Perfect Pairings
When it comes to pairing food and wine, it doesn't have to be complicated. To create a perfect pairing, the secret is to choose a wine with a fruit-focused style, which will complement many types of foods.
It isn't necessary to be a master sommelier to make successful pairings. No matter what your profession, having a passion for food and wine can go a long way to making delicious pairings friends and family will enjoy.
One way to give a pairing a boost is to use the same wine in the recipe that also will be enjoyed in the glass. For example, sauvignon blanc is simmered with butter, chicken broth and lemon juice for a mouthwatering sauce to serve alongside bites of lettuce-wrapped chicken piccata.
On a hurried evening, a warm and toasty vegetable, pesto and smoked mozzarella panini and pinot noir make a perfect pairing for a light supper. If you're looking to please a crowd, flatbread pizza with fresh tomato salad and pinot grigio combine beautifully for a satisfying finale to any day.
1 pound chicken tenders, cut into bite-size chunksFlour for dredging2 eggs2 tablespoons milk2 cups fresh or panko breadcrumbs6 tablespoons butter, divided1½ teaspoons flour½ cup sauvignon blanc¼ cup chicken broth¼ cup fresh lemon juice¾ teaspoon sugar or to taste2 cloves garlic, mincedAbout 26 small pieces escarole leavesDip chicken pieces in flour, then in egg mixture, then in breadcrumbs.Melt 4 tablespoons butter in a large skillet; add chicken and cook over medium heat for about 5 minutes on each side or until golden brown.Remove from skillet and add remaining butter. Stir in flour and cook for 1 minute. Add wine, broth and lemon juice, sugar and garlic to skillet; cook for about 5 minutes; remove from heat and let cool slightly.Wrap chicken in escarole leaves and secure with toothpicks. Serve with lemon butter sauce from pan and pair with sauvignon blanc.
8 large, thin slices portabella mushroom8 very thin slices red onion4 very thin lengthwise slices zucchini, halved4 large, very thin slices peeled eggplantOlive oil and garlic salt4 large strips roasted red pepper (about the size of the sandwich)8 slices grainy bread, sliced ¾ inch thick2 tablespoons pesto6 ounces smoked mozzarella cheese, thinly slicedBrush mushrooms, onions, zucchini and eggplant lightly with olive oil. Cook in a large skillet (in batches) over medium-high heat for a few minutes on each side to lightly brown. Remove from skillet and sprinkle with garlic salt; set aside.Spread one side of 4 bread slices with pesto. Top with half the cheese, equal amounts of vegetables and the remaining cheese.Brush bread lightly with olive oil and cook in a Panini press for about 5 minutes or until bread is golden and cheese is melted. Serve and pair with pinot noir.Recipe tip: No Panini press? Place sandwiches in a large skillet over medium heat. Press down with a large plate to compress sandwich and cook for 5 minutes. Turn and repeat.
1 pound pizza doughFlour2/3 cup sun-dried tomato spread12 ounces fresh mozzarella, thinly sliced2 cups small red and yellow pear or grape tomatoes, halved2 tablespoons extra virgin olive oil1 tablespoon fresh lemon juice1 clove garlic, minced¼ cup snipped fresh basilPreheat oven to 450°F and line 2 baking sheets with parchment paper. Divide dough into 2 equal portions and roll each into a fairly thin oval on a lightly floured board (about 10 x 14 inches).Place on prepared baking sheets and spread a thin layer of sun-dried tomato paste onto each. Top with cheese then bake for 8 to 10 minutes or until crust is golden brown.While pizza bakes, toss together tomatoes, oil, lemon juice and garlic in a medium bowl. Spoon onto cooked pizzas and cut into squares; sprinkle with basil. Pair with pinot grigio.
