1. Roasted Artichokes and Prosciutto
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.
2. Easy Short Ribs Braised in Red Wine
"A good sauce is the bridge between the meat and the wine," says chef Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs.
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3. Whole Grilled Chicken with Wilted Arugula
Thomas Keller’s simple, smoky chicken works equally well with Chardonnay or a full-bodied Pinot Noir.