#wine-pairing

#wine-pairing

One of the restaurant's owners, who was of Dominican heritage, requested that the menu showcase dishes reflecting her family's recipes, albeit with a modern twist. At the time, I was unfamiliar with Dominican cuisine, so I immersed myself in research by visiting local neighborhood establishments and seeking out the limited cookbooks available.

Tanya Holland, especially among Bay Area foodies, needs no introduction. She's the award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and today serves on the James Beard Foundation's Awards Committee. For the Super Bowl this year, she'll be at a cousin's 80th birthday party.

Of course, pasta is incredibly versatile and can be transformed into dishes showcasing an endless array of flavors. So when you're looking to pair your pasta meal with a glass of wine, it's important to consider what type of sauce you'll be using to ensure the ingredients work well with the wine. While some pasta sauces are more flexible to pair with, others require a bit more care to ensure the flavors aren't overwhelmed, muted, or negatively impacted.

Agrapat & Fils 7 Crus Extra Brut, $80 Comprised of 90% chardonnay and 10% pinot noir, this shows racy minerality, purity and opulence. Pair with rock cod, shellfish stew or scallop carpaccio. Philipponnat Royal Reserve Non-Dose, $75 So versatile, this zero dosage Champagne of 67% pinot noir, 31% chardonnay and 2% pinot meunier, accompanies everything from sushi and light Asian dishes to vegetable tempura, caviar and brie.

In a stroke of genius, Penfolds chose to serve its following two wines together: the 2023 and 2013 Bin 707 Cabernet Sauvignons. One of their top icon wines - the grape Penfolds is best known for - this was a unique opportunity to taste both vintages side by side and see how this luxury wine ages over a decade.

Learn more. That said, I haven't always seen the point of cooking with wine, and particularly of cooking wine. Apparently, the general rule is never to cook with any wine that you wouldn't drink, so there's me told, because I used to treat wine merely as a descaler for those tasty burnt bits at the bottom of the pan. No more will I slosh wine I'd sooner thin my nail polish with into casseroles and stews.

There's nothing like a good beef stew. Every country's got one - Hungarian goulash, Spain's rabo de toro - and they're all worth making at least once. But Julia Child kept coming back to boeuf bourguignon. In "Mastering the Art of French Cooking," she called it "one of the most delicious beef dishes concocted by man." Hard to argue with that. Big chunks of beef, plenty of red wine, smoky bacon, mushrooms, onions - and somehow, it's even better the next day.

"It's hard to get a group of people to agree on anything, but typically, people can always agree on value," he says. "You want to order something that overdelivers for the value and approachability."

"Forget Mimosas - I'm bringing the bubbles to breakfast with a little Italian flair. The Michele Chiarlo Nivole Moscato D'Asti is my go-to. It's not your average bubbly: It's got just the right amount of fizz and a delicious blend of peach and apricot notes that taste like a lazy Sunday morning. It's breakfast in a glass and perfectly complements a fruit platter or even some pancakes. It's a fun and light way to start the day." - Anthony Gochal, restaurant director and sommelier of The Yacht Club

Named after Beethoven's Für Elise, the restaurant will represent a showcase of the culinary arts, and it's in good company with the Woodruff Arts Center, home to the Atlanta Symphony Orchestra, Alliance Theatre, and High Museum of Art.

Naschmarkt features a dimly lit dining room with warm wood and exposed brick, creating an inviting atmosphere reminiscent of an Alpine lodge, ideal for cold weather.

Rosé doesn't always want to be paired with sweets-especially if we're talking about cream-heavy or chocolate-drenched options. The acidity just doesn't play well with rich, mouth-coating fats.

"White wine is the best to use for fondue; Sauvignon Blanc or Pinot Grigio," the cooking coach told Tasting Table. Adding wine helps emulsify the cheese and adds acidity."

"Smoked salmon is going to have a different profile than salmon tartare... Some good wines for smoked salmon include grenache and Champagne."