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

Showing 1 - 5 of 58 results
March 2016
Earthy spices and the mellow licorice flavor of fennel add an extra savory dimension to everyone’s favorite meat and potatoes. Pair with California Cabernet Sauvignon or Petite Sirah.
February 2016
Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel.
January 2016
Fragrant anise adds a subtle sweetness to this warming stew. Pair with California Zinfandel or Pinot Gris.
December 2015
A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot.
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/ 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.

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