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

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.
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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.
February 2014
Toasted almonds, chewy coconut and rich dark chocolate make this bar deliciously decadent. Pair with late-harvest California wine or California Cabernet Sauvignon.
January 2014
This aromatic broth has hints of fresh ginger, anise and black pepper—and slices of tender, five-spice pork. Pair with California Viognier or California Rosé.
December 2013
This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon.
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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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