Wine Pairings Archive

	Title	Issue
	Unique Pairings with Sheri Sauter Morano The Master of Wine and spokesperson for Wines of France advocates thinking outside the pairing box. By Lauren Buzzeo	Web 2011
	Drink the Cuisine At Mykonos Grill in Maryland’s bustling city of Rockville, the Lamb Kapama—a shank braised with wine, onions and tomatoes—is savory and refined when paired with a medium-bodied Agiorgitiko from Greece. By Dick Rosano	Web 2011
	Sud de France: Pairing Dinner and Dessert with a Languedoc Try this oyster dish for dinner before indulging in a delectable peach pastry dessert perfectly paired with vino. By Marina Vataj	Web 2011
	Sud de France: Pairing Sea Perch and Lamb with a Languedoc Try these recipes for a taste of the magnificent Mediterranean lifestyle. By Marina Vataj	Web 2011
	A Fine Fillet for Chardonnay At Orlando restaurant Seasons 52, Chef Clifford Pleau pairs his cedar plank-roasted salmon with a moderately oaked Chardonnay for a most complementary combination. By Dick Rosano	Web 2011
	Cool Sips Spicy Thai dishes paired perfectly with Rieslings that douse the fire. By Dick Rosano	Web 2011
	Follow Your Nose The top barbecue stops to make on your next road trip. By Jeanette Hurt	Web 2011
	Patriotic Pairings Infuse your Fourth of July barbeque with these summer-inspired recipes and American red, white and rosé wines. By Risa Wyatt	Web 2011
	Pairings: Cassoulet and red The long-simmered dish pairs well with a range of reds. By Dick Rosano	Web 2010
	Pairings: Savory Sausage The right reds and whites intensify a flavorful sausage. By Dick Rosano	Web 2010

Unique Pairings with Sheri Sauter Morano

The Master of Wine and spokesperson for Wines of France advocates thinking outside the pairing box.

By Lauren Buzzeo

Web 2011

Drink the Cuisine

At Mykonos Grill in Maryland’s bustling city of Rockville, the Lamb Kapama—a shank braised with wine, onions and tomatoes—is savory and refined when paired with a medium-bodied Agiorgitiko from Greece.

By Dick Rosano

Web 2011

Sud de France: Pairing Dinner and Dessert with a Languedoc

Try this oyster dish for dinner before indulging in a delectable peach pastry dessert perfectly paired with vino.

By Marina Vataj

Web 2011

Sud de France: Pairing Sea Perch and Lamb with a Languedoc

Try these recipes for a taste of the magnificent Mediterranean lifestyle.

By Marina Vataj

Web 2011

A Fine Fillet for Chardonnay

At Orlando restaurant Seasons 52, Chef Clifford Pleau pairs his cedar plank-roasted salmon with a moderately oaked Chardonnay for a most complementary combination.

By Dick Rosano

Web 2011