Banfi Vintners / Perfect Pairings

Chilean Night with Chef Ruth Van Waerebeek Ruth Van Waerbeek, winery chef, cookbook author, and food writer, will visit the U.S. April 24th - May 1st to conduct a series of hands-on cookery classes celebrating Chilean food and fine wines (full details listed on our Events page). If, however, you're unable to join one of Ruth's classes, no need to feel left out! The menu, recipes and Chef Ruth's recommended wine pairings are all detailed below. So why not invite your family and friends to join you for an authentic Chilean Food & Wine experience! Tiradito of salmon in pink grapefruit juice, chili peppers and avocado (Tiradito de salmón con pomelo, ajíes y palta) A "tiradito" is a variation of the ceviche, a popular and wonderful way of preparing fish and seafood in Chile. Undeniable that we see a strong Peruvian influence here (let's not forget that the Northern part of Chile belonged to Peru before "La Guerra del Pacífico" - the Pacific war - decided otherwise) Pair with Casillero del Diablo Reserve Sauvignon Blanc Creole-style crabmeat Pie ("Chupe de Jaiva") A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile's gastronomy and winemaking on the one hand and the indigenous culinary input, based on a variety of vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share! Pair with Marques de Casa Concha Chardonnay Risotto of quinoa with mixed mushrooms, Carmenere wine and mature goat cheese (Risotto de quinoa con callampas, vino tinto y queso de cabra) Quinoa, the mother grain, gift from the Andean heights, finds it way in a modern interpretation paired with other staple Chilean ingredients, mushrooms, dried and fresh, goat cheese and of course the Carmenere grape variety, emblematic for Chile. Pair with Casillero del Diablo Reserve Carmenere Mini-brochette of lamb in merquén marinade, a unique smoked chili pepper mix from the indigenous Mapuche Indians, with a Chilean-style mint salsa (Brocheta de cordero in adobo de merquen con salsa verde de dos mentas) From the Northern Andean foothills till the Patagonian grasslands, tender lamb is the meat of choice for the "parrilla" or Chilean grill, especially when spiced up with the pungent and exquisite merquén mixture, and served with a refreshing green mint salsa. The ideal match for a great Chilean cabernet! Pair with Casillero del Diablo Reserva Privada Poached pear in Late Harvest syrup, vanilla ice cream and warm Sabayon of Late Harvest (Peras en almïbar de Late harvest, helado de vainilla y sabayon de Late Harvest) The perfect example that Late harvest is not only an elegant dessert wine but it is easily converted in a versatile ingredient for easy to make and sensational tasting deserts. Pair with Late Harvest Sauvignon Blanc	Read Gourmet magazine article on Chef Van Waerebeek. (300KB PDF)
What better way to celebrate Father's Day (June 21) than with a trio of recipes straight off the grill! And what better match with grilled foods than a selection of Trivento wines from Argentina. Few countries enjoy a cuisine more closely identified with grilled meats than this South American nation. Chef Francis Mallmann, Argentina's most celebrated chef, has just launched his first English-language cookbook Seven Fires: Grilling the Argentine Way (Artisan Books 2009) and has shared with us three of his favorite recipes. "No one has done more to raise the bar for South American Grilling" Steven Raichlen (America's self-proclaimed "Grill King") Trivento has partnered with Chef Mallmann in the first annual Trivento Get Saucy contest, in which participants are invited to submit their favorite BBQ sauce recipe for pairing with grilled fare. The winning entry will receive an all-expenses-paid trip for two to Buenos Aires, including dinner at Chef Mallmann's world-famous restaurant, Patagonia Sur. Chef Mallmann will announce the winner of this year's contest at the Aspen Food & Wine Classic. Results of Trivento's Get Saucy contest will be posted on this site as of July 1, including details of the winning BBQ sauce recipe plus submissions from two runners-up. Boneless Pork Chops with Honey Gremolata London's River Café has influenced me in both its style and its food, which is always made with the most wonderful fresh ingredients. By my standards, Rose Gray is one of the three great chefs in the world (the others being Joël Robuchon and Tetsuya Wakuda, of Sydney, Australia), and she and I have sent young cooks to each other's restaurants a number of times. I owe this recipe to Rose. My contribution is the honey in the gremolata. Pair with Reserve Torrontes “Bife de Chancho”—Boneless Pork Chops with Prosciutto and Sage Vanina Chimeno, who runs my restaurant in the Mendoza wine region, got the idea from the Italian saltimbocca. Bife is our term of affection for a steak, and chancho for pig or pork. Get the cast iron very hot so that the pork crisps up well without drying out. Pair with Reserve Malbec Peached Pork The Andes have spawned many legends about “the City That Time Forgot,” where the streets are studded with emeralds and philosopher kings reign. Nestled in a mountain valley in Patagonia, the picturesque city of El Bolson, though not lined with jewels, is a bit of a time warp, stuck in the 1960s. It’s still a drop-out town offering macramé weavings, wind chimes, and bongs sold by hippie craftsmen who look like they stepped right out of the Summer of Love. Bolson’s temperate climate makes it the fruit basket of Argentina, particularly for berries and stone fruits. This recipe, an homage to the region’s perfect peaches, is the creation of a gifted young chef, Fernando Hara, who ran my kitchen in Uruguay in the summer of 2008. Pair with Amado Sur Torrontes	Recipes courtesy of Seven Fires: Grilling the Argentine Way (Artisan Books 2009)
In June celebrity chef Nick Stellino took Tampa, FL by storm and paired some of his signature recipes to the award winning wines of Castello Banfi for a series of cooking classes and wine dinners at the newly renovated Armanis Restaurant in the Grand Hyatt Tampa Bay. Cristina Mariani-May, family proprietor of Castello Banfi, was on hand to partake in the activities and provide commentary on the wines. In case you missed the fun, here are some recipes and wine pairings that Nick and Cristina romanced guests with while taking in the balmy sunshine and bay views. Pasta with Cherry Tomatoes, Basil and Shrimp Pair with Centine Bianco Chicken Scaloppine with Radicchio and Gorgonzola Scaloppine di Pollo al Radicchio e Gorgonzola Pair with Centine Rosso di Toscana Chocolate Zabaglione con Rosa Regale Zabaglione al Cioccolatto con le Fragole Marsalate Pair with Rosa Regale	Nick Stellino with Cristina Mariani-May (holding bottle), family proprietor of Castello Banfi, at Armani's Restaurant
