Pedro Sanchez, CEC, CCA, WSET III, isn’t afraid to break pairing rules. As Executive Chef of BraeBurn Country Club (Houston, Texas) and a certified sommelier, he builds dishes around the wine, not the other way around. Whether he’s pouring Port with pork or Pinot with fish, he focuses on balance, complexity, and surprise.
In this Q&A, Sanchez explains how his kitchen-first mindset changes the way he thinks about wine, why trust matters when pushing boundaries, and where club pairings are headed next.
Club + Resort Chef (C+RC): How do you approach pairing food and wine—do you lead with the plate or the pour?
Pedro Sanchez (PS): I prefer to lead with the pour. I taste the wine first, then write down the flavors and elements that come to mind. With a list of seasonal ingredients for reference, I choose what complements the wine best. From there, I think through the preparation: Is it going to be grilled, roasted, or pan-seared? Whatever brings the pairing to life.
C+RC: What’s one pairing you serve that goes against the grain but works every time?
PS: I love pairing red wines with seafood, especially a bright Pinot Noir, a juicy Gamay, or even a Grenache with a meatier fish. While most people instinctively reach for white wine, red can work beautifully with seafood if there’s balance. It’s about choosing reds with light tannins and building the dish from there. A rich sauce can bridge the gap, or sometimes just a charred vegetable adds enough depth for the wine to shine. When it’s done right, the members always rave about it. It shifts their perception of food and wine pairing, and those are the moments that stick with them.
I love Albarino wines and I have been working on this idea about pairing it with a lamb dish with Moroccan spices, I haven’t find the perfect match yet but I know it will work.
C+RC: Has your background as a chef changed how you think about wine pairings compared to a traditional sommelier?
PS: Definitely! It’s had a big impact in a good way. I see wine as an extension of the dish. That mindset brings a creative, ingredient-driven approach that I think complements the more traditional wine-first training of a sommelier. When both views come together, that’s when really exciting pairings happen.
On the flip side, I’ve definitely struggled at times with letting my wine knowledge take over too much. I catch myself avoiding ingredients or flavors that are harder to pair, such as spices, umami, or artichokes, when I’m building specials or updating the menu. But I’ve learned to step back and remember that not everyone is drinking wine, and that’s okay. Some dishes just aren’t meant to be paired with wine, and that doesn’t make them any less interesting. Once I let go of that pressure, I can focus more on what makes the dish exciting on its own.
C+RC: Are there any ingredients or dishes you used to avoid pairing with wine that you now embrace?
PS: I love umami flavors in food, even though they’re traditionally seen as tricky to pair with wine. It’s something I’ve been working on, because I think it’s more complex than just saying umami doesn’t work with wine. For example, if you’re pouring an aged Burgundy or a savory, earthy Nebbiolo, the wine itself carries a strong umami quality. So pairing it with dishes that echo that same depth and complexity actually makes perfect sense. It comes down to matching the layers, not avoiding them.
C+RC: What’s a classic wine-and-food pairing you think is outdated or overhyped?
PS: I might ruffle a few feathers saying this, but I think Cabernet Sauvignon with steak is outdated and overhyped. It assumes all steak is the same and that all Cabs are big, bold, and perfect for it. But a lot of modern Cabernets, especially those that are high in alcohol or overly oaked, can actually overpower the meat or clash with leaner cuts. I’m not saying it never works, but there are often better choices. One of my personal favorites and one I think is really underrated is steak au poivre with a cool climate New World Cabernet Franc. It has just enough zip to cut through the richness of the sauce and keeps the palate refreshed, not fatigued.
C+RC: Do you find that members are more open to unexpected pairings now than they used to be?
PS: I’d like to think so. It feels like a real trend in the food and beverage world right now. Sommeliers have better access to high-quality wines from all over the world, and chefs are starting to trust them more. That collaboration is opening the door for bolder, more creative pairings that might not have happened before. In a club setting, where you have repeat customers, they start trusting you and are more willing to try nontraditional pairings with ease.
C+RC: How do you introduce a “rule-breaking” pairing to a member who expects the familiar?
PS: I’m lucky that the members at my club trust me enough now to try more unconventional pairings without much hesitation. They’re open-minded, which makes it fun. In the early days, I’d pour two wines, one traditional, one a little more daring and let them decide. It was a great way to build trust without forcing anything.
C+RC: What wine or wine style do you think is underrated when it comes to pairing flexibility?
PS: Port is definitely underrated when it comes to pairing flexibility. Most people only think of it with dessert or cheese, but depending on the style, especially Tawny or even a drier White Port, it can work beautifully with savory dishes too. I’ve paired Tawny Port with roasted duck or glazed pork, and White Port with seafood or salty starters. It brings richness, complexity, and a touch of sweetness that can really elevate a dish when used thoughtfully.
C+RC: How has your wine list evolved to support a more modern, experimental approach?
PS: Food and wine has become such a big deal at the club that the membership, through the food & beverage committee, actually pushed us to expand our wine list in a big way. We’ve added regions and varietals I never thought I’d see on this club list. It’s been pretty exciting, there’s a real appetite for discovery, and it’s opened the door for some really fun and unexpected pairings.
C+RC: Where do you think pairing trends are heading in club dining—more traditional or more experimental?
PS: I think the demand for traditional pairings will always be there, and it should be because they work. But I see the trend shifting toward more technically driven pairings rather than just experimental ones. With climate change and political shifts, we’re seeing higher-quality winemaking emerge in regions like Texas and even Armenia, where vineyards are thriving after years of conflict.
As sommeliers, we can’t afford to generalize anymore. Saying all Napa Valley Cabernet pairs well with a steak isn’t enough. There’s a huge difference between a Mount Veeder Cab, which tends to be leaner, more structured, and less fruity than a Cab from the valley floor AVAs, like Rutherford, which tends to produce richer, warmer, and silkier wines. With advances in winemaking and shifting terroirs, pairings need to be more thoughtful and specific than ever.
