In a career that’s spanned dude ranch cook, chef to George Lucas, and co-owner of Cafe La Haye in Sonoma, John McReynolds has learned that a successful food-and-wine pairing takes you beyond the sum parts of the meal. “You make something magical happen by matching the right wine with the right food.” From tasty bruschetta to decadent braised short ribs, McReynolds has designed an entire meal for wine.
So you have a backyard grill looking for an easy job, a few friends who love wine, and a long, balmy evening coming up? Throw a wine-tasting party that matches some juicy grilled ribs with the West's house wine.
Full of juicy fruit, Grenache is the lush wine of choice for a harvest dinner with friends. Our menu features great matches for both its forms―red and dry rosé. Pour everyone a glass of each and watch the fun begin.
In her vineyard-home kitchen at Ceja Vineyards in Napa, Amelia Ceja turns the produce from her organic garden into dishes that are tethered to Jalisco. The layers of earthy chiles hook up beautifully with the spice in Pinot Noir, Syrah, and even Cabernet.
Countless holiday toasts are fueled by sparkling wine, yet most partygoers don’t pay much attention to what’s in the glass they’re raising. But look deeper into the bubbles and you discover two terrific things: First, sparklers are fantastic with food. Second, sparkling isn’t just one kind of wine. The brut (dry) category we drink most often in this country offers four styles that taste very different from one another, each working its own special magic with the menu. We’ve designed dynamite appetizers to be spot-on matches for each wine style.