Amarone with cheese after dinner? Sure . . . you’ve been down that road. We suggest you consider adding stone fruit, tomatoes and pistachio vinaigrette for a more exciting finale. This post will show you the way.
Time to revisit Fettucini Alfredo? No, it’s time to move on. This pasta dish kills Alfredo especially when paired with either Barbaresco or Arneis. Don’t hesitate.
Fiano di Avellino and this retro sauce recipe make music together when paired with grilled Salmon. Check it out.
Everyone seems to enjoy Leek and Potato Soup: hearty and soulful, but with a subdued flavor profile. As such, it calls for a wine pairing that’s contrasting in style. Select Cali Chardonnays and White Burgundies deliver on that.
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.
Franciacorta, Italy’s great sparkling wine, is a versatile pairing partner. Especially when it is enjoyed in its backyard – the shores of beautiful Lake Como!
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.
Chicken Cacciatore – food for the soul! Some recommend pairing it with Sangiovese; others opt for a spicy, fruity white like Gewurztraminer. I tested those, but then found a superior option.
Hangover Pasta: Egg, Cheese, Bacon and Pasta! Hats off to the menu writer that crafted a name that would be irresistable to the American diner. How do I know it would be irresistable? This post gets more hits than any other on my blog!
Some outstanding wines are now coming from Campania – both whites and reds. Nothing better illustrates than the food-friendly Fiano di Avellino – a terrific pairing partner with seared sesame tuna.