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Recipes Matching: Syrah/Shiraz and Blends

Grilled Lamb Chops with Garlic and Rosemary

Grilled Lamb Chops with Garlic and Rosemary

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.

Lentils with Sausages and Arugula

Lentils with Sausages and Arugula

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.

Classic Beef Wellington with Mushroom Bordelaise

Classic Beef Wellington with Mushroom Bordelaise

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.

Hong Kong Black Pepper Scallops

Hong Kong Black Pepper Scallops

Chef Ming Tan, of the restaurant Wild Ginger in Seattle, shares his Hong Kong black pepper scallop recipe with Wine Spectator. Pair it with a clean, peppery Syrah!

Joan Nathan's Wedding Hummus

Joan Nathan's Wedding Hummus

For celebrating holidays or special occasions, author Joan Nathan shares her kosher recipe from her latest cookbook, King Solomon's Table. Wine Spectator suggests kosher wines suited to Jewish festivities or any other occasion.

Joan Nathan's Double Lemon Roast Chicken

Joan Nathan's Double Lemon Roast Chicken

For celebrating holidays or special occasions, author Joan Nathan shares her kosher recipe from her latest cookbook, King Solomon's Table. Wine Spectator suggests kosher wines suited to Jewish festivities or any other occasion.

Braised Lamb Shanks and Lentil Stew

Braised Lamb Shanks and Lentil Stew

Spring lamb gets a hearty braise with warm lentils in this Wine Spectator recipe, which yields great next-day leftovers. Pair it with a Southern Rhône red or a California Syrah.

Wild Boar Sausage and Kale Frittata

Wild Boar Sausage and Kale Frittata

Paula Jussila, co-owner of Kukkula Winery in Paso Robles, Calif., shares a locally-sourced sausage and kale frittata recipe that's perfect served with a smoky, spicy Syrah-based wine.

French Onion Filet Mignon

French Onion Filet Mignon

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.

Sumac and Za'atar Roasted Chicken and Vegetables

Sumac and Za'atar Roasted Chicken and Vegetables

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.

Peppery Duck Steaks With Parsley Salad

Peppery Duck Steaks With Parsley Salad

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.

Braised Short Ribs with Sage-scented Beef Jus

Braised Short Ribs with Sage-scented Beef Jus

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.

Grilled Lamb Rib Chops with Ratatouille (Meat)

Grilled Lamb Rib Chops with Ratatouille (Meat)

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.

Anise-Rubbed Lamb Chops With Gremolata, Grilled Zucchini and Feta

Anise-Rubbed Lamb Chops With Gremolata, Grilled Zucchini and Feta

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.

Grilled and Braised Lamb

Grilled and Braised Lamb

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.

Grilled Lamb Kebabs

Grilled Lamb Kebabs

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.

All-American Double Bison Cheeseburger

All-American Double Bison Cheeseburger

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.

Wine-Braised Lamb Shoulder with Spinach

Wine-Braised Lamb Shoulder with Spinach

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.

Spiced Lamb Meatballs

Spiced Lamb Meatballs

This Wine Spectator recipe for an appetizer of spiced lamb meatballs is perfect for simple party prep. The meatballs can be made up to two days in advance and popped in the oven as guests arrive. Lamb and Syrah is a classic pairing.

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

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.

Fall Vegetable Pot Pie with Red Wine Sauce

Fall Vegetable Pot Pie with Red Wine Sauce

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.

Northern Fried Chicken With Wasabi Honey

Northern Fried Chicken With Wasabi Honey

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.

New York Strip Roast With Chanterelle Compote

New York Strip Roast With Chanterelle Compote

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.

Grilled Lamb Merguez Sausage Pizza

Grilled Lamb Merguez Sausage Pizza

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.

Seared Lamb Chops with a Pan-Cooked Tomato and Vinegar Sauce

Seared Lamb Chops with a Pan-Cooked Tomato and Vinegar Sauce

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.

Australian-Style Grilled Hamburgers With Herbed Potatoes

Australian-Style Grilled Hamburgers With Herbed Potatoes

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.

Wasabi-Crusted Lamb

Wasabi-Crusted Lamb

Chef André Rochat of André's at the Monte Carlo, in Las Vegas, has shared with Wine Spectator a wasabi-crusted lamb recipe that will surely please a wide range of guests. For a pairing, he chooses a fruity Australian Shiraz.

Sweet-and-Sour Brisket with Sweet Potatoes and Plantains

Sweet-and-Sour Brisket with Sweet Potatoes and Plantains

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.