Wine Pairings

Some of our favorite recipe pairings….very tasty.

Wine with Food: For Luncheon Dishes, Casseroles and Pasta

Wine with Food: For Luncheon Dishes, Casseroles and Pasta by Paul Kalemkiarian Sr | June 1982 Before I discuss wines to serve with cheeses, desserts, eggs, salads, (yes some salads can have wine accompaniments) which are the topics of the next four columns, I decided to cover a catch-all group of meals of an everyday… read more »

Wine with Food: Lamb, Pork, and Game

Wine with Food: Lamb, Pork, and Game by Paul Kalemkiarian Sr | May 1982 The wines to serve with beef or veal was the topic of last month’s column. Don’t forget, the sauce, the dressing, or the method of preparation will make a difference in wine decisions. I hope you are saving these pages! I… read more »

Food with Wine: Poultry

Food with Wine: Poultry by Paul Kalemkiarian Sr | March 1982 Do you always serve white wine with poultry? The answer is “no”. A lot depends on the way the bird is prepared, and the sauce (if any), that you use. You must also consider the kind of bird and the type of meat it has…. read more »

Food with Wine: La Tache

Food with Wine: La Tache Paul Kalemkiarian Sr | January 1985 I was stopped by a young mother at a shop­ping mall last month. She had her two children with her. They were restless, so I did not have the opportunity to answer her ques­tion fully. I did not catch her name. She had introduced… read more »

Wine with Food: Seafood | Pairing Tips

Wine with Food: Seafood By Paul Kalemkiarian Sr. | February 1982 Whether you are serving fish and seafood as a course, or as an entree, they deserve a wine of their own. There is no beverage more suitable than wine for the gastronomic delights of the bounty from our seas, lakes, rivers, and streams. It… read more »

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