- It’s best when the wine has more acid than the food
- Wine should be sweeter than the food
- The wine flavor intensity should match the food intensity
- Red wines are a great match for strongly flavored meats
- White wines pair always work best with lighter meats
- Tannic wines create a nice balance with fatty foods
- Match the wine with the sauce than with the meat
- White, Sparkling and Rosé wines generally work for contrasting pairings
- Red wines are best for complementary pairings
Click on the wine varieties below to see some of our favorite food and wine pairings. Enjoy!
No Open Filler
Crusted Pork Butt with Sautéed Brussels Sprouts
3/4 cup fresh bread crumbs
1/8 cup whole-grain mustard
1/2 cup (3.5 ounces) unsalted butter, cubed
1/4 cup freshly grated horseradish
5 sprigs thyme, leaves picked and chopped
Braised Pork and Brussels Sprouts:
1 5-lb. boneless pork butt roast
6 T olive oil
4 shallots, peeled and quartered
5 cloves garlic, roughly chopped
3 sprigs thyme, leaves picked and chopped
1/2 cup Calvados
1 cup dry white wine
41/3 cups chicken stock or low-sodium chicken broth
4 T unsalted butter
2 Golden Delicious or Newtown Pippin apples, peeled, cored and cut into 1” pieces
1 lb. turnips (about 8 medium), peeled and cut into 1” pieces
1 lb. Brussels sprouts, trimmed and halved
2 T freshly grated horseradish
Salt and cracked black pepper to taste
1. Pulse bread crumbs, mustard, 1/2 cup butter, 1/4 cup horseradish, and 5 sprigs thyme in food processor until combined and butter is soft.
2. Scoop mixture onto sheet of parchment paper. top with another sheet of parchment and, using a rolling pin, roll the mixture between the paper large enough to cover the surface of the pork (about 1/16” thick).
3. Refrigerate mixture flat.
Braised Pork and Brussels Sprouts:
1. Preheat 325°. Season pork with salt and black pepper. In a 5-quart Dutch oven heat 1/4 cup olive oil over medium-high heat searing the pork until golden-brown on all sides, about 10 minutes.
2. Remove pork and transfer to a platter. Strain all but 1 T of fat from the pot, return to medium heat, add the shallots, garlic, and 3 sprigs thyme. Cook until the shallots are browned, about 3 minutes.
3. Add Calvados and wine scraping up browned bits on the bottom. Bring to a boil and let cook until almost all of the liquid in the pot has evaporated. Add 4 cups chicken stock and return to a boil. Pour the liquid into a smaller saucepan and bring to a simmer.
4. In the same pot used to sear the pork, melt 2 T butter over medium-high heat and add apples and turnips and cook until brown, about 6 minutes. Return the chicken-stock liquid and pork to the pot, bring to a simmer, cover, and transfer to the oven. Braise until the meat is tender, about 2 hours.
5. In large sauté pan, melt the remaining 2 T butter and 2 T olive oil over medium heat. Add the Brussels sprouts, cut side down, to the pan and brown until well browned(do not stir). Add 2 T horseradish and the remaining 1/3 cup chicken stock and cook until tender, about 8 minutes. Season to taste with salt. Keep warm.
6. Remove pork from the oven, and set the oven to broil. Transfer the pork to a baking sheet lined with aluminum foil. Return the pot with the apples and turnips to the stove and simmer until the braising liquid is reduced to
a saucy consistency. Top the pork with the reserved horseradish-mustard crust, and then broil the pork until the crust is golden brown about 3 minutes.
7. Slice the pork butt and serve with the apples, turnips, and Brussels sprouts and pour Cabernet Franc and Bon Appetite!
Serves 6 – Prep & cooking time 3 1/2 hours.
3+ pounds beef short ribs (boneless) or 6 pounds bone-in (see note below)
Salt & pepper
2 Tbsp vegetable or grapeseed oil
2 large onions – peeled & sliced thin – about 4 cups
1 Tbsp tomato paste
6 garlic cloves
2 cups red wine
1 cup beef broth
1 Tbsp anchovy paste
4 large carrots – peeled and cut into 2” pieces
4 branches thyme (or 2 Tbsp dried)
4 bay leaves
1 packet unflavored powdered gelatin
Note: We usually use bone-in ribs for the flavor, but there can be a lot of fat in them. If you use boneless, there is about 1/6th the fat to pour off.
