In the spirit of Emilia-Romagna, Italy   :  Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt  :  Pair with dry Lambrusco

In the spirit of Emilia-Romagna, Italy  :  Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt  :  Pair with dry Lambrusco

  In the spirit of the northern Rhone, France   :  Duck with pan-roasted potatoes, onion and bacon, mushroom cream sauce  :  Paired with 2015 Pierre Jean Villa's "Preface" Saint-Joseph

In the spirit of the northern Rhone, France  :  Duck with pan-roasted potatoes, onion and bacon, mushroom cream sauce  :  Paired with 2015 Pierre Jean Villa's "Preface" Saint-Joseph

 Pink Lady Pea Cassoulet  :  Pink Lady peas, boudin, mushrooms, celery, leeks, garlic, thyme, bay leaf, chicken stock

Pink Lady Pea Cassoulet  :  Pink Lady peas, boudin, mushrooms, celery, leeks, garlic, thyme, bay leaf, chicken stock

  In the spirit of northern California   :  Quail, crispy cast iron potatoes and garlic, snow pea micro greens : pair with light-bodied North Coast reds (2016 Arnot-Roberts Trousseau pictured here)

In the spirit of northern California  :  Quail, crispy cast iron potatoes and garlic, snow pea micro greens : pair with light-bodied North Coast reds (2016 Arnot-Roberts Trousseau pictured here)

  In the spirit of Emilia-Romagna, Italy   :  Mortadella, salami, artichoke gratin, Parmigiano-Reggiano, mixed vegetables in oil, grilled bread, Aceto Balsamico di Modena, olive oil  :  Pair with Sangiovese di Romagna or dry Lambrusco

In the spirit of Emilia-Romagna, Italy  :  Mortadella, salami, artichoke gratin, Parmigiano-Reggiano, mixed vegetables in oil, grilled bread, Aceto Balsamico di Modena, olive oil  :  Pair with Sangiovese di Romagna or dry Lambrusco

  In the spirit of Piedmont, Italy  : Vitello Tonnato-inspired veal seared on cast iron, with tuna-caper sauce, lemon, parsley and capers   : Paired with 2004 Paolo Scavino Barolo Bric del Fiasc

In the spirit of Piedmont, Italy : Vitello Tonnato-inspired veal seared on cast iron, with tuna-caper sauce, lemon, parsley and capers : Paired with 2004 Paolo Scavino Barolo Bric del Fiasc

  In the spirit of Provence, France   :  Roasted butternut squash soup, garnished with toasted almonds, charred leek, fried rosemary and sautéed shallot, bread  :  Pair with Provençal whites and rosés

In the spirit of Provence, France  :  Roasted butternut squash soup, garnished with toasted almonds, charred leek, fried rosemary and sautéed shallot, bread  :  Pair with Provençal whites and rosés

 Charred okra and tomatoes, sea salt, adobo sour cream, cilantro in oil  :  Pair with Albariño, Sauvignon Blanc and other unoaked white wines

Charred okra and tomatoes, sea salt, adobo sour cream, cilantro in oil  :  Pair with Albariño, Sauvignon Blanc and other unoaked white wines

  In the spirit of the Puglia, Italy   :  Pasta two ways; (1) with spicy tomato sauce, served with Italian sausage and garnished with basil, and (2) with gently stewed tomatoes in olive oil and cracked black pepper : burrata with olive oil, basil, salt and pepper : ciabatta : Paired with Paolo Patrilli's Nero di Troia-based blend : Pasta, tomatoes and sauce also come from the Petrilli estate

In the spirit of the Puglia, Italy  :  Pasta two ways; (1) with spicy tomato sauce, served with Italian sausage and garnished with basil, and (2) with gently stewed tomatoes in olive oil and cracked black pepper : burrata with olive oil, basil, salt and pepper : ciabatta : Paired with Paolo Patrilli's Nero di Troia-based blend : Pasta, tomatoes and sauce also come from the Petrilli estate

 VinoBurger for iBooks, Washington Edition  :  Walla Walla Onion Rings

VinoBurger for iBooks, Washington Edition  :  Walla Walla Onion Rings

  In the spirit of Piedmont, Italy  : Handmade tajarin with braised lamb and mushroom, topped with a hefty grating of Parmigiano : Paired with 1999 Giacomo Conterno Barolo Cascina Francia

In the spirit of Piedmont, Italy : Handmade tajarin with braised lamb and mushroom, topped with a hefty grating of Parmigiano : Paired with 1999 Giacomo Conterno Barolo Cascina Francia

  In the spirit of Campania, Italy   :  Heirloom tomatoes, Meyer lemon ricotta, watercress, caper vinaigrette, shallot, smoked sea salt  :  Pair with Falanghina, Fiano or Greco from Campania, Italy

