For Château Puygueraud 2020
Browned Mushroom Lentils with Rosemary Roots & Walnut Crumbs
Green lentils, browned mushrooms, and roasted carrot-parsnip coins, finished with crisp walnut crumbs and a small spoonful of mustard dressing.
From the glass to the table
Recipes & Pairings
A practical dinner idea for each wine in our journal.
Measured ingredients, clear steps, and a reason for the pairing. Start with a dish, or follow a wine to the plate we imagined for it.
For Alois Lageder Pinot Grigio 2023
Fennel & White Beans with Lemon-Oregano Oil and Pepitas
A crisp, creamy white-bean salad with thin fennel, celery, parsley, and a gently warmed lemon-oregano dressing. Toasted pumpkin seeds add the final crunch.
For Argyle Willamette Valley Pinot Noir 2022
Thyme-Roasted Chicken with Mushroom & Shallot Toasts
Roasted chicken thighs beside open-faced mushroom toasts, with a light shallot-and-thyme pan sauce instead of a heavy cream sauce.
For Domaine Laroche Chablis Saint Martin 2023
Pan-Seared Trout with Steamed Potatoes & Celery-Parsley Butter
Skin-on trout with tender potatoes and a small spoonful of butter carrying finely diced celery, parsley, and lemon zest.
A question for your table
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