Kiepersol
Estate Wine Pairing Guide — Staff Reference
Pairings by Dish
Starters
| Dish | Recommended Wines | Why It Works |
|---|---|---|
| Duck "Cigars" | Dry Rosé Rose Reservé Syrah Artize | Rich braised duck and serrano heat need a wine with some backbone but not heavy tannins. The Dry Rosé cuts through the fat; Syrah's soft jamminess loves plum sauce; Artize mirrors the delicate, complex nature of duck pâté. |
| Crab Cakes | Steen Vit Dry Rosé | The smoked tomato remoulade and jicama slaw call for bright acidity. Steen (think Pinot Grigio) and Vit both have a 10/10 acidity that cuts through the richness without overpowering delicate crab. |
| Oysters Rockefeller | Steen Edelvit Dry Rosé | Oysters, butter, and bacon demand crispness. Steen is the go-to — its stone-dry, bright acidity is a classic shellfish pairing. Edelvit's soft body and balanced acidity work beautifully with the rich butter sauce. |
| Calamari | Steen Vit | Fried calamari with marinara is a classic crisp white pairing. High acidity cuts the fry; Steen is the drier choice, Vit offers a touch of fruit to complement the tomato sauce. |
| Basil Pesto Baked Brie | Edelvit Rose Reservé Dulce Vit | Creamy brie loves a soft, lightly oaked white — Edelvit is ideal. The raspberry sauce opens the door to a touch of sweetness; Dulce's sunny sweetness echoes the fruit, and the Rose Reservé bridges both worlds. |
| Crisped Brussels | Steen Dry Rosé Syrah | Flash-fried brussels with goat cheese and balsamic are earthy and tangy. Steen's bright acidity and Syrah's soft jamminess both complement the balsamic reduction beautifully. |
| Shrimp Cocktail | Steen Vit Dry Rosé | Classic chilled shrimp with cocktail sauce needs classic crisp white energy. Steen is the sommelier's pick; Vit is the friendlier option for guests new to dry whites. |
Salads & Soup
| Dish | Recommended Wines | Why It Works |
|---|---|---|
| Kiepersol House Salad Spiced pecans, goat cheese, pecan-balsamic |
Vit Dry Rosé Rose Reservé | Goat cheese and balsamic are a natural match for crisp, slightly fruity whites. Vit's off-dry profile complements the spiced pecans; Dry Rosé's structure handles the tangy vinaigrette. |
| Warm Spinach Salad Bacon dressing, grated eggs |
Edelvit Rose Reservé Syrah | Warm bacon dressing is rich and savory — Edelvit's soft body handles it without fighting; Syrah's easy-drinking style echoes the smoky bacon notes. |
| Wedge & Pierre's Tomato Blue cheese, balsamic |
Edelvit Syrah Artize | Blue cheese is bold — it needs a wine with enough personality to hold its ground. Edelvit's soft vanilla roundness tames the funk; Syrah's jammy softness is a crowd-pleaser alongside. |
| Classic Caesar | Steen Vit Dry Rosé | Caesar's umami-rich dressing and Parmesan want acidity to match. Steen and Vit are textbook pairings; the Dry Rosé works beautifully for guests who prefer pink. |
| Lobster Bisque | Edelvit Rose Reservé Steen | Rich cream and lobster stock love a wine with body and softness. Edelvit — our Chardonnay-style — is the natural match. Rose Reservé's cherry wood oak adds an elegant layer alongside the crème fraîche. |
Steaks & Chops
| Dish | Recommended Wines | Why It Works |
|---|---|---|
| Filet Mignon (6 oz & 10 oz) | Merlot Cabernet Sauvignon Mengsel Merlot Reserve | The filet's tenderness calls for elegant, soft reds rather than big tannic bombs. Merlot is the textbook pairing — soft, velvety, red fruit. Cabernet and Mengsel step up for guests who want complexity. Mengsel is the "nerd's choice" — perfect balance for a perfect cut. |
| Ribeye (16 oz) | Cabernet Sauvignon Power Red Blend Cab Sauvignon Reserve Barrel No. 33 | A 16 oz ribeye is big, bold, and marbled — it demands a wine that can match it. Cab Sauvignon is the classic; Power is for guests who want California boldness. Barrel No. 33 is the ultimate pairing — its velvety richness meets the steak's intensity without overwhelming. |
