Food Pairings

Suggested Food Pairings for Vina Robles Wines

Food and wine are not simply to provide us with sustenance; they provide us with pleasure. We hope you find that these pairings do just that. The following are suggestions for dishes that have flavors, which complement our wines. We have provided simple dishes as well as more complex creations. However, don’t be ruled by what you read here. Your very personal favorite food pairing is truly the best. Santé!

Cuvée Collection Wines

Suendero — Meritage

• “Harvest Stew” with Brussels and Grapes
• Beef Bourguignon (Newsletter Winter 2011)
• Oven-Roasted Ratatouille with Shaved Pecorino (Newsletter Winter 2008)
• Beef fillet “Wellington” with red wine demi-glace
• Herb marinated roast beef with Béarnaise sauce
• Bacon-wrapped beef fillet in Port wine reduction
• Double cream blue cheese, such as “Hook’s Paradise Blue”

Signature — Estate Cuvée

• “Signature” Lamb Skewers
• Lamb Souvlaki with Grape Relish (Newsletter Fall 2011)
• Grilled Beef Tenderloin with Gorgonzola Butter, Rosemary Potatoes and Asparagus (Newsletter Winter 2009)
• Indian style braised beef ragout with ginger, curry, coconut milk, and almonds
• Sautéed Portobello mushrooms with shallots and aged balsamic vinegar di Modena
• Grilled lamb rack with a whole grain mustard and thyme crust
• Hard cheese, such as Dry Jack or Monterey Jack

Syrée — Syrah Based Blend

• Kelly's "Jamakin Luv" Rack of Lamb
• Chicken with Chocolate Sauce
• Osso Bucco “Vina Robles Style”
• Bistro Lamb (Newsletter Summer 2010)
• Braised short ribs with a dried apricot-ginger jam
• Chicken breast stuffed with sundried tomatoes, basil and Parmesan cheese in a balsamic reduction
• Tender lamb stew with rosemary, parsnips, beets, and mushrooms
• Aged cheese, such as Gouda or “Barely Buzzed”, a cow’s milk cheese rubbed with coffee and lavender

Estate Wines

Sauvignon Blanc, Jardine

• Crab Meat Salad with Pear and Mint
• Excellent as an aperitif and with hors d’oeuvres, light appetizers or tapas
• Fresh shucked oysters with a soy-wasabi dip
• Seared scallops with a mango or papaya salsa

WHITE⁴

• Crab and Avocado Towers with Gribiche Sauce
• Crunchy Golden Lobster Potstickers (Newsletter Spring 2011)
• Artisan Abalone (Newsletter Summer 2009)
• Shrimp cocktail with a tomato-chervil pesto
• Grilled swordfish with a roasted peach and red onion vinaigrette

Chardonnay, Monterey

• Seared Salmon “Monterey”
• Pasta with cream sauces, such as Fettuccini Alfredo
• Poached chicken breast with a lemon-caper crème fraîche
• Hard or semi soft cheese, such as “Seascape” or “Compte”

Viognier, Huerhuero

• Tuna Carpaccio with Berry Vinaigrette
• Baked Halibut “Huerhuero”
• Macadamia Crusted Tilapia with Mango Salsa (Newsletter Summer 2008)
• Steamed mussels with cream, white wine, garlic, and Italian parsley
• Dry goat or cow’s milk cheese, such as “Bravo Sage Cheddar”

RED⁴

• Spaghetti “Vina Robles”
• Bolognese Sauce
• Paella with Cantimpalitos Chorizo and Cayucos Ocean Rose Abalone (Newsletter Winter 2010)
• BBQ grilled peppers, asparagus, and zucchini
• Leg of lamb braised with garlic and thyme
• Santa Maria style BBQ tri-tip or dry rubbed BBQ baby back ribs
• Pasta with fire roasted tomato sauce and grilled chicken

Cabernet Sauvignon, Huerhuero

• BBQ Pork Towers with Thyme-Mustard
• N.Y. Steak with Dried Cherry Sauce
• Paleron (Newsletter Summer 2011)
• Cioppino with Champagne Tomato Broth (Newsletter Fall 2008)
• Rack of lamb with rosemary jus
• Roasted pork loin with a cracked pepper-red wine sauce

Zinfandel

• Seared Venison Carpaccio (Newsletter Spring 2008)
• Grilled pork ribs marinated in soy and ginger
• Wild mushroom cannelloni with veal and tomato sauce
• Your special Thanksgiving Turkey
• Chocolate truffles or chocolate brownies with raspberries
• Hard cheese, such as Parmigiano Reggiano

Petite Sirah, Jardine

• Hoppe's Braised Lamb Shanks
• Petite Sirah Glazed BBQ Pork Ribs
• Elk Medallions with Rosemary Red Onion Marmalade (Newsletter Fall 2010)
• Grilled Rib Eye with Spiced Wine Reduction (Newsletter Fall 2009)
• Roasted venison loin with a morel mushroom ragout and crumbled blue cheese
• Osso Bucco Cremolata served with white wine risotto
• BBQ stuffed leg of lamb with figs and rosemary jus
• Marinated lamb skewers with fennel and mustard seeds served with whole grain couscous with cherry tomatoes and capers