Food Pairings
Pairing wine and food together is one of life's greatest pleasures. The proper pairing heightens the enjoyment of both. The main rule to remember is that there are no rules. Simply, you should drink the wines you like with the foods you like. That being said, below you will find some recipes that promise to greatly enhance the wines they are served with. Come back often, because we're always adding more.
Chocolate Covered Strawberries & Methode Champenoise
A tasty, simple treat for you and your Valentine.
Flat Iron Steak with Red Wine Sauce
Steak, wine and friends, what more do you need.
Carbonara with Truffles
Gourmet meals don't have to take hours to prepare. Pair this delicious Italian dish with Barolo or another Italian red.
Angela's Christmas Morning Grand Marnier French Toast with Castello di Roncade Prosecco
A delicious Howard family tradition, this recipe has been a star of their Christmas Brunch for years.
Heirloom Tomato & Fresh Mozzarella Salad
A quick and easy salad to serve with almost anything. Recommend pairing it with the Pandolfi Alberici Sauvignon Blanc.
Osso Buco
Pair with the 2004 Minuto Barbaresco, it is heavenly.
Grilled Shrimp and Corn Salad
A fresh and easy summer dish to make that to pair up with a bright Viognier or Riesling Kabinett halbtrocken (semi-dry).
New Haven-Style Clam Pizza
Delicious with the 2008 Castello di Roncade Piave Chardonnay
Scallops in Cabidos sauce
This simple dish is a great play on the complex flavors of a late-harvest, botrytised wine mingling with the sweet, fleshy meat of Scallops. It really showcases this wine as a great alternative to Sauternes or Beerenauslese. <
Sausage and Mushroom Penne Gratin
Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time.
Monkfish with bacon and Moulin du Paradis
This recipe was made specifically for Moulin du Paradis by Christophe Van Hoover, owner of the restaurant "Les Marronniers" in Montagne. Christophe is a long time neighbor of the property who assists (along with his family) during harvest.
Snapper with Mediterranean Sauce
This is a great springtime dish, perfect for any fresh, citrus-driven white wine. The thyme and garlic really bring out the grassy, tropical notes of a juicy domestic Sauvignon Blanc. Enjoy!
Creamy Lobster Bisque
Early summer is one of the best times to savor everything a great white Burgundy has to offer. The creamy yet delicate flavors are the perfect compliment to a warm May evening. For a change of pace and a mouthwatering combination of luscious flavors, serve the following Lobster Bisque as an early evening dinner. Watch the sunset and enjoy a glass of one of your favorite white Burgundies... Corton Charlemagne anyone?
Life Changing Shrimp / Scallop Delight
This is a favorite spring and summer dish of our San Diego office. Spice this up as you see fit and pair it up with a tropical, grassy Sauvignon Blanc.
Springtime Seafood Paella
Paella originated in Valencia, the province on the Mediterranean coast where most of Spain's rice is grown. The dish can include anything from rabbit to snails. Giving your Paella your own signature flair is half the fun so feel free to substitute ingredients and modify this recipe to suit your style. This spicy, flavorful dish goes brilliantly with a wide array of white wines, especially German Kabinetts, Portugese Vino Verde, or even a flinty Loire Valley Sauvignon Blanc. Enjoy!
Crab Ceviche
A delicious springtime dish that is easy to make and a great pairing for a fresh, lemony Loire Valley Sauvignon Blanc.
Filet Mignon with Blackberry Reduction
For this meal, find the best, slightly aged Cab you have in your cellar. The bold, velvety tannins of a good Cab are softened by the tender, juicy flavors of the Filet.
Red Wine Brasato with Glazed Root Vegetables
This is the ultimate Pot Roast dish, perfect for pairing up with hearty reds from Tuscany.
Salade aux Lardons with Poached Egg
It's a classic, but there is a reason for its becoming a hallmark of French bistros across the land - it is fabulous! With a glass of crisp, herbaceous white Bordeaux, the heat of the summer is almost unnoticeable.
Roasted Cod with Rice, Shrimp and Home-Made Tartar Sauce
Roasted Cod with Rice, Shrimp and Home-Made Tartar Sauce
Melon Appetizers
Serve with semi-sweet Riesling or other fragrant white
Easy Bruschettas
Serve with a crisp white or White Bordeaux
Faux Chicken Confit with Roasted Potatoes
Serve with rich, round, fragrant white such as Condrieu
Grilled Squid with Parsley Sauce
Serve with Loire Valley White
Fillets of Orange Roughy with Lime-Serrano Pan Sauce
Serve with 2004 Lovatti Pinot Grigio
Seared Ahi Tuna with Ponzu-Sesame Vinaigrette
Serve with 2004 Rascassas
Classic Ragu of Tomato, Beef, Pork and Veal Served over Rigatoni
Serve with 2004 Colli Senesi Chianti
Glazed Black Cod with Wilted Baby Spinach
Serve with Verdelhos
Moules Mariniers with Toasted Baguette and Mayonnaise
Serves 4 as light lunch or first course
Beef Tenderloin with Lemon-Shallot Aioli Served with Roasted Potatoes
Serve with 2002 Essex Napa Merlot