| New York Strip (14 oz) | Cabernet Sauvignon Mengsel Merlot Syrah Reserve | The Strip has more chew and intensity than a filet — Cabernet is a natural, Mengsel's Bordeaux-style complexity is a show-stopper. The Syrah Reserve adds silky elegance for guests who prefer something a little less tannic. |
| Colorado Lamb Chops | Mengsel Artize Syrah Reserve Texique Red | Lamb is the classic partner for Old World-style reds. Mengsel is the definitive pairing — its Bordeaux-style balance was made for lamb. Artize, our Pinot Noir-style blend, mirrors the delicate gaminess of loin chops. The Texique Red (for the Burgundy lover) is an inspired match. |
| Steak Oscar Crab crust, Hollandaise, shrimp, asparagus |
Merlot Merlot Reserve Edelvit Barrel No. 33 | Steak Oscar is surf-and-turf — the Hollandaise and crab crust add richness and seafood notes. Merlot's softness bridges steak and seafood better than Cab. For adventurous guests: Edelvit alongside is an unconventional but stunning white pairing with the crab and Hollandaise components. |
| Country Fried Filet Mignon Shrimp, Brussels sprouts, garlic mash |
Syrah Azuca Artize Bourbon Barrel Cab | The deep-fried preparation and comfort-food profile call for something approachable and fun. Syrah's jammy softness is ideal; Azuca Artize (off-dry, smoky) is a crowd-pleaser; the Bourbon Barrel Cab adds a charred vanilla warmth that echoes the fry. |
Fresh Seafood
| Dish | Recommended Wines | Why It Works |
|---|---|---|
| Chilean Seabass Pistachio or crab crust, beurre blanc |
Edelvit Rose Reservé Steen | Chilean seabass is rich, buttery, and luxurious — it's practically made for Edelvit. The lightly oaked, soft vanilla body matches the beurre blanc perfectly. The pistachio crust variant is also beautiful with the Rose Reservé's subtle cherry wood complexity. |
| Atlantic Salmon Blackened or crab-crusted, beurre blanc |
Dry Rosé Edelvit Syrah | Salmon is the bridge fish — works with whites and light reds. Dry Rosé is the classic salmon pairing with its structure and fruit. Blackened prep adds spice — Syrah's gentle jamminess tames it beautifully. Edelvit for the crab-crusted version. |
| Shrimp Sauté Garlic, tomato, spinach, angel hair, lemon-butter |
Steen Vit Dry Rosé | Lemon-butter sauce and garlic are classic crisp white territory. Steen's bright, stone-dry acidity cuts through the butter and elevates the lemon. Vit is a slightly friendlier option for guests transitioning from sweeter wines. |
| Kiepersol Crab Cakes Jicama slaw, smoked tomato remoulade |
Steen Dry Rosé Vit | Same principle as the starter crab cakes — bright acidity is the key. Steen is the top pick; Dry Rosé adds a lovely elegance for the full entrée presentation. |
| Lobster Tail Drawn butter |
Edelvit Rose Reservé Tawny Port (after) | Lobster with drawn butter is a luxury pairing moment — lean into it with Edelvit (our Chardonnay-style). The Rose Reservé's lightly oaked softness is equally beautiful. For a special moment, suggest the 10-Year Tawny Port as a dessert finisher after the lobster course. |
| Chicken Kiepersol Breaded, baked, beurre blanc |
Edelvit Vit Rose Reservé Syrah | Baked breaded chicken with beurre blanc is a canvas wine dish — almost anything works. Edelvit is the classic white match; Syrah for guests who prefer red (its soft tannin and gentle body won't overpower the delicate chicken). |
Pairings by Wine
Sweet & Off-Dry Whites
Dulce
Moscato-like sunshine • Sweetness 8/10
Best with: Basil Pesto Baked Brie, fruit-forward desserts, mild cheeses on charcuterie
The sweetness and low tannin make this a dessert-and-cheese wine; avoid pairing with savory entrées as the food will make it taste flat.
