La Vie Dansante Wines

Recipe Archive

Past Recipe Pairings

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Pairings with Recent Wine Releases

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.

Spaghetti with Mussels and Clams – Picpoul blanc

The “perfect” pairing for Picpoul blanc is probably a classic Oysters Rockefeller… but since none of us here really like Oysters all that much we’re suggesting you try this less “rich” dish of pasta and shellfish in a white wine sauce based on our Picpoul blanc.

Chicken Tagine with Apricots and Almonds – Viognier

A “tagine” is a earthen-ware cooking pot used in Northern African cuisine.  We use a more contemporary version of this cooking method – a cast iron skillet – to create this slightly-sweet, Moroccan-spiced chicken dish that pairs beautifully with our Viognier.

New England Lobster Pot Pie – Aubade

I have fond memories of ordering Lobster Pot Pie at “The Baltic”, a small hotel and restaurant in downtown Point Richmond. After a long, cold day sailing the waters of San Francisco Bay there is nothing better than the creamy goodness of a Lobster Pot Pie and a glass of our white blend.

Hazelnut Crusted Scallops – Aubade

Tender scallops crusted with a crispy mixture of panko and chopped hazelnuts in a cream sauce based on our Overture White Cuvee. A flavor combination sure to make you close your eyes and sigh.

Poached Trout with Lemon Butter Sauce – Aubade

This elegant, classic trout is poached in a court-bouillon (flavored poaching liquid) of white wine, carrots, and herbs. The traditional lemon butter sauce is nicely complemented by our Audition Roussanne/Marsanne blend.