Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary citrus glaze, paired with a Northern Rhône Syrah.
Recipes Matching: Rhone Reds
Put your grill to good use with this recipe for grilled garlic and rosemary lamb that's nicely charred on the outside and juicy on the inside. For a wine pairing, Wine Spectator recommends two Syrah picks that complement the dish's smoky and herbaceous flavors.
Looking to shake things up with your next roast chicken? Try this twist on the classic dish by chef Lee Wolen of Award of Excellence winner Boka. Plus, Wine Spectator recommends a Sauvignon Blanc– and Sémillon-based white and a Rhône red as ideal complements!
Chef Doug Psaltis of Best of Award of Excellence winner Booth One in Chicago offers a recipe for Beef Wellington served with a mushroom Bordelaise sauce and pan-roasted mushrooms. Plus, Wine Spectator recommends bold reds to pair with the dish.
Los Angeles chefs Josiah Citrin and Joseph Johnson of Charcoal Venice share their recipe for slow-grilled porterhouse and coal-baked potatoes. Wine Spectator recommends two Rhône reds to pair with the steak!
Chef Barclay Stratton of Merchants in Nashville, Tenn., shares with Wine Spectator a recipe for pasta with braised goat (or lamb), North African spices and kale. He pairs it with a food-friendly California Syrah.
At chef José Enrique's eponymous restaurant in San Juan, Puerto Rico, the chef treats hallmarks of traditional Caribbean cuisine with a light touch. With this Guinea Hen Fricassee recipe shared with Wine Spectator, the sweetness of the carrots and orange juice is tempered by tangy olives and capers, as well as smoky flavors from quickly grilling the fowl. A dry red Portuguese wine matches well with these elements.
What do chefs cook, eat and pour on their days off? Wine Spectator visited the personal kitchens of one of our favorite chefs, to see and taste what he's up to in his downtime. Chef Luke Venner, of BLT Fish in New York, shared his recipe for beef short rib and green chile stew, paired with a robust red wine such as Carignan from Chile or France.
Chef Michael Solomonov, of Zahav, his Israeli restaurant in Philadelphia, came up with this Palestinian-inspired dish for a Passover Seder--indicative of the crossover of the cuisines in the Middle East. Unlike most lamb shoulders, his lamb is on the bone. It is also brined. which keeps it moist. Instead of being seared on a stovetop, the lamb is cooked on a grill, then goes in an oven, where it braises for hours over low heat. A meaty Syrah makes a good wine pairing.
Moussaka—the Greek casserole with layers of eggplant, spiced lamb and potato under a béchamel sauce—is one of the great eggplant dishes of the world. Unfortunately, a warming casserole doesn’t necessarily appeal during late summer, the height of eggplant season. With the waning days of summer in mind, this Wine Spectator recipe borrows the core ingredients of moussaka (minus the béchamel) for a more seasonally appropriate grilled kebab. Syrah makes a natural red wine pairing with lamb.
What says "American diet" more than a double cheeseburger? If one of something is good, two is better—right? How about making that cheeseburger with bison meat? Bison is leaner than beef and lower in calories (so you can afford both the extra meat and the extra cheese). This recipe adapted from the book Wicked Good Burgers for Wine Spectator recommends using the "smash" technique to create a crispy crust. Pair it with a Syrah or Shiraz.
Need a new recipe for Passover or any spring entertaining? Try this lamb in a rich sauce made with Merlot, shared by San Francisco-based kosher caterer Rebecca Joseph of 12 Tribes Kosher Foods. She takes classic ingredient combinations and does something fresh with them. Here, it's lamb, spinach, garlic, rosemary, oregano and lemon zest. Red wines such as Cabernet Sauvignon and Syrah also pair well.
Chef Pam Mazzola creates unexpected flavors by layering textures and preparation methods. Take this butternut squash salad shared with Wine Spectator, for example. The idea was to use an ingredient—squash—that people wouldn't normally think of in a salad. For a wine match, try a Grenache Blanc for its heavier weight and ripe stone fruit qualities, textbook characteristics of a good match for squash.
In Virginia's early colonial days, the classic cut of lamb was a spit-roasted leg. Today, Melissa Hart, executive chef at Palladio Restaurant in Barboursville, makes a crown roast of lamb, from Virginia's Piedmont region, with a mustard crust and root vegetable stuffing. A Cabernet Franc from Barboursville Vineyards has rich fruit and the structure to stand up to this hearty recipe.
Here’s a good Wine Spectator dish to prove the maxim about pairing wines to a dish’s sauce. The main ingredients for this hearty weeknight pot pie—roasted fall vegetables, puff pastry—point to choosing a full-bodied, earthy white, such as a Chardonnay or Viognier. But we’ve replaced the usual cream sauce with a simple reduction of red wine and stock, and as the sauce goes, so goes the pairing.
The foods and seasonings of Asia are of particular interest to chef Jean-Georges Vongerichten and are often featured in the dishes he creates. This short ribs recipe shared with Wine Spectator, for example, incorporates Asian fish sauce, star anise and passion fruit syrup. Vongerichten prefers rich, fruity red wines, such as California Cabernet Sauvignon or Zinfandel, with this dish.
