Wine and food

When it comes to food, we’ve got a wide variety on our plates. California cuisine is as creative and courageous as our wine, the result of a vast array of fresh ingredients, cultural influences and imaginative chefs. It’s fusion at its finest and most flavorful.

/ Recipes

February 2018
Pears love chocolate and dried plums, and this impressive do-ahead dessert does not disappoint. Pair with California Late Harvest White Wine or Sparkling Wine.
Showing 1 - 5 of 80 results
January 2018
These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. Pair with California Sparkling Wine or Pinot Noir.
December 2017
These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. Pair with Zinfandel or Cabernet Sauvignon.
November 2017
A fruity cider and white wine steeped brine is key to this moist and flavorful turkey. Begin the brining process 2 days before roasting. Pair with California Chardonnay or Merlot.
October 2017
A fresh version of a robust Italian puttanesca sauce, infused with lemon and basil, is a bright complement to buttery-rich salmon. Pair with California Chardonnay or Pinot Noir.
Page
1   2   3   4   5   6   7   8   9  »

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

Page
1   2   3   4  »