2012 July

Some of our favorite recipe pairings….very tasty.

Braised Beef Short Ribs

I absolutely love short ribs…and the more robust the better. I love the balsamic in this for the added punch. With this dish, I would serve a big Paso Zinfandel…it will be juicy and forward to match the flavor of the meat. Click here for the recipe.

Buttermilk Roast Chicken

We have been trying to incorporate more chicken into our meals…and I think I have found the perfect way. This is going to be a new staple in our house. I find myself tasting a Viognier with the hint of tropical flavor to round out the buttermilk and sugar. Everyone will love this one! Get… read more »

Crab Cakes with Tomatillo Avocado Salsa

Crab. Sancerre. Crab. Sancerre. Crab. Sancerre. It doesn’t get much simpler than this. Even with the California twist to this recipe, Sancerre is the way to go. Try it out…let us know what you think!   Ingredients 1/3 cup green onions, chopped 1/4 cup mayo 2 large eggs 1 tbsp finely chopped fresh chives 1… read more »

Lobster Rolls

I was ecstatic when I read this recipe…they look so good and fresh. Perfect beach dinner. I want a light white, not too aggressive, but with acid to cut the mayonnaise. Got to go with a Grenache Blanc (French, but a CA version would work). Check the recipe out.  

Crispy Lemon Roasted Brussels Sprouts

Looking for a new side dish? Definitely check this out. It seems that brussels sprouts are making a splash in restaurants these days. I won’t fight it, I love them! This would be great with an Australian no-oak Chardonnay.     Crispy Lemon Roasted Brussels Sprouts Ingredients: 2 lb Brussels Sprouts 4 tbsp olive oil… read more »

Roasted Red Pepper and Heirloom Tomato Soup with Crab

YUM. Not only does this look delicious, but also gorgeous! How about a Sierra Foothills Zinfandel to jump all over the red pepper and tomato flavors. I think it would be to die for.   Check out the recipe here.  

Lamb Chuanr

Lamb, spice, and a little heat. This is tough to pair with a wine…however, I am going with a white wine here. The cumin and chili powder won’t do well with tannic acid, so an off-dry Gewurztraminer will do the trick. Let us know what you think.   Lamb Chuanr 1 1/2 – 2 pounds… read more »

Grilled Panzanella Salad

This is the perfect dish for summertime BBQs. As soon as I saw this I was intrigued. It reminds me of an American twist on a middle eastern salad called Fatoush. For this, I would go with a Napa Valley Sauvignon Blanc. More herbs than a New Zealand or Chilean version. Try it out and… read more »

Portobello Prosciutto Burgers

How fantastic does this sound? My mouth is watering as I write this pairing…as soon as I saw they soaked the portobello in red wine I was hooked! The salty prosciutto and the depth of the mushroom are sending me towards a Sicilian Nero D’Avola. This is a knockout.     Portobello Prosciutto Burgers Ingredients… read more »

Carrot and Parmesan Risotto

Risotto is one of the ultimate comfort foods for me…especially with a great glass of wine. Here, we have an opportunity to take a weighty food and pair it with a weighty wine. The sweet in the carrot will do well with the tropical character of a Viognier. YUM.   Click here for the recipe…. read more »

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