The simplest rule at Montrio: match the weight of the wine to the weight of the dish. Crisp whites and rosé for seafood and salads, Pinot Noir for chicken and duck, and a bold red — Cabernet or a Dry Creek blend — for braised short ribs and Wagyu. Here's how that plays out across our by-the-glass list.
Our menu and wine list change with the season. The dishes and pairings here are a guide, not a guarantee — please call (831) 648-8880 to confirm what's on tonight.
Seafood & lighter starters
Bright, mineral whites are the move for Montrio's seafood. The Storrs Chardonnay from Monterey County and the Deauratus Grenache Blanc (Michaud Vineyard, Chalone) both have the acidity to cut richness without overwhelming delicate fish.
- Seared Sea Scallops — Storrs Chardonnay (Monterey) or the Domaine Ciringa Sauvignon Blanc
- Jumbo Lump Blue Crab Cakes — Deauratus Grenache Blanc, or the Jansz sparkling for a celebration
- Lobster Bisque — Frank Family Chardonnay (Carneros) — richer wine for a richer dish
- Montrio House & Beet-Burrata salads — Alexander Valley Rosé of Sangiovese
Cioppino & the seafood centerpiece
Montrio's Cioppino — crab, mussels, clams, prawns, and scallops in a Pomodoro-harissa broth — is tomato-forward with a little heat, so it wants a wine with acidity and a touch of fruit rather than heavy oak. A dry rosé or a lighter Pinot Noir bridges the seafood and the tomato beautifully.
- Cioppino — Alexander Valley Rosé of Sangiovese, or the Palisades Pinot Noir (Carmel Valley)
Chicken, duck & wild mushrooms
Earthy, mid-weight dishes are Pinot Noir territory. The Bowman Pinot Noir (Russian River Valley) and Palisades Pinot Noir both have the brightness and forest-floor character to complement roasted poultry, duck confit, and anything with wild mushrooms.
- Roasted Jidori Chicken — Bowman Pinot Noir (Russian River Valley)
- Grimaud Farms Duck Confit — Palisades Pinot Noir (Carmel Valley)
- Wild Mushroom Risotto — either Pinot Noir on the list
Braised meats, steaks & Wagyu
For the biggest plates on the menu, reach for the biggest reds. The Austin Hope Cabernet Sauvignon (Paso Robles) stands up to the marbling of the Snake River Farms Wagyu and the Certified Angus cuts, while the Nalle 'Ranch Red' blend from Dry Creek Valley is a versatile match for braised short ribs and the Kurobuta pork chop.
- Wagyu Eye of Ribeye / NY Strip / Filet Mignon — Austin Hope Cabernet Sauvignon (Paso Robles)
- Olo Ranch Braised Short Ribs — Nalle 'Ranch Red' blend (Dry Creek Valley)
- Kurobuta Pork Chop — Nalle 'Ranch Red,' or the Palisades Pinot Noir
Prefer a cocktail? Pair those too
Montrio's bar is built with the same intent as the kitchen. The Almost Paloma (tequila, grapefruit shrub) is a natural with seafood and lighter starters; the Browned Butter Old Fashioned and Cask & Orchard (toasted walnut and fig bourbon) lean into the steaks and braises. Not drinking? Our mocktails — including the Montrio Spritz, Grapefruit Shrub, Blood Orange Shrub, and Passionate Life — pair just as thoughtfully.
Frequently Asked Questions
What wine goes best with Montrio's scallops?
A crisp Monterey Chardonnay such as the Storrs, or the Domaine Ciringa Sauvignon Blanc. Both have the acidity to balance the scallops' sweetness without overpowering them.
What should I drink with steak at Montrio?
A bold Cabernet Sauvignon — the Austin Hope from Paso Robles on our by-the-glass list pairs especially well with the Wagyu Eye of Ribeye and the Certified Angus cuts.
Does Montrio offer non-alcoholic pairings?
Yes. Our mocktails — including the Montrio Spritz, Grapefruit Shrub, Blood Orange Shrub, and Passionate Life — are made in-house and can be paired with any course. Just ask your server.