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

January, 2005

Côtes-du-Rhône & Lamb Stew

December, 2004

Pinot Noir & Lamb Schnitzel

November, 2004

Zinfandel & Crispy Duck

October, 2004

Argentinean Malbec & Gaucho Pizzas

September, 2004

Albariño & Mussels

August, 2004

Sauvignon Blanc & Grilled Shrimp

July, 2004

Smoked Salmon Soufflé & Pinot Gris

June, 2004

Shiraz & Moroccan Lamb Burgers

May, 2004

Sea Bass and Vermentino

April, 2004

Easter Veal & White Wine | Au Bon Climat

March, 2004

Porcini Risotto & Red Rioja

February, 2004

Roasted Rack of Lamb and Cabernet Sauvignon

January, 2004

Lemon Confit Chicken & Champagne

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.