What to eat with NA wines?

Everything you would eat with wine should be the answer but it is not. At least not yet. To be fair, everything that follows is my opinion, which is fine although not necessarily entirely agreeable to everyone. That's the disclaimer. 

Firstly, the positives: there's no reason why NA white wines that are bright and with fresh acidity cannot sit next to all the great things we like to eat. That acidity and the fresh fruit flavors are a good friend to all manner of cheeses, curries, vegetables, pizza, fatty fish and perfectly roasted chickens. We've been putting our bubbles through its paces with everything from burrata to carnitas and it works. More than works. Shines and make the table brighter would be more accurate. That's why our first wine is what it is—dry, fresh, bright and bracing. These are the characteristics that only wine can really play well and food loves them too. This is what I was missing before we made West & Wilder and we'll be making a still white and rosé to echo that style before you know it.

Where the whole food thing gets into shallower waters is when it comes to the color red. We don't (yet) make an NA red wine because we've been unable to find one that satisfies our criteria, be it something we've made or anyone else has made. The playing field of failure is level in that regard. It is just a matter of time though...until we're able to deliver a glass that handles the world of lamb shank, braises, sugo and ragù with reckless abandon. Until then, feel free to drink our bubbles with your ossobuco