Vino 100, Greenville SC
About Vino 100Flavor and BodyAccessories and GiftsThe Club

Food and wine pairings

Every month, you'll find great recipes that are paired with wines that you can find right here in our store.

The old mainstay of “red with meat” and “white with fish” does have some merit, but it’s best to experiment to see what works best for you.  Each month we will try to be bold and experiment, while still holding true to the basics.

Click here to view and/or print the Vino 100 Food and Wine Pairings chart in .pdf format.

If you have a question about what wine works best with your favorite dish, click here.

Buon Appetito!

Spinach-and-Strawberry Salad

Ingredients
2 cups whole strawberries
1/3 cup champagne vinegar or white wine vinegar
2 tablespoons orange juice
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups torn spinach
3/4 cup diced fennel bulb
2 cups quartered strawberries
1/4 cup (1 ounce) crumbled feta cheese

Preparation
Place first 9 ingredients in a blender or food processor; process until smooth. Place 2 tablespoons dressing, spinach, and fennel in a large bowl, and toss gently to coat. Arrange 1 1/4 cups of spinach mixture on each of 4 plates, and top each serving with 1/2 cup quartered strawberries and 1 tablespoon feta cheese. Drizzle each serving with 1 1/2 teaspoons dressing.

Yield
4 servings

Wine Pairings
-Col Vetoraz Prosecco di Valdobbiandene, Italy
-Moletto Prosecco, Veneto Italy
-Sumarroca Cava Reserva Brut, Penedes, Spain

Salmon on Greens with Lime-Ginger Dressing
 

Ingredients
2/3 cup fresh lime juice (about 5 limes)
1/2 cup honey
1/2 teaspoon grated peeled fresh ginger
4 (6-ounce) skinned salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
8 cups gourmet salad greens
1 cup sliced peeled mango

Preparation
Preheat broiler. Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.

Divide salad greens evenly among 4 plates; arrange salmon and mango on top of greens. Drizzle with reserved dressing.

Yield
4 servings (serving size: 2 cups greens, 1 fillet, 1/4 cup mango, and 3 tablespoons dressing)

Wine Pairings
-King Estate Pinot Gris, Oregon
-Laurenz Gruner Veltliner, Austria
-Schreiber Pinot Blanc, Germany

Sirloin Steak with Garlic Butter
 

Ingredients
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste  

Preparation
Preheat an outdoor grill for high heat.

In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.  Sprinkle both sides of each steak with salt and pepper.

Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Wine Parings
-Domaine du Vieux Lazaret, Côtes du Ventoux, France
-Oberon Cabernet Sauvignon, Napa
-Chateau Malbat Bordeaux, France



Wine makes a symphony of a good meal.

Fernande Garvin

Click here to view the current "Cooking with Jorée" column as seen in The Greenville Journal 

 
New at Vino 100Food and Wine PairingsWine Classes and Tastings

© Vino 100, PerfectUnion, LLC

PRIVACY POLICY

Sign Up for eNews Contact Us Return to home page