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We Take the Mystery Out of Matching

With one of the largest selections in the area, Brown’s Bottle Shop is Stillwater, OK’s prime location when you need alcoholic beverages to pair with your dinner, to celebrate after a football game, or for any local events! There is always something new to try. Stop in today to browse our shelves and find your new favorite drink!

People doing "cheers" with drinks

Food Pairings

Let’s put wine with food! Of course, you will need some knowledge of the characteristics of various wine varieties. Research – AKA consumption – is recommended because it is much easier to match wine with food if you know what the wine tastes like.

Weights & Measures

The good news is that the process is not hard. An important thing to know is that your palate will stabilize with the heaviest and boldest flavors, often after a single mouthful. Therefore, matching heavier, richer food flavors with bigger, bolder flavored wines and light, delicate foods with lighter-bodied, refreshing wines is important.

Wine can overpower food just as easily as food can obliterate delicate flavors in wine, so it is important to get this part matched as best as possible.

Remember that red wines are heavier than white wines, and there are light and heavy varieties of both types.

The Acid(ity) Test

The next step is to balance the acidity. Not only do the acids in the wine cleanse fats from the tongue, but they interact with the acids in the food. Acidity does not always mean pucker; many sweet wines have a high acidity to balance the sugar content.

White wines aged in oak barrels have acidity similar to the acidity in dairy products; otherwise, the acid is closer in flavor to the acid found in fruits and berries.

Try to match highly acidic foods with more acidic wines and pair the types of acid in the wine and food together as well.

A Balancing Act

First, choose the entree, then match its weight and balance the acidity. What’s left? You can stop at this point and have a reasonably good pairing, but why quit now?

Think about the nuances of flavor in the wines you are considering. Do any of the flavors in one wine especially enhance or compliment the dish you are serving better than another wine? Consider your personal preference for sweet or dry, white, red, or rose wines. Use these factors to fine-tune your selection.

If nothing seems right, you can still seek advice, but you probably won’t need to unless you are just being adventurous.

Drink & Eat Up!

It isn’t too hard. Just think about your entree, match the weight and acidity of the food with the body and acidity of the wine, factor in your preferences, and choose your wine. Then raise your glass and toast yourself for making such a fine selection of wine!

Cheese Cupid

Cheese Cupid features a fun, interactive way of helping you choose which wine matches best with which cheese.

Food & Wine Pairing

Here are the “rules” to start pairing your food and wine.


Katherine Goldschmidt Crazy Creek Vineyards Cab

“At last, a Goldschmidt for every day!”
— John Franzmann

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“Wow! If you have ever wished you could afford to buy Goldschmidt wines on a regular basis, now you can!

Those fortunate souls who have tried Goldschmidt wines know that Nick Goldschmidt is a master at creating rich, powerful, and delicious wines. Problem is, they cost upwards of seventy bucks each.

Now Katherine, whom he describes as a creative, adventurous winemaker, has produced a Goldschmidt Cabernet with substantial quality for under eighteen dollars!

Produced in the Alexander Valley appellation, this wine is more structured and elegant than I expected for the price. The Crazy Creek vines are twenty plus years old, and the reduced, concentrated yield really shows itself in the wine.

This wine was a little tight when first opened, yet still had nice aromas of black cherry and currant, with hints of leather and cedar. The fruit aromas increased nicely as the wine opened up.

Initial flavors followed the aromas, with maybe some black raspberry as well. The tannic structure and hints of oak are nicely integrated, making this wine smooth and easy to drink. There is good acidity without astringency and balanced fruit that carries into the finish.

A Goldschmidt wine for every day at last!”

2006 Vintage Improves Upon the Past

“Bogle Phantom showcases the best of each of the grapes that compose its blend.”
— John Franzmann
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“The last vintage I had of Phantom was the 2002, and I was so impressed I stockpiled several cases so I wouldn’t run out.

This is the 2006 vintage, and it has only gotten better. Phantom is a blend of Zinfandel, Mourvedre, and Petite Syrah, and the best of each grape is showcased in this wine.

Bogle Phantom has the backbone and earthiness of Mourvedre, the spice and fruit of Zinfandel, and the richness and velvet of Petite Syrah.

The nose gives aromas of dark cherry, leather, and earth. Flavors are full of blueberry, blackberry, and spice, and the finish is nicely spiced with oak…velvety smooth and delicious.”

To learn more, get in touch with us at 405-372-5080.

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Mon – Wed: 9:00 AM to 10:00 PM
Thur – Sat: 9:00 AM to 11:00 PM
Sun: Closed