Clams the Sailor's Way
Pairing: 2010 Salneval Albariño
It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread and nothing else. Encarna Méndez of Do Ferreiro winery prepares clams the fisherman's way: steamed in Albariño with onion and garlic.
Orecchiette with Sautéed Greens and Scallion Sauce
Pairing: 2009 François Chidaine Sauvignon Touraine
Biodynamically farmed vines yielded this tangy, citrusy Sauvignon Blanc with a smooth texture and notes of herb.
Pairing: 2009 Valle Reale Vigneto Vigne Nuove Montepulciano d'bruzzo ($12)
Made from young vines, this overachieving, unoaked red brims with juicy red fruit and food-friendly acidity.
Very Soft Polenta with Rock Shrimp Ragout
Sweet Potato, Balsamic Onion and Soppressata Pizza
Grilled Swordfish with Lima-Bean-and-Herb Butter
Pairing: 2009 Dry Creek Vineyard Dry Chenin Blanc ($12)
Meaty fish, such as salmon and the swordfish steaks here, go well with citrusy, full-bodied whites like Chenin Blanc. Chenin Blanc often has a bright herbal note, which is a great match for this recipe's herby butter.
Roasted Sardines with Olives, Capers and Parsley
Pairing: 2009 Georges Duboeuf "Flower Label" Morgon ($13)
Juicy, fruit-forward and affordable, this cru Beaujolais from the superb 2009 vintage is a true bargain.
Ham-and-Cheese Stuffed Veal Chops
Pairing: 2009 Fontanafredda Briccotondo Barbera ($12)
One of Piedmont's most reliable bargains, this delivers loads of spicy, supple black cherry flavors.
Pairing: 2009 Alamos Chardonnay ($13)
Oak aging adds a vanilla note to tangy citrus and pear flavors.
Garlic and Pasilla Chile Soup
Pairing: 2009 Delas Saint-Esprit Côtes-du-Rhône ($12)
The rugged southern Rhône region of the Ardèche—famous for its spectacular river gorge—yielded this red loaded with notes of luscious raspberry.