Every day, we spotlight a wine that pairs beautifully with an F&W recipe.
December 30, 2011—Roasted Beet Toasts with Horseradish Cream
Pairing: Juicy, berry-scented sparkling rosé: NV Conde de Subirats Cava Rosé.
December 29, 2011—Tartare Delmonico with Béarnaise Sauce
Pairing: Full-bodied, high-acid Riesling: 2009 Bergström Riesling or the 2009 Chehalem Reserve Dry Riesling.
December 28, 2011—Oysters Rocafella
Pairing: Champagne or California Sparkling wine: NV Armand de Brignac Brut Champagne or Domaine Chandon’s NV Brut Classic.
December 27, 2011—Chicken Tinga Tacos
Pairing: Vibrant, citrusy Sauvignon Blanc: 2009 Yellow + Blue.
December 26, 2011—Grilled Salmon Gravlax
Pairing: Clean, medium-bodied white: 2010 Tenuta Beltrame Friulano.
December 23, 2011—Spiced Coriander and Mustard-Crusted Rib Roast of Beef
Pairing: Bright, red cherry–inflected Syrah: 2008 Boxcar Sonoma Coast.
December 22, 2011—Vanilla Bean Cake with Salted Caramel Sauce
Pairing: Nutty, dry oloroso sherry: Lustau Don Nuño.
December 21, 2011—Buckwheat-Potato Knishes with Caviar
Pairing: Lively sparkling wine: NV Roederer Estate Brut or NV Gruet Blanc de Noirs.
December 20, 2011—Grilled Lamb Shoulder Chops with Manischewitz Glaze
Pairing: Medium-bodied Barbera: 2010 Seghesio Barbera d’Alba or 2009 Palmina Barbera.
December 19, 2011—Stracciatella with Spinach
Pairing: Citrusy, minerally Sauvignon Blanc: 2010 Simonnet-Febvre Saint-Bris.
December 16, 2011—Spiced Leg of Lamb with Olives, Apricots and Lemons
Pairing: Berry-rich red from Alto Adige in Northern Italy: 2008 Foradori Teroldego Rotaliano or Alois Lageder’s 2008 Merlot.
December 15, 2011—Butter-Poached Lobster with Kimchi Butter Sauce
Pairing: Crisp, zesty Sancerre: 2010 Domaine Vincent Delaporte.
December 14, 2011—Fennel-Garlic Pork Roast
Pairing: Aromatic Pinot Noir from Oregon: 2009 A to Z or 2008 Domaine Serene Yamhill Cuvée.
December 13, 2011—Tuscan-Kale-and-Squash Minestra
Pairing: Creamy, spicy Pinot Blanc from Oregon: 2010 Ponzi Vineyards.
December 12, 2011—Endive Salad with Persimmons and Hazelnuts
Pairing: Full-bodied, sherry-like French white: 2007 Domaine Berthet-Bondet Cotes du Jura Tradition.
December 9, 2011—Rosemary-Pepper Beef Rib Roast with Porcini Jus
Pairing: Peppery California Cabernet Sauvignon: 2009 Mandolin.
December 8, 2011—Brined Roast Chicken with Olive Bread Panzanella
Pairing: Lemony, floral Greek white: 2010 Tselepos Mantinia Moscofilero.
December 7, 2011—Farro with Butternut Squash and Pickled Chanterelles
Pairing: Nutty wine from France’s southwestern Jura region: 2008 Domaine l’Aigle a Deux Têtes Côtes de Jura or 2007 Domaine Berhet Bondet Côtes de Jura Tradition.
December 6, 2011—Grilled Root Beer Pork Ribs
Pairing: Robust Australian Shiraz: 2010 The Chook Shiraz-Viognier.
December 5, 2011—Chicken with Candied Cashews
Pairing: Spicy Gewürztraminer: 2009 Montinore Estate or 2009 Navarro Vineyards Estate Bottled Gewürztraminer.
December 2, 2011—Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
Pairing: Generous, juicy Grenache: 2008 Las Rocas de San Alejandro Garnacha or 2008 d’Arenberg The Custodian from Australia’s McLaren Vale.
December 1, 2011—Bacon, Cheddar and Onion Quiche
Pairing: Sparkling Crémant d’Alsace: NV Pierre Spar Brut Réserve or NV Albert Mann Brut.