Fontana Candida is located in the Roman hills and is world-renowned for its Frascati. In addition its celebrated Frascati Superiore, Fontana Candida also produces a fine Pinot Grigio from northeast Italy's Veneto region and an Orvieto Classico from Umbria. Nestled alongside the winery is Osteria Fontana Candida a charming restaurant directed by Chef Ciminelli. We are delighted to share with you a selection of recipes from Chef Ciminelli paired with Fontana Candida wines. Gratin of Ricotta-Stuffed Zucchini Blossoms A tasty, vegetarian gratin, with delicate and refined flavors. Preparation is simple and quick. This dish can be served hot or at room temperature, according to preference. Pair with Fontana Candida Luna Mater Frascati Superiore Crisp Salt Cod Purée (Baccala Mantecato) Wrapped in Spinach Leaves Pair with Fontana Candida Orvieto Neapolitan Pasta with Swordfish Pair with Fontana Candida Pinot Grigio	Osteria Fontana Candida
"Halloween has always been my favorite holiday. Every year I host a party. Some have been large pull out all the stops events while others are smaller more intimate affairs- but I always decorate for the season and get very excited when October rolls around. "Halloween is the perfect opportunity to get friends together for some good food and wine and enjoy the last bit of the season before the crisp chill in the air turns into a cold bite! "Here are some recipes that work well for a Halloween cocktail party. It's the perfect amount of food for an 8-person soiree, and any of these recipes could be scaled up for larger guest lists. All of the menu items can be made ahead so you will have time to focus on your costume the day of the event! "Round out these homemade appetizers with a selection of cheeses, cured meats, and accompaniments, and finish off the evening with a warm rustic fall tart with vanilla ice cream." And don't forget to treat your guests to a welcome glass of wine! CANNELLINI BEAN AND PORTOBELLO BRUSCHETTA This is a hearty bruschetta in which cannellini beans take center stage. Reminiscent of rustic Italian countryside fare, this dish is easy to prepare and substantial enough to serve as a heavy appetizer. Pair with Casillero del Diablo Reserve Sauvignon Blanc CHUTNEY CHEESE SPREAD WITH GINGER SNAPS There is something about ginger snaps and the crisp fall weather that seem to go so nicely together. This recipe is a great make ahead and the sweetness of the chutney pairs well with the spiciness of the ginger snaps Pair with Reserve Torrontes SPICED PORK EMPANADAS This flavorful appetizer is always a hit! Pair with Casillero del Diablo Reserve Carmenere RUSTIC PLUM TART Plums are nearing the end of their season in October, but there are many wonderful European varieties still available. The very sweet Japanese Angeleno plum and the Italian prune plum work well for baking and are available this time of year. This tart pairs the tart sweetness of a plum with the nutty warmth of almonds. While the tart can be served at room temperature, it is exceptionally good served warm with a small scoop of vanilla ice cream. Pair with Late Harvest Sauvignon Blanc	kimberlykennedy.com
I think it is safe to say that most people have the 'turkey thing' down pat when it comes to celebrating Thanksgiving. However, when it comes to making your Thanksgiving dinner special, it is often the extra little touches that make it memorable - wonderful appetizers, side dishes and, of course, the wine! Below are some special dishes and wine pairings guaranteed to elevate your Thanksgiving celebration. Chupe de Jaiva (Creole-style crabmeat pie) A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile's gastronomy and winemaking on the one hand and the indigenous culinary input, based on a variety of local vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share! Pair with Marques de Casa Concha Chardonnay Savory Ham, Goat Cheese and Olive Cake The brick-red Merlot is a go-to wine for every day cooking. The soft, friendly tannins of this well balanced, easy-drinking wine pair beautifully with Mediterranean-inspired dishes, like this savory and tasty cake, loaded with olives, ham and creamy goat cheese. Pair with Casillero del Diablo Reserve Merlot Roquefort "Cheesecake" with toasted Walnuts on Rye Bread, mixed Greens with walnut oil Vinaigrette A 'cheesecake' with a twist-savory and elegant at once,-is a great match for this special wine. The tannins from the walnuts and the intensity of the Roquefort, softened by the freshness of the mixed greens, stand up well to this smooth, well rounded and tasteful wine. This is a perfect example of everything a Chilean Cabernet is capable of-Aromatic intensity, well-structured, potent yet mature tannins, definitely a great wine that deserves a royal treatment. Pair with Marques de Casa Concha Cabernet Sauvignon
I think it is safe to say that most people have the 'turkey thing' down pat when it comes to celebrating Thanksgiving. However, when it comes to making your Thanksgiving dinner special, it is often the extra little touches that make it memorable - wonderful appetizers, side dishes and, of course, the wine! Below are some special dishes and wine pairings guaranteed to elevate your Thanksgiving celebration. Chupe de Jaiva (Creole-style crabmeat pie) A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile's gastronomy and winemaking on the one hand and the indigenous culinary input, based on a variety of local vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share! Pair with Marques de Casa Concha Chardonnay Savory Ham, Goat Cheese and Olive Cake The brick-red Merlot is a go-to wine for every day cooking. The soft, friendly tannins of this well balanced, easy-drinking wine pair beautifully with Mediterranean-inspired dishes, like this savory and tasty cake, loaded with olives, ham and creamy goat cheese. Pair with Casillero del Diablo Reserve Merlot Roquefort "Cheesecake" with toasted Walnuts on Rye Bread, mixed Greens with walnut oil Vinaigrette A 'cheesecake' with a twist-savory and elegant at once,-is a great match for this special wine. The tannins from the walnuts and the intensity of the Roquefort, softened by the freshness of the mixed greens, stand up well to this smooth, well rounded and tasteful wine. This is a perfect example of everything a Chilean Cabernet is capable of-Aromatic intensity, well-structured, potent yet mature tannins, definitely a great wine that deserves a royal treatment. Pair with Marques de Casa Concha Cabernet Sauvignon
