How should you celebrate a summer BBQ party or your bestie's birthday? With a delicious fresh fruit cake and Champagne, of course! This recipe is not so complicated to make, but if your time is limited or you just don't feel like cooking, you can buy a cake bottom from your favorite bakery and use a prepackaged vanilla custard to make things easier and faster.

This recipe is a nice little snack that you can whip up pretty fast when you know you have some guests coming around, say after work or something. It’s easy. It’s quick. And it’s relatively inexpensive. If you can’t find hot smoked trout, you can use hot smoked salmon or another fish. I chose the Naveran Brut Vintage Cava for this recipe because the richness and smokiness of the fish complement the citrus notes in the Cava.

This is a very easy albeit traditional Savoie recipe, so it makes sense to pair it with Savoie wine. I also like this dish because it is not expensive, traditional, and TASTY!! It's more of a cold weather dish, but once I cooked it August on a “cooler” day because I had a taste for it. I should probably mention that this isn't my recipe either. Nope. It comes from the great chef, Anthony Bourdain. I would also like to mention that if no one was around, I would just eat it straight from the dish with the big serving spoon. 

I make Flammkuchen kind of often. Why? Because it‘s easy, fast, and you can vary the flavor by just changing a few ingredients. So here is my rendition of an asparagus flammkuchen that I topped with a dry-cured Black Forest ham…. Because one should take full advantage of eating delicious cured meats whenever possible. The saltiness of the ham needs a fresh, crisp wine to balance it out. So I chose a wine from the Mosel region in Germany by Sybille Kuntz. This light wine has apple, citrus, and floral aromas and is made of Riesling. This unoaked wine is perfect for asparagus, which can be tricky to pair sometimes.

I think flank steak is one of my favorite cuts of beef. It is lower in fat than other cuts of meat, and can be prepared in a variety of ways, from grilling to sautéing to broiling. Because this steak is from the belly muscle of the cow, it can be tough. It's best to marinate the meat ahead of time and slice in thin pieces across the grain when serving. But don’t worry. I have a fast and easy recipe for you. A recipe that is fantastic with red wine. In this case, a lovely Spanish red from Ribera del Duero by Martin Berdugo. And the recipe is pretty straight forward, so you can get down to the business of enjoying your fantastic meal. 

Castilla La Mancha! The origin of delicious Manchego cheese. It’s also the home of one of the most famous figures from Spanish literature, Don Quixote of La Mancha, by author Miguel de Cervantes. And of course, there is the wine… Vega Demara produced by the Mateos de la Higuera family. I paired the Vega Demara Joven with this version of Pisto Manchego because I find that food and wine from the same region can be quite complimentary, and I think that you will agree. 

Triple Threat (noun):  a person adept in three different fields of activity.  I think this recipe qualifies as a triple threat. First, it is easy to prepare. Second, you don’t need a bunch of fancy ingredients. Third, the presentation is impressive. I paired this recipe with Martin Berdugo Reserva. The sweet succulence of the lamb is perfect with the subtle spice and dark fruit found in this beautiful Ribera del Duero. A quadruple threat, I think.

Pago de Larrainzar’s 2014 Angel de Larrainzar is a wine with hints of marmalade, berries, and cocoa. I paired this gem from Navarra with a cocoa rubbed pork tenderloin which I think is the perfect foil to the wine. This recipe has maximum flavour with a minimum amount of effort, so you van enjoy your Angel de Larrainzar.

MMMM-MMM!! Risottooooo! I love risotto. Like pasta, you can add so many things to this versatile dish and the flavour combinations are endless. This recipe calls for red wine. Some people say that you should cook only with the wine that you are drinking with the meal. I can’t help but wonder who these people are. They must be crazy rich people with an endless cellar full of fancy wine. That can get expensive. If I was saving a special bottle of wine that had sentimental value, or was rare and costly the last thing that I would do is pour it into a cooking pan. That being said, you also shouldn’t pour some cheap hooch in the dish that you are slaving over either, or else or dish will taste like cheap hooch. I use wine that tastes good enough to drink (in other words, you shouldn’t wince when you drink it) and is affordable.  So here we have a risotto recipe with red wine and MUSHROOMS, yum!  We need a sturdy wine to balance out the richness of the dish. It sh

In my house pizza is a something that we make several times a month. I make the dough, my husband makes the sauce, the kids cut the toppings (and eat half of them in the process). Then comes the phenomena of the magic hand. For some reason, when my husband assembles the pizza, it somehow looks better and tastes better. There is no scientific reason to explain this occurrence, which is why I call it the magic hand phenomena. So with this magic pizza, we need a wine that is easy to drink with some tannin (but not too much) and a nice amount of fruit, like the Martín Berdugo Joven. It is a young red made from the Tempranillo grape and because of it’s youth it has a lot of fruit but it is also low in tannins. Perfect for pizza.

