Fiano di Avellino and this retro sauce recipe make music together when paired with grilled Salmon. Check it out.
Salade Niçoise – the Provençal salad of tuna, egg, potatoes and haricots verts. Surprisingly, the salad pairs with a number of varietals, but not without some cautions. Check it out.
With dominant flavors such as anchovy, garlic and capers in this killer sauce, what’s the right pairing: Pinot Gris, Verdicchio or Chardonnay??? Tune in.
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.
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!
Risotto makes a great first course, with smoked trout adding salty complexity and asparagus adding color and crunch. The dish calls for a dry, but fruity white wine. Check out my notes on Gewürztraminer and Muscadet, wines you need to get to know!
Summer’s on its way. Grilled Snapper is always a winner, but this recipe . . . with Savenniéres . . . a rich Chenin Blanc from the Loire Valley . . . takes it to another level. You gotta try this pairing!
Want to serve a grilled fish dish to your red wine-drinking guests? This is the recipe that fills that bill. And serving it with Cabernet Franc will showcase your skills in creative wine-pairing.
Give the outdoor grill a rest. And save the Pinot Noir and Chardonnay for other dishes. This is a terrific, oven-roasted recipe that allows you to introduce Gewürztraminer to your guests!
Summer evenings scream for fresh fish on the grill, served with a creamy, spiced sauce and a fruity, refreshing white wine. Check out this beautiful pairing.