Super Bowl parties have come a long way, from beer and chips whilst watching the game, to elaborate parties serving a variety of dishes paired with a selection of winning wines. Below are some dishes from the NFL Gameday Cookbook to kick your party menu up a notch, teamed with wines guaranteed to please the crowd! Cheesy Deviled Eggs Cheese and bacon in a deviled egg sounds good to me. Pair with Natura Chardonnay (Un-oaked) Spicy Pepperoni-Stuffed Mushrooms These are very simple and full of flavor. You can cook them in the oven or on the grill. Pair with Casillero del Diablo Reserve Carmenere Stuffed Potato Skins These are a longtime Super Bowl tradition at my house. Pair with Riunite Lambrusco	Ray Lampe, The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Fan from Preseason to the Super Bowl, Chronicle Books (2008)
Whether coming off the slopes, or hunkering down by the hearth, these stick-to-your-ribs dishes will fend off hunger all winter long. Delicious, satisfying and comforting, these dishes are perfect to serve throughout the winter months. Crostini with Roasted Eggplant Spread Crostini are grilled or lightly baked toasts served with a variety of cheeses or spreads, in this case a delicious roasted eggplant spread. Pair with Reserve Torrontes Turkey and Bean Chili A new take on an old favorite, try this chili recipe with turkey and beans. Pair with Natio Oven-Braised Pork Roast This savory pork dish is a superb choice for winter dinner parties. Warming and delicious! Pair with Centine Rosso di Toscana	Recipes courtesy of Barbara Scott-Goodman, The Ski Country Cookbook Chronicle Books (2008) Photographs by Rita Maas.
There are few professionals in the wine world more dedicated to or passionate about the relationship between Italian food and wine than Lars Leicht, Culinary Advisor for Tuscany's celebrated Castello Banfi estate. Leicht credits his culinary expertise to his Roman-born grandmother, American-raised mother, and countless chefs and home cooks he has encountered and worked alongside in the course his travels during a 24-year career with Castello Banfi. This month, Lars will be conducting a series of cooking classes at the Central Market Cooking Schools, details can be found on the events page. In the case you cannot attend a class, why not recreate the evening at home, with some of the below recipes: Shrimp and Calamari Salad Refreshing salad of shrimp and calamari served with fennel, celery and citrus segments Pair with Centine Bianco Eggplant and tomato "Tavernetta-Style" A delicious fusion of eggplant, cherry tomatoes and oregano, this versatile dish can be served on bruschetta, tossed with pasta or served with chicken. Pair with Centine Bianco Crispy Breaded Shrimp with Greens & Mash Succulent shrimp prepared with homemade breadcrumbs served alongside a mixture of greens and mashed potatoes. Pair with BelnerO Spiced Plum Tart A spicy plum tart, served with cinnamon and shavings of dark chocolate. Pair with Rosa Regale	Lars Leicht, Culinary Advisor for Tuscany's celebrated Castello Banfi estate.
With Earth Day upon us, please see a delightful and healthy menu taken from Anna Getty's new book easy green organic (Chronicle Books). Anna's philosophy to food is holistic in nature, cook well-eat well-live well. We hope you enjoy her recipes, paired with wines made from organically grown grapes from the vineyards of Emiliana. Roasted Tomato and Goat Cheese Toasts I love the tartness of the roasted tomatoes with the creaminess of the soft goat cheese in this easy starter. Use multicolored cherry tomatoes to add a little flair to the dish. Feel free to roast the tomatoes a day ahead and store them in a sealed container in the refrigerator. Just be sure to remove the tomato mixture from the refrigerator at least a 30 minutes before spreading it onto the toasts, as the olive oil may harden when chilled. Pair with Natura Sauvignon Blanc Chicken Curry and Basmati Rice with Almonds, and Raisins In Ayurveda, the ancient healing philosophy of India, there are six key tastes: sweet, salty, sour, pungent, bitter, and astringent. All of these elements are represented in this beautiful curry. This dish can be served with a simple green salad and is filling enough to be a complete meal. The sweetness of the raisins adds such a lovely balance to the spicy curry chicken. Pair with Natura Carmenere Mango Bread Pudding I have never been a huge fan of bread pudding, but for some reason this bread pudding takes the cake, no pun intended. It combines just the right elements of sweet, tart, creamy, and crispy. Everyone who tries it becomes a fan. Pair with Natura Chardonnay (Un-oaked)	Anna Getty's easy green organic (Chronicle Books)
Argentinean Marinated Duck, over toasted Black Olive Bread, Baby Greens and Wine Duck Pate. ESCABECHE is a very old method of food preservation, dating from the time of the conquest of the Argentine pampas. Nowadays, we still use the technique of escabeche, but with a reduced proportion of acid and using wine in place of vinegar, for a smoother flavor. This also makes the wine pairing stronger. In the Mendoza region, escabeche can be made with either white or red wine. Pair with Reserve Malbec Grilled Rib Steak, marinated with Pink and Green Peppercorns, and served with rosemary mashed potatoes, grilled vegetables and tomato Chimichurri sauce. In Argentina, people eat more beef than any other meat. It is a staple food for the entire population and Argentina is recognized worldwide as one of the best sources for quality beef - it is very tender and flavorful. Chimichurri is one of the most popular cold sauces in Argentina. Each family has their own version of the recipe and I am sharing mine with you today. Pair with Amado Sur Malbec Dulce de Leche Cheesecake served with a Compote of Fresh Berries in Torrontes Wine This cheesecake is the perfect dish to pair with Torrontes, the signature white grape of Argentina. Aromatic, floral with intense acidity, Trivento Reserve Torrontes adds contrast to this classic rich and decadent dulce de leche. Pair with Reserve Torrontes	A Night in Argentina! with Chef Diego Coll-Benegas
