Sweet fruit and onions enliven pork tenderloin but it’s the luscious flavors of Gewürztraminer that makes this a winning pairing. Check it out.
Porchetta – the street food of Central Italy. The wine pairing is all about the Porchetta spices and the condiments of choice. But the wines of Central Italy remain your best options. Mangia!
Riesling and Pork. Why not Pinot Noir or Beaujolais? In this case, it’s the carrots that serve as the bridge and makes this pairing spectacular! Check it out.
Tannat – a hearty, red grape grown in Southwest France and Uruguay – pairs perfectly with the house-made chili at Arc Restaurant in Costa Mesa, CA. And it’ll work perfectly with your secret chili recipe too!
Pork is the “Other White Meat”. Right? This opens up the possibility of serving a white wine. If so, which white grape? And how does it stack up against a red Burgundy?
This is a great recipe to move you out of your comfort zone of fruit-forward, over-extracted California red wines and serve an old world red from Portugal. It’s all about the sauce.
Adrift in the sea of casual restaurants of Newport Beach, Trish and I were rescued when we discovered The Dock. Situated on the Newport Peninsula waterfront, The Dock is an intimate, safe-harbor for those looking for a fine dining experience. It’s all there: a diverse and innovative menu, a comprehensive wine list of French and…
A hardy Minestrone can pair nicely with a number of Italian reds. But we thought this Veronese blend from Antinori struck the right chord.
Grilled Country Style Pork Ribs and Grilled Peaches – a memorable combination that should definitely be on your summer menu. A Gigondas from the South of France was a perfect match!
Nothing spells the start of summer better than the sweet smell of smoked pork ribs. Surely an All-American wine like Zinfandel would stand up to the bold flavors, but we wanted a red wine throwdown.