Pairings with Past Wine Releases
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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.
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.
This elegant, classic trout is poached in a court-bouillon (flavored poaching liquid) of white wine, carrots, and herbs. The traditional lemon butter sauce is nicely complemented by our 2013 Audition Roussanne/Marsanne blend.
The perfect entree for an outdoor lunch or picnic, the slightly spicy smokiness of these quesadillas is perfectly complimented by the fruit-forward 2014 Rosé of Grenache.