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

August 2015
Tender grilled chicken is enhanced with a dazzling lemon vinaigrette. Pair with California Rosé or Pinot Noir.
Showing 1 - 5 of 50 results
July 2015
Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Pair with California Merlot or Chardonnay.
June 2015
This light, fresh dish is loaded with sweet, tart, and spicy flavors. Pair with California Chardonnay or Syrah.
May 2015
Crunchy radishes, buttery avocados, and tangy feta cheese—with a hint of chile and lime—are an inspired accent for fresh cod.
April 2015
Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc 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  »