In the spirit of Campania, Italy  :  Heirloom tomatoes, Meyer lemon ricotta, watercress, caper vinaigrette, shallot, smoked sea salt  :  Pair with Falanghina, Fiano or Greco from Campania, Italy

  In the spirit of Lyon, France   :  Saucisson, whole grain mustard, homemade dill pickles  :  Paired with Chateau de Lavernette's sparkling Gamay Blanc de Noirs Brut, also great with whites from Alsace, reds from Beaujolais, Chinon and the   
  
 
  
     
  
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  Côtes du Rhône

In the spirit of Lyon, France  :  Saucisson, whole grain mustard, homemade dill pickles  :  Paired with Chateau de Lavernette's sparkling Gamay Blanc de Noirs Brut, also great with whites from Alsace, reds from Beaujolais, Chinon and the Côtes du Rhône

  In the spirit of southern Italy   :  Squid ink pasta tossed in lemon and olive oil, oil-packed tuna, minced sun-dried tomato, thinly sliced red onion, black pepper, finely chopped basil and parsley, lemon zest, capers, minced black olives, olive oil, basil-parsley aioli, sun-dried tomato aioli : pair with a wide variety of unoaked southern Italian whites

In the spirit of southern Italy  :  Squid ink pasta tossed in lemon and olive oil, oil-packed tuna, minced sun-dried tomato, thinly sliced red onion, black pepper, finely chopped basil and parsley, lemon zest, capers, minced black olives, olive oil, basil-parsley aioli, sun-dried tomato aioli : pair with a wide variety of unoaked southern Italian whites

  In the spirit of Sunday Supper   :  Handmade semolina pasta, beef and pork meatballs, red sauce, parsley, Parmigiano  :  Kale Caesar salad, rustic croutons, Parmigiano  :  Paired with Bartolo Mascarello's Dolcetto d'Alba  :  Other recommended pairings include Chianti and Sicilian reds

In the spirit of Sunday Supper  :  Handmade semolina pasta, beef and pork meatballs, red sauce, parsley, Parmigiano  :  Kale Caesar salad, rustic croutons, Parmigiano  :  Paired with Bartolo Mascarello's Dolcetto d'Alba  :  Other recommended pairings include Chianti and Sicilian reds

  In the spirit of Sicily, Italy   :  Crusty bread brushed with olive oil and grilled, topped with fennel pâté, sardine, castelvetrano olive, lemon zest, salt, pepper, olive oil, squeeze of lemon juice  :  Serve with indigenous whites made from Catarratto, Grillo and/or Inzolia

In the spirit of Sicily, Italy  :  Crusty bread brushed with olive oil and grilled, topped with fennel pâté, sardine, castelvetrano olive, lemon zest, salt, pepper, olive oil, squeeze of lemon juice  :  Serve with indigenous whites made from Catarratto, Grillo and/or Inzolia

 VinoBurger on iBooks, Provence Edition  :  Goat cheese and artichoke dip

VinoBurger on iBooks, Provence Edition  :  Goat cheese and artichoke dip

 VinoBurger, Eastern North Carolina version  :  Pork with a BBQ spice rub, pimento cheese, Taleggio-style cheese from Boxcarr Farms, pickled red onion, cabbage slaw, sweet potato chips, Sanctuary Vineyards "Pearl" Albariño

VinoBurger, Eastern North Carolina version  :  Pork with a BBQ spice rub, pimento cheese, Taleggio-style cheese from Boxcarr Farms, pickled red onion, cabbage slaw, sweet potato chips, Sanctuary Vineyards "Pearl" Albariño

 VinoBurger for iBooks, Piedmont Edition  :  Roasted root vegetables with butter, sage and Parmigiano

VinoBurger for iBooks, Piedmont Edition  :  Roasted root vegetables with butter, sage and Parmigiano

   
  
 
  
    
  
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   In the spirit of Abruzzo, Italy   :  Fusilli al ferretto, pancetta, garlic, dandelion greens, white wine, Pecorino, red chili flake  :  Pair with a glass of the local Montepulciano or a crisp white from central Italy

In the spirit of Abruzzo, Italy  :  Fusilli al ferretto, pancetta, garlic, dandelion greens, white wine, Pecorino, red chili flake  :  Pair with a glass of the local Montepulciano or a crisp white from central Italy

 Rabbit (rubbed with garlic, thyme, sage, rosemary, salt and pepper), black eyed peas (stewed in white wine with garlic, celery and fried shallots), ground sumac  :  Broiled kale and egg, ground sumac  :  Paired with Jacquesson's Cuvee No. 737 (2009 base vintage)

Rabbit (rubbed with garlic, thyme, sage, rosemary, salt and pepper), black eyed peas (stewed in white wine with garlic, celery and fried shallots), ground sumac  :  Broiled kale and egg, ground sumac  :  Paired with Jacquesson's Cuvee No. 737 (2009 base vintage)

