Wine Pairings Archive
| Title | Issue | |
|---|---|---|
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Pairings: Vegetables, SancerrelyFrance’s lively and aromatic white also has the lift to pair with spicy dishes. |
February 2011 |
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Bordeaux Wines Meet Their MatchLeft Bank, Right Bank, red or white, dry or sweet—duck is the classic choice when it comes to pairing foods with the region’s wines. |
Web 2011 |
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Moroccan Whites Complement Roasted Duck BreastChef Meryem Cherkaoui melds French techniques with Moroccan to create a delicious duck that pairs perfectly with Les Coteaux de l'Atlas. |
Web 2011 |
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Seasonal Sweet WinesThis holiday season, try a sweetie with the bird. |
Web 2011 |
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Recipe of the Month: Senegalese Stew (Fonio á la Sauce Mafé)This hearty meat and vegetable stew highlights Senegal's best-known ingredient, peanuts. |
Web 2011 |
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Mesquite-Smoked Grilled Turkey Pairs with a Brazilian SparklerThis smoked, Southwestern-styled turkey is sure to spice up your Thanksgiving feast, and the spicy characteristics of the Brut enhance its flavors. |
Web 2011 |
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Simple StrategiesTim Lake, cheesemonger at Screwtop Wine Bar and Cheese Shop in Virginia divulges his wine and cheese pairing tips. |
Web 2011 |
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Cooking on the EdgeInstead of crafting dishes from recipes, chefs are creating on impulse. |
Web 2011 |
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Royal TreatmentAt the New Orleans hotspot Palace Café, Sommelier Barry Himel pairs the delectable andouille-crusted fish with a crisp Albariño. |
Web 2011 |
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Israeli Wine Pairings Straight from the MastersWinemakers Gil Shatsberg and Asaf Paz share their family recipes and expert Israeli wine pairing advice. |
Web 2011 |