Banfi Vintners is excited to announce an all-star line-up of fine wines and famed chefs present at the 2010 Aspen Food & Wine Classic. For those of you unable to attend this year, we would like to share with you the below recipes so you can recreate the experience at home. Sweet Corn Cakes with Sautèed Avocado Pebre Corn is natural partner for a fruity Chardonnay like Natura, with its sweet overtones. This pebre (Chilean salsa), is a play on the usual tomato version, incorporating Chile's national food passion: avocado. However, here, avocado is seared in fruity olive oil to release its own natural oils and to enhance with a delicious "toasty" note. The result is a crowd-pleasing vegetarian "bocado" - meaning a tasty bite in Spanish. Pair with Natura Chardonnay (Un-oaked) Eggplant alla Tavernetta This dish is inspired by one of those very simple little Mom 'n Pop taverns in Italy where the food is more thrown at then served to you, still lovingly in its own way as family banter and bicker - Mom in the kitchen, Dad at the door, daughter working the floor, all in each other's business as well as the customer's. Few choices offered, all wisely taken, starting with this appetizer, a more simple, savory offering than traditional caponata; it can be tossed with pasta, placed alongside broiled or grilled fish or chicken, or simply placed atop toast for a hearty bruschetta. It pairs well to the flavors of uncomplicated wine such as any of the Centine offerings - the crisp Centine Bianco, the flavorful Centine Rosé, or the zesty Centine Rosso: all three, like this dish, made from simple combinations of flavor, unadorned, and straightforwardly delicious. Pair with Centine Bianco Grilled Spicy Quince-Glazed Pork Tenderloin with Chilean Salsa Verde Delicate pork tenderloins with a Latin twist- an aromatic, sweet and spicy quince adobo, tempered by a fragrant green salsa. A perfect match for Chile's legendary Casillero del Diablo Cabernet Sauvignon; a mouthful of seducing fruit framed by a toasty note and subtle tannins, truly irresistible! Pair with Casillero del Diablo Reserve Cabernet Sauvignon	Recipe Pairings from the 2010 Aspen Food & Wine Classic
One of the highlights of the Southern Wine and Spirits annual "event" at the Beaver Run Ranch, during the recent 2010 Food & Wine Classic in Aspen, was the One Dish-Two Cultures party held at the outdoor kitchen by the creek. Banfi Vintners hosted the party at the outdoor kitchen, where attendees were treated to one dish interpreted by two chefs from different hemispheres. Lamb was prepared in traditional Italian and Chilean styles, paired with a selection of fine red wines from those two countries. Both dishes were delicious, but don't take our word for it: instead, why not try them both for yourself? Summertime Roman Lamb Stew with Garden Vegetables Romans love lamb at any time of year. Because this preparation avoids the need to roast or bake, which would entail heating the house too much at the hottest time of year, it's an ideal recipe for summer. Romans also love wine, and lamb loves Sangiovese - the earth notes of BelnerO lend depth to this dish and elevate its flavors when paired with a glass of the same. Pair with BelnerO Grilled lamb skewers in merquén marinade, Served with Mint Salsa and Quinoa From the Northern Andean foothills to the Patagonian grasslands, lamb is the meat of choice for the "Parrilla" or Chilean grill, especially when spiced up with a pungent and exquisite merquén mix, a unique smoked chili pepper blend from Chile's indigenous Mapuche Indians, served with a refreshing green mint salsa. This dish is an ideal match for a great Chilean cabernet! Pair with Marques de Casa Concha Cabernet Sauvignon	One Dish - Two Cultures
Avocado and Celery Salad Celery is a versatile vegetable with a neutral taste and crunchy texture. In Chile, celery grows to gargantuan proportions so cooks strip down the fibrous stalks and thinly slice it into salad. This salad pairs well with any grilled meat, chicken, or fish. Store the prepped celery in water changing every couple days for up to a week. Avocados are also readily available in Chile and kept on hand like bread. Slice or dice them into the salad. This base can be tweaked to incorporate lean green fruits like Granny Smith apples for a zingy contrast. Walnuts and blue cheese are also creative additions. Traditionally, fresh lemon and oil dress the salad. Add mayo for creaminess. Pair with Natura Chardonnay (Un-oaked) Prosciutto and Sage Pork Fillet Prosciutto is extremely popular in Argentina and Uruguay due to the huge influence of the Italian immigrants who came to these countries between the 1870s and 1960s. It is often served as an antipasto, on salads, in sandwiches and omelets, and eaten alone. Here the marriage of earthy sage and prosciutto is divine. Choose long, thick pork tenderloins that can be easily butterflied for stuffing. If necessary, pound to a uniform thickness before layering and rolling. When butterflying, most importantly, don't cut the whole way through. The meat should open up like a book. Pair with Casillero del Diablo Reserve Carmenere Battered Fish Break into the crispy, brown coating to find a succulent, moist piece of fish Pair with Reserve Torrontes	South American Cooking With Liz Caskey
Grilled Caesar Salad with Parmesan Cheese Toasts Slightly smoky, with a refreshing crunch, this salad is a fascinating balance of textures. Crisp romaine leaves are very lightly grilled and served with thin shavings of Parmesan cheese and thin toasts coated in anchovy oil and cheese. The vinaigrette, made with anchovies and lemon juice, adds a light, tart, salty balance. Pair with Pinot Grigio Lamb-Mint Sliders Sliders are all the rage. These mini lamb sliders (mini burgers) - mixed with fresh mint, feta cheese, and chives - are moist and bursting with flavor. To make a mini burger roll, simply use a 2-inch glass or biscuit cutter to cut one out of a regular-sized burger roll. We like to serve them open faced on half a mini burger roll. Serve with Mediterranean Yogurt Sauce (recipe follows) mixed with walnuts and mint. Pair with Chianti Classico Riserva Grilled Honey Peaches This entire recipe takes five minutes, making it an ideal dessert for summertime and grilling season. Cut a peach in half, brush it with good honey, and grill for five minutes. Place a dollop of crème fraîche or Greek yogurt into the hot peach and you've got a simple summer treat. Pair with Movendo Moscato	Stonewall Kitchen Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long; Jonathan King, Jim Stott, and Kathy Gunst (Chronicle Books 2010)
