Recent Recipe Pairings
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Some people might think that seafood and cheese don’t belong together but we’re here to prove them wrong! This seafood lasagna pairs perfectly with our Grenache blanc
Chili Verde may seem like a strange pairing with Viognier but when you think about it, it’s just about perfect.
At the end of harvest a young man’s fancy turns to… cassoulet! A loose, almost soup-like stew bursting with the rich flavors of cured meat and beans. This dish will pair equally well with our Roussanne or our Nocture.
This soup began as our “vegetarian” choice for a spring wine club release. It was a hit but we heard time and again – “it would be GREAT with some bacon”. They weren’t wrong…and our Aubade white cuvee helps too!
Goulash is, at its soul, a braised-beef stew. In the true Hungarian version it’s full of fun spices like paprika, caraway, and oregano. We think it demands to be paired with an equally complex wine such as our Grenache.
Huli Huli chicken is a Hawaiian street-food first created in 1954 by Ernest Morgado using his grandmother’s recipe. He never divulged the actual ingredients so this is our best approximation based on happy memories and research. I wonder if he knew how well it pairs with our GSM blend?