Pairing of the Day: March 2010
Every day, we spotlight a wine that pairs beautifully with an F&W recipe.
March 31, 2010—Thai Crab-and-Green-Mango Salad
Pairing: A dry Riesling from Western Australia. Try the 2008 Rocky Gully or 2008 MadFish.
March 30, 2010—Soba Noodles with Grilled Shrimp and Cilantro
Pairing: A dry Australian Riesling. Try the 2008 Fireblock Watervale or 2009 St. Hallett Barossa.
March 29, 2010—Grilled Salmon with Preserved Lemon and Green Olives
Pairing: A medium-bodied, minerally Italian white. Try the 2007 Bastianich Friulano.
March 26, 2010—Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
Pairing: A peppery Syrah. Try the 2006 Smoking Loon.
March 25, 2010—Pork Loin Roast with Herbs and Garlic
Pairing: A substantial Cabernet Franc. Try the 2005 La Jota Vineyard Co. or 2006 Trefethen Family Vineyards.
March 24, 2010—Squid Pizza with Saffron Aioli
Pairing: A Chardonnay. Try the 2007 Kazmer & Blaise Boon Fly's Hill or 2007 Cuvaison Carneros.
March 23, 2010—Sea Bass with Tomato and Black Olive Salsa
Pairing: A dry rosé. Try the 2008 L'Estandon Còtes de Provence or 2008 Bieler Père et Fils Sabine Còteaux d'Aix-en-Provence.
March 22, 2010—Multigrain Grilled Cheese Sandwiches
Pairing: A citrusy Albariño. Try the 2007 Nora.
March 19, 2010—Grilled Pork Tenderloins with Vegetable Curry
Pairing: A Pinot Blanc. Try the 2007 Trimbach or 2008 Dutton-Goldfield Shop Block.
March 18, 2010—Roasted Bananas with Spiced Syrup and Candied Nuts
Pairing: A sweet wine made from the Pedro Ximénez grape. Try the 2004 Alvear Pedro Ximénez de Añada or NV Emilio Lustau San Emilio.
March 17, 2010—Open-Face Smoked-Mackerel Sandwiches
Pairing: A crisp, dry rosé. Try the 2008 Verdad.
March 16, 2010—Warm Escarole Salad with Snow Peas and Sausage
Pairing: A light, herbal Grüner Veltliner. Try the 2009 Berger or 2008 Hiedler Löss.
March 15, 2010—Shiitake-and-Scallion Lo Mein
Pairing: A light, berry-inflected red. Try the 2008 Luigi Pira Dolcetto D'Alba.
March 12, 2010—Stir-Fried Red Rice with Sliced Sirloin Steak and Peas
Pairing: A light-bodied red such as a Beaujolais. Try the 2008 Joseph Drouhin Brouilly and the violet-scented 2007 Christian Bernard Domaine des Grand Fers Fleurie.
March 11, 2010—Sake-Steamed Halibut with Ginger and Cabbage
Pairing: Sake. Try the Otokoyama "Man"s Mountain" and the Tamanohikari "Brilliant Jade."
March 10, 2010—Warm Soba with Pork, Shrimp and Cabbage
Pairing: Sake. Try the Shichihon Yari Junmai.
March 9, 2010—Chicken Curry with Squash
Pairing: An aromatic Gewürztraminer. Try the 2006 Domaine Marc Kreydenweiss Kritt or 2006 Domaines Schlumberger Les Prince Abbes.
March 8, 2010—Fish Teriyaki with Sweet-and-Sour Cucumbers
Pairing: Sake. Try the Chiyomusubi Tokubetsu Junmai.
March 5, 2010—Pork Tonkatsu
Pairing: Sake. Try the Nishinoseki Tokubetsu Junmai.
March 4, 2010—Summer Squash Pizza with Goat Cheese and Walnuts
Pairing: A Sauvignon Blanc. Try the 2008 Geyser Peak or 2008 Husch.
March 3, 2010—Pan-Roasted Chicken Breasts with Mole Negro
Pairing: A red with luscious fruit. Try the 2006 Jacob's Creek Reserve Shiraz or 2006 Montevina Terra d'Oro Zinfandel.
March 2, 2010—Roasted Sardines with Olives, Capers and Parsley
Pairing: A very light red. Try the 2008 Georges Duboeuf Beaujolais-Villages.
March 1, 2010—Buckwheat-Cheddar Blini with Smoked Salmon
Pairing: A light, crisp white like a Sauvignon Blanc or a Verdejo. Try the 2008 Wildhurst Vineyards Lake County Reserve Sauvignon Blanc or the 2008 Martínsancho Verdejo.