Recipes for DELICIOUS Wine Pairings!
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Sparkling Wine Pairings
Cabernet Sauvignon Pairings
Gluten Free Options!
Pinot Noir Pairings
Red Blend Pairings
Sauvignon Blanc Pairings
Dutcher Crossing owner Debra Mathy and Wine Road Northern Sonoma County have a prophetic connection: It was during Winter WineLAND in January 2007 that Debra made her successful offer to purchase the Dry Creek Valley winery. This rich, velvety butternut squash bisque is a great fall-winter warmer, and its cream base is complemented by our Stuhlmuller Chardonnay.
I got this recipe from a Southern gentleman who wouldn't share it until he considered me worthy. My Navy buddy, Dr. Charlie Jones, invited me to his family's Memorial Day barbecue. His Uncle Steve was in charge of the ribs, and I loved them. I asked for the recipe but was denied for three years. In the fourth year, he told me: it's the grilling method and allowing plenty of time to cook the ribs.
Provençale daube is a classic preparation rooted in geography. It’s a simple stew with complex taste made from everyday ingredients that transcend humble. A proper Provençale daube is made ahead so as to intensify the flavors and ensure the ingredients can meld.
Beans and corn bread were family staples for my husband, winemaker Glenn Alexander, when he grew up in rural East Texas. Heirloom Rancho Gordo beans and abundant fresh herbs from our garden transform this simple farmer’s meal into a comforting and flavorful dish that complements our Pinot Noir.
Lata’s Indian Cuisine is the real deal! Yearly, she visits family in India, who gather and grind spices for her cooking. She says, “The food I cook feels of home; it’s cooked how it’s supposed to be cooked in my village.” Much of her produce comes from local growers. She brings together two communities with her food and heart. Our Sparkling Syrah, a perfect pairing with Lata’s heart and home.
This delicious, easy-to-make dish with Asian flair takes ordinary to extraordinary with a few simple ingredients and just 10 minutes of prep. Auntie Fay (actually step-grandma, Auntie was just easier) was a product of the '50s and '60s, specializing in pot luck fare and mystery casseroles. She served this yummy dish every summer and soon my father was making it; now I'm carrying on the tradition.
At Spoonbar we love to use Bellwether ricotta for our gnudi. It produces a light, fluffy texture without being grainy like so many non-fat ricotta cheeses tend to be. Gnudi translates to “nude,” which is to say, it's a traditional ravioli filling without the pasta exterior. These dumplings are extremely simple to prepare and can hold for a day or two.
These are a perfect match for our first sparkling wine, West Seafoam, made in the traditional Champagne method from our Chardonnay grapes. Local chef Ken Rochioli created this recipe using mushrooms and fennel to pair with the green apple flavors in the wine; the smoked oysters complement the acidity in the sparkly bubbles. Puff pastry adds creaminess and makes for an easy-to-serve appetizer.
The Lauterbachs are happy to share their inaugural sparkling wine called Noir de Noir. The croquettes are a nice pairing to this bubbly as the creamy seafood and potato elements play well with a wine that is dry but noted with cherry fruit flavors. It's savory and not sweet but has substance.
Who could have imagined that a 2007 class project to make a bubbly from our rosé would lead us to sparkling wine production? The dry sparkling Syrah was so delicious that we decided to make it ourselves, and it became the first estate sparkling wine from Dry Creek Valley. We’re on a quest to show that bubbles make every occasion special and go with all kinds of foods, especially these tartlets.