For years everything I knew about Jamacia came from Bob Marley albums and the movie Cool Runnings, about the country’s Bobsled team. Aside from Jerk Chicken, I knew nothing about the nation’s food. That all changed when I finally visited and learned first-hand about the incredible flavors of Jamaican cuisine. Bold, aromatic, and layered with influences from Africa, the Caribbean, Jamaican food balances heat, sweetness, acidity, and spice—often within a single dish. The bold flavors and layers of spice make it challenging for wine pairing. Look for wines with good acidity, moderate alcohol, and, in some cases, a touch of residual sugar to temper the heat and elevate smoky flavors.
Jerk Chicken
Jerk chicken is one of Jamaica’s most iconic dishes. More than just street food; it is a point of national pride and a staple at social gatherings, and celebrations island-wide. The chicken is marinated in a mixture of Scotch bonnet peppers, allspice, thyme, garlic, and ginger, then grilled over pimento wood or charcoal. The result is smoky, spicy, and deeply aromatic, with a balance of heat and earthy sweetness.
+ Riesling
+ Gewürztraminer
+ Zinfandel
+ Rosé
Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish. The dish is savory with subtle sweetness and a gentle richness, balanced by bright aromatics. The Salted cod is sautéed with onions, tomatoes, peppers, and spices, then combined with ackee fruit, which has a soft, creamy texture like scrambled eggs. The ackee fruit is the national fruit of Jamica that grows from orange-yellow pods. When ripe, the pods burst into sections revealing shiny black seeds, like big Googly-eyes, surrounded by the yellow flesh of the fruit. The seeds are toxic so best to enjoy this dish as prepared by a professional.
+ Sauvignon Blanc
+ Chenin Blanc
+ Albariño
+ Unoaked Chardonnay
Oxtail Stew
Jamaican oxtail is slow-braised until the meat becomes tender and gelatinous, often cooked with butter beans, herbs, and a rich, savory sauce. The dish is deeply flavorful, with layers of spice, sweetness, and umami. The texture is rich and hearty, making it one of the most satisfying dishes in Jamaican cuisine.
+ Syrah
+ Malbec
+ Merlot
+ Zinfandel
Curry Goat
I love goat cheese, goat yogurt and goat milk, but until I went to Jamacia, I never tried Goat as a main dish. Luckily, Jamaican Curry Goat was my introduction. Curry goat is a slow-cooked dish featuring tender goat meat simmered with Jamaican curry spices, garlic, thyme, and Scotch bonnet pepper. The flavor is warm, earthy, and aromatic, with a gentle heat and a thick, flavorful sauce. It is often served with rice and peas on the side.
+ Riesling
+ Viognier
+ Grenache
+ Chenin Blanc
Escovitch Fish
Escovitch fish is fried whole fish topped with a tangy, pickled mixture of julienned carrots, bell peppers, onions, and fiery Scotch bonnet peppers. This mix is sautéed with white vinegar, sugar, and whole pimento berries. The crisp texture with bright acidity and heat creates the type of sweet and sour flavor profile that I adore.
+ Albariño
+ Vermentino
+ Dry Riesling
+ Sparkling Wine
Rice and Peas
Rice and peas, a traditional side dish, is not made with green peas but with red kidney beans. Creamy, aromatic, and slightly sweet, it’s made with rice, kidney beans, coconut milk, thyme, and spices. Comforting and savory it balances many of Jamaica’s spicier mains.
+ Chardonnay (Lightly Oaked)
+ Chenin Blanc
+ Pinot Gris
+ Sparkling Rosé
Doughnuts may seem simple at first glance, but they offer a surprisingly wide range of textures and flavors—from airy and delicate to rich and indulgent. Fried or baked, filled or glazed, each style presents an opportunity for thoughtful wine pairing. The humble doughnut has become something of a blank slate over the last few decades with exotic flavors and ill-advised formulations from bubblegum to chimichurri, but for me, the basics are the best.
Glazed Doughnut
My personal favorite, The glazed doughnut is a classic for a reason. Light, airy, and yeast-raised, it has a soft, pillowy interior with a thin, sugar glaze that cracks and flakes when fresh. The flavor is straightforward—delicate without being plain, it’s the texture that’s key.
