I’ll admit, when I first read this recipe I was a bit skeptical. Sounds like a pretty interesting combination, right? But this is one of those recipes where you are full when you are done preparing it…you have to taste a little bit of this and a little of that because it is all so… read more »
We had so much fun with this recipe on our tasting show. The only bad part is the deseeding of the pomegranate! But anyways, when pairing this salad, I was leaning more towards a Grenache Blanc, and my co-host wanted a Auslese Riesling. You decide. Get the recipe here!
Meatball subs are by far one of my favorite things…they are classic! These big, bold sandwiches are typically quite popular at Gastropubs, however this version is worthy of going on any menu. the caramelized onions add a real dimension to the flavor profile. I want a Primitivo or a Nero D’Avola. Get the recipe here…. read more »
Ummm…YUM! This salad is sure to be a hit for all of you. In my house, we don’t typically go through much sparkling wine, but as I read this recipe it screams for a sparkling Rose’. Click here for the recipe. Ingredients 2 ripe peaches, cut into wedges 4 heirloom tomatoes, cut into wedges… read more »
What is greater on a hot summer day than a refreshing salad? This one is sure to hit the spot. We couldn’t have this dish with anything but Sancerre. Really a Sicilian Catarrato would do well too. Bingo, Bango! Get the recipe here. Ingredients Poaching Broth: 4 cups water 1 cup white wine or… read more »
Who doesn’t like a good pasta recipe? Well here is a great one for you from Ree Drummond, Pioneer Woman. As for a wine selection for this meal, what can I say? Chardonnay! I want a big, bold Santa Barbara Chardonnay. I say Santa Barbara for their lighter palate and big fruit flavors. Check out… read more »
The apples caught my attention with this pork loin. I love pork loin anyway considering it’s the “other white meat”. I think that a big Sonoma Chardonnay with hints of green apple would do well. It will play off of the flavor profiles of the dish giving it extra depth. Click here to see the… read more »
What is better in the summertime than grilled seafood? Some of the best salmon I have had has been grilled and both Chardonnay and Pinot Noir did really well. But in this case, how about a Pinot Noir Blanco (White Pinot Noir)? Yes, they exist! Check out the recipe here!
Swordfish is a full bodied fish and bathing it in pesto is a challenge for wine. I think a Sicilian white, Catarrato or Inzolia, would do really well in not competing with the fish. Ingredients: 3 cups basil 1/2 cup pine nuts 2 cloves garlic 1 lemon, zested and juiced 1 orange,… read more »
Wow. Um, one word…Delicious! I know exactly what to serve with this. Santa Barbara Pinot Noir. This recipe definitely knocks it out of the park for me. Try it out,we can guarantee you won’t be disappointed. Thanks to Gaby Dalkin for this great recipe. Ingredients 3 handfuls mixed green lettuce 10 strawberries,… read more »