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Perfect Pairings

By Food & Wine Editors Updated April 21, 2019
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Duck with Miso-Almond Butter
Credit: © Chris Buck
Terrific dishes and the wines to pair them with, including duck with miso-almond butter and a subtly spicy Gewürztraminer.
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Tortilla Española

2007 Bodegas Caballo Listán Blanco ($18)
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The Dish: Mario Batali’s tapa is baked until golden brown and offers an especially high ratio of potatoes to eggs.
The Wine: A substantial white, such as a white Rioja with a touch of oak: 2006 Palacios Remondo Plácet or 2006 Cune Monopole Blanco.

  • Mario Batali Recipes

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Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks
Credit: © Dana Gallagher
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The Dish: This extremely flexible recipe can be adapted to include several different kinds of seasonal vegetables.
The Wine: An Orvieto, the dry Umbrian white wine made principally from Trebbiano and Grechetto grapes: 2006 Cecchi or 2005 Rocca della Macìe.

  • Terrific Pasta Recipes

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Creamy Pasta with Tomato Confit and Fresh Goat Cheese

2005 Bernard Baudry Chinon Les Grézeaux ($26)
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The Dish: Terrance Brennan finishes this rich, delicately milky pasta dish by folding in fresh goat cheese, which turns creamy in the gentle heat.
The Wine: An herbal, spicy Cabernet Franc, such as one from Chinon: 2006 Charles Joguet Cuvée Terroir or 2006 Marc Brédif.

  • Cooking with Cheese

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Reblochon Tarts with Bacon and Fingerling Potatoes

Reblochon Tarts with Bacon and Fingerling Potatoes
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The Dish: With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that’s great any time of day.
The Wine: An earthy, berry-rich Pinot Noir from California’s Santa Lucia Highlands: 2005 Logan Pinot Noir or 2006 Morgan Twelve Clones.

  • Breakfast Pastries

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Duck with Miso-Almond Butter

Duck with Miso-Almond Butter
Credit: © Chris Buck
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The Dish: After experimenting with miso paste and flavorful Spanish marcona almonds, Stephanie Izard created a delectable nutty-sweet butter that she serves with meaty seared duck breasts.
The Wine: A subtly spicy Gewürztraminer: 2006 Tramin Nassbaumer Alto Adige.

  • Delicious Duck Recipes

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    1 of 5 Tortilla Española
    2 of 5 Penne with Cauliflower and Leeks
    3 of 5 Creamy Pasta with Tomato Confit and Fresh Goat Cheese
    4 of 5 Reblochon Tarts with Bacon and Fingerling Potatoes
    5 of 5 Duck with Miso-Almond Butter

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