Food & Wine Pairing Recipes

• Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
• Crisp wines, such as Pinot Grigio, go well with salty foods
• Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
• Highly acidic foods pair well with acidic wines
• Serve light-bodied wines with light food and full-bodied wines with heavier foods
• Spicy foods pair well with sweeter wines
• Sweet foods need a dry wine to offset the sweetness

Recipes:

Sheet Pan Sausage & Vegetable Dinner

Asian Marinated Sirloin with Grill-Steamed Greens

Herbed Pulled Pork

FEATURING LE19 Cape Blend

 

 

Salmon With Citrus Tarragon Butter

FEATURING LE19 Yolo White

Caprese Flank Steak

FEATURING LE19 Pacific Quartet Red

Lemon Garlic Shrimp & Farro Bowls

FEATURING LE19 Pecorino Pinot Grigio