Wine Pairings

Some of our favorite recipe pairings….very tasty.

This recipe intrigued me. I am not a huge eggplant fan, but I love orzo and tomatoes. The fried eggplant almost caramelizes and brought me to pairing this dish with a Viognier. The body and viscosity of Viognier together with the hints of coconut I thought would pair well.


Get the recipe here from Smitten Kitchen.

baked orzo with eggplant and mozzarella


Looking for something new to accompany your meat? Sick of the typical steak sauce and barbeque sauce? Well here is a recipe full of distinct flavors that will go with tons of different things. I would love this with a big Paso Robles Zinfandel. Lots of body and spice with hints of sweetness.

Get the recipe here from Smitten Kitchen.


Charred Pepper Steak Sauce

When I was a kid, I thought that green beans were the most disgusting, unappetizing vegetable to grace my dinner plate. Who wouldn’t hate them? They looked like a pile of army green mush. But now, I love green beans…when they are fresh…just like they are in this salad. Here they are crisp and flavorful. I can’t wait to make this and serve it with a nice Sauvignon Blanc.

Thanks to Simply Recipes for this great dish.

Green Beans with Basil, Balsamic, and Parmesan

Gnocchi is one of my favorite dishes to make and share with my family. With this Spinach Ricotta version it’s back to the basics. It is perfect for a light Chianti…nothing fancy. Straight Chianti. Serve it for your family, friends, yourself…anyone…and I guarantee you’ll knock their socks off. Enjoy!

Get the recipe here from Simply Kitchens.


Spinach Ricotta Gnocchi

This recipe is perfect for the summer heat. Anything with goat cheese is welcome in my house…I could eat it all day. The peaches in this treat are begging for a sparkling Rose…how refreshing!

Peach & Prosciutto Bruschetta


12 slices grilled sourdough baguette
6 ounces goat cheese
12 slices thinly-sliced prosciutto
2 ripened peaches, sliced thin
Good-quality olive oil, to taste
Sea salt, to taste

Spread each slice of grilled bread with a dollop of goat cheese. Drape the prosciutto over the goat cheese and top with two peach slices. Drizzle the bruschetta with good-quality olive oil and a pinch of sea salt. Serve immediately.

As soon as I saw this recipe I knew I had to have it. How good does this look? Unreal. And you can taste it just by looking at it. With this, I am running with a Vermintino. It has just enough acid and will be right on with the flavors  presented. This is a must try recipe.

Get the recipe here from Heather Christo.


Olive and Goat Cheese Ravioli

This recipe is an absolute knockout. It has a fun, spicy flavor that will be wonderful. However, the cumin and cinnamon proved to be a challenge when finding a wine to pair with this. If you have a nice Gewurztraminer, that should do the trick. Enjoy!

Here’s the recipe from Little B Cooks.


Island Pork Tenderloin


For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

Love this old, standard Ragu Bolognese. It brings me back to the times I have had in Italy. With this, we can’t get past a good ol’ Chianti. There is a reason why Italian foods go with Italian wines. Delicious!

Thanks to What’s Gaby Cooking for this recipe.
Ragu alla Bolognese

  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 2/3 cups milk
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste
  • 3 tablespoons extra virgin olive oil
  • 3 ounces pancetta, finely chopped
  • 1 medium onion, minced
  • 3 medium stalk celery with leaves, minced
  • 3 small carrot, minced
  • 10 ounces ground pork
  • 10 oz ounces ground beef
  • 2 ounce thinly sliced Prosciutto, chopped
  • 2/3 cup dry red wine
  • 1 1/2 cups chicken stock
  • 2 cups milk
  • 3 cups canned plum tomatoes, drained
  • Salt and freshly ground black pepper to taste
  1. To prepare the Béchamel: In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
  2. To prepare the Ragù: Heat the olive oil in a 12 inch dutch oven over medium-high heat.
  3. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
  4. Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often, scooping under the meats with the wooden spatula. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.
  5. Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles.
  6. Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
  7. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
  8. Lastly, add the Béchamel sauce into the Ragù and combine with a wooden spoon. Serve over pasta or gnocchi.

This is a great summer recipe for you…so light and flavorful. This is absolutely begging for a big Chardonnay. Something buttery and full bodied like a Sonoma or Napa version.Bingo, Bango.

Check out the recipe from The Kitchn here.


Gnocchi with Squash and Sweet Corn

Not only is this recipe unique, but it packs a great punch. There is so much spice and flavor in this it is incredible. When finding a wine for this dish, I did have a little bit of difficulty because wine and spice are known to disagree. I think we can get a lighthearted California Zinfandel to behave with this fun dish and give us something to enjoy!

Check out the recipe here from Smitten Kitchen.

Skirt Steak with Bloody Mary Tomato Salad

E-Newsletter Signup

Enter Your Email Address below and
Never Miss A Special Again