Your clients will taste the difference, and your reputation for sophisticated wine service will grow right along with it.