A Perfect Match: Butter-Basted Rib Eye with a Priorat Red
Duration: 00:59
A Perfect Match: Roast Lamb with a Rhône Red
Chef Dave Beran of Pasjoli in Los Angeles prepares a roasted rack of lamb, served as chops with roasted grapes, fennel and olive butter—all fine-tuned to go with a Gigondas. Wine Spectator's Hilary Sims and Julie Harans explain how adaptable this recipe is for home chefs and why a Grenache-based wine makes for the ultimate pairing.
Tags: Pairing, Recipes, Restaurants
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