+ Gewurztraminer
+ Chenin Blanc
+ Sparkling (Semi-Brut)
Chocolate Frosted Doughnut
The chocolate frosted doughnut adds richness and depth to the classic cake -style base. It’s topped with a smooth layer of chocolate icing that brings sweetness and a mild bitterness. The combination gives a fuller, more indulgent flavor profile.
+ Ruby Port
+ Zinfandel (Late Harvest)
+ Lambrusco
Jelly-Filled Doughnut
The jelly-filled doughnut offers contrast between its soft exterior and bright, fruit-filled center—typically raspberry or strawberry. A light sugar coating adds subtle crunch, while the filling delivers sweetness balanced by acidity.
+ Rosé.
+ Sparkling Rosé
+ Late Harvest Riesling
Boston Cream Doughnut
The Boston cream doughnut is filled with smooth vanilla custard and topped with a glossy chocolate glaze. The combination of creamy, soft, and slightly firm textures creates a layered flavor profile with both richness and balance.
+Tawny Port
+Chardonnay
+Sparkling
Old-Fashioned Doughnut
The old-fashioned doughnut is denser and cake-like, with a crisp, craggy exterior that often holds onto a light glaze. Its flavor leans buttery with a slight tang and a more pronounced fried character. It is less sweet than many other styles, making it especially versatile for pairing.
+Chardonnay
+Riesling
+Gewurztraminer
Maple Bacon Doughnut
The maple bacon doughnut combines sweet and savory in a bold, satisfying way. A soft doughnut base is topped with a maple glaze that brings deep, caramel-like sweetness, then finished with crisp, salty bacon. The interplay of sugar, smoke, and salt creates a rich, layered flavor profile.
+Off-Dry Riesling
+Pinot Noir
+Sparkling Wine (Brut)
Drink This with That—our monthly feature about what to drink with international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true to the options that add a bit of a twist to the standard pairing.
Ready to Drink This with That? This month, Japanese cuisine.
I grew up in South Florida, which at the time, was not a hot bed of Japanese cuisine, there were only a few Japanese restaurants aside from the theatrical Benihana. It was not until I moved to the West Coast that I experienced true Japanese fare. The flavor profiles of Japanese cuisine are often subtle but layered, with umami, sweetness, and acidity, working together. While sushi may be the first dish that comes to mind, the offerings are quite varied, including chicken and pork dishes such as Yakitori and Tonkatsu. Below are five classic dishes and wine pairings for each.
Sashimi
Thinly sliced raw fish—often tuna, salmon, or yellowtail—is served without rice to showcase its natural flavor and texture. Its flavor is delicate with a buttery mouthfeel and may be enhanced by a light dip in soy sauce, or a touch of wasabi for heat, and pickled ginger. The first time I had sashimi, I was speechless. I was expecting something fishy, but instead I experienced a clean pristine edge of flavor coupled with a gentle sweetness. Cool and silky, it was a revelation.
+ Sauvignon Blanc
+ Unoaked Chardonnay
+ Albariño
+ Sparkling Wine
Tempura
Tempura consists of seafood or vegetables coated in a light batter and quickly fried until crisp. Shrimp, sweet potato, mushrooms, and zucchini are common choices. The airy batter adds a delicate gentle crunch. It’s essentially vegetables disguised as comfort food. Yum! Tempura is often served with a light dipping sauce that adds subtle umami.
+ Sparkling Wine Prosecco
+ Dry Riesling
+ Grüner Veltliner
+ Chenin Blanc
Tonkatsu
Tonkatsu is a thick pork cutlet, breaded and fried to a deep golden brown, typically sliced and served with shredded cabbage and a thick, tangy-sweet sauce. The pork is juicy and flavorful, with a crunchy panko crust. The accompanying sauce, similar in character to Worcestershire, adds sweetness and acidity that deepen the savory flavors of the dish.
+ Gamay
+ Pinot Noir
+ Barbera
+ Grenache
Yakitori
Who doesn’t love food on a skewer? Yakitori is the ultimate skewered entrée featuring grilled chicken glazed with a mixture of soy sauce, mirin, and sugar. The grilling creates caramelized edges, while the glaze adds a sweet-savory finish. It’s flavorful and balanced dish, with a blend of umami and subtle sweetness.
