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
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