Wine Club Recipes

Food for Great Taste

When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. One simple thing to keep in mind is "light food: light wine, heavier food: heavy wine".

Sure some combinations will be better than others, so we asked feature food blogger, Amy Sherman, to create a recipe specifically to bring out the best of food and wine. Enjoy these recipes or improvise and have fun.

• Rosemary Lamb Chops (Paired with Bighorn Cellars Cabernet Sauvignon)
• Adobo Filet Mignon (Paired with Lagar Alto Tempranillo)
• Beef Empanadas (Paired with Ojos Verdes Malbec)
• Portobello Mushroom Burger (Paired with Orrando Zinfandel)
• Dijon Grilled Chicken (Paired with Marmesa Chardonnay)
• Pasta Puttanesca with Shrimp (Paired with Seadrift Sauvignon Blanc)

Winter 2009 - 2010 Club Recipes

• Pasta with Hearty Mushroom Sauce (Paired with Hall Merlot)
• Chicken with Chardonnay Sauce(Paired with Lustre Chardonnay)
• London Broil with Balsamic Vinegar (Paired with Las Tizas Cabernet Sauvignon)
• Shrimp Cakes with Avocado (Paired with Richland Semillon-Chardonnay)
• Pork Loin Chops with Cherry Compote (Paired with Red Flute Meritage)
• Slow Roasted Chicken (Paired with Bouchard Pinot Noir)

Fall 2009 Club Recipes

• Creamy Butternut Squash Fettuccine (Paired with Trefethen Double T Chardonnay)
• Grilled Zucchini Salad (Paired with the Osprey Glen Sauvignon Blanc)
• Portobello & Sausage French Bread Pizza (Paired with Snowy River Merlot)
• Pepper Rib Eye Steak (Paired with Pere et Fils Syrah-Grenache)
• Spiced Lamb & Chickpea Stew (Paired with Marmesa Syrah)
• Mustard Brown Sugar Glazed Ham (Paired with Marlegan Cabernet Sauvignon)