+ Zinfandel
+ Syrah
+ Rosé
+ Lambrusco
Salmon Teriyaki
Salmon teriyaki is one of my favorite dishes. It combines the natural richness of salmon with a glaze made from soy sauce, mirin, and sugar. The glaze caramelizes in the cooking process, creating a sweet-savory crust that enhances the tender, flaky interior.
+ Pinot Noir
+ Chardonnay
+ Gewürztraminer
+ Sparkling Rosé
Despite my Italian heritage, Scandinavian flavor profiles are possibly my favorite of all cuisines! Scandinavian cuisine is defined by purity, seasonality, and shaped by centuries of preservation techniques—curing, smoking, pickling, and fermenting—the food of Denmark, Sweden, Norway, Finland, and Iceland often highlights clean flavors, bright acidity, and subtle umami rather than richness or spice.
Gravlax (Cured Salmon with Dill and Mustard Sauce)
Gravlax is a cornerstone of Scandinavian cold tables and celebratory meals. Fresh salmon is cured one to three days rather than cooked, using a simple mixture of salt, sugar, and abundant fresh dill. The result is silky, supple salmon with a clean oceanic sweetness and subtle herbal notes. It’s traditionally served thinly sliced, often accompanied by hovmästarsås—a creamy mustard-dill sauce that adds sweetness, tang, and richness. Rye bread or crispbread is a common accompaniment.
+ Riesling
+ Grüner Veltliner
+ Sauvignon Blanc
+ Brut Sparkling Wine
Pickled Herring
Pickled herring is less a single dish and more a category, with endless regional and family variations. The fish is firm, oily, and briny, and the vinegar-based pickling liquid that may include sugar, onions, spices, and herbs provides brightness and complexity. Styles range from sharp and acidic to sweet, creamy, or spiced. Common versions include mustard herring, onion herring, and creamy dill herring. Often served cold as part of a smörgåsbord, it’s usually paired with boiled potatoes, hard-boiled eggs, and crispbread.
+ Riesling
+ Rosé:
+ Sauvignon Blanc
Swedish Meatballs with Cream Sauce
Swedish meatballs (köttbullar) are smaller and more delicate than kinds of meatballs. Typically made from a blend of beef and pork, the meatballs are pan-fried until browned, then served with a velvety cream-based gravy made from pan drippings, stock, and cream. The dish balances savory richness with subtle sweetness and spice. Lingonberry preserves often appear on the plate, adding a bright, tart counterpoint that lifts the entire dish.
+ Pinot Noir
+ Gamay
+ Chardonnay (lightly oaked)
Reindeer Stew (or Venison Stew)
Reindeer stew (renskav) is a traditional dish from northern Scandinavia, particularly associated with Sámi cuisine. Thinly sliced reindeer meat is quickly sautéed and then gently simmered with onions, stock, cream, and sometimes mushrooms. The first time I had it, I expected something intensely gamey. Instead, I found something refined, earthy, and quietly luxurious. The meat is lean yet deeply flavorful, with a mild gaminess that’s earthy rather than aggressive.The finished dish is warm, savory, and comforting—perfect for cold winter nights.
+ Syrah
+ Pinot Noir
+ Grenache
Janssons Frestelse (Creamy Potato, Onion, and Anchovy Casserole)
Anchovy casserole? Yes, Please! (Anyone who know me, knows I am crazy for anchovies.)
Janssons Frestelse is a beloved Swedish casserole comprised of thinly sliced potatoes and onions and layered with anchovies! Cream is poured over the layers, and breadcrumbs are sprinkled on top before baking. As it cooks, the potatoes become tender and infused with the anchovy’s savory, slightly sweet spice. The final dish is creamy, aromatic, and deeply umami-driven, with a crisp top and luxuriously soft interior.
+ Riesling
+ Albariño
+ White Rhône Blend
January 2026
DRINK THIS WITH THAT — Potato Chips
We thought this would be a fun New Year's Day post.
The Ultimate Guide to Wine Pairings for Potato Chips
Potato chips, a savory and addictive snack, can be elevated with thoughtful wine pairings. Here’s a quick guide to perfect matches for popular potato chip flavors.