Zuppa di Farro This to me is true Italian soul food, a real stick-to-your-ribs kind of meal that everybody loves. It combines an ancient grain, Farro, with a Tuscan classic legume, the cannellini bean. The ingredients are relatively few but the marriage, like all simple matches, is divine. Likewise, the cooking method is fairly straight forward, with most of the time dedicated to stirring the simmering pot to make sure nothing sticks to the bottom. If possible, make this a day ahead of time because the flavors meld if it sits overnight; and always, always make more than you need because it is a wonderful leftover! Pair with BelnerO Grilled Marinated Baby Lamb Chops "Scottadito" served with Greens and Mash Lamb and Sangiovese are said to have been meant for each other, at least in Tuscany where this dish was inspired. It calls for very few but very good ingredients, is quick and relatively easy to make, and is always a luxuriant crowd pleaser. The word "scottaditto" means to burn the fingers - implying how these should be eaten - by hand, hot off the grill, and quickly so your fingers don't burn too much! Pair with Poggio alle Mura Brunello di Montalcino Spiced Plum tart I must confess to possessing neither a sweet tooth nor a proficiency in baking; my world is more savory than sweet in many ways. But being a good host means that you can't always count on the guests to bring dessert, so like my mother and my grandmother, I always have a "no-brainer" dessert ready to roll, not too sweet, and simple to make. This little tart fulfills all those requirements, and works throughout the year with a variety of fruits. I especially like it with plums and shavings of dark chocolate on top which attract it like a magnet to a very special wine, Rosa Regale - a fruity sparkling red which at 7% alcohol is an indulgence without exaggeration. Pair with Rosa Regale	Fall Tuscan Comfort!
Potato, Fennel, and Celery Root Gratin Natura Chardonnay boasts a creamy roundness that harmonizes with this rich creamy gratin, along with a fresh, bright acidity, lifting the dish and making for an interesting contrast. Pair with Natura Chardonnay (Un-oaked) Apple-Marinated Pork Chops Natura Carmenere is the perfect partner for these fruity pork chops. The fresh fruit of the Carmenere complement the fresh burst of apple in this dish; its soft round tannins, stand up well and do not dominate this delicate meat. Pair with Natura Carmenere Plum Crumb Cake Natura Cabernet Sauvignon and this Plum Crumb Cake create a burst of red and black fruits in the mouth, a delightful way to end a meal. Pair with Natura Cabernet Sauvignon	Whilst It's Fresh!
Butternut Squash Soup with Curried Pecans, Apple, and Goat Cheese This is a soothing, comforting soup to take you through the crazy rush of the holidays. You can make it in large batches, and freeze or refrigerate it for several days. The curried pecans will keep for several days as well. We love a big bowl of this bright orange soup with a salad and crusty bread for a simple midweek meal. Pair with Marques de Casa Concha Chardonnay Brisket with Winter Vegetables Brisket is a holiday tradition for many families - a deliciously moist cut of beef that is slowly simmered for hours with root vegetables. Brisket is ideal for any winter or holiday meal because, like so many stews, it's best made a day ahead of time and reheated just before serving. Serve with horseradish and/or applesauce. Pair with BelnerO Four-Berry Crisp We are all about cooking food that is fresh, local, and seasonal. But sometimes frozen fruit works just as well, particularly in the winter when bright colors and fresh fruit are a rarity. In this crisp, we combine frozen cranberries, blueberries, strawberries, and raspberries, and top them off with a hazelnut, cinnamon, and ginger crust. The crisp is best served warm straight from the oven, topped with ice cream (try ginger ice cream), yogurt, whipped cream, or crème fraîche, but it can also be made ahead of time and reheated at 250 degrees F for about 20 minutes, or until warm and bubbling. Pair with Rosa Regale	Recipes courtesy of Stonewall Kitchens, Winter Celebrations: by King Stott & Gunst (Chronicle Books 2009)
January, more than any other time of year, is tailored to the simple pleasures of "cocooning" and entertaining at home. After all, this is the season that restaurants typically close their doors to take a well-earned break after catering to their customers throughout the hectic Holiday Season. So, whether your plans include hunkering down in front of the hearth with a good book and a glass of wine, catching TV re-runs and old time movies with friends, or inviting the neighbors to share your retreat from the frigid outdoors, we think you will find that the delicious recipes below, brought to us by Jeanette Maier, founder of Fancy Girl Table (www.fgtable.com), and the wines we pair with them, are tailor-made for entertaining at home. Based in Brooklyn, NY, Fancy Girl Table is an artisan catering company that believes food tastes better when served fresh and sourced from natural, wholesome, local ingredients. Edamame Puree with Seared Tuna on Rice Snaps Asian party food with a twist - truffle oil! This fresh and spicy dish pairs perfectly with the fruity and refreshing Rosa Regale. Pair with Rosa Regale Smoked Ricotta on Crostini with Eggplant Caponata Fancy Girls' signature crostini uses a handmade smoked ricotta from Salvatore Brooklyn, The creamy, smoky ricotta mirrors the creamy mouth-feel of Ferdi, which is aged in French oak. Pair with Ferdi Garganega Braised Short Ribs on Corn Cakes with Smoked Pepper Cream Marques de Casa Concha Cabernet Sauvignon stands up well to this deep, rich beef dish. It's a decadent hearty pairing, perfect for the winter months. Pair with Marques de Casa Concha Cabernet Sauvignon
