by Carly Cerniglia
Delicious Recipes With a Wine to Match
My, my, my, where to begin? What’s not to love about pairing wine with food? For many years I’ve been pairing dishes with various types of wine, cocktails, beer – you name it! It’s safe to say it comes with the territory of being a chef. I’ve worked for many restaurants and wine bars and have really grown to love the creativity that pairing wine and food brings.
When it comes to pairing wine, I prefer to start with the wine first, then build the dish around the flavors. I like to taste the wine and let it speak to me; tell me how it feels, what it’s thinking, what it wants to eat! More often than not, the wine knows what it wants. If you taste it, think “Man, I’d really like a bite of _____ with this,” then you’re probably right!
I’ve curated eight beautiful food and wine pairings that I hope you enjoy as much as I do. The best part is you don’t need the exact brand names I have. These recipes are a great way to start learning how to pair wine and food, and finding what notes work well together. And if you’re a little more experienced, I hope they provide a base to get creative and adventurous with your pairings!
This collection of recipes provides you with a few appetizers, entrees, and a dessert to ensure you have a good base for an entire wine-pairing dinner experience. I’ve also included a variety of dishes that range in origin, season, and mealtime! Who doesn’t want to pair wine with lunch?
So, without further ado, it’s time to dig out the wine bottle opener, turn on the oven, and get cooking!
And remember: the chef gets a glass while they cook – for quality control, of course!
Enjoy!
CLICK ON EACH ITEM FOR THE RECIPE!
SEARED WHITE FISH WITH BEURRE MONTE SAUCE / Pair with: riesling
A delicate riesling steals the show when paired with a flaky, light fish filet topped with a fluffy beurre monte sauce. The sweetness from the wine pairs wonderfully with the buttery, toasty sauce and earthy broccolini. Beurre monte is an easy sauce that elevates any fish you pair it with. It is created by emulsifying butter and water, creating a thicker texture that helps cling to the fish. You won’t be able to get enough of this decadently easy meal!
BOLOGNESE / Pair with: sangiovese
If you love pasta, you’ll love this recipe for Bolognese. This hearty meat sauce simmers for 3 hours, creating a velvety rich sauce that pairs beautifully with a glass of sangiovese. Sangiovese’s herbal notes help highlight the earthy-sweet richness of the Bolognese. The wine’s leathery-tobacco notes also help round out the meal with a body that can hold its own with the hearty pasta dish.
FRENCH BISTRO SALAD WITH GOAT CHEESE TOASTS / Pair with: chardonnay
Nothing pairs quite as beautifully as a sunny day with a French Bistro Salad, goat cheese, and a crisp chardonnay. The delicate bib lettuce is lightly dressed with a tangy house vinaigrette that sings with a subtle tarragon bite. The salad is perfectly balanced by the creamy goat cheese and warm, salty toast; rounded off by cutting through the flavors with the slightly buttery chardonnay. You’ll be transported to the French seaside and wearing all white once you take a bite.
GAMBAS AL AJILO / Pair with: tempranillo
Spanish tapas call for Spanish wines! These gorgeous red shrimps are drenched in a garlicky paprika sauce that is delicious soaked up by a few good slices of baguette. This traditional Spanish tapa is so easy to make and is ready in a matter of minutes. The savory garlic oil, heat from the arbol chiles, and delicate seafood flavor of the shrimp pairs wonderfully with a spicy, dry tempranillo. So, let’s do as the Spaniards do and enjoy this wonderful combo.
DAN DAN STYLE NOODLES / Pair with: rosé
A crisp and refreshing rosé pairs beautifully with these spicy Dan Dan Style Noodles! The intense heat and slightly creamy sauce get cut by the mildly acidic rosé creating a beautiful pairing. These noodles are hot, hot, hot! But don’t fret! Simply use less chili oil and adjust to your liking.
COQ AU VIN / Pair with: merlot
This rich wine-based French dish is a delicious meal that’s bursting with flavor and comfort. Marinating the chicken in wine before you cook it gives a flavor kick that can’t be beat. Pairing the meal with a glass of merlot rounds out the experience with its medium body and chocolate, plum, and bay leaf flavor notes. These notes bring out the earthy mushroom, savory onion, and rich tomato flavors in the sauce.
ITALIAN SAUSAGES WITH PEPPERS AND CREAMY POLENTA / Pair with: Lambrusco
Often overlooked, Lambrusco is a bubbly red wine that pairs beautifully with a fatty meal such as an Italian sausage. Lambrusco has a more “rustic” flavor profile with fruity notes and a sweetness that make it a must-have for this dish. The simplicity of roasting tomato sauce makes this meal sing, while the creamy polenta helps to bulk it up.
WHITE CHOCOLATE CRÈME BRÛLÉE / Pair with: pinot noir
This decadently creamy white chocolate crème brûlée is one of the easiest and most impressive desserts you can make! With just five ingredients, you can have a show-stopping treat that goes wonderfully with a glass of pinot noir thanks to its light body and flavor notes of dark, juicy red fruits.
This article was originally published in the July 2025 issue of Appleton Monthly Magazine.