Chips & Wine Pairing Recommendations
Classic Potato Chips
+ Sauvignon Blanc: crisp acidity cuts through richness
+ Pinot Grigio: citrus notes complement saltiness
+ Sparkling wine: effervescence enhances crunch
Sour Cream and Onion Potato Chips
+ Gewürztraminer: spicy and floral notes match onion flavor
+ Riesling: acidity balances creaminess
+ Pinot Gris: rich texture complements sour cream
Barbecue Potato Chips
+ Zinfandel: smoky and fruity flavors match BBQ sauce
+ Syrah/Shiraz: spicy and savory notes complement smokiness
+ Merlot: plum flavors enhance sweetness
Cheddar Cheese Potato Chips
+ Chardonnay: buttery and oaky notes match cheese flavor
+ Grenache-based Rosé: fruity and refreshing
+ Cabernet Sauvignon: tannins balance richness
Hot & Spicy Potato Chips
+ Tempranillo: moderate acidity and tannins tame heat
+ Syrah/Shiraz: spicy and savory notes complement heat
+ Sparkling wine: effervescence cools down palate
Smoky Potato Chips
+ Pinot Noir: smoky and earthy flavors match chip flavor
+ Merlot: enhance sweetness
+ Grenache: bright notes complement smokiness
Salt & Vinegar Potato Chips
+ Chardonnay
+ Rosé of Pinot Noir
+ Sauvignon Blanc or Sparkling Chenin Blanc
Warm weather beckons us outside for grilling, picnics and sunset dinners. And, we’re always looking for the best wine pairings to accompany these al fresco meals. Here are some of the best summer pairings with delicious wines found along the Wine Road.
Pairings with Salads
Rosé
The combination of Greek watermelon salad and a delicious crisp Rosé is tough to top. The brininess of the feta cheese merges with the refreshing melon with just a hint of fresh mint, creating an ideal addition to a picnic or backyard meal. When paired with the Pedroncelli Rosé, you’ve got a heavenly match. Made with 100% free-run Zinfandel juice, this rosé will soon become a favorite whether you’re pairing it with watermelon salad or a host of other perfect pairings.
Sauvignon Blanc
Once I discovered tabouli salad, it became a staple in my repertoire of summer menus. With garden-fresh ingredients, this salad bursts with the essence of summer. When I first tasted the 2021 aesthete Sauvignon Blanc, I knew it would be the ideal complement to my tabouli salad. This elegant Sauvignon Blanc, from the renowned Dry Stack Vineyard, offers bright acidity with delicate notes of white grapefruit and just the right touch of minerality to balance the salad’s flavors. Once you try this wine, you’ll discover the need to find more perfect pairings so you can sip it again and again.
White Rhône Varietal Blend
Burrata with grilled nectarines can be served as a salad, an appetizer or even for dessert, but the window for finding juicy nectarines makes this a worth-the-wait summertime treat. The aromas and flavors of the 2022 Carol Shelton Coquille Blanc are a perfect match for this popular dish. Coquille Blanc, a Rhône varietal blend, is 40% Grenache Blanc, 30% Rousanne, 20% Viognier and 10% Marsanne. The winemaker’s notes read, “Enticing nose of spicy pears and white peaches, almond paste/marzipan, a touch of honeysuckle perfume.” How could this not be the perfect pairing for burrata and grilled nectarines?
Pairings with Seafood
Grilling is synonymous with summertime menus. We’ve spent a lot of hours tending the grill to ensure the meat is cooked perfectly while sipping on something delicious. Now let’s dive into some of those grilled favorites.Chenin Blanc
Skewering up garden veggies and prawns is a quick, easy and tasty meal that everyone loves. Finding the right pairing wine that can complement both the vegetables and the prawns can end up with some misses, but not so with today’s pick. The 2023 Leo Steen Chenin Blanc Saini Farms is a stunning wine, and yes, it’s a Chenin Blanc! Bursting with aromas, flavors, lively acidity and subtle minerality, this wine is the ideal complement for this meal. Winemaker Leo Hansen has proven that well-farmed Chenin Blanc can and should be bottled as a single varietal, rather being a part of a white wine blend. Thanks, Leo!
Pinot Noir
Cedar-planked grilled salmon is such a treat, and so is the wine we’ve paired it with, the 2021 Bucher Pinot Noir Pommard Clone. We first tried this pairing several years ago and we were awed how well the wine complemented the cedar-laced essence of the salmon. You know the wine and food pairing is magical when your dinner guests stop talking so they can savor every sip and bite.
