Escabèche means cooking meat or fish in a marinade of spices and vinegar. This tangy, spicy marinade drives the wine pairing. Here’s how it came down.
Sauvignon Blanc
Sancerre at Mr. G’s Restaurant
The wine pairings we enjoyed at Mr. G’s illustrate the flexibility of Sancerre and Chardonnay with different foods. Here’s how it came down.
Grilled Salmon with Creamy Tarragon Sauce – Wine Pairing
Fiano di Avellino and this retro sauce recipe make music together when paired with grilled Salmon. Check it out.
Assyrtiko and Warm Artichoke Salad
Assyrtiko, assertively dry and lemony, is a white wine that can stand up to the pairing challenge of the artichoke. Here’s a way to ease into this pairing and experience this great, Greek grape.
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.
Beaucastel and Bacchus in Buffalo
Have you ever seen a restaurant wine list that offers wines at (or modestly above) retail prices? Rare, right? How about Domaine de la Romanée-Conti Échézeaux 2002 for less than half the current auction price? I found such a place in Buffalo NY.