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.
Riesling and Mardi Gras Gumbo
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 . . .
Chardonnay and Chicken Supremes
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.
Roussanne and Pork Chops with Basil Cream Sauce
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?
Holiday Dinner Party!
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.
Lambrusco!
Yes, you read the title correctly. No, this is not the cloying, headache-inducing Riunite of your college days. This is THE festive complement to your most impressive Antipasti Platter!
Turkey Day Trials
My recommendation for a Thanksgiving wine? Don’t serve one, serve a variety!
Grilled Pork Chops with Pinot Noir and Espresso-Infused Demi-Glace
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.
Vermentino and Brussels Sprout Salad
Really??? Brussels Sprouts??? Yes, really! This is a great “raw” preparation paired with exotic Vermentino – a noble grape of Sardinia now cultivated in California and Italy.
The Original Hangover Pasta
Hangover Pasta: Egg, Cheese, Bacon and Pasta! Hats off to the menu writer that crafted a name that would be irresistable to the American diner. How do I know it would be irresistable? This post gets more hits than any other on my blog!