Pairings with Red Meat
With red meat, we tend to serve red wine, and the wineries along the Wine Road offer up so many terrific options. Here are four wine and food pairing winners that will have your mouth watering.Sangiovese
Building the perfect burger is the quest of many. My quest also includes finding the perfect wine pairing. When in doubt, my go-to wine is the Peterson Winery Sangiovese. The bright acidity and rustic Italianate flavors of this Sangiovese complement both tomato-based dishes and juicy red meat, like a bacon cheeseburger. If you haven’t tried Peterson Sangiovese with a burger, now that summer’s in full swing, it’s time to check it out.
Zinfandel
Barbecued pork ribs served with potato salad and coleslaw is classic summertime fare. Add in the 2019 Quivira Black Boar Zinfandel and you’ve got another match made in heaven. To quote the winery’s tasting notes, “Blueberries, fresh strawberries, and a hint of caramel. Dark chocolate and cocoa powder weave their way through along with a touch of toasted coconut.” How could it not be the perfect pairing with ribs? Yum.
Primitivo
Smoked brisket might be available year-round, but nothing beats hanging around outside on a summer’s day and smelling the aromas as the meat slowly cooks through. Then slicing it up, and savoring the smoked crust, juicy, tender interior and delicate smoked essence is nirvana. We found that the 2018 due Ruscelli Vineyards Luna Primitivo is a perfect complement in this pairing.
Bordeaux Varietal Blend
In 2023, I visited ACTA Winery for the first time and tried their proprietary Bordeaux varietal blend, DEEDS. I recently enjoyed a grilled ribeye with a bottle of DEEDS I had in my cellar, and savored another aha moment with this wine pairing. The 2021 DEEDS is a blend of 66% Merlot, 23% Cabernet Sauvignon, 7% Cabernet Franc and 4% Petit Verdot, and only six barrels of this wine were produced. If you love savoring a succulent grilled steak with a superb bottle of wine, be sure to check out ACTA’s DEEDS.
More Pairing Options
Just in case you want even more amazing pairing options from along the Wine Road, visit the historical Wine & Food Affair recipe and pairing database. This database holds hundreds of recipes that can be searched by several categories including “Wine Pairing.” The next Wine & Food Affair is November 2-3, 2024, with tickets going on sale in early September. If you love wine and food pairings, don’t miss this event. After writing about wine and food, it’s time to wrap this up and go create something delicious to nosh on and open something superb to pair it with. Happy Sipping!The perfect food and wine pairing can make or break a meal, but how do you pull it off? Do you serve a new wine with each course? What if your guest wants to keep sipping what is in their glass, and you’re moving on to the next course and next wine?
These aren’t major life issues, but when you want your gathering to come together seamlessly, every detail, including the food and wine pairings, becomes important. This seems especially true during the holiday season.
Wine Pairing Tips
For my work I often need to find recipes that pair well with specific wines. To do this, I first taste the wine, noting the aromas, flavors and structure. Then I either look for a recipe that has similar flavors, or one that has contrasting flavors that will complement those found in the wine. An example of similar flavors would be a Zinfandel with rich berry flavors pairing well with Raspberry Balsamic Pork Tenderloin, or a bright citrusy Sauvignon Blanc with Pan-Seared Halibut with Lemon Caper Sauce. For contrasting flavors, an aromatic Gewürztraminer is perfect with Saag Paneer Enchiladas, which marries Indian and Mexican cuisines with a Germanic wine. If you’re just learning about matching food and wine, try pairings that you know will work—hearty foods with robust wines, and lighter meals with lighter wines. As you get more comfortable with wine pairings, expand your choices and do some experimentation. If you find a bottle of wine doesn’t work with the food, have a backup option available just in case. You can always use the wine that didn’t work as the after-dinner sipper.More Wine Pairing Tips