1. Preheat oven to 300 degrees. Pat ribs dry and season with salt & pepper (Bill salts the meat the night before & leaves it uncovered on a sheet pan in the fridge. He does the pepper right before browning). Heat 1 Tbsp oil over medium-high heat in a large heavy-bottomed Dutch oven. Brown half of the beef well on all sides (do not crowd the pan); about 5 minutes. Transfer browned meat to a bowl, add remaining Tbsp oil to pan & brown remaining ribs. Transfer the rest of the meat to bowl.
2. Reduce heat to medium and add onions. Cook, stirring occasionally for 5 minutes until soft & pale brown. Add tomato paste and cook, stirring constantly for about 2 minutes. Add garlic and cook 30 seconds. Add wine, stir and scrape pot to loosen browned bits. Reduce liquid by half – 10 minutes on medium-high. Add broth, anchovy paste (you won’t taste it, but it does add a depth of flavor), carrots, thyme & bay. Return beef ribs & any juices to pot. Cover and bring to a simmer. Transfer pot to oven and bake covered for about 3 hours. Meat should be fork-tender when done.
3. Transfer meat & vegetables to a serving dish or large bowl. Strain the remaining liquid through a fine sieve into another bowl. Let liquid settle and strain off fat. Put ¼ cup cold water in a small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Return liquid to Dutch oven and cook over medium heat to reduce to 1 cup. Remove from heat and stir in gelatin mixture. Pour sauce over meat & vegetables and serve.
Serve with polenta, pasta, or mashed potatoes.
One 2- to 3-pound chicken
Kosher salt and freshly ground black pepper
2 teaspoons+ minced thyme, chopped rosemary &/or oregano (optional)
1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird if you want. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and makes for a more beautiful roasted bird.
2. Now, salt the chicken- rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). (We often salt the outside of the bird the night before & let’s it rest on a rack over a plate in the refrigerator overnight to get really crisp skin) Season to taste with pepper.
3. Place the chicken in an ovenproof sauté pan or roasting pan and when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done & juices run clear 50 to 60 minutes. Remove it from the oven and add the herbs, if using, to the pan juices. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Serve with mustard on the side.
3 racks of baby back ribs
sea salt and pepper
1. Make up a dry rub of chili powder, cumin, smoked paprika, sea salt and pepper, and whatever else makes you happy. Dress ribs with rub and let sit for a while.
2. Get grill prepped. Grill will be used to smoke the ribs first then used to cook ribs. Get some applewood or mesquite wood chips and place them in the smoker box. Place on grill and set grill to high heat.
3. When the grill is full of smoke turn off all but one burner under the smokebox. Place racks of ribs on the unheated side of the grill. Set temp of the last burner to medium heat and let it continue to heat the smokebox.
4. Leave ribs for an hour in the smoked grill.
5. Remove ribs and place on a large cookie sheet and cover with foil. Replace foil-covered ribs on the center of the grill and turn on outer burners. Set temperature to 250 degrees and let cook for 2 hours.
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or low-sodium broth
1 cup bottled clam juice
1 cup drained, diced tomatoes (from a 15-ounce can)
2 thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
Salt and freshly ground pepper
2 dozen little neck clams, scrubbed
3/4 pound skinless snapper fillets, cut into 2-inch pieces
1/2 pound shelled and de-veined medium shrimp
2 tablespoons unsalted butter (optional)
2 tablespoons coarsely chopped flat-leaf parsley
1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
2. Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with crusty sourdough toast.
Makes 6 to 8 servings.
1 large onion, quartered
6 large leeks, white and pale green parts only, cut into 2½-inch lengths
12 celery ribs, halved crosswise
6 medium carrots, peeled and halved crosswise
4 meaty beef shanks (about 3 pounds), 1½ inches thick
One 3-pound beef rump roast or bottom round, tied
4 parsley sprigs
4 thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
Eight to ten 2-inch marrow bones (optional)
8 quarts water
6 medium parsnips, peeled and cut into 2-inch lengths
6 medium turnips, peeled and quartered
1 pound rutabagas, peeled and cut into eighths
1½ pounds unpeeled small potatoes, about 1½ inches, scrubbed
Freshly ground black pepper
Horseradish, whole-grain mustard and sour cream, for serving
1. In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2½ hours.
2. Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
3. Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.
Thai Poke in Cucumber Cups
1lb. good quality ahi tuna – diced
1 avocado – diced
3 stalks green onion – chopped finely
2 Tbs. Thai basil – minced finely
1 Tbs. fresh ginger – grated finely
2 Tbs. shoyu (soy sauce)
1 Tbs. honey
1 Tbs. toasted sesame oil
1 Tbs. lime juice
Sambal or similar hot sauce to taste
12 mini English cucumbers – cut 1-1.5 inch sections and partially hollowed out to create cups.
