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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
December 2019
No salad says springtime like this one. Pick up a rotisserie chicken from the market and dinner is ready to go in 10 minutes. Pair with California Sauvignon Blanc or Pinot Gris.
Showing 1 - 5 of 93 results
February 2019
Share a silky, wine-poached pear with your sweetheart on Valentine’s Day. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. Pair with California late-harvest Riesling or Sauvignon Blanc.
January 2019
A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with California Zinfandel or Barbera.
November 2018
This savory, custardy bread pudding makes an irresistible side dish for roast chicken, but it may well become a new tradition at your Thanksgiving table. Pair with California Pinot Noir or Chardonnay.
/ 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.