Vinegared peppers and the hot Italian sausage amp up the flavor profile of this excellent chicken dish. Chenin Blanc crushed Verdicchio and Riesling in this throw-down.
Valencian-style Paella, where meat is used instead of seafood, presents itself as a colorful blanket of yellow-golden rice redolent of savory saffron and spicy chorizo. . . the perfect pairing for Rioja!
Lamb has an affinity for spiced marinades. This dish is an excellent example of how good this can be, especially when grilled and paired with a Southern Rhone wine like Vacqueyras!
A cult, California Pinot Noir gets smacked down by a Rioja Crianza? Yes, you read that correctly. How? It’s all about the sauce!
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 Salmon pairs beautifully with a number of light-styled wines. Choosing one depends on the sauce or salsa accompaniment.
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.
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.
Billed by Antonio Galloni as “The Ultimate Barolo Experience”, I had been looking forward to this for months: 15 of Piemonte’s elite growers coming together at Del Posto in NYC for an afternoon tasting of their 2008 Baroli. Here’s how it came down.