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Pairing of the Day: August 22-26, 2011

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Grilled Carrot Salad with Brown Butter Vinaigrette

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar.

Pairing: Full-bodied Chardonnay: 2008 Landmark Damaris Reserve bottling or the lemony 2009 Luli.

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