Wine Pairings

Some of our favorite recipe pairings….very tasty.

Brown Butter Pasta

  Ingredients: 8 oz. Fettuccine 2 Sticks Unsalted Butter 4 Eggs 3/4 cup Pine Nuts Freshly Ground Black Pepper (to taste) Freshly Grated Parmesan Kosher Salt (to taste) Grated Nutmeg (to taste)   Preparation: 1. Bring a large pot of salted water to a boil and add pasta 2. Cook, sitrring occasionally, until al dente,… read more »

Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au Jus

  This is such a wonderful recipe. The strength of the beef cradle in the subtleties of Dijon and Rosemary. My mind went right to Tempranillo. Tempranillo can be pretty forward but I think it  would catch the Rosemary just right but stand up to the marble of the Prime Rib. Try this month’s new… read more »

Olive Tapenade Grilled Cheese

This looks so good…..I sat imagining the flavors and it hit me. A Sicilian Grillo! This wine was the leanness to hold up to the cheese and the saltiness (not really sodium) to compliment the tapenade….can’t wait to try it! Olive Tapenade Grilled Cheese Makes one big sandwich Ingredients: 2 slices rustic bread, sliced 4 tablespoons… read more »

Nepalese Chicken Tarkari

I can smell this recipe just reading it…wow…and another tough pairing. Most dishes with Indian spices are hard to pair and wine just doesn’t do well with spicy foods.  Traditional wisdom puts a Riesling or Gewurztraminer with this dish…I am out on a limb suggesting our Picpoul de Pinet from Felines Jourdan. You can find… read more »

Spaghetti Carbonara

Well..duh. The pairing wine is in the recipe…and I would agree that a nice Pinot Grigio would do well…our Sycamore Lane is a great match. For a red however, I am thinking our Syrah/Tempranillo from 2 Copas. Get This Recipe Here: Amateur Gourmet Get The Wine Here: Syrah/Tempranillo

Bagna Cauda (The Butter Garlic Anchovy Sauce of Your Dreams)

Whew…this is serious stuff. I would normally run for the hills on this… you have butter, then tons of garlic, olive oil and  anchovies..OMG. To the rescue our Vermentino Chardonnay from Papillon. Incredible pairing. Get the recipe here: Amateur Gourmet Get the wine here: Vermentino Chardonnay

Roasted Shrimp & Broccoli

ON the surface this looks pretty straight forward…then the cumin and coriander turns it toward an Indian dish (and I love cumin). I was searching my wine list to grab the variety of flavors and not compete with them. Bingo….our Babcock Cabernet from Santa Barbara. Mmmmm.   Get the recipe here: Amateur Gourmet Get the… read more »

Thomas Keller’s Roast Chicken with Root Vegetables

This reminds me so much of my Grandmother chicken. One of the highlights of my childhood was to go to grandmas…hoping this dish was on the table. I feel the thyme in this adds so much flavor I want a nice lighter red (with a hint of spice) to pair. The Oak Grove Zinfandel will… read more »

Caramelized Onion & Rosemary Focaccia

Here is the deal. Bread, cheese and onions…light Chardonnay. Here I am pairing a light wine, Cardiff Chardonnay, with a heavier dish. This is not a big over oaked Chardonnay, but a light, fruity version that I think will pick up the caramelized onion. Making this tonight!   Get the recipe here: Amanda’s Cooking Get… read more »

Healthy Sesame Chicken

Asian style foods are always a challenge to pair wine. A variety of flavors and textures makes it a fun challenge. The key in this recipe is the coconut oil, honey and soy sauce. I made a beeline for our Cooralook Pinot Gris from Australia. The balance of tropical flavors and the weight on the… read more »