Grab the last of the summer tomatoes and transport yourself back to early August with this Chilled Soup. Served with either Rosé or Vermentino, this pairing illustrates the ability of food & wine, like music, to enliven memories of time and place.
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.
French Onion soup may be old school, but it’s given new life when paired with this Rhone blend from the Ventoux region of southern France.
Spain’s rich gastronomic heritage serves up a great summer pairing. This post takes you there.
Riesling and a Chilled Curried Soup – a great way to kick-off a summer BBQ party – as well as introducing your guests to a beautiful Dry Riesling from the Finger Lakes!
With the onset of cold, wet weather, comfort foods command your attention. This excellent soup recipe will likely move to your go-to list, especially when paired with Chenin Blanc . . . a varietal that beat out some other likely candidates!
Farm-raised Venison Tenderloin – the healthier red meat – is a game-changer. No guilt. Serve it with Green Peppercorn Sauce and Sicily’s noble red wine, Nero d’Avola.
This past Tuesday was Mardi Gras – a perfect opportunity for Shrimp Gumbo. I paired this great recipe with a German Riesling and a Beaujolais Morgon. Which was best? Take a look . . .
A hardy Minestrone can pair nicely with a number of Italian reds. But we thought this Veronese blend from Antinori struck the right chord.
A trifecta: wine-loving guests, killer wines and a great menu! So why wasn’t I thrilled? Here’s how it came down.