Wine-Growing Regions
RECIPES Photos follow page 118
sparkling wines
Crab Salad in Endive Leaves
Caviar and Cream Cheese Roll
Crunchy Fried Mozzarella and Anchovy Sandwiches
Asian-Inspired Shrimp Salad
white wines
CHARDONNAY
Grilled, Herb-Marinated Fish on a Bed of White Beans
Roast Lobster with Tarragon-Lemon Butter
Polenta with Smoked Fish and Crème Fraîche
Baked Ricotta with Toast
SAUVIGNON BLANC
Pasta with Greens, Chickpeas, Toasted Breadcrumbs, and Pecorino
Calamari with Garlic and Peas
Seafood Salad
Baked Goat Cheese in a Walnut Crust with Greens and Apple
RIESLING
Roast Pork Loin with Creamy Onion Sauce and Sautéed Apples
Chinese Chicken Salad
Tandoori-Style Shrimp
Baked Rockfish with Spicy Peanut Sauce
PINOT GRIS
Butternut Squash Risotto with Gorgonzola Cheese
Scallop Ceviche with Grapefruit and Avocado
Moroccan-Inspired Fish with Olives and Lemon
Bouillabaisse-Style Seafood Stew
GEWÜRZTRAMINER
Cheese Fondue
Savory Meat Strudel
Salmon with Spiced Onions and Currants
Duck with Orange Sauce
VIOGNIER
Ginger and Orange Fried Chicken
Halibut with Orange and Mint Salsa Verde
Brazilian Fish and Shellfish Stew
Moroccan Lamb Tagine with Raisins, Almonds, and Honey
red wines
CABERNET SAUVIGNON
Steak au Poivre
Spanish Lamb Ragout with Roasted Sweet Peppers
Lamb Steaks with Greek-Inspired Tomato Sauce
Coffee- and Pepper-Rubbed Rib Roast
MERLOT
Roast Cornish Hens Stuffed with Pork and Prunes
Tuna with Rosemary and Citrus Tapenade
Catalan Bean and Sausage Stew with Mint
Mediterranean Vegetable Ragout on a Bed of Polenta
PINOT NOIR
Pork Loin Glazed with Pomegranate and Orange
Stuffed Roasted Squab
Salmon with Soy, Ginger, and Sake
Lamb Shish Kebabs
SANGIOVESE
Italian Meatball and Vegetable Soup
Roast Leg of Lamb with Olives and Orange
Osso Buco with Mushrooms and Tomatoes
Rustic Paella
SYRAH
Moroccan Lamb Barbecue
Duck with Sausage and Lentils
Pork Chili Verde
Korean Short Ribs
ZINFANDEL
Seared Tuna with Rosemary, Garlic, and Hot Pepper
Pasta with Artichokes, Pancetta, Mushrooms, and Peas
Brazilian Feijoada
Barbecued Chicken Sandwiches
dessert wines
Hazelnut Torte with Coffee Buttercream
Citrus Marmalade Tart
Lemony Ricotta Soufflé Cake with Raspberry Sauce
Caramel-Coated Cream Puffs
Coconut Panna Cotta with Mango Sauce
Tartufo Budino
ACKNOWLEDGMENTS
Most wine and food pairings are a confluence of diverse influences, and so is this book. During its creation, countless people have been inspirational and motivational, while others have been patient and tolerant. And many, truly those to whom I am most thankful, have been all those things.
I thank my wife, Barbara, for her unequivocal love and support, for her discriminating palate, and for reminding me with frequency that it's only fermented grape juice; my daughter, Elena, whose ability to discern today's apple juice from yesterday's at age three still dwarfs any of my gustatory accomplishments; and my son, Adam, whose love of food and request to attend cooking classes at age seven was heartwarming to his dad and a source of family pride.
I thank my mother, Joyce,