In these chill winter months, as we take refuge from the great outdoors, what better time to break out the cast iron skillet and create some of the hearty and comforting dishes in the latest cookbook by Joanna Pruess: Cast Iron Cookbook (Skyhorse Publishing 2009). Joanna will be conducting a Cast Iron Cookbook class on Sunday, February 27 at 4:00PM at Don Coqui in New Rochelle. To register, visit www.doncoqui.com Zucchini Pancakes Many vegetables other than potatoes can be shredded and fried into tasty pancakes. Serve these delectable zucchini pancakes with a dab of Red Pepper–Yogurt Sauce, either as a side dish or a nibble before a meal. Pair with Natura Chardonnay (Un-oaked) All-American Short Ribs In this Southern-inspired short ribs recipe, the cooking liquid includes aromatic vegetables, stock, and tomatoes along with bourbon and molasses. Pair with Marques de Casa Concha Cabernet Sauvignon Raspberry-Blackberry Crisp I adore raspberries and blackberries, so when I make the proverbial summer fruit crisp–that generations of bakers have made in cast-iron skillets–they are the berries I choose. I think you’ll find the combination is fabulous! Pair with Rosa Regale	Recipes courtesy of Cast Iron Cookbook by Joanna Pruess Skyhorse Publishing (2009)
What better time of year for comfort food than March? Better yet, who wouldn't want comfort food that requires minimal effort for maximum taste? With that in mind, please see below a selection of recipes from the new Slow Cooker: The Best Cookbook Ever by Diane Philips, paired with wines perfectly suited to this time of year. Caponata This delicious sweet and savory dish is terrific to serve as a topping for bruschetta and is a delicious compliment for grilled meats, seafood, and poultry. The slow-cooked eggplant, onion, tomatoes, and aromatics combine with salty capers, olives, and golden raisins to melt into a sweet, salty, and flavor-packed condiment. Pair with Ferdi Garganega Pot Roast Italiano The aroma of beef, wine, and tomatoes will entice your family into your kitchen, waiting for the slow cooker to finish so they can eat this hearty, comforting pot roast. Pair with Bonizio Double Chocolate Croissant Bread Pudding Chocolate is one of those simple pleasures in life. Deep and rich, melting, gooey, and comforting, chocolate makes even the worst day a bit more bearable. Pair with Rosa Regale	Recipes courtesy of Slow Cooker: The Best Cookbook Ever by Diane Philips (Chronicle Books)
Beetroot and Adelaide Hills Goat's Cheese In the Barossa we have a farmers market every Saturday where local farmers come to sell their produce, it was here that I gained my inspiration for this dish. It's very simple to prepare but extremely rewarding in flavours. Pair with Grand Barossa Riesling Crispy Skin Duck Leg Personally I think duck is one of the best tasting foods in the world! Duck is also a favorite for a Barossa dinner and I particular enjoy this dish for its hearty, warming qualities. Pair with Grand Barossa Shiraz South Australian Lamb Rack with Potato Aioli Nothing brings family and friends together better than our national dish - lamb. Lamb is locally farmed in the Barossa which makes it readily available and this is one of our favourite recipes often served as a comforting winter meal. It complements the deep, rich flavours of the Noble Baron Cabernet Sauvignon very nicely. Pair with Noble Baron Cabernet Sauvignon	Recipes courtesy of Chef Owen Andrews
May kicks off with Cinco de Mayo and ends with Memorial Day – so why not enjoy the following grilled menu paired with wines from both hemispheres! Grilled Shrimp with Watercress and Sweet Corn Vinaigrette The slight bitterness of the watercress offers the perfect backdrop for the flavors of the grilled shrimp and sweet corn vinaigrette; the fresh apple and avocado adds extra flavor and texture contrasts. You can prepare the vinaigrette a day before and then simply add the shrimp, apple, and avocado to the watercress bed. This salad is certainly a light meal on its own but can also be served with grilled fish, meat, or chicken. Cinco de Mayo pair with Casillero del Diablo Sauvignon Blanc Pair with Val delle Rose Litorale Vermentino Grilled Chicken Mini Brochettes with Avocado and a Mango-Honey-Mustard Glaze Maybe it's the sweet-tartness of the honey- mustard glaze, but this dish has been a crowd- pleaser for kids and adults since I first created it one sunny summer afternoon! Perfect as an appetizer or a main dish. Cinco de Mayo pair with Natura Chardonnay Pair with Centine Bianco Grilled Palomino Burger with Manchego Cheese and Avocado I was born in Colombia and raised in Queens, so this burger is an illustration of my cultural connections. Burgers, in my book, are great any time–whether it's in the middle of summer or in the cooler fall days, in between kicking back and watching the New York Jets! I like putting avocado or guacamole (my Latin American roots!) on top–as much as I like adding a bit of melted Manchego cheese (the Spanish in me!). My kids, however, generally prefer their burgers with white cheddar cheese. Cinco de Mayo pair with Trivento Reserve Cabernet Sauvignon Pair with Centine Rosso di Toscana	Rafael Palomino with Arlen Gargagliano, Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties, Chronicle Books (2010) Photos are by Dan Goldberg.
Nothing gets you in the mood for summer better than lighting up the grill and cooking with family and friends. This summer take it up a notch and pair your grilled foods with wine. Enjoy the below menu thoughtfully paired with fine wines. Black Pepper Beer Can Chicken Anyone who has grilled a chicken in the last decade is familiar with the beer can trick. The sight of a humble chicken stoically roasting with a beer can stuck in its butt has become an icon of the backyard cookout. The technique is not just comical—it's brilliant. Pair with Centine Bianco Ultimate Cheeseburger The best beef burgers are all about the meat itself instead of fancy toppings. And not all ground beef is created equal. You need some fat or the burger will be dry. You also want flavor, which means choosing meat ground from a well-exercised muscle group such as the chuck. We prefer ground chuck with a meat-to-fat ratio of about 4 to 1 (80 percent lean). Don't skimp on the fat. Many of the flavorful compounds in beef are fat-soluble and you need fat to carry that flavor. You also need some fat for moistness. Pair with Reserve Malbec Charred Corn on the Cob With Grilled Tomato Oil A grill is the best vessel you have for cooking corn. You don't need to husk, soak, boil, or foil-wrap the corn. Just start the fire and throw the cobs on, husks and all. Here, we serve the grilled corn with glistening, rose-colored oil, flavored and tinted with grilled tomato. Pair with Natura Chardonnay (Un-oaked)	Recipes courtesy of Fire it Up by Andrew Schloss and David Joachim. (Chronicle Books)