Susu's Vit (2025)
Off-dry, citrusy • Sweetness 4/10
Best with: Shrimp Cocktail, Calamari, Caesar Salad, Chicken Kiepersol, lighter starters
The bridge wine — perfect for guests coming from Moscato who want to try a drier style. Its high acidity (10/10) gives it real food versatility despite the hint of sweetness.
Tjaila
Dessert-style sweet white • Sweetness 10/10
Best with: Dessert course, Basil Pesto Baked Brie, or sipped alone as a digestif
This is a full dessert wine — concentrated sweetness like a Sauternes. Not a food-pairing wine for dinner courses; recommend it as a special closing pour.
Dry Whites & Rosés
Steen (2023)
Crisp, dry white • Gold Medal, Houston Rodeo
Best with: Oysters Rockefeller, Crab Cakes, Calamari, Shrimp Cocktail, Caesar Salad, Shrimp Sauté, Lobster Bisque
Our go-to seafood wine. Stone-dry with bright acidity — like a Pinot Grigio or Kim Crawford. If a guest loves crisp, clean whites, this is their wine.
Vit (2024)
Off-dry, refreshing • The "bridge" white
Best with: Shrimp Sauté, Crab Cakes, Caesar Salad, Calamari, Chicken Kiepersol, House Salad
The wine Moscato AND Chardonnay drinkers can agree on. A touch of fruit and sweetness with 10/10 acidity — incredibly food-friendly and approachable.
Edelvit (2022)
Lightly oaked white • For the Chardonnay lover
Best with: Lobster Tail, Chilean Seabass, Lobster Bisque, Steak Oscar, Oysters Rockefeller, Chicken Kiepersol, Crab-crusted Salmon
Soft, vanilla-touched, full-bodied for a white (7/10) — our Chardonnay-style. It belongs with the richest, creamiest dishes on the menu. Not buttery, just elegant.
Dry Rosé (2023)
Guest favorite • Dry, structured rosé
Best with: Duck "Cigars," Crab Cakes, Oysters Rockefeller, Salmon (any prep), Caesar Salad, House Salad, Shrimp dishes
A Provençal-style rosé with real acidity and structure (9/10). The great food pairing wine — it bridges white and red dish territory beautifully. Great for tables who can't agree.
Rose Reservé (2024)
Lightly oaked rosé • For the Chardonnay drinker
Best with: Chilean Seabass, Lobster Tail, Lobster Bisque, Steak Oscar, Warm Spinach Salad, House Salad
Cherry wood oak makes this rosé richer and more complex — it lands perfectly with fall and summer dishes. Unique: soft, lightly sweet, approachably complex. Perfect for guests who think they don't like rosé.
Light-Bodied Dry Reds
Azuca Artize
Soft, smooth blend • Off-dry • For beer/Meomi drinkers
Best with: Country Fried Filet, Duck "Cigars," Crisped Brussels, Warm Spinach Salad, Salmon
The gateway red — smoky, tangy, easy. A touch of sweetness (3/10) makes it incredibly approachable. If a guest says "I don't usually drink red wine," start here.
Artize (2022)
Smooth, balanced blend • Pinot Noir style
Best with: Lamb Chops, Duck "Cigars," Wedge Salad, Filet Mignon, lighter beef dishes
Our hand-crafted Pinot Noir-style blend — light, delicate, low tannin. Classic pairing for lamb and duck. For guests who love Burgundy but aren't sure about Texas wine, this is the answer.
Syrah (2020)
Soft, jammy, crowd-pleaser • Gold Medal
Best with: Salmon (blackened), Country Fried Filet, Duck "Cigars," Crisped Brussels, NY Strip, Chicken Kiepersol
Kelly's favorite. Terroir-driven, soft, easy, with a pinch of sweetness (2/10). The bridge red — works with chicken, fish, and lighter beef. If a guest wants something easy to love, this is it.
Medium–Full Bodied Dry Reds
Merlot (2019)
Soft, velvety • Marnelle's favorite
Best with: Filet Mignon, Steak Oscar, Lamb Chops, Salmon, Chicken Kiepersol
Classic, consistent Merlot — soft tannins (7/10), full body (7/10), red fruit. The definitive bridge between delicate and bold. Great for steaks and surf-and-turf where you don't want the wine to overpower.
