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

July 2014
This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette. Pair with California Zinfandel or California Petite Sirah.
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June 2014
Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend.
May 2014
These light fresh spring rolls are crunchy and spicy, with a hint of sweetness. Pair with California Sparkling Wine or California Pinot Grigio.
April 2014
Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with California Pinot Noir or California Chardonnay.
March 2014
The briny taste of the sea, the earthy sweetness of saffron and the crunch of fried sage take center stage in this dish. California Sauvignon Blanc or California Chardonnay.
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/ Pairing Suggestions

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  • 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.

  • Gewürtztraminer

    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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