Because perfect pairings aren't just for restaurants.

By Mary-Frances Heck
October 02, 2020
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Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

“I love wines from Corsica, especially the great producers in the western city of Ajaccio. The reds show this crunchy red fruit, with peppery and herbaceous notes. I keep going back to Sébastien Poly’s wines; the Antica bottling is a perfect, happy wine to drink any night of the week. It is so good with a very peppery pork chop like we serve at Anton’s.” —Natalie Johnson, Anton’s, New York City

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

“My first restaurant job was at an Italian restaurant; I’d ask the pasta cook to mix red sauce with a splash of cream, a riff on vodka sauce. I still love creamy tomato sauce on short pasta, paired with juicy, fresh red wines like Zweigelt or unoaked Cabernet Franc that offer just a touch of funk and medium acidity.” —Derrick C. Westbrook, 1340 Beer Wine Spirits, Chicago

Get the Recipe: Creamy Tomato Rigatoni
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

“Something I like to make when the fall colors start turning is chicken adobo. I was born in the Philippines, and this is the staple there. Like, if you can’t make it, we’re talking disinheritance. My favorite wine for fall is Côtes du Rhône. It’s a wonderful way to discover the style and quality of Rhône houses famous for their Châteauneuf-du-Papes at an affordable price.”—June Rodil, Goodnight Hospitality, Houston

Get the Recipe: Coconut Chicken Adobo
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

“I was 14 when I started working for the family business, a little joint called Franco’s Trattoria. We offered a seafood salad that was light, refreshing, and showcased what just a few simple ingredients can do. I love it with Scarpetta Frico Bianco, a blend of Friulano and Chardonnay from my pal (and Master Sommelier) Bobby Stuckey.” —Pavle Milic, Fnb, Scottsdale, Arizona

Get the Recipe: Insalata di Pesce
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

“There’s one thing I love every season, and that’s schnitzel; in early fall, it’s chicken or lamb with an heirloom tomato salad. Tomatoes are notoriously frustrating with wine, but the balance of acidity, tannin, and tropical flavors in orange wines seems to pair nicely. I’m not always opening a Paolo Bea or Vodopivec on a weeknight; often I’ll go to my favorite shop and ask for new things I haven’t tried.” —Jess Hereth, Olympia Provisions, Portland, Oregon

Get the Recipe: Salt-and-Pepper Chicken Thighs with Herby Tomato Salad