February 2012
1 post
Pair Up with La Sommelierre - February 2012
Warming Syrah
Syrah is one of those dense red wines that make you feel warm just by looking at it. A robust wine, Syrah has black fruit flavors of berry and dried plum as well as notes of tobacco and dark soil. Also, Syrah is most often aged in toasted oak barrels, which impart the flavor of bacon. Here is a meal that pairs each course with a different version of Syrah wine.
New World Syrah from...
January 2012
1 post
Pair Up with La Sommelierre - January 2012
January 2012 – Winter Fresh
After the indulgence of the holidays, it is nice to have a meal that is both appetizing and good for you. Take advantage of the abundance of tempting produce available in Northern California to create a meal that will shake off those mid-winter blues.
Start with a salad of fennel, arugula and aged jack cheese. This lightly dressed salad is unique and pairs nicely with...
November 2011
1 post
Pair Up with La Sommelierre - December 2011
All Port Dinner
The holiday season is the time to splurge. We buy expensive gifts, eat decadent food and drink special wines. This dinner features port-style wines paired with rich foods like roast duck and Chocolate Lava Pudding Cups. It will make any occasion special.
Port-style wines are named for their birthplace, Portugal. The style was created when Portuguese producers needed to prevent the...
October 2011
2 posts
Pair Up with La Sommelierre - November 2011
Holiday Tapas
Spanish tapas are perfect for holiday entertaining because they are small plates of foods that can often be consumed without the use of forks. Here are a few of my favorite recipes and wine pairings that will make them sing.
Look to Spain for wines to pair with tapas. An intense white grape known as garnacha blanca in Spain and grenache blanc in the south of France is truly worth...
Pair Up with La Sommelierre - October 2011
Soup Time!
October in northern California is often warm during the day and chilly at night. This menu addresses that dichotomy by starting with a cool white wine and finishing with a warm soup. This year, I am featuring a soup from the Dominican Republic, a country that shares the same island as Haiti in the waters between Florida and South America.
Start with an easy to find, aromatic white...
August 2011
2 posts
Pair Up with La Sommelierre - September 2011
Beginnings and Endings
September represents the start of a new school year and is almost the end of the calendar year. Both are something to celebrate.
Madeira is the delicious wine from the Portuguese island of Madeira. Like most European wines, it is a regional style that is made from different local grapes, individually or as a blend. And, it is the composition of the blend that influences...
Pair Up with La Sommelierre - August 2011
Summer Celebration
Sparkling wine makes any event a celebration. In fact, I start almost all my parties with something bubbly. This menu takes it one step further and makes the sparkling wine the star of the evening. Choose sparkling wines from cooler regions where the grapes maintain a fresh quality. And remember, even if it is grown in France, it isn’t Champagne unless it comes from the...
June 2011
1 post
Pair Up with La Sommelierre - July 2011
Summer Picnic
Picnicking is an inexpensive warm-weather getaway. Fill your basket with fresh produce and a couple of crisp wines to pair with the food and you will experience the height of summer fun.
Caprese salad made with ripe tomatoes is a vibrant way to start this mobile feast. Choose a wine with med-high acid to counter balance the natural acidity found in tomatoes. A rosé will provide...
May 2011
2 posts
Pair Up with La Sommelierre - June 2011
Pacific Northwest
Californians are lucky to live so close to the waters of the Pacific Northwest. The bounty of the ocean provides the perfect starting place to create a wine-friendly meal. The Northwest also offers fresh blueberries as a sweet ending to your delicious evening.
Shrimp ceviche is a cool way to start. I like this recipe because the shrimp are partially cooked in boiling water first...
Pair Up with La Sommelierre - May 2011
Greek Isles
Greece is one of the most beautiful places in the world. The sea is bright blue and the buildings are sparkling white. The wines are some of my favorites and the cuisine of the area is fresh and perfect for a spring meal.
Santorini is an island that was created about 3600 years ago by a volcanic eruption. The best Santorini white wine is made from the assyrtiko grape. The wine has...
March 2011
2 posts
Pair Up with La Sommelierre - April 2011
Spring Greens
In springtime, a sommelier’s thoughts turn to lighter foods paired with vibrant white wines. The albariño grape makes an adaptable wine that can start the meal and continue through the main course. Then, end your evening with an icewine from Canada that is fresh and fruity.