Keeping it light and fresh during the summer months is the way to go! And using local sustainable ingredients that ensure only the freshest produce is sure to satisfy every appetite. Enjoy these healthy summer dishes, carefully paired with a selection of fine wines to elevate your summer meals. Herb - Crusted Halibut The herbs coating this fish not only look spectacular, but also add a summery flavor to the light broth and fresh summer peas. San Angelo Pinot Grigio, with its delicate citrus notes, and elegant minerality makes this dish sing! Pair with San Angelo Pinot Grigio Rock Shrimp Cocktail with Avocado The creamy character of this sustainably-farmed Eco Balance Chardonnay beautifully complements the smoothness of the avocado in this dish, whilst the tropical notes and hints of grapefruit dance well with the rock shrimp. Pair with Eco Balance Chardonnay Vegetable Risotto with Goat Cheese Risotto is not just about comfort food in the wintry months; add fresh and seasonal vegetables to transform this dish to a summer staple! Centine Rosso with its fragrant fruit and floral nuances provide a refreshing and elegant companion to this dish. Pair with Centine Rosso di Toscana	Recipes courtesy of Simply Organic by Jesse Ziff Cool (Chronicle Books)
Keeping it light and fresh during the summer months is the way to go! And using local sustainable ingredients that ensure only the freshest produce is sure to satisfy every appetite. Enjoy these healthy summer dishes, carefully paired with a selection of fine wines to elevate your summer meals. Herb - Crusted Halibut The herbs coating this fish not only look spectacular, but also add a summery flavor to the light broth and fresh summer peas. San Angelo Pinot Grigio, with its delicate citrus notes, and elegant minerality makes this dish sing! Pair with San Angelo Pinot Grigio Rock Shrimp Cocktail with Avocado The creamy character of this sustainably-farmed Eco Balance Chardonnay beautifully complements the smoothness of the avocado in this dish, whilst the tropical notes and hints of grapefruit dance well with the rock shrimp. Pair with Eco Balance Chardonnay Vegetable Risotto with Goat Cheese Risotto is not just about comfort food in the wintry months; add fresh and seasonal vegetables to transform this dish to a summer staple! Centine Rosso with its fragrant fruit and floral nuances provide a refreshing and elegant companion to this dish. Pair with Centine Rosso di Toscana	Recipes courtesy of Simply Organic by Jesse Ziff Cool (Chronicle Books)
Keeping it light and fresh during the summer months is the way to go! And using local sustainable ingredients that ensure only the freshest produce is sure to satisfy every appetite. Enjoy these healthy summer dishes, carefully paired with a selection of fine wines to elevate your summer meals. Herb - Crusted Halibut The herbs coating this fish not only look spectacular, but also add a summery flavor to the light broth and fresh summer peas. San Angelo Pinot Grigio, with its delicate citrus notes, and elegant minerality makes this dish sing! Pair with San Angelo Pinot Grigio Rock Shrimp Cocktail with Avocado The creamy character of this sustainably-farmed Eco Balance Chardonnay beautifully complements the smoothness of the avocado in this dish, whilst the tropical notes and hints of grapefruit dance well with the rock shrimp. Pair with Eco Balance Chardonnay Vegetable Risotto with Goat Cheese Risotto is not just about comfort food in the wintry months; add fresh and seasonal vegetables to transform this dish to a summer staple! Centine Rosso with its fragrant fruit and floral nuances provide a refreshing and elegant companion to this dish. Pair with Centine Rosso di Toscana	Recipes courtesy of Simply Organic by Jesse Ziff Cool (Chronicle Books)
Chef Francis Mallmann, Argentina's most celebrated chef, has just launched his first English-language cookbook Seven Fires: Grilling the Argentine Way (Artisan Books 2009) and has shared with us three of his favorite recipes. "No one has done more to raise the bar for South American Grilling" Steven Raichlen (America's self-proclaimed "Grill King") Trivento has partnered with Chef Mallmann in the first annual Trivento Get Saucy contest, in which participants are invited to submit their favorite BBQ sauce recipe for pairing with grilled fare. The winning entry will receive an all-expenses-paid trip for two to Buenos Aires, including dinner at Chef Mallmann's world-famous restaurant, Patagonia Sur. Chef Mallmann will announce the winner of this year's contest at the Aspen Food & Wine Classic. Results of Trivento's Get Saucy contest will be posted on this site as of July 1, including details of the winning BBQ sauce recipe plus submissions from two runners-up. Boneless Pork Chops with Honey Gremolata London's River Café has influenced me in both its style and its food, which is always made with the most wonderful fresh ingredients. By my standards, Rose Gray is one of the three great chefs in the world (the others being Joël Robuchon and Tetsuya Wakuda, of Sydney, Australia), and she and I have sent young cooks to each other's restaurants a number of times. I owe this recipe to Rose. My contribution is the honey in the gremolata. Pair with Reserve Torrontes “Bife de Chancho”—Boneless Pork Chops with Prosciutto and Sage Vanina Chimeno, who runs my restaurant in the Mendoza wine region, got the idea from the Italian saltimbocca. Bife is our term of affection for a steak, and chancho for pig or pork. Get the cast iron very hot so that the pork crisps up well without drying out. Pair with Reserve Malbec Peached Pork The Andes have spawned many legends about “the City That Time Forgot,” where the streets are studded with emeralds and philosopher kings reign. Nestled in a mountain valley in Patagonia, the picturesque city of El Bolson, though not lined with jewels, is a bit of a time warp, stuck in the 1960s. It’s still a drop-out town offering macramé weavings, wind chimes, and bongs sold by hippie craftsmen who look like they stepped right out of the Summer of Love. Bolson’s temperate climate makes it the fruit basket of Argentina, particularly for berries and stone fruits. This recipe, an homage to the region’s perfect peaches, is the creation of a gifted young chef, Fernando Hara, who ran my kitchen in Uruguay in the summer of 2008. Pair with Amado Sur Torrontes	Recipes courtesy of Seven Fires: Grilling the Argentine Way (Artisan Books 2009)