 Pulled pork barbecue mixed with farro, pickled red onion, green and red jalapeños  :  avocado dressed with cider vinaigrette, smoked sea salt  :  pilsner 

Pulled pork barbecue mixed with farro, pickled red onion, green and red jalapeños  :  avocado dressed with cider vinaigrette, smoked sea salt  :  pilsner 

  In the spirit of Piedmont, Italy   :  Sage fettuccine, toasted hazelnuts, sautéed mushrooms and fennel, fresh thyme, Parmigiano-black pepper crema  :  Pair with Nebbiolo, Barbera or Dolcetto

In the spirit of Piedmont, Italy  :  Sage fettuccine, toasted hazelnuts, sautéed mushrooms and fennel, fresh thyme, Parmigiano-black pepper crema  :  Pair with Nebbiolo, Barbera or Dolcetto

  In the spirit of the Loire Valley, France   :  Sardines, baguette and seeded rye breads, red onion, European butter, thinly sliced lemon, parsley, paired with Muscadet

In the spirit of the Loire Valley, France  :  Sardines, baguette and seeded rye breads, red onion, European butter, thinly sliced lemon, parsley, paired with Muscadet

  In the spirit of the Loire Valley, France   :  Lentils braised in white wine and chicken stock, carrot, celery, bay leaf, olive oil  :  Pair with virtually any white or red from the Loire Valley

In the spirit of the Loire Valley, France  :  Lentils braised in white wine and chicken stock, carrot, celery, bay leaf, olive oil  :  Pair with virtually any white or red from the Loire Valley

 Couscous, cucumber, shallot, mint, jalapeño vinaigrette  :  Pair with Greek white wines

Couscous, cucumber, shallot, mint, jalapeño vinaigrette  :  Pair with Greek white wines

  In the spirit of Emilia-Romagna, Italy   :  Hand-made, hand-cut semolina pasta, glass of Lambrusco from Cleto Chiarli

In the spirit of Emilia-Romagna, Italy  :  Hand-made, hand-cut semolina pasta, glass of Lambrusco from Cleto Chiarli

 Pork chop, red curry, diced jalapeño, pickled bamboo and onion  :  Pair with off-dry Riesling

Pork chop, red curry, diced jalapeño, pickled bamboo and onion  :  Pair with off-dry Riesling

  In the spirit of Emilia-Romagna, Italy   :  Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt  :  Pair with dry Lambrusco

In the spirit of Emilia-Romagna, Italy  :  Heirloom tomatoes, Prosciutto di Parma, Parmigiano-Reggiano, ricotta, Aceto Balsamico di Modena, black pepper, flake sea salt  :  Pair with dry Lambrusco

 Chilled udon noodles, ginger and lemongrass vinaigrette, Szechuan peppercorns, shallot, sautéed kale, snow peas, green onion, bean sprouts, fried lemongrass  :  Pair with Gruner Veltliner, Riesling or sparkling wines

Chilled udon noodles, ginger and lemongrass vinaigrette, Szechuan peppercorns, shallot, sautéed kale, snow peas, green onion, bean sprouts, fried lemongrass  :  Pair with Gruner Veltliner, Riesling or sparkling wines

 Baby artichokes in oil

Baby artichokes in oil

 VinoBurger for iBooks, Sonoma Edition  :  Sonoma Mac n' Cheese

VinoBurger for iBooks, Sonoma Edition  :  Sonoma Mac n' Cheese

 Chunky salsa

Chunky salsa

  In the spirit of Galicia, Spain   :  Octopus with paprika sauce from one of Galicia's premier canneries, Ramon Peña  :  Pair with Godello or Albariño

In the spirit of Galicia, Spain  :  Octopus with paprika sauce from one of Galicia's premier canneries, Ramon Peña  :  Pair with Godello or Albariño

 VinoBurger for iBooks, Washington Edition  :  Washington burger with goat cheese, sautéed morels and sprouts

VinoBurger for iBooks, Washington Edition  :  Washington burger with goat cheese, sautéed morels and sprouts

  In the spirit of Galicia, Spain   :  Cockles from one of Galicia's premier seafood canneries, Conservas de Cambados  :  Pair with Albariño or Godello

In the spirit of Galicia, Spain  :  Cockles from one of Galicia's premier seafood canneries, Conservas de Cambados  :  Pair with Albariño or Godello

  In the spirit of northern Italy   :  Roasted fennel soup, gnocchi, olive oil, Parmigiano  :  Pair with Soave, Prosecco, Arneis or Pinot Grigio

In the spirit of northern Italy  :  Roasted fennel soup, gnocchi, olive oil, Parmigiano  :  Pair with Soave, Prosecco, Arneis or Pinot Grigio