A match made in heaven: how to pair Louis M. Martini’s iconic Napa reds with this season’s dishes

As December falls, we’re embracing the wintery weather with the full-bodied reds of Californian producer Louis M. Martini. The bold flavours and complex intensity of the wines provide extensive gastronomic potential – Executive Chef Aaron Meneghelli shares his top three pairings this holiday season.

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“The key to pairing food with our wine lies in achieving balance,” says Aaron Meneghelli, Executive Chef at Napa Valley winery, Louis M. Martini. “By harmonising the flavours of both the wine and the food, we can expand the culinary possibilities at Louis M. Martini.”

Born and bred in the Napa Valley, Aaron’s love of food stems from his Italian family. Symbiotically, the eponymous Louis M. Martini moved to the United States from Genoa as a child and later studied winemaking in Italy, before building his St. Helena winery in the 1930s. Thus, fusing Californian ingredients with Italian techniques comes naturally to both Aaron and the revered producer.

“My approach to cooking prioritises seasonal ingredients, aiming to reflect a sense of place in every dish,” Aaron tells us. “Inspired by the diverse culinary traditions around me, cooking northern California cuisine is particularly special to me because of the rich tapestry of influences present in the region. This mindset has enabled me to explore a wide variety of cuisines while still maintaining a local essence.

“In addition, understanding the path my family took from Northern Italy to Northern California has been increasingly important, and I love how that parallels with the Martini family. An opportunity to share how we move forward, with the past through our traditions of wine and food.”

When it comes to creating food and wine pairings, Aaron begins with the seasonal vegetables. “I start by considering what I'm excited about for the upcoming season or what I haven't yet explored during that time of year – these elements often guide my initial choices.”

He then focuses on the wines: “I avoid overthinking the pairing, aiming instead to create a dish that feels complete. When the dish feels whole, I know it engages multiple flavour senses and textures, allowing the food to shine alongside the wine.”

Here are his top pairings this season.

1. 2019 Monte Rosso Vineyard Gnarly Vine Zinfandel

100% Zinfandel

A Zinfandel made from some of the oldest Zinfandel vines in California, planted in 1893 in Monte Rosso Vineyard, in the Mayacamas Mountains. These low-yielding vines reach an altitude of 1,300 feet above sea level and sit above the fog line, thus crafting robust, complex and age-worthy wines that nonetheless exhibit finesse and restraint. Red fruit flavours are offset by notes of spice and dusty earth – a hallmark of the vineyard.

“Our 2019 Gnarly Vine Zinfandel is a full bodied, fresh, electrifying wine. The primary notes I get are red currant and pomegranate with touches of spice. It’s incredibly balanced and showcases energetic acidity and intense tannins that carry through the long finish.”

Seared lamb loin with smoked braised greens, sweet potato croquette, persimmon agrodolce, rosemary jus

“The spice notes that come through on the sweet potato croquette grab to the deeper levels of the Zinfandel. The subtle gaminess of the lamb loin adds a pleasant layer of flavour alongside the spice of the croquettes and the rich, smoky surprise of braised greens. The wine complements this with its beautiful texture and savouriness.”

2. 2019 Napa Valley Cabernet Sauvignon

89% Cabernet Sauvignon, 4% Merlot, 3% Petit Verdot, 3% Cabernet Franc, 1% Malbec

When he founded his St. Helena winery over 90 years ago, Louis M. Martini’s winemaking philosophy was simple: the best grapes make the best wines. His legacy is realised in this signature wine, for which grapes are handpicked from top vineyards, vinified and aged separately, and subject to meticulous evaluation to ensure a flavourful expression rich in history.

“Our Napa Cabernet is a classic, well-structured wine that is very approachable. This medium-bodied wine is filled with notes of red fruits, complemented by subtle hints of earth and slate.”

Pasta Bolognese

“I would use an egg yolk pasta, cut into tagliatelle. The texture of the pasta paired with a rich, meaty sauce is perfect for this time of year. This wine shows a fair level of acidity, that along with the red fruit notes work very well with the rich pasta dish leaving you with a balance of flavours between the two.”

3. 2019 Lot No. 1 Cabernet Sauvignon

100% Cabernet Sauvignon

Louis M. Martini’s flagship wine was created over 70 years ago, when its founder was tasting through lots of Cabernet Sauvignon that were ageing in his cellars – he picked the very best, showcasing the power and yet elegance of this grape, and assigned them exclusively to his finest wine. This practice has become the trademark of the Louis M. Martini winery and, today, lots hail from some of Napa’s more prized vineyards including Stagecoach, Atlas Peak, Howell Mountain, Stags Leap and Oakville.

“Lot No. 1 represents the pinnacle of our portfolio, showcasing Cabernet Sauvignon at its finest. This wine features standout blocks from iconic Napa Valley vineyards, resulting in a blend that exudes power, depth, and intensity, all balanced with a notable degree of polish and elegance. This wine is all about balance and boasts notes of dark fruit against a smooth texture and barrel notes.”

Taleggio cheese with olive caramel

“The olive caramel adds a fascinating flavor to the dish, enhancing the wine by simultaneously drawing out its fruit tones and spicy notes. The rich, fatty texture and strong, sharp notes of a washed rind cheese will temper the tannins in the wine, while the olive caramel highlights its fruity characteristics. This combination also brings out the subtle hints of barrel and vanilla in the wine.”

Discover more about the Louis M. Martini wines.