Pairing of the Day: September 13-17, 2010
Skillet-Roasted Spiced Okra
Pairing: Earthy, minerally Savennières: 2006 Domaine du Closel Clos du Papillon
Grilled-Zucchini Subs with Fresh Mozzarella and Olivada
This summery sandwich benefits from a generous topping of olivada made with tangy green olives, lemon and oil. It's great with the creamy mozzarella and the lightly smoky grilled-zucchini slices here; it's also wonderful with grilled fish and shellfish and roasted meat and chicken.
Pairing: Vouvray: 2008 Pichot Domaine le Peu de la Moriette or 2008 Sauvion
Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce
When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bass works, too. They advise leaving the skin on the fish because it crisps up so nicely.
Pairing: A full-bodied white like Viognier: 2009 Williamsburg Winery or 2009 Clos LaChance Estate
Carolina Pulled Pork
Tea-Smoked Roast Chickens
"This recipe looks like a doozy, but it really delivers," says Andrea Reusing. "The chickens are just so reliably juicy, even when they're cooked longer than they should be." Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan.
Pairing: Earthy Pinot Noir: 2007 Fogdog