La Vie Dansante Wines

Recipe Archive

Past Recipe Pairings

Click on the recipe names for more information

Pairings with Recent Wine Releases

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.

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.

Julia Child’s Bouillabaisse – Roussanne

Ask ten french chefs to define the quintessential Bouillabaisse and you’ll get 11 different answers so we’ve decided to defer to “The French Chef” herself, Julia Child.  Pair this wonderful dish with La Vie Dansante’s Roussanne.

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.