Pairings

As my Italian grandparents advised, "Enjoy the wines you like with the foods you like."  However, for those interested in some suggestions, we have developed some food-wine pairings which we think you might enjoy.  These pairings are based on our food-friendly, medium-bodied, moderate-alcohol, red wines:

FOOD\WINE: Cabernet Sauvignon Syrah Zinfandel Chardonnay
Beef, Filet Mignon Medallions, wrapped in pancetta (bacon); sauted in olive oil; pan deglazed with balsamic vinegar and spooned over the medallions. X   X  
Beef, Prime Rib Roast, with Madeira sauce and Horseradish Sauce. X   X  
Chicken Breasts, Roasted, with olive oil, garlic, potatoes (quartered), rosemary, and salt & pepper.   X   X
Chicken Cacciatore, Roasted, with garlic, onions, black olives, red peppers, tomatoes, button mushrooms, artichoke hearts, and herbs.   X   X
Eggplant Parmegiano, with bolognese sauce and parmegiano reggiano cheese. X   X  
Fish, Halibut, Filet, dipped in tartar sauce-egg white mixture, then roasted bread crumbs, then baked.   X   X
Fish, Salmon, Grilled, then brushed with butter, lemon juice, garlic, and parsley.   X X X
Lamb, Leg of, Roasted, glazed with balsamic vinegar and red wine.   X X  
Lamb, Rack of, Roasted, with olive oil, rosemary, salt, pepper.   X X  
Pasta, Gnocchi,, with pesto sauce and parmegiano reggiano cheese.   X   X
Pasta, Lasagna, Bolognese, with bolognese and bechamel sauces.   X X  
Pasta, Ravioli,, with meat-spinach-cheese-egg filling, and dressed with bolognese sauce and parmegiano reggiano cheese. X X X  
Pasta, Tagliarini,, with tomato-clam sauce and parmegiano reggiano cheese.   X X X
Pasta, Tagliarini,, with walnut sauce and parmegiano reggiano cheese.   X   X
Pork Loin, Roasted, with garlic-rosemary "rub" and potatoes (quartered).   X X  
Pork, Ribs, Baby Back, Barbecued with Spice "Rub" and BBQ Sauce. X   X  
Turkey, Roasted, with bread stuffing, served with gravy, fresh cranberry sauce, mashed sweet potatoes with chopped walnuts.   X   X
Veal, Loin Chops, seasoned with salt and black pepper, sauteed in olive oil, and drizzled with lemon juice and olive oil.   X X X
Veal, Scaloppine, pounded, dipped in egg and then breadcrumbs, and sauteed in butter and olive oil, seasoned with salt, drizzled with lemon juice.   X X X
FOOD\WINE: Cabernet Sauvignon Syrah Zinfandel Chardonnay
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Traverso Wines, Inc., P.O. Box 4204, Davis, CA 95617    Tel.: 530-759-4900 Home | Wines | Dining | Orders | About Us | Wine Club | Contact Us