If I say I’m cooking lamb, the sommelier or whoever’s choosing the wine suggests a Cabernet Sauvignon, Syrah or Merlot. I bypass all of the them and head straight to Pinot Noir.
These crunchy golden fingers of polenta are irresistible. It’s so satisfying to use the polenta to sop up juices that have accumulated in the roasting pan. Go for it!
These rillettes gain flavor as they rest under their delicate cap of butter, so make them a day or two ahead of serving.
Stuffing is one of those dishes that craves balance. A sign of a good stuffing is one whose flavor and texture haunts you after you’ve swallowed the first bite.
This is this type of soup that actually works with wine. It lingers while allowing you to enjoy a sip of wine to appreciate the flavors of both together.
This version of cassoulet turns to the nuance of sweet and earthy root vegetables for flavor.
Think of the best grilled cheese ever - freed from the shackles of bread!
These crunchy fritters are addictive.
Roll some pici pasta while the ragu simmers on the stove, open a bottle or two of pinot and have some fun with friends.
This is one of my favorite preparations of guinea hen.
A Country Rib Roast is a succulent, meaty roast with 3 to 4 bones cut from the top of the loin and the end of the shoulder. Not quite loin, not quite shoulder, it’s perfect for roasting and just the right size for a small dinner.
When I think of Riesling, I think apples. The deliciously sweet yet ethereal I.Q. - with its racy acidity, is a perfect foil for the nutty frangipane and rich caramel surrounding the apples.
This salad hits all the high notes - tangy, crunchy, salty, and sweet. Most folks think salads are a big no-no for wine, but this salad is just fine with a nice, crisp aromatic white such as RSV’s Abraxas.
This delicious salad is sweet, crisp, tangy and tart. It covers all the bases. Use it as a starter for dinner or a main course luncheon salad.
© Robert Sinskey Vineyards
100% Certified CCOF Organic Vineyards