Pairings with Past Wine Releases
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A “tagine” is a earthen-ware cooking pot used in Northern African cuisine. We use a more contemporary version of this cooking method – a cast iron skillet – to create this slightly-sweet, Moroccan-spiced chicken dish that pairs beautifully with our 2016 Viognier.
Fall and winter bring a change to heartier, more rustic fare and the bigger wines that complement them. In Provincial cooking that means getting closer to the land with stews made of root vegetables and wild game. Try this venison stew paired with our 2014 Syrah.
A decidedly Mediterranean flavor permeates this complex dish. The lamb is marinated in La Vie Dansante Wines 2013 Rehearsal while the two sauces comingle in the finished preparation.
The “perfect” pairing for Picpoul blanc is probably a classic Oysters Rockefeller… but since none of us here really like Oysters all that much we’re suggesting you try this less “rich” dish of pasta and shellfish in a white wine sauce based on our 2016 Picpoul blanc.
Ask ten french chefs to define the quintessential Bouillabaisse and you’ll get 11 different answers so we’ve decided to defer to “The French Chef” herself, Julia Child. Pair this wonderful dish with La Vie Dansante’s 2015 Roussanne.
Tender scallops crusted with a crispy mixture of panko and chopped hazelnuts in a cream sauce based on the 2015 Overture White Cuvee. A flavor combination sure to make you close your eyes and sigh.