March 31, 2009—Spiced Pork Tenderloin with Honey Mustard
Pairing: An oak-aged Chardonnay from Napa Valley. Try the 2007 Napa Cellars or 2006 Newton Unfiltered.
March 30, 2009—Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles
Pairing: An off-dry, citrusy Riesling from New Zealand. Try the tangy 2005 Peregrine.
- Pairing of the Day: February 2009
- Pairing of the Day: January 2009
- Pairing of the Day: December 2008
- Pairing of the Day: November 2008
- Pairing of the Day: October 2008
- Pairing of the Day: September 2008
- Pairing of the Day: August 2008
- Pairing of the Day: July 2008
- Pairing of the Day: June 2008
- Pairing of the Day: May 2008
- Pairing of the Day: April 2008
- Beer vs. Wine Pairings
March 27, 2009—Balsamic-and-Rosemary-Marinated Florentine Steak
Pairing: A cherry-inflected Chianti. Try the tangy 2006 Banfi Chianti Classico or the tobacco-scented 2006 Castellare.
March 26, 2009—Linguine with Red Cabbage
Pairing: A fruity Dolcetto. Try the 2007 Elvio Cogno Dolcetto D’Alba Vigna del Mandorlo or the spicy 2007 Renato Ratti Dolcetto D’Alba Colombè.
March 25, 2009—Rice Noodle Salad with Chicken
Pairing: A delicate white, like a good-quality Pinot Grigio. Try the 2006 Tiefenbrunnerdelle Venezie or 2006 Hofstätter.
March 24, 2009—Pork Souvlaki with Tzatziki
Pairing: A cherry-inflected Xynomavro. Try the 2006 Pavlou-Kagas Klima.
March 23, 2009—Shrimp Saganaki
Pairing: A grapefruit-scented Moschofilero. Try the 2007 Haggipavlou.
March 20, 2009—Whole Wheat Rigatoni with Roasted Vegetables
Pairing: A fragrant Pinot Noir. Try the 2007 Wild Earth Central Otago.
March 19, 2009—Shrimp-and-Vegetable Summer Rolls
Pairing: An off-dry Riesling. Try the 2007 Kung Fu Girl.
March 18, 2009—Chicken Paprikash
Pairing: A red wine with firm acidity, like a Chianti. Try the 2006 Selvapiana Chianti Rufina or 2006 Querciabella Chianti Classico.
March 17, 2009—Salmon Club Sandwiches
Pairing: A tropical-fruited, rich Chardonnay. Try the 2007 Kumeu River Village.
March 16, 2009—Fajitas with Roast Beef
Pairing: A peppery, plummy Argentinean Malbec. Try the 2007 Altos Las Hormigas.
March 13, 2009—Pan-Seared Pork Chops with Green Peppercorn Sauce
Pairing: A Merlot from central or northern Italy. Try the 2006 Falesco or 2006 Barbi.
March 12, 2009—Mustard-Glazed Chicken with Arugula and Bok Choy
Pairing: A full-bodied, melony white wine. Try the 2007 Pine Ridge Chenin Blanc-Viognier.
March 11, 2009—Baked Potatoes with Wild Mushroom Ragù
Pairing: A rich brown ale. Try Sam Smith’s Nut Brown Ale or Deschutes Brewery’s Buzzsaw Brown.
March 10, 2009—Crab, Avocado and Asparagus Salad
Pairing: A bright, minerally Portuguese Vinho Verde. Try the citrusy 2007 Gazela or the complex NV Casal Garcia.
March 9, 2009—Quick Beef Stroganoff
Pairing: A spicy, fruity California Merlot. Try the 2004 Simi Sonoma County.
March 6, 2009—Coriander-Dusted Roast Beef
Pairing: A dark-fruited Zinfandel. Try the 2006 Sobon Estate Rocky Top.
March 5, 2009—Root-Vegetable Gratin
Pairing: A fruity white wine, like a California Chenin Blanc. Try the 2007 Dry Creek Vineyard.
March 4, 2009—Greek Baked Pasta
Pairing: A fruity, peppery red. Try the 2005 Domaine Mercouri Vin de Pays des Letrinon.
March 3, 2009—Avgolemono Chicken Soup with Rice
Pairing: A tart Greek white wine. Try the 2008 Domaine Skouras White.
March 2, 2009—Ginger Beef Salad
Pairing: A berry-rich, medium-bodied rosé. Try the 2007 Etude Rosé of Pinot Noir.