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

October 2014
A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. Pair with California Cabernet Sauvignon or California Zinfandel.
Showing 1 - 5 of 40 results
September 2014
Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. Pair with California Pinot Noir or California Chardonnay.
August 2014
A combination of smoky spices and fresh jalapeño impart delicious heat to these hearty chicken tacos. Pair with California Merlot or California Sauvignon Blanc.
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.
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.
Page
1   2   3   4   5   6   7   8  »

/ 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  »