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!
Ready for an alternative to dairy-based sauces for fish and vegetables? Enter Romesco – a roasted vegetable sauce from Spain that will move into your top 10 list. Serve it with Torrontes or Amontillado Sherry for a unique food and wine pairing experience.
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.
Cast aside your dietary concerns about cream sauces and try this recipe from Julia Child. This dish, and a beautiful Cali Chardonnay like the Patz & Hall, will make for an elegant dining experience.
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 Holiday Dinner took a good bit of time and effort. But the gratification of winning the “Kentucky Derby” of dinner parties is without equal.
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.
This is an elegant first course that elevates the status of pasta. Pairing with lobster brings you to Chardonnay country . . . but which one is best with the sauce?