This recipe was chosen for Walter Buchegger Holzgasse because it's a light and easy wine that needs something light and easy to match. You can throw everything together rather quickly and the ingredients are readily available. And as an added bonus, I made three tasty topping variations. Flammkuchen is not inherently a heavy dish, so it pairs great with this light and happy Grüner Veltliner. 

What should one pair with an easy drinking Grüner Veltliner? How about a delicious gooey French toast with Gruyère cheese and a fat slice of tomato? So yummy it will take you to a higher level of comfort food heaven. Baked golden brown…. I get food coma just thinking about it!

Art is autobiographical; the pearl is the oyster's autobiography.”
 Federico Fellini It’s one of those gray days in January. Cold. Dark. Rainy. Depressing. There is something lovely about that first sentence, though. The word January. Do you see it? It’s the letter “r.” A month with the letter “r” in the spelling means one thing: Oysters are in season!

The beautiful pink of rosé wine and the green, green, GREEN of this sophisticated soup is eye-popping! What’s even better is that everything tastes as good as it looks. And the best part is that it is so unbelievably easy you will shake your head in disbelief. I based my recipe off of one originally written by Nigella Lawson, of whom I am an absolute fan. The fresh flavor of the peas pairs perfectly with the bright freshness of the Walter Buchegger Rosé, Pinot & Co . The mild flavor of barlauch with the roasted pine nuts marries perfectly with the Pinot Noir, Merlot, and Zweigelt grapes that are used to make this crisp Rosé.

Did you know that Wild Boar can have as much Omega 3 fatty acids as some types of fatty fish, like salmon? Did you know that the antioxidants found in red wine may help to prevent heart disease? Well, it just so happens that Wild Boar pairs amazingly well with red wine. So one could theoretically argue that by preparing this dish, one is exercising good healthy living habits.  At least, that’s what I tell myself to justify eating this dish. Okay, enough of that. Since this recipe calls for a great red wine, I have paired it with a signature wine from Martín Berdugo. The vintage 2009 MB is a sophisticated Tempranillo that pair perfectly with this dish.... I get hungry (and thirsty) just thinking about it. 

If you like Paella, you will love Fideua (pronounced: fid-ay-wa). This dish from Valencia is like the little sister to Paella but prepared with Fideus (a small thin Spanish pasta) instead of rice. I decided to pair this recipe with a 2009 Brut Nature Cava, Vendrell Olivella by Mas Goma. The Cava has a nice lingering acidity and a sturdy structure that pairs well with this rustic Spanish dish. I made a vegan version (because, why not?) with roasted vegetables, but if you prefer to add seafood or meat, knock yourself out!  Oh, and it is often prepared in a special earthenware dish called a Cazuela, but I didn’t have one, so I used a paella pan.

Did you know that the cornichon in the picture is completely jealous of the potato that gets to wear the melted cheese version of a fur coat? She was complaining to the pearl onion about it for most of the food photo shoot. But we all know that the real talent in this dish is the cheese. Raclette is a fabulous cheese and a tradtional meal that originated in Switzerland. Technicaly one only needs five ingredients to eat Racclette as a meal: Raclette, cornichons, pickled pearl onions, boiled potatoes, and fresh ground black pepper. No wait! I forgot the wine! Okay, six ingredients. Personally, I like my racclette with a nice Savoie, like Domaine De la Chancelière Chignin Savoie. Why? It has a nice zippy acidity that cuts through the richness of the cheese and a fruitiness that is also complimentary. For me, this is a perfect meal (best enjoyed while wearing pajama pants). 

This recipe grew out of another recipe that my mother-in-law used to make for my husband when he was a child. The original recipe was with emmentaler cheese and chopped ham. I decided to swap out the emmentaler for Goat Cheese because its freshness pairs better with Sauvignon Blanc.

I love South East Asian cuisine.  When I was a student, I used to cook a giant batch of this and eat it over three days. Like many stews, the taste improves after twenty four hours. If you want to make a vegan version try substituting sweet potato, chick peas, or a firm tofu. I also like it because it's a one pot meal; okay a two pot meal, with the rice.