Chef Bradley Ogden says there are a number of ways to cook the New York strip roast for this recipe shared with Wine Spectator, from spit-roasting to oven to grill, or a combination. For the accompanying chanterelle compote, chanterelles are availabile from late summer through fall. To complement the dish, Ogden suggests a rich, full-bodied red wine with spice and earth, such as a Bordeaux or Syrah blend.
This home-ground burger recipe shared with Wine Spectator is from Emeril at the Grill (HarperCollins) results in a Chunky, incredibly juicy burger that needs a wine with oomph. Lagasse suggests a Châteauneuf-du-Pape, while sommelier Ray Gumpert adds Syrah-based Northern Rhônes or Spanish Garnacha.
Blue Ribbon chefs Bruce and Eric Bromberg shared a recipe with Wine Spectator that takes chicken hot out of the fryer and hits it with a lot of spice. The honey and wasabi is a classic sweet-and-hot combination-like bar food that has been around the world.
This Wine Spectator recipe for pizza is a classic combo of flavors: spicy sausage, dark green spinach, creamy ricotta cheese and sweet caramelized onion. Cooking it over a grill gives it a bit of char and is fun, but if you’d rather use your oven, you’ll get almost the same result flavor-wise. Plenty of red wines pair well with the pizza, including a Syrah and a Grenache blend, but a Sangiovese from Tuscany stood out.
Chef Jason Franey, of Canlis in Seattle, shared a recipe with Wine Spectator that is a simpler version of a guinea hen course on his tasting menu. Heirloom carrots are roasted with thyme and cumin seed, upping the exotic aromatics. Franey also plays with different textures, serving orange carrots in two forms: a firm mash and a silky puree. An Italian or Rhône red with herbaceous, earthy and sweet fruit aromas pulls the dish and the wine together.
Culinary legend Jacques Pépin shares a true special-occasion dish with Wine Spectator. The chef, educator, author and television host recently completed a project of great generosity: Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, a massive, best-of-the-best collection of recipes. For the holidays, he shared a roast chicken dish served with creamy sauce and earthy mushrooms, which makes a nice counterpoint to red wines from France's Rhône Valley.
A traditional cassoulet usually requires hours of prep time. This recipe is Wine Spectator's Tuesday night version, or the night-after-Thanksgiving version, for when you don’t feel up to spending hours in the kitchen again. Here, a ration of leftover roast turkey comes together with a few pantry staples for a satisfying iteration of the real thing. For a wine pairing, try a Cotes du Rhone red.
Chefs George Bumbaris and Sarah Stegner's food at Prairie Grass Café is serious, wine-friendly and comfort-based, as reflected in this wonderful recipe shared with Wine Spectator. The dish layers a lightly sweet duck over beets roasted with citrus. The wine needs to be fairly complex, but to have enough weight and acid to deal with the fatty meat, so a Pinot Noir, such as one from Burgundy, makes a great match.
Star French chef Hubert Keller, of Fleur de Lys in San Francisco, has embraced cuisines from other parts of the world. His rack of lamb with toasted cumin and coriander, shared with Wine Spectator, is an excellent example of classic French cooking technique, married to Asian ingredients.
For a great weeknight meal, Wine Specator suggests lamb chops because they are quick cooking and flavorful. Choose loin chops instead of fancier rib chops as you're going to smother them in a big pan sauce; late-season tomatoes are quickly cooked with sweet shallots for a rustic texture, then finished with a hit of vinegar. A grain salad made of farro, a relative of wheat, makes a hearty and non-fussy side. For a wine match, Shiraz and lamb are a classic pairing.
We are living in a golden age for burgers. From foie gras-studded versions at five-star restaurants to fast-food entries made with high-quality ingredients, everyone is getting in on the game. Be forewarned: This Wine Spectator recipe is not a shy entry into the burger canon. Taking inspiration from the chip-shop menus Down Under, this variation calls for sliced beets and a runny egg on top of an all-beef patty. A medium-bodied Shiraz from the cooler regions of Australia will have the acidity to counter the rich egg yolk, and the berry flavors to match the sweetness of the beets.
For Passover, Jessica Applestone, co-author of The Butcher's Guide to Well-Raised Meat, shares a recipe for sweet-and-sour brisket, accompanied by sweet potatoes and plantains. Serve with matzo, a bitter greens salad, some parve coconut cookies and a kosher wine recently rated by Wine Spectator.
We at Wine Spectator opine that there is, perhaps, no dish more ideally suited to a snow day than a leg of lamb roasted for hours over a wood-burning fireplace. But that's hardly average Tuesday-night dinner material, so we borrowed the ingredient list as inspiration to come up with this super fast lamb burger dinner. To round out the plate, we added a peppery arugula salad. A juicy, spicy red wine such as Cotes du Rhone cuts through the rich flavors.
Aureole chef Charlie Palmer shares a recipe with Wine Spectator for spice-crusted duck breast with natural jus and citrus-braised endive--geared to matching the dish with a Chateauneuf-du-Pape red from France's Rhone Valley.
Thomas Keller of The French Laundry, Per Se and Bouchon contributed his take on Boeuf Bourguignonne for Wine Spectator's set of recipes inspired by Julia Child. He says: "Just as Julia was inspired by French classical cooking when she created her beef bourguignonne, I was inspired by classic French cuisine when I created my version of the dish."