Past Recipe Pairings
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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.
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.
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.
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.
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.
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.