I paired this recipe to the Aucala Red because the fruit from the garnacha grape and the rustic style of the carignan grape are a great match to the succulent slow cooked lamb which I think has a fruity and earthy flavor.

This combination was inspired by a meal that I had at a restaurant, in Spain. On the way back from the Spanish wine trade show, Fenavin, the people that I was traveling with decided to stop for dinner at El Molís des Avis. Now, this was not your ordinary restaurant. And this was not your ordinary meal, either.   The people that I was traveling with were also very special. I was with my exporter friend, Mara Calvo from Glop’s Vinateria. Father and son Cava producers, Joan Manel Vendrell Ferret and Joan Vendrell Olivella were also sitting at the table along with wine maker, and very fast Audi, driver, Josep Serra. I felt like I was sitting with Indie Spanish wine royalty.

I think the combination of sparkling wine with anything crunchy or crispy is a sensory experience that your mouth will appreciate. In this pairing, the crispy, salty skin of the turkey dances with the wonderful cold bubbles of Mas Goma’s Cava Brut Nature and is such a pleasant experience on the palate. The recipe isn’t hard to make, but you need a couple of days ahead of time for some light preparation… And some room in your refrigerator. If you have a small refrigerator and no room to spare, making this in the cold winter months is better because you can store the turkey outside (be sure the temperature is under 38°F/ 3°C but not so you end up with a freezing your magnificent turkey). 

Are some friends of yours coming around for brunch? Do you want to serve something classic but not spend hours in the kitchen? I have just the solution. QUICHE! Okay, now don’t roll your eyes and think that it’s too complicated. You can make (or buy, no judging here!) the pastry dough the day before. Then you just have to cook some bacon and mix up some eggs. How hard is that? Chop up some fruit, throw some jam and bread on the table.... maybe buy some smoked salmon put it on a beautiful plate. Boom! You have yourself a lovely brunch.   And what pairs well with your lovely brunch? Bernard Vallette Née Buleuse, of course! It is 100% Gamay and pairs wonderfully with the smoky bacon in the quiche. Sure you could serve some other traditional sparkling wine, or even Champagne, but this pink sparkling beauty is an unusual find and guaranteed to please. Oh, and did I mention that it is Biodynamic? An entirely enjoyable and completely fun sparkler!

A friend of mine, who just happens to be French, told me that he never drinks red German wine. He says it is too sweet and lacks character. So, since I love a good challenge, I decided to see if I could change his mind. The next time he came by I placed a bottle of 2011 Cabernet Sauvignon and Merlot blend by Thörle before him, but I removed the label. I think you can pretty much guess what happened next. He loved it, and I loved telling him it was German. So this next pairing is a straight forward recipe for a pan seared duck breast with red cabbage. I like making sauces but here I decided not to make one. I love the sweet and sour red cabbage so much that I just sort of eat it together with the duck…. Like if the cabbage were a delicious chutney. And then there is the marvelous wine, to wash it all down of course. So for me, no sauce necessary. Don’t tell the French!

Empanadas are awesome! I like them because you can pretty much fill them with whatever you like. For this particular pairing I chose chicken, raisins, and olives because I like the way the salty olives and the fruity raisins play off of each other. The flakey dough also complements the tiny bubbles of this particular cava.

Yum! Yum! Mussels! Mussels are usually at their best from September through April, or in months containing the letter “r.” Mussels are great because they aren't difficult to make, and they can be prepared rather quickly. I paired this mussel dish with a mouthwatering Cava because I thought it would be fun to change things up a bit from the traditional Mussel and white wine pairing…. And if you decide to serve a side of crispy French fries and the bubbles in the Cava are an excellent texture combination.

I have this great book called Traditional Spanish Cooking, by Janet Mendel. In it, she writes, “Paella is always eaten at midday, never for supper. It’s said to be too ‘heavy” to eat at night.” This whole time I’ve been eating it wrong? I’ve even eaten leftover Paella for breakfast… on more than one occasion. Wrong, again!! Wrong, but it tastes sooo good!   Something else the tastes good with Paella? Cava! I made a seafood Paella and paired it with a Rimarts Brut Nature Reserva. There are some pleasant citrusy notes in this beauty that make a perfect match to the seafood in the Paella. What’s more? The higher acidity in this Cava complements the richness of this Valencian seafood dish.

