Recipe Pairings
Good wine deserves good food.Here are some of Michael's favorite recipes that will really complement the flavor of the wine they are matched with.
This is a quick, attractive dish, perfect as an appetizer for lunch or dinner.
Serve With: Long Meadow Ranch Sangiovese
This dish combines the favorite flavors of the season: pumpkin, turkey, and cranberries—but in a surprising way and without having to roast a whole turkey. Visit www.napastyle.com for the pumpkin ravioli recipe or look for some at your local specialty food store.
This versatile sauce can be made up to a week ahead. Toss with pasta, or spoon over grilled shrimp, halibut or swordfish.
Serve With: Herencia Altes Garnatxa Negra , Remo Farina Montecorna
Quail is one of my favorite game birds. Don’t let it intimidate you; just think of it as a small chicken. In fact, you can substitute chicken or turkey for the quail in the recipe; just put the bacon over the breasts and roast the larger birds as you normally would. The smoked bacon, balsamic vinegar, honey and herbs are really what this dish is about anyway.
Michael’s Note: If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef’s knife to cut the eggplant into 1/4-inch dice. If your style is more casual, you can dice them as large as 3/4 inch.
Serve With: pureCru Sangio Vetta
This sauce has a wonderful smoky, spicy flavor and an unexpected richness. If you can’t find any vine-ripened tomatoes look for canned fire roasted tomatoes. As an alternative to grilling the tomatoes, chilies and peppers, place them under a hot broiler.
For the most luscious texture, poach the salmon on your stovetop’s lowest possible setting, with the water just gently steaming the fish.
Serve With: L’Uvaggio il Lupo , Molino Vitalis Langhe Nebbiolo
For the recipe, you can substitute a Barbaresco (also made from the Nebbiolo grape), a California Nebbiolo, a Barbera or even a Zinfandel. Serve the risotto on its own with a generous grating of aged Parmigiano-Reggiano or as an accompaniment to roast chicken breast with fennel spice rub, roast game or braised lamb shanks.
Barley origins date back over 10,000 years. Full of texture, flavor and nutrients (it is very good for cholesterol), it is often overlooked. Types of barley include hulled, hulless and pearled barley. Look for pearl barley for this recipe, but if it is unavailable feel free to use hulled or hulless barley. Pearled barley has the hull removed and is polished.
Serve With: Schäfer Pinot Noir Classic
This dish embodies the contradictions of late winter in Northern California. The deep flavors of the roasted beets and onions contrast with the cool orange and fresh coriander. If you are not a big fan of coriander or as it is sometimes better known cilantro, try this salad with fresh basil. I dare say it might even work better!
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name “burrata” means “buttered” in Italian. If unavailable you can substitute fresh mozzarella, just use the best that is available.
I really like how the grape juice in this recipe brings out the fruit in the wine. You can make your own Toasted Spice Rub or purchase it at www.napastyle.com.
Serve With: Bodega Bouza Chardonnay , DeSante Old Vine Chardonnay
This bird is juicy and flavorful…enjoy!
Serve With: Harrington Pinot Noir, Brosseau Vineyard
You’ll use the herb blend with everything.
An absolutely delicious burger that’s quite a change from the ordinary.
Serve With: Chualar Canyon La Marea Albariño
Risotto is sometimes thought of as a side dish, but the shellfish in this recipe makes it a complete meal. Give this one a try!
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