Table and Vines

A delicious rosé or your favorite white wine works best for this dish. I enjoyed an Albariño with mine, but a Sauvignon Blanc or a Gavi would be great choices as well. The key here is to pick something with good acidity to cut through the fattiness of the fish. I would avoid big, buttery, oaky Chardonnays.

Prosecco would class-up the meal and cut through the fatty fish while not overtaking the flavor. The bubbles will enhance the tartar sauce and spice.

For this recipe a bright and acidic white wine would be a great pick. Italian Pinot Grigio tends to show lots of lemon flavors, a light body and high acidity that fits the bill perfectly. These wines tend to finish dry with minerality and even slightly saline notes. A refreshing compliment to this piquant dish.

What to pair with? Normally I would take the flavor cues from the sausage and pick a Zinfandel or Malbec to go with the dish. Here, however, bright citrus, fresh peppers and spice have me wanting something refreshing. A Sauvignon Blanc provides palate-cleansing acid and notes of lime that will provide an extra zip to the dish.

What to pair with? This recipe wants to pair with a wine that has some backbone. Think herby, dried fruit, brambly notes, medium acidity and firm tannins. Wines from Chianti fit that profile perfectly.

A shop favorite is the Banfi Chianti Classico Riserva. The wine is full of the typical notes of sour cherry, herbs, earthiness and leather that Chianti is known for in a bright acid and supple tannin package.

What to pair with? A big, lush, fruity red wine would be great with this recipe. Zinfandel is a great choice, but how about its Italian cousin Primativo? The Pietregiovoni Primativo from Puglia, Italy is a fresh, ripe expression of this wine that fills the mouth with berry and spice. Tannins are low, allowing the wine to feel soft and velvety complimenting the texture and depth of the meat.

What to pair with? A hearty white wine such as Chardonnay will do nicely with this recipe, especially if you add the bacon. If you like reds, be careful not to choose a wine with too much tannin. Instead pick a young, fresh wine such as Beaujolais or Cote du Rhone.

What to pair with? Steak and….Cabernet Sauvignon! A classic pairing that never disappoints. Merlot and Malbec are also familiar choices and can’t be beat. For something different, try an Aglianico from the Campagnia region of Italy. This wine is one of the best red grapes of Italy and provides full body, dark fruit notes and chewy tannins. If you like Cabernet, this is a wine for you!

This dish goes with a variety of wines, especially white wines. Chardonnay and Sauvignon Blanc and work here but if you increase the spice, pick more full-bodied, acidic whites such as Albariño or Pinot Gris (Grigio) in order to compliment the bold flavors and heat.

This is a quick ‘grilled’ meat skewer recipe simple enough for weeknight cooking.
Suya is a dish popular in Nigeria and West Africa cooked over open flame and rubbed with a warm and spicy marinade that includes peanuts. Serve it with rice and a simple tomato and cucumber salad to make everything come together quickly.

Big, bold Italian reds pair great with this dish. Reach for a Montepulciano d’Abuzzo or Primitivo . These wines have lush ripe berry fruit, tobacco and spice notes with a medium to heavy body and rich mouthfeel that stands up to the concentrated tomato sauce and fatty sausage.