So, when I was thinking of what to pair with this fabulous cava one thing came to mind: Scallops! I love them, but they aren't always easy to find and they are not cheap! So if you can't find any, or you don't want to fork out the extra €€, you could easily substitute shrimp or monkfish. Traditionally romesco is a nut and red pepper-based sauce originated from Tarragona, Catalonia, in Northeastern Spain which is the same region that this cava is produced. Both the cava and the romesco sauce pair perfectly with fish, so why not bring them together in a recipe?

This is a pairing for an occasion where you just want to reward your awesome self with a lavish meal. I know that truffles, cognac, and entrecôte aren't cheap or easy to come by, but I think it's worth the extra effort and money spent on ingredients. And you are super cool and deserve it, right? I justify shelling out the extra cash because it's not difficult to make, and it doesn't take tons of time to prepare.  As for the wine, I find that the dried berry notes, balanced acidity, and touches of cedar in the 2009 Octonia, pair really well with the cognac and the earthy truffles. The rich sauce is so good that I could just eat it with a spoon like a decadent soup. Oh, and one last wine tip….. Winemaker, Josep Serra definitely recommends decanting the wine before serving.

I tried this wine for the first time when I visited Altùn last spring. Alberto and Iker are the two brothers and wine makers, for whom the wine is named, served this lovely wine with careta.  Careta is the face of a pig. Perfectly grilled, the careta had a crispy texture with a wonderful “porky” flavor and it was delicious. However, as I don't have any experience with pig face, I paired this lovely wine with a different tapas that has ingredients that are readily available.  This tapas can be made any time of year and it doesn't have a million ingredients. The Altùn Albiker matches well with the Manchego and Roncol cheeses used in this simple dish. Add some crusty bread and chorizo and you have turned your tapas into a nice little meal. And if you should ever find yourself in Spain, try the Careta.

I love Gyoza! I love their versatility. You can serve them as an elegant appetizer, side dish, and if you put enough on a plate you have a meal. Traditional Gyoza are usually made with pork but I made a vegan version accidentally unpurpose. I was envisioning an elegant cocktail party while writing this recipe, with Air playing in the background, and some good friends. This fuller bodied Cava’s creaminess and perfect balance between fruit and acidity pairs so well with the lovely Gyoza…..  

Yes, I know, this dish is traditionally served with red burgundy (or at the very least, pinot noir). So why the Gamay? Well, friends, this is not your usual banana and bubble gum Beaujolais. No, it is something else. It is an elegant Gamay that has a distinct terroir (which means it tastes like the soil where it is from). I don't want to say that it drinks like a Burgundy, either. If I did, think Mr Vallette would throw his shoe at me. PS:  A little birdy told me that he, too, likes to serve this dish with his wine;)

Like the Tuna Tartare recipe paired with Aucalà Blanca, this recipe is also inspired by the evening that I shared at the resteraunt Molí dels Avis in Taragonna, Spain. I was with my exporter friend, Mara Calvo from Glop’s Vinateria, along with father and son Cava producers, Joan Manel Vendrell Ferret and Joan Vendrell Olivella, and Aucalà wine maker (and very fast Audi, driver) Josep Serra. One should be so lucky to be driving through Spain with this group of indie Spanish wine royalty, let alone dining with them.  I was so mesmerized by the flavors of each dish, especially the Tuna sashimi, that I wanted to create another pairing with raw fish for the Vendrell Olivella Brut Cava which we were sipping with each course. This time I chose Salmon.  I like this type of recipe because it is uncomplicated and sophisticated. Just like the Vendrell Olivella Brut Cava.  

Some say Coca is the Catalan version of Italian pizza. Like pizza, the topping combinations can be endless but usually don't include cheese. Coca also has a sweet variation that is often served for Spanish holidays. This recipe is for a savory version and just happens to be Joan Vendrell Olivella’s preferred Coca. How do I know? He told me so. The smokiness of the vegetables pair wonderfully with the crisp acidity of the Cava which also shows elegance from its time maturing. Ooh! Ah!

This is a wine that will warm you up on a cold day. So it is fitting that you have something that matches with your warm wine sweater. In short? Short ribs! Moist, warm, delicious…with the meat falling off of the bone.  This wonderful dish is layered with flavor that  matches perfectly with this robust tempranillo’s layers of plumb, spice, and dark coffee palate. And the two together are truly a Beautiful Thing….

Don't think for one minute that the simplicity of this regional recipe makes it uninteresting. On the contrary, the simplicity of it, to me, makes it even more interesting. By using quality ingredients, you don't really have to do much to achieve something so harmonious and uncomplicated. I picked this Rioja because of its many layers of bright, fresh red fruit which compliments the earthiness of this dish…. Marring everything wonderfully together.