Served with a simple slaw and katsu sauce, this Wine Spectator recipe calls for a refreshing, off-dry white wine, such as a Chenin Blanc or a Riesling.
Recipes Matching: Chenin Blanc/Vouvray
French culinary master Alain Ducasse and his protégé Laëtitia Rouabah share warm-weather delights at Wine Spectator Restaurant Award winner Benoit New York with a recipe for striped sea bass. Wine Spectator provides recommendations for highly rated Chenin Blancs.
A twist on a classic dish, this butternut squash soup recipe is bolstered by pears, sautéed red onion, cream, herbs and spices, and is topped with toasted seeds. For a white-wine match, a racy, expressive Chenin Blanc complements the soup's complexity and earthy flavors.
Wine Spectator shares an easy recipe for mussels with white beans, onions, carrots and parsnips. The dish takes less than 20 minutes to assemble and makes an easy match for a dry, refreshing white wine, like a Chenin Blanc from Vouvray in the Loire Valley. Don't forget to use some crusty bread to soak up the savory broth.
Chef Jeff Nathan, co-owner of New York kosher restaurant Abigael's on Broadway, shares a recipe that he serves for a typical Rosh Hashanah meal at home: a salad without meat or dairy (pareve), which he pairs with a kosher white wine from Israel, Italy or California.
winter weather calls for a simple, comforting and warming meal, such as a creamy clam chowder. Wine Spectator set out to make a weeknight-appropriate version of this homey classic, with a cream-thickened broth (no roux in sight) and a bare minimum of chopping veggies, allowing the chowder to come together quickly. A full-bodied white wine such as Chardonnay, Chenin Blanc, Viognier or even a smoky Spanish white can match the volume and richness of this broth.
If you want to drink wine with your wings, swapping out the spicy butter sauce for one that's more wine-friendly helps, as does turning to the grill (or broiler) instead of the deep fryer. This recipe for wings dressed with lemon, herb and feta could be served for any occasion, not just game day. Look for a fresh white with enough acidity to complement the citrus and herbal flavors.
Scott Crawford, executive chef at Herons restaurant in Cary, N.C., recently received his third James Beard Foundation nomination for Best Chef Southeast. He shares a savory squash recipe with Wine Spectator that's stuffed with spicy chorizo and cornbread and topped with sweet peppers, sautéed shrimp and a tangy citrus-studded buerre blanc. Sommelier Hai Tran pairs it with a Chenin Blanc from Vouvray.
Like many dishes associated with holidays, potato latkes tend to show up once a year, and then in abundance. Wine Spectator's recipe makes a case to put them into more regular rotation: They're silly easy to make, require few ingredients and score extremely high on the deliciousness scale.
Wine Spectator assembles a winter holiday menu featuring classic, festive recipes from the American South. Oysters are one of these specialty food, a cold-weather treat for those who don't live along the coast. This rich dish is named after John D. Rockefeller, the wealthiest American at the time. A white wine such as a Chenin Blanc can handle the range of flavors in the shellfish, spinach and topping.
George Mavrothalassitis of Chef Mavro in Honolulu helped establish Hawaiian Regional Cuisine. His Provençal roots and the island terroir are evident in his grilled tako-socca salad recipe, shared with Wine Spectator. Socca is a chickpea pancake served like pizza at outdoor markets in the south of France. He has transformed this street finger food into an elegant first course with the addition of tako, an octopus often used in sushi, and ogo, for a fusion dish.
New York's Le Bernardin is one of the top restaurants in the United States. And chef-owner Eric Ripert doesn't dissapoint when he shares his exquisite recipe for sautèed cod with pea shoots and ginger-lemon-scallion broth with Wine Spectator. Plus, video of Ripert demonstrating how the dish is made and what wine pairs well with it: a white Burgundy.