If you’re pairing wines with each course, let your guests have multiple glasses in front of them. This allows them to move on to the new course and new wine without having to set aside (or gulp down) the wine from the previous course. They can also revisit the previous wine and try it with other foods being served. This is how our palate learns what pairs well with particular flavors — trial and error. Don’t dictate what they should sip with each course, rather suggest the wines that pair best. Avoid serving foods in the same meal that require different wines to truly enjoy both the wine and the food. An example would be serving a red meat entrée that pair perfectly with a robust red wine and having one of the side dishes be asparagus, which taste better with sparkling or white wines. If you want to serve asparagus or artichokes hearts as part of the main course, serve an entrée that pairs with a crisp white wine. Make sure you’re serving the wines in “tasting order.” Tasting order is lighter to heaviest, and driest to sweetest. Why? If you serve a heavy or robust red wine first and then a white or sparkling wine after it, your palate will no longer be able to detect the subtilties or nuances of the lighter wine. One example of a tasting order is sparkling wine with appetizers, white wine with a salad course, red wine with dinner, and a port or late harvest wine for dessert. Sometimes I return to serving a sparkling wine with a cheese course for dessert to give my guests a break from heavy wines, then serve port or a big red as the after-dinner sipper.Know When to Let Go
If you want to serve multiple types of wines at a gathering, let go of your desire to control who drinks what with each course. In a festive atmosphere, the focus is on having a good time and you shouldn’t stop someone from enjoying the wine they prefer. If you want to make sure the food and wine pair well together, then select wines that go with everything you’re serving. Wine is about enjoyment and sometimes my guests will drink Cabernet with prosciutto wrapped asparagus, but I know the fat and salt from the prosciutto will make even that pairing palatable.Classic Pairings
The following wine pairings will give you options for the upcoming holiday season. Included are some pairings from winery websites and from the Wine & Food Affair recipe database. These websites are gold mines of recipes. When you look at one of the recipes linked below, take a few minutes to back up to the main recipe page and look at more options. You won’t be disappointed.Wine Pairings with Appetizers
Caviar Pie paired with sparkling wine Hot Artichoke and Jalapeño Dip paired with Sauvignon Blanc Strawberry Brie Bites paired with Grenache Oysters with Rhubarb & Pink Peppercorn Mignonette paired with Pinot Noir Roast Beef Crostini with Horseradish Cream paired with Cabernet Franc Artisan Cheese and Charcuterie Board paired with Merlot
Wine Pairings with Salads
Caesar Salad with Rock Shrimp paired with Rosé Salad Pear, Pecans & Gorgonzola paired with Pinot Gris Salad of Frisée, Apples, Blue Cheese & Bacon paired with Chardonnay
Wine Pairings with Entrees
Seared Scallops with Leeks and Ginger paired with Chardonnay Salmon Wellington with Smoked Paprika Tomato Sauce paired with Pinot Noir Crab Cioppino paired with Sangiovese Chanterelle Ragout with Acorn Squash Ravioli paired with Mourvèdre Chicken Piccata paired with Sauvignon Blanc Saffron Paella with Chicken, Andouille Sausage & Shrimp paired with a Red Rhone Blend, like GSM (Grenache-Syrah-Mourvèdre) Pan Seared Duck with Blackberry Sage Sauce paired with Dolcetto Grilled Pork Loin with Maitake Mushrooms and Cannellini Beans paired with Syrah Grilled Lamb Chops with Pomegranate Molasses and White Beans paired with Malbec Filet of Beef Wrapped in Parchment with Bearnaise paired with Cabernet Sauvignon
Wine Pairings with Dessert
Orange Panna Cotta paired with Gewürztraminer Crème Brûlée paired with Late Harvest Muscat Flourless Chocolate Torte with Raspberry Sauce paired with Late Harvest Zinfandel Easy Chocolate Mousse paired with Cabernet Sauvignon
Explore the Wine & Food Affair Recipes
The food and wine pairing lists go on and on in the Wine Road’s Wine & Food Affair recipe database, with hundreds of recipes and pairing suggestions from past Wine & Food Affair events. What I love about this database is you can search by:- Winery or Lodging who contributed the recipe/pairing
- Category, such as appetizers, breakfast, lunch, main dish, salad, and more
- Main Ingredient
- Wine Pairing, which lists dozens of varietal options
- Vegetarian or Gluten Free
- Year published in the database
Keep it Simple
Sharing wine and food is about having fun, enjoying time with others and exploring the pleasures of smell and taste. As you explore the links in this blog and dig deeper into the various websites, enjoy the journey and I hope you discover your perfect pairing this holiday season.
Thanks
Although many winery websites include recipes, only a few were included in this blog. I want to thank them for sharing their wealth of recipes and pairings online. Thank you to Alexander Valley Vineyards Capo Creek Winery DeLoach Vineyards Jordan Winery La Crema Pedroncelli Winery Sonoma Cutrer Vineyards And of course, the Wine Road for their amazing Wine & Food Affair recipe database. Happy Holidays & Happy Sipping!
