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.
Recipes Matching: Syrah/Shiraz and Blends
This dish, combining sausages, lentils and arugula, not only comes together quickly, it only requires the use of one pan—an ideal combination for a busy weeknight. Wine Spectator recommends a full-bodied French red, with fruity and savory notes, to pair with the recipe.
This roast pork tenderloin recipe, served with pickled strawberries, goat cheese and ramp pesto, combines fine-dining elements with easy home techniques—it might be the star of your next dinner party. Wine Spectator recommends two light- to medium-bodied, fruity reds that complement the multifaceted flavors in this dish.
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.
This New York strip steak recipe by chef Linton Hopkins of C. Ellet's steak house in Atlanta is a game changer for steak night. Try a bold red blend from South America for a balanced pairing.
Wine Spectator shares a recipe for creating two meals in one--starting with a classic French onion soup--out of just 8 ingredients and pantry staples. Extra soup is then reduced to make a flavorful sauce for steak the next night. Paired with a simple green salad and a balanced Syrah, it makes a quick bistro-style meal.
Chef Sean O'Toole, of TORC in Napa, shared a recipe with Wine Spectator that's a simplified version of a roast chicken dish for two from the restaurant's menu. A compound butter under the skin gives the bird intrigue and layers of warm, spicy, nutty and herbal flavors, but at the end of the day, it's a comfortable dish that requires little fussing. Sean and his wife, Cynthia, enjoy it with a Syrah from Washington.
This duck recipe, from award-winning author David Tanis's One Good Dish book, is special occasion-worthy without being too much work. A versatile dish, it can be adapted from a main course into a cocktail party platter or a first course with greens. For a red wine match, try Syrah / Shiraz, Zinfandel or Malbec.
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.
Chef Matthew Tropeano of Pain d'Avignon in Hyannis, Massachusetts, shares a recipe with Wine Spectator, making classic braised short ribs with a full-bodied red wine, tasty vegetables and aromatic herbs, but pairing it with a slightly lighter red, such as a Syrah from the Rhône Valley.
Chef Jeff Nathan, co-owner of New York kosher restaurant Abigael's on Broadway, shares a recipe for a meat dish that he serves for a typical Rosh Hashanah meal at home: grilled lamb rib chops with a side of sautéed late-summer vegetables, which he pairs with a kosher Shiraz from Australia.
In this recipe shared with Wine Spectator, chef Curtis Stone, an Australian native working in southern California, pairs grilled, spice-rubbed lamb chops with a classic summer flavor: zucchini. Tangy feta, gremolata and pickled onions round out the dish. For wine pairings, a big red such as Syrah or Cabernet, as well as Sicilian reds, come to mind.
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.
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.
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.
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 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.
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.