Recent Recipe Pairings
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Creamy Avocado and Potato Salad – Picpoul blanc
We went looking for a healthier version of the traditional potato salad mom made while we were growing up. What we found were mostly drab, boring recipes which lacked character and flavor… and then we found this one. Avocado provides the rich creaminess and fresh herbs provide the flavor we sought.
Chicken Piccata Skewers – Picpoul blanc
Spring, along with birds, bees, and flowers, brings a turn to lighter fare and white wines. Tasting Picpoul blanc has always reminded us of lemons, sunshine and Chicken Piccata so it seems time to share our favorite recipe for Piccata Skewers.
Chicken and Sausage Cassoulet – Roussanne
At the end of harvest a young man’s fancy turns to… cassoulet! A loose, almost soup-like stew bursting with the rich flavors of cured meat and beans. This dish will pair equally well with our Roussanne or our Nocture.
Bean With Bacon Soup – Aubade
This soup began as our “vegetarian” choice for a spring wine club release. It was a hit but we heard time and again – “it would be GREAT with some bacon”. They weren’t wrong…and our Aubade white cuvee helps too!
Hungarian Goulash – Grenache
Goulash is, at its soul, a braised-beef stew. In the true Hungarian version it’s full of fun spices like paprika, caraway, and oregano. We think it demands to be paired with an equally complex wine such as our Grenache.
Huli Huli Chicken – Serenade
Huli Huli chicken is a Hawaiian street-food first created in 1954 by Ernest Morgado using his grandmother’s recipe. He never divulged the actual ingredients so this is our best approximation based on happy memories and research. I wonder if he knew how well it pairs with our GSM blend?