Albariño is a grape that is classically found in Rias Baixas (pronounced: rhee-us buy-shus) in the northwest...
Pair Up with La Sommelierre - March 2011
Luck of the Irish
Here is a menu for this year’s Irish holiday that is packed with flavor. It starts with a classic Irish beverage – beer – and continues with a California petite sirah, one of the biggest wines on the planet. Finally, end the evening with a nutty Irish whiskey.
Crack open an ice cold wheat beer to pair with your starter salad of arugula and spinach. Tossed with a tart sherry...
January 2011
2 posts
Pair Up with La Sommelierre - February 2011
Chocolate and Wine Controversy
Every Valentine’s Day folks ask me if wine and chocolate go together. In my opinion, chocolate is just too sweet for dry wine. But test this yourself; set up an experiment and ask the question, “Does the wine really taste better after eating the chocolate?”
Saving the chocolate for last, here is a menu for a complete Valentine’s Day celebration. Start with a creamy...
Pair Up with La Sommelierre - January 2011
Couch Potato Comfort
Kick back and take it easy as the New Year rolls in and the flurry of activity from the holidays is a distant memory. This is a menu that will be ready when you are.
Early in the day, mix up a cheese ball and put it in the fridge. That way when the game is on you can settle in on the couch with a knife, crackers and a cold beer. Pair this piquant cheese ball with a brown ale....
November 2010
2 posts
Pair Up with La Sommelierre - December 2010
Austrian Christmas
It seems like I have been inspired by my mom a lot this year. I guess that is appropriate since she was my first culinary instructor. This meal is an Austro-Hungarian blend and it is paired with the great wines of Austria made from grapes grown near the Hungarian border (my mother’s homeland).
The appetizer for this menu came from a pairing I had at a German restaurant in...
Pair Up with La Sommelierre - November 2010
Southern French Turkey Leftovers
This southern French menu was inspired by the age old question of what to do with the leftover turkey from Thanksgiving. I love the idea of apples, bacon, turkey and cheese all together. I find this meal to be lighter in style and it is confirmed by how well white wines work with the dishes.
Start with a fresh salad made from mixed greens, chopped apple,...
September 2010
2 posts
Pair Up with La Sommelierre - October 2010
Hungarian Halloween
Every year I have a party on Halloween and make a big pot of soup. This year I wanted to pay homage to my Hungarian mother. In Hungary, the soup or stew is called gulyás. In English, we say goulash. Any way you say it, it is delicious.
A classic Hungarian salad incorporates cucumber, sour cream and dill. I have modified the recipe to make the salad into an appetizer that is...
Pair Up with La Sommelierre - September 2010
Carnitas Mexicanas
Mexican food is perfect for the fall. It utilizes the last of the summer’s fresh vegetables while offering some warming spice. To combat the spice in the food, you will need to choose a beverage that is slightly sweet and has lots of fruit flavor.
Sangria is a dynamite solution. My sangria recipe is based on proportions. This way you can make up just enough for 1 or 2 or serve...
August 2010
1 post
Pair Up with La Sommelierre - August 2010
Vegetarian BBQ
I have many people in my life who choose not to eat meat. I believe that one can create delicious meals that focus on vegetables and no one even notices the meat is absent. Eggplant and mushrooms are frequently my protein replacements because of their dense texture and versatility.
Grilled Eggplant Crostini with Pine Nuts is an appetizer that can be made up ahead of time and does...
July 2010
1 post
Pair Up with La Sommelierre - July 2010
French Riviera in Summer
The Côte d’Azur or French Riviera is one of the most beautiful and relaxing places on earth. This menu is anchored by the classic salad of Nice — Salad Niçoise. And, while the menu may seem daunting, do give it a try. There is a lot of chopping for the salad but no complicated cooking techniques and the rest of the meal is ‘purchase and plate.’
Start off this French...
May 2010
2 posts
Pair Up with La Sommelierre - June 2010
The month of June is often the time for joining family and friends together to celebrate a commitment made by two people. Here are a few recipes you can serve at the myriad of parties that mark the occasion.
Start with bright green edamame hummus spooned atop toasted pita bread that has been dusted with rust-colored, spicy paprika (www.lasommelierre.com). This appetizer is vibrant in both color...
