Food & Wine — Riesling

This vegan & plant-based, Hearts of Palm Ceviche is fresh, light and perfect as an appetizer or meal. This easy recipe can be made in minutes. Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved and salted avocado. Serve alongside your favorite Riesling for a perfect pairing Ingredients:               1/4 cup red onion, sliced thin              juice from 1 lime               1/2 teaspoon kosher salt              1/4 teaspoon ground pepper              1/4 teaspoon of...

This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body such as Riesling or Chablis would pair well. Serves 4Ingredients 2 acorn squash, scrubbed and halved from the stem to the base with the seeds removed 3 tablespoons olive oil Salt and pepper to taste 1 pound traditional Italian sausage or plant based 1/2 cup small diced yellow onion 1/4 teaspoon sweet paprika 1/4 teaspoon ground cinnamon 1 tablespoon finely chopped...

Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon.  The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our Culinary Specialist Nanette Berning-Pate is super simple and has the correct texture you would get in Alsace. Pair with a Riesling, Gruner Veltliner or Pinot Grigio. Makes 3 12 inch thin crusted tarts Ingredients for crusts: 365 grams unbleached all-purpose flour...

True barbecue connoisseurs battle at the pit for the best in meat. We aim to provide you with a general wine pairing to barbecue.  Barbecue, much like wine, comes in many different regional variations with unique combinations of styles and methods. Both take a great deal of preparation and waiting time, but the end result is worth the wait. When pigs first came to the Americas with the Spanish explorers, they became a widely used ingredient, mostly in barbecue. The origins of American barbecue date back to colonial times in 1697, first published in the writings of a 17th-century explorer,...

Living in Southern California comes with so many perks; gorgeous consistent weather, stunning outdoor environs and a condensed and diverse disarrangement of culinary adventures. This week we choose to focus on one of our favorite culinary niches, the fish taco!If there has even been a great time to be a taco lover, it is now. It seems that with the up-rise in culinary diversity and the increase of small and mobile eateries, the modern taco is breaking all the rules of tradition. The Kogi Truck being the most famed fusion tacos at the moment. Even within the niche of fish...