Cabernet Sauvignon (2020)
Elegant, terroir-defining • Gold Medal, Houston Rodeo
Best with: Ribeye, NY Strip, Filet Mignon, Lamb Chops
The picture of Kiepersol's house style — delicate, soft, elegant Cab (not the big California style). Body 8/10, tannin 8/10 but comfortable. The steak wine for guests who know what they want.
Bourbon Barrel Cab (2022)
Charred, vanilla warmth
Best with: Ribeye, Country Fried Filet, NY Strip, any dish with charred or smoked elements
The most "Kiepersol" wine — our grapes, our wine, our bourbon barrels. Charred vanilla warmth is sensational with grilled steaks. A conversation piece. Most "Kiepersol" of the reds.
Mengsel (2022)
Complex, smooth blend • "For nerds"
Best with: Lamb Chops, Filet Mignon, NY Strip, any refined preparation
The winemaker's definition of balance. Old World style, Bordeaux-inspired. For the guest who knows wine and wants something to talk about. Suggest this when the table is serious about wine.
Power Red Blend (2018)
Big. Bold. Blend. • Body 9/10, Tannin 9/10
Best with: Ribeye, bone-in preparations, bold beef
Modeled after California Zinfandel lovers — high alcohol (14.5%+), big body, bold tannin but with Kiepersol's thread of comfort. The ribeye wine for guests who want maximum impact.
Signature Reds (Reserve Program)
Syrah Reserve (2022)
Silky, rich, elevated
Best with: Lamb Chops, NY Strip, Salmon, Duck
All the approachability of the Syrah, elevated. Small batch, single vineyard character. For guests who loved the Syrah and want to go deeper — this is the answer.
"Texique" Red Blend (2023)
For the Burgundy / Pinot Noir lover
Best with: Lamb Chops, Duck "Cigars," Filet Mignon, delicate preparations
Named for founder Pierre de Wet — "a Texan of unique character." This is the wine for the sophisticated guest who drinks Burgundy and wants to discover Texas wine. Delicate, complex, Pinot Noir soul.
Merlot Reserve (2020)
Complex, well-rounded, elevated
Best with: Filet Mignon, Steak Oscar, Lobster Tail (surf & turf), Lamb Chops
The Merlot taken to its full potential. Well-rounded complexity makes it ideal for special occasions and the restaurant's most elegant dishes. A beautiful birthday or anniversary suggestion.
Cab Sauvignon Reserve (2020)
Well-balanced, complex, elevated
Best with: Ribeye, NY Strip, Lamb Chops, Filet Mignon
The apex of our Cabernet program. All the elegance of the estate Cab with added depth and concentration. The wine for the guest celebrating something special over a great steak.
Barrel No. 33 (2023)
"A warm, weighted velvet blanket for your soul" — Marnelle
Best with: Ribeye, Filet Mignon, Steak Oscar, Lamb Chops — any show-stopping entrée
The ultra-premium cult wine. Rich and complex as a big Burgundy, but soft and velvety — none of the bitterness. The dichotomy of comfort and complexity. For the guest who wants the best experience on the menu.
Ports — Dessert & After-Dinner
Ruby Port
Fruity-forward • Sweetness 9/10
Best with: Chocolate desserts, after a rich steak course, charcuterie with aged cheeses
Fresh red fruit, no oxidation — like a red lollipop in fortified wine form. Classic Ruby style. Suggest as a digestif after the entrée or alongside the dessert course.
Tawny Port (2016)
10 years aged • Chocolate, walnut, caramel
Best with: After Lobster Tail, rich desserts, aged cheeses, alone as a special experience
Aged 10 years — caramelly, nutty, complex. The classic Tawny experience. Suggest to any guest who orders the Lobster Tail or a Filet as a memorable finale to their evening.
Vintage / Reserve Ports
20+ years • Kiepersol's first vintage port
Best with: Special occasions, sipped alone, the finest cheese
These are collectible, rare, once-in-a-evening experiences. Present them for anniversaries, birthdays, and guests who want to experience something truly unique. Tawny-style with caramelized layers of time.
Kiepersol Estate Wines · 100% estate-grown · Tyler, Texas · For internal staff use