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Pairing of the Month

from the September, 2007 issue

Luxe Wine, Luxe Food

Barbera, one of Italy’s most seductive wines, meets its match in three sumptuous recipes—all ideal for elegant entertaining.
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April, 2007

Building a Better Sandwich

A great sandwich should be a portable feast. Here are four great choices, all designed to pair beautifully with wine.

April, 2006

Dessert & Demi-Sec

December, 2003

Sweet-Spicy Ham & Beaujolais

The mix of sweet, hot and sharp tastes in the glaze on this holiday ham calls for a light-bodied red with lots of juicy fruit.

November, 2003

Turkey Soup & Chardonnay

For an all-American pairing, match a bright California Chardonnay with a robust turkey soup made from Thanksgiving leftovers.

October, 2003

Spaghettini & Pinot Grigio

An Italian dream team: pasta with pesto, tomatoes and grilled cheese atop smoky eggplant, and a fresh, racy white wine.

September, 2003

Shepherd's Pie & Zinfandel

In updating this 1978 F&W recipe, we made it simpler, faster and tastier. Then we found it a worthy partner: a rich, earthy red Zin.

August, 2003

Lobster Roll & Rosé

Two summer classics make a nontraditional but inspired pairing: a succulent Maine lobster roll and a vibrant French rosé.

July, 2003

Cobb Salad & Sauvignon Blanc

Salads are notoriously challenging to pair with wine, but when it comes to a Cobb, a fresh, fruity white has what it takes.

June, 2003

Spicy Chicken & Cabernet

Cabernet Franc—"the other Cabernet"—deserves to be better known, especially because it goes so well with dishes like barbecued chicken.

May, 2003

Lamb Kebabs & Pinot Gris

Lamb and red wine are classic partners. When a mango chutney accompanies the meat, however, a ripe, rich Pinot Gris is a tastier choice.

April, 2003

Seafood Sandwiches & Rosé

Tuna in black-olive dressing is ideal for an alfresco spring lunch— and so is its perfect wine match, a Sicilian rosé.

March, 2003

Soufflé & Sauvignon Blanc

Loire wines can be pricey, but the Sauvignon Blancs from the little-known Quincy Appellation are great buys—and great partners to a tasty goat-cheese soufflé.

February, 2003

Beef Fillet & Syrah

A succulent pancetta-wrapped roast with porcini puree finds its equal in a luscious california syrah full of fruit.

January, 2003

Turkey Chili & Rhône-Style Red

In an inspired All-American matchup, an earthy California red wine partners a smoky, spicy (and healthy!) chili.

December, 2002

Paella & a Portuguese Red

The deep flavors of a hearty vegetable-and-chicken paella meet their match in the soft fruit of an earthy Tinta Pinheira.

November, 2002

Three-Cheese Pasta & Chianti

This rich pasta would be easy to pair with wine, were it not for its smoky pepper sauce. the not-so-obvious match: a piquant, fruity italian red.

September, 2002

Vegetable Tart & Pinot Blanc

Crisp, fruity, mineral-edged Pinot Blanc doesn't get much respect--but when paired with a flaky vegetable tart, its virtues become obvious.

August, 2002

Tapas & White Rioja

Tapas--small dishes from Spain made for sharing--are especially enticing when partnered with a fresh, citrusy Spanish wine.

July, 2002

Stuffed Zucchini & Rhône Red

A spicy, smoky Crozes-Hermitage brings out the bacon and thyme flavors in a Provençal-inspired dish.

June, 2002

Glazed Pork and a Lush Red

Carmenère, Chile's emblematic (and enigmatic) grape, has all the soft fruit needed to match this succulent guava-glazed pork tenderloin.

May, 2002

Crab and Chenin Blanc

Delicious pan-fried soft-shell crabs from the chef behind Sonoma's new Hotel Healdsburg pair beautifully with another California find: great Chenin Blanc.

April, 2002

Skirt Steak & Zinfandel

A dish with bold flavors requires a stouthearted wine. That's why this robust recipe for steak cured in bacon goes so well with a vibrant Zin.

March, 2002

Salmon and Chardonnay

Chardonnay, a wine that's notoriously difficult to match with food, finds its soul mate in a luscious salmon potpie.

February, 2002

Spiced Chicken & Italian Red

No wimpy whites! This Moroccan-spiced chicken, with its potent, complex flavors, demands a juicy Italian red that can stand up to it.

January, 2002

Shellfish and Champagne

Buttery gratinéed shrimp, mussels and clams are a fabulous start to a New Year's—especially since they pair so beautifully with Champagne.

December, 2001

Rack of Lamb and Zinfandel

Cabernet is lamb's classic partner, but the sweet figs in this port sauce make a delicious, jammy Zin an even better choice.

October, 2001

Pork and Alsace Wine

Salty, pungent Chinese-style pork tastes even better with a white wine that has sweet fruit, a rich texture and the tongue-twister name Gewürztraminer.

September, 2001

Gazpacho and Soave

The assertive flavors of this seafood gazpacho demand the zing of a crisp white wine like Soave—especially one from a top producer like Anselmi.

August, 2001

Chicken Salad and Viognier

Spices can rob wine of its fruit. That's why this Indian-spiced chicken salad requires a white with fruit to spare.

July, 2001

Summer Pasta with Sauvignon Blanc

Multicolored Swiss chard meets its match in a fresh-flavored white—especially a riper, softer, New World bottling.

June, 2001

Grilled Shrimp and Riesling

Delicate grilled shrimp would be overwhelmed by a powerful red. That's why this recipe goes best with a crisp, light white.

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