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.
Recipes Matching: Bordeaux Reds
A topping of hearty steak takes this classic party appetizer to the next level, along with Tex-Mex style pico de gallo. Wine Spectator recommends a Chilean red, with smoky notes that complement the steak's light char and an herbaceousness that matches the pico de gallo flavors.
Chef Emeril Lagasse celebrates the New Orleans tradition of the Reveillon meal after Christmas Eve mass with over-the-top dishes and plenty of wine at Grand Award-winning Emeril's. For a main course, chef David Slater shares a recipe for a classic French braise of meats, including pork belly, bacon and andouille sausage. Sommelier Ray Gumpert pairs it with a young red Bordeaux.
With the weather turning cool, it's time to swap grilled fare for roasts, stews and braises. The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the list of early fall dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. A red Bordeaux wine becomes rounder with this dish.
The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the Wine Spectator list of cool-weather dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. It's also a good excuse to pull out some of your more tannic red wines, such as Bordeaux or other Cabernet-based bottlings.
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.
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.
French chef David Féau worked with Guy Savoy in Paris and Le Miravile before coming to the United States to take the reins of Lutece in New York. The plethora of good restaurants challenged him to transform his traditional cuisine with modern and global influences. He demonstrates his style with this recipe he shared with Wine Spectator for guinea hen with caviar, which pairs well with red Bordeaux.
To help with holiday menu planning, Wine Spectator asked Le Bernardin chef Eric Ripert to share an impressive-yet-approachable recipe from his new book, Avec Eric: A Culinary Journey with Eric Ripert (published by John Wiley & Sons, Inc., 2010). His whole roasted beef tenderloin with red wine butter sauce makes a great match with big reds such as Cabernet Sauvignon and Malbec.