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Casillero del Diablo Reserve Sauvignon Blanc

The color is straw with green hues. The aromas are fresh and attractive and the wine is elegant,round, and mouthfilling. The wine is also balanced with attractive, crisp acidity

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Marques de Casa Concha Chardonnay

A bouquet of intense papaya and hazelnut.

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Casillero del Diablo Reserve Carmenere

The color of the wine is deep, dark purple. The wine is rich with dark plum, black currant, and chocolate aromas. On the palate, there are notes of dark plums and spice, generously framed by toasty American oak with a soft and well-structured mouth filling texture.

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Casillero del Diablo Reserva Privada

Deep and luxurious; intense and brilliant ruby-red. Blackcurrant, red cherry and plum notes from Cabernet Sauvignon combine with Syrah-endowed ripe black fruit, blackberry and plum.

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Late Harvest Sauvignon Blanc

Mature fruit aromas, such as pear, melon, and apricot. On the palate, the wine is soft and fruit-forward with notes of honey.

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Reserve Torrontes

Bright golden yellow in color with greenish reflections. An alluring bouquet with floral and tropical-fruit aromas and hints of citrus. On the palate, the wine is crisp and well structured, offering flavors of ripe tropical fruit and citrus.

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Reserve Malbec

Deep red with violet hues. Powerful mix of typical red fruits like plum and cherry with vanilla hints from the oak. Good body with sweet tannins.

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Amado Sur Torrontes

Amado Sur is a delicate yellow wine with refined green tones. A complex, floral bouquet opens with notes of fresh cut roses folded with jasmine and a touch of citrus. On the palate, the wine is refreshing yet lush with flavors of white peach, apricot and mild orange peel. Crisp acidity frames the persistent finish.

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Centine Bianco

Brilliant yellow in color, this sophisticated white cuvée offers alluring aromas of pear, apricot, and lime, with a hint of herbs. Lush flavors on the palate supported by crisp acidity.

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Centine Rosso di Toscana

Intense ruby red in color. Fragrant bouquet, with dark fruit and floral nuances. Medium-bodied, with black cherry and tart plum flavors and hints of spice.

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Rosa Regale

Festive cranberry in color with an aromatic bouquet with hints of raspberries, strawberries and rose. A fresh raspberry taste, with crisp acidity, enticing the palate with an initial softness, graduating to a round and luscious finish.

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Fontana Candida Luna Mater Frascati Superiore

Bright yellow in color, with an intense and full bouquet, Luna Mater is dry and generous in flavor, soft and enveloping on the palate, with a lingering pear and bitter-almond finish.

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Fontana Candida Orvieto

A bouquet of fresh flower blossoms and hints of musk and almond. This wine is dry, full, soft, yet lively in flavor with white-peach and almond notes on the finish.

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Fontana Candida Pinot Grigio

Pronounced bouquet of exotic fruit and wildflowers with a touch of honey. This wine is dry and balanced with crisp fruit flavors.

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Casillero del Diablo Reserve Sauvignon Blanc

The color is straw with green hues. The aromas are fresh and attractive and the wine is elegant,round, and mouthfilling. The wine is also balanced with attractive, crisp acidity

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Reserve Torrontes

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Casillero del Diablo Reserve Carmenere

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Late Harvest Sauvignon Blanc

Mature fruit aromas, such as pear, melon, and apricot. On the palate, the wine is soft and fruit-forward with notes of honey.

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