Coq au Riesling
In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent.
GO TO RECIPE
Poached Salmon with Corn and White Wine-Butter Sauce
Poaching fish in wine is an easy way to infuse it with subtle flavor. To prevent seasoning from washing off, serve the salmon with a sprinkling of coarse salt.
GO TO RECIPE
Mahimahi with Herbed White-Wine Sauce
In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.
GO TO RECIPE
Orecchiette with Veal, Capers and White Wine
Tender veal ragù is flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette in this impressive pasta dinner.
GO TO RECIPE
Chicken with White Wine and Crème Fraîche
Poaching infuses the chicken with a fragrant, rich flavor and then searing makes the skin golden and crispy.
GO TO RECIPE
Pan-Seared Pork Chops with Green Peppercorn Sauce
Lardo, an Italian salume made from cured back fat, provides an intense richness to pork chops. If it is hard to find, substitute pancetta (cured pork belly rolled into a log) and unfurl the slices into long strips before wrapping the chops.
GO TO RECIPE
Sauvignon Blanc-Steamed Mussels with Garlic Toasts
A crisp, citrusy Sauvignon Blanc, such as Indaba, would be great in these mussels and to drink with them.
GO TO RECIPE
Chilled Chardonnay-Braised Calamari Pasta
Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refreshing first course.
GO TO RECIPE
Poached Shrimp, Melon and Frisée Salad
To make the dressing for this pretty salad, take the zesty poaching liquid for shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and reduce it. The salad is wonderful as both a first course or a light main course
GO TO RECIPE
Roasted Halibut with Wine-Braised Fennel
Roasting a large fish fillet whole (rather than in portions) is a great way to serve a small crowd. This halibut is complimented by raisin-studded braised fennel as a slightly sweet vegetable side.
GO TO RECIPE
Riesling Gelée with Strawberry Conserve
This beautiful, impressive dessert is easy to make and can be prepared the day before.
GO TO RECIPE
Pea-and-Bacon Risotto
Chef James Tracy's hearty risotto pairs perfectly with a light-bodied Pinot Noir
GO TO RECIPE
Wine-Marinated Lamb Chops with Fennel Salad
The tough stalks of fennel have a robust flavor ideal for infusing the white-wine marinade for these lamb chops.
GO TO RECIPE
Country Potato-and-Cabbage Soup
Bacon adds a salty richness to this hearty, warming soup.
GO TO RECIPE
White Clam Pie
Mario Batali steams the clams in white wine to open the cockles and allows for some of the remaining liquid to bake into the pizza dough.
GO TO RECIPE
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
GO TO RECIPE
Viognier-Steamed Clams with Bacon and Parsnips
These bacon-garnished briny clams, steamed in a fruity and floral Viognier, are perfect for the cooler spring and fall months. Try serving them with the wine they're steamed in.
GO TO RECIPE
Chicken with Piquillos
Mario Batali developed this recipe for pollo casero, a luscious chicken in rich white wine and pepper sauce, from an elderly home cook who lives in Asturias.
GO TO RECIPE
Roasted Peaches with Mascarpone Ice Cream
Chef Daniel Humm infuses roasted peaches with honey-rosemary syrup and displays a strong Italian influence by using mascarpone in this ice cream.
GO TO RECIPE
Pork and Wild Mushroom Daube
The Provençal stews called daubes are cooked in wide-bellied, narrow-necked earthenware pots (daubières). The lids are specifically designed to trap moisture during cooking. Dutch ovens or bean pots are perfect stand-ins for a daubières.
GO TO RECIPE
Zesty Braised Chicken with Lemon and Capers
Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.
GO TO RECIPE
Seared Scallops with Pinot Gris Butter Sauce
Chef Hugh Acheson flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.
GO TO RECIPE
Smoked Ham with Apple-Riesling Sauce
Riesling has sweet floral aromas that help counterbalance the saltiness of the smoked ham.
GO TO RECIPE