Pair Up with La Sommelierre - May 2010
Mom’s Favorites Meal
My mom loves fresh shellfish. The key to bringing shellfish to life is a bit of acidity in the sauce and the wine. Here are two recipes that use lime and pomegranate seeds to give these crustaceans a kick.
Start mom’s special meal with Shrimp Cakes and Creamy Chili-Lime Sauce. Shrimp makes a great fried cake because it doesn’t dry out and holds together well. A fun beverage...
April 2010
1 post
Pair Up with La Sommelierre - April 2010
Spring Thai
Thai food is a great winter-to-summer meal bridge. The flavors are fresh and bright but a little spicy heat keeps you warm. A trip to a local sake manufacturer was the inspiration to pair cool, sake rice-wine with spicy Thai food.
Nama sake is draft sake that has a peanut taste. Unlike many other types of sake, it must be consumed within three days of opening because it is...
March 2010
1 post
Pair Up with La Sommelierre - March 2010
Round the world with St. Patrick
I love St. Patrick’s Day because it is a holiday that celebrates fun. Usually, there isn’t an extensive family commitment. There aren’t any presents to buy, costumes to make or eggs to hide. All there is to do is have a good time. For me, this means making a St. Patrick’s meal that offers flavors from around the world.
My favorite cocktail is a Cuban mojito: a...
February 2010
1 post
Pair Up with La Sommelierre - February 2010
Valentine’s Day Compromise
If one likes red and the other white, here is a menu that will bring the two together. Classic California chardonnay and cabernet are intensely flavored and demand rich dishes that will not be overpowered by their substantial oak influence.
Start off the evening with a sheep’s milk cheese from Spain called manchego. In my opinion, manchego will pair with almost any...
January 2010
1 post
Pair Up with La Sommelierre - January 2010
Italian Comfort
Casseroles are one of the best ways to warm you when it’s cold out. Here is a Cal-Italia menu, anchored by lasagna, guaranteed to make you toasty warm, transporting you to the hills of Tuscany. Start with a peachy, Prosecco ‘cocktail’ and finish with a rich, golden Vin Santo. This meal can be a romantic get-away for two (with easily freezable leftovers). Or serve the whole pan to...
December 2009
1 post
Pair Up with La Sommelierre - December 2009
Holiday Appetizer Party
I have been to parties where the appetizers are so delicious - I am full by the time dinner comes around. This is why I like the idea of a party based solely on appetizers. An appetizer party is less complicated and keeps the guests in motion. The best part… with so many food choices, you have an array of wine possibilities. I like to go with three whites and three...
November 2009
1 post
Pair Up with La Sommelierre - November 2009
Classic Thanksgiving
Thanksgiving is a long day of eating and drinking. Choosing wines that are flexible and go with many different flavors is a must.
Sparkling wines go with just about every appetizer. For this day, try a Blanc de Noirs made from red, Pinot Noir and Pinot Meunier grapes. But just because it is made with red grapes doesn’t mean it will have a dark red color. Most red grapes have...
October 2009
1 post
Pair Up with La Sommelierre - October 2009
Halloween for Everyone
Halloween is one of our family’s favorite holidays. As the mother of two children, I love seeing my kids all dressed-up in their costumes but was always the one left at home to hand out candy. Now, I invite over the grandparents, neighbors and any friends who will come to keep me company. I make appetizers to snack on early and a warming soup for everyone to enjoy later....
September 2009
1 post
Pair Up with La Sommelierre - September 2009
Festive Labor Day BBQ
Labor Day is the last chance to BBQ for many. Standard faire is chicken or hamburgers with potato salad and coleslaw. Here is a different kind of BBQ that is truly a fiesta.
Prosecco is the perfect way to start just about any party. It is light, effervescent, and slightly sweet. Prosecco goes with almost every appetizer. The sweetness of this sparkling wine creates a nice...
August 2009
2 posts
Pair Up with La Sommelierre - August 2009
Fresh and Light in the Summertime
Welcome to Pair Up. Each month I will bring to you a full evening of fantastic menu selections with suggestions on the best beverages to complement the food’s flavors. My goal is to create the pairing that brings the food and beverage to heights neither would see alone. I want to empower you to make your own selections providing you with the style and flavor...
