Winter's Best Wine Pairings

Food & Wine: Smoked Paprika-Rubbed Steaks with Valdeón Butter
© Lisa Linder
Senior Editor Ray Isle spends his days at the office (and his free time too) finding perfect food-and-wine matches. Here are his favorites.

Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Vibrant, spicy 2004 Château Mont-Redon Côtes-du-Rhône

Smoked Paprika-Rubbed Steaks with Valdeón Butter
Robust spanish red: 2003 Marqués de Caceres Crianza

Barolo-Braised Veal
Firm, aromatic Barolo: 2001 Fontanafredda

Hazelnut-Crusted Pork Chops with Morel Sauce
Aromatic, earthy Oregon Pinot Noir: 2005 Benton Lane

Pappardelle with Lamb Ragù
Juicy, rich Vino Nobile de Montepulciano: 2003 Boscarelli

Chicken in Red Wine Vinegar
Rustic, flavorful Southern French red: 2005 Mas de Gourgonnier

Beef Stew with Port and Porcini
Powerful, plummy Portuguese red: 2003 Quinta de Roriz Douro Reserva

Portugese Clam and Chorizo Stew
Structured, medium-bodied Portuguese red: 2004 Vale do Bomfim Douro Reserva

Rigatoni with Roasted Butternut Squash and Pancetta
Berry-rich, luscious Zinfandel: 2004 Gamba Estate

Juicy Pulled-Pork Sandwiches
Jammy, blackberry-inflected Petite Sirah: 2005 Huntington

Meat Loaf Stuffed with Prosciutto and Spinach
Plummy, succulent Washington Merlot: 2003 Château Ste. Michelle

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