Wine Pairings Archive

	Title	Issue
	Pairings: Vegetables, Sancerrely France’s lively and aromatic white also has the lift to pair with spicy dishes. By Dick Rosano	February 2011
	Bordeaux Wines Meet Their Match Left 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. By Roger Morris	Web 2011
	Moroccan Whites Complement Roasted Duck Breast Chef Meryem Cherkaoui melds French techniques with Moroccan to create a delicious duck that pairs perfectly with Les Coteaux de l'Atlas. By Sharon McDonnell	Web 2011
	Seasonal Sweet Wines This holiday season, try a sweetie with the bird. By Steve Heimoff	Web 2011
	Recipe of the Month: Senegalese Stew (Fonio á la Sauce Mafé) This hearty meat and vegetable stew highlights Senegal's best-known ingredient, peanuts. By ELIZABETH HELMAN MINCHILLI	Web 2011
	Mesquite-Smoked Grilled Turkey Pairs with a Brazilian Sparkler This smoked, Southwestern-styled turkey is sure to spice up your Thanksgiving feast, and the spicy characteristics of the Brut enhance its flavors. By Alexis Korman	Web 2011
	Simple Strategies Tim Lake, cheesemonger at Screwtop Wine Bar and Cheese Shop in Virginia divulges his wine and cheese pairing tips. By Dick Rosano	Web 2011
	Cooking on the Edge Instead of crafting dishes from recipes, chefs are creating on impulse. By Lesley Jacobs Solmonson	Web 2011
	Royal Treatment At the New Orleans hotspot Palace Café, Sommelier Barry Himel pairs the delectable andouille-crusted fish with a crisp Albariño. By Dick Rosano	Web 2011
	Israeli Wine Pairings Straight from the Masters Winemakers Gil Shatsberg and Asaf Paz share their family recipes and expert Israeli wine pairing advice. By Lauren Buzzeo	Web 2011