There are many reasons to attend this year’s Wine & Food Affair, but here are my top seven. If you don’t already have your tickets, get them ASAP. If you have your tickets, keep reading so you don’t miss the best parts of the Wine & Food Affair weekend.
#1 – The Scenery
No matter the month, the beauty along the Wine Road is breathtaking, but the autumn scenery in Northern Sonoma County is exceptional. The vineyards will be displaying their fall color palette, as will many of the local trees. Plus, the quality of light in early November makes every photo appear as if you spent hours waiting for the right moment to shoot. It’s the perfect time to take your holiday photo with the ideal backdrop — a gorgeous vineyard!
#2 – Unique Experience
Where else can you enjoy a two-day progressive food and wine tasting experience? Have you looked at the program and seen the delicious food options and all the wineries who are participating? If you’ve not had the pleasure of attending Wine & Food Affair before, let me fill you in how it works. You go online and buy a ticket that is good for the entire weekend. At the time you purchase your ticket(s), you select a starting winery where you’ll check in. At check in, you get a wristband to indicate you’re a ticketholder and pick up your Wine Road logo glass that you’ll use all weekend and then take home. Once you’ve checked in, you’re free to go to any of the participating wineries. To make the most of the event, be sure to review the program and have a general plan for the day so your progressive tasting follows a logical path. [caption id="attachment_81875" align="aligncenter" width="900"]
Mouthwatering lasagna at Colagrossi Wines during 2022 Wine & Food Affair.[/caption]
#3 – Add-on Events
There are three Friday Night events ticket holders can attend as well. Two require an additional ticket purchase and one is complimentary. Alexander Valley Vineyards is hosting an insider’s tour of their barrel-aging wine cave and tasting with light appetizers. This is a ticketed event. Hook & Ladder Winery will have a complimentary concert, with their wine and food truck fare available for purchase. West Wines is offering a Sunset Library Cabernet Sauvignon Tasting with their winemaker Katarina Bonde. This is also a ticketed event. There is also a VIP package with Friday Night Happy Hour at Limerick Lane and Saturday Morning Breakfast at Jordon Winery, plus a six-pack of spices, but all the VIP tickets quickly sold out. Maybe you can snag VIP tickets next year!#4 – The Food
Each winery will be offering a tasty treat to pair with their wines. Here are just a few of the offerings: Smoked Duck Breast and Bresaola served with Rustic Bakery Olive Oil and Sel Gris Flatbread at Baldassari Wines Mushroom, Spinach and Gouda Puff Pastry at Bucher Wines at Grand Cru Conchiglioni Ricotta e Spinaci at Colagrossi Wines Rosemary Dark Chocolate Bonbon at EHRET Curried Orzo Marrakesh Al Baldi at Ektimo Winery Traditional French Cassoulet at GC Lurton Vineyards Kathleen’s Local Harvest Vegetable Paella at Kelley & Young Rigatoni Bolognese at Mengler Family Wines Lobster Bisque Drizzled with Truffle Oil alongside a Pullman Sourdough Grilled Cheese with a Savory Dollop of Tomato Jam at Pech Merle Winery Salmon Cake and Zucchini Fritter with Red Pepper Aioli at Russian River Vineyards Pumpkin Pear Bisque with Goat Cheese Brioche Croutons at Soda Rock Winery The list of foods being served is just mouthwatering. To view all the food offerings, check out the Wine & Food Affair program online. [caption id="attachment_81874" align="aligncenter" width="900"]
The perfect pairing at Bucher Wines during last year's Wine & Food Affair.[/caption]
#5 – The Wine
The wineries along the Wine Road all produce stellar wines. By attending Wine & Food Affair, you’ll have the opportunity to explore new wineries, plus visit some of your favorites. The Wine Road website lists all the Wine & Food Affair participating wineries, and has a link to a map showing each winery’s location. When you click on a colored winery marker, a side window opens, giving details about the winery including what food they’ll be serving. This is the perfect tool to help you plan your itinerary each day.
As you’re planning your path, be sure to add in a few off-the-beaten-path wineries on Sonoma County’s renowned and beautiful less-traveled roads.