1 Tbs. sesame seed – black & white for garnish
Prep the first three ingredients in one mixing bowl. Whisk the next seven ingredients together, then add to ahi bowl,
cover and let chill for at least one hour. Fill the cucumber cups generously with the poke. Garnish and serve.
1 Duck (2½ # to 3½# ), cut into 8 pieces, bone-in
Kosher salt and ground black pepper
¼ cup olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch of red pepper flakes
1 tablespoon minced garlic
1 teaspoon tomato paste
1 cup dry red wine
1 cup seeded, chopped tomatoes
1 cup chicken broth
2 bay leaves
2 sprigs thyme
2 tablespoons unsalted butter, cut into pieces
12 ounces pappardelle
Parmiggiano Reggiano cheese, for grating
Toasted chopped hazelnuts, for garnish
1. Pat the duck pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
2. Reduce the heat to medium. Add the onion, carrots, and celery, stirring until soft, about 5 minutes. Then add the red pepper flakes, garlic, and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves, and thyme. Return the duck pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the duck is falling off the bone, about 2 hours. Turn the pieces at least once.
3. Turn off the heat and discard the thyme and bay leaves. Remove the duck from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
4. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.
5. Note that duck can be substituted with chicken or turkey. Note the flavors can be enhanced by the wine that you use or the broth.
6. Garnish with fresh herbs toasted hazelnuts.
Cheddar Cheese Discs
1 pound butter, softened
1 pound sharp cheddar cheese, grated and at room temperature
4 cups flour
2 cups pecans, toasted and chopped
1 tsp. salt
½ tsp. cayenne
½ tsp. ancho chile powder
½ tsp. hot paprika
1. In a large mixing bowl, add the butter, cheddar cheese, flour, pecans, salt, cayenne, ancho chile powder and hot paprika.
2. Mix well until all the ingredients are well-combined and it forms a dough (hands may be your best tool).
3. Take a hunk of dough and roll it into a 10 to 12 inch long log, on a lightly floured surface, around an inch, inch and a half in diameter.
4. Wrap log in plastic wrap and repeat with remaining dough. (Put the dough you don’t bake into the freezer, stored in a plastic bag for whenever a bottle of sparkling opens and friends gather).
5. Let the dough you plan to bake chill in the refrigerator for an hour or two.
6. Preheat the oven to 350 degrees F.
7. Using a sharp knife, slice the chilled log of dough into discs one-eighth inch thick. Place discs ¼-inch apart on a baking sheet that’s been greased lightly. Bake for 15 to 17 minutes, until golden.
8. Remove pan and then let them cool completely before removing them from the pan, or they might fall apart.
3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 ¼ teaspoons kosher salt, more to taste
½ teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1¼ cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-ml bottle of red wine (using the same wine you are drinking impacts the flavor)
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini or white button mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Chopped flat-leaf parsley, for garnish
1. Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes.
Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
5. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
6. Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
7. To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
Smoked Lamb Sliders
To Smoke the Lamb Shoulder:
4-5 lb boneless lamb shoulder or 6-7 lb bone-in lamb shoulder
¼ cup olive oil
¼ cup dry rub
10 ounces spritz
For the Dry Rub:
1/3 cup kosher salt
1/3 cup coarse ground pepper
1/3 cup granulated garlic
For the Spritz:
4 ounces Worcestershire sauce
6 ounces apple cider vinegar
1. Preheat smoker to 250 degrees, we use oak wood for lamb. Add a water bath for moisture in the smoker.
2. Trim excess fat off of the lamb. Coat with olive oil and dry rub.
3. Place lamb on the smoker uncovered for 90 minutes.
4. After 90 minutes begin spritzing with a spray bottle every 30 minutes until the internal temperature of the lamb shoulder is 165 degrees. This could take anywhere from 4 to 6 hours.
5. At 165 degrees place the lamb shoulder in a foil pan, with the rest of the spritz liquid, and then cover tightly with foil.
6. Place back into smoker until the internal temperature reads 200 – 205 degrees or your meat thermometer goes into the lamb-like soft butter. This will take roughly 2-3 more hours (but remember, cook to the temperature, not time).
7. Remove from smoker and let rest for 30 minutes, it is best to place into a cooler (that does NOT have ice) for an hour allowing the temperature to slowly decrease.
8. Pull lamb and serve with red coleslaw, aioli, and your favorite bun.