Monumental wines and a killer Short Rib recipe fit for Royalty. What are you waiting for?
Provençal Wines and Les Farcis
Join us on a short tour of some of the noteworthy wines of the South of France . . . and a dish called Les Farcis. Yes, St-Tropez and le Lavandou are beautiful, but this food and wine pairing is the Provence that resonates with us.
Sauvignon Blanc and Seared Scallops
Focusing on the oak treatment of Sauvignon Blancs, we call out those Cali wines better suited for food from those that are patio-sippers. Seared Sea Scallops with Grapefruit Beurre Blanc makes for a beautiful pairing.
Spicy Chicken Pimientos – Wine Pairing
Spicy chicken dishes are world staples. Nearly every culture has them. But if you want to move beyond beer as a beverage for these dishes, you’ve got to explore the landscape of Rieslings.
Black Cod with Pea Sauce – Wine Pairing
Salmon, Tuna, Swordfish – all great, but don’t you want to grill something else for a change? Try Black Cod . . . especially with this Pea Sauce from a great chef that may be new to you. While you’re at it, make room for Vouvray on your wine rack – a versatile, delicious white wine!
Grilled Chicken Thighs and “The Noble Wine”
Elevate the status of chicken thighs by pairing it with mushrooms, tomatoes, pancetta . . . and Vino Nobile di Montepulciano – Tuscany’s friendly version of Sangiovese.
Chenin Blanc and Asparagus Soup with Pancetta
With the onset of cold, wet weather, comfort foods command your attention. This excellent soup recipe will likely move to your go-to list, especially when paired with Chenin Blanc . . . a varietal that beat out some other likely candidates!
Holiday Wines for 2015
The Holidays are nearing, so I thought I’d share with you my recommendations for your special dinners this Season. Cheers!!!
Wines for Thanksgiving Dinner
Happy Thanksgiving! Here are some ideas for what to pour for dinner tonight. All the best!
Venison and Nero d’Avola
Farm-raised Venison Tenderloin – the healthier red meat – is a game-changer. No guilt. Serve it with Green Peppercorn Sauce and Sicily’s noble red wine, Nero d’Avola.