• California Pinot Noir, among the world’s most versatile wines, pairs well with a classic BLT as with wild Pacific King salmon on a bed of roasted winter squash. Delicious with turkey, California Pinot Noir is an ideal Thanksgiving wine, as well. Suggested Pinot: Wiens Family Cellars, 2009 Pinot Noir
• California Merlot is delightful with blueberries. Combine blueberries with wild rice, fresh or smoked turkey and a simple balsamic vinaigrette for a main course salad to enjoy with Merlot. To enhance the match, add a little Merlot to the dressing. Suggested Merlot: Mount Palomar Winery, 2006 Merlot
• Defy the conventional wisdom that pairs fish with white wine and meat with red. A robust California Chardonnay is wonderful with rare steak and prime rib and California Cabernet Sauvignon is perfect with halibut topped with a dollop of black olive butter or tapenade. Suggested Chard: South Coast Winery, 2008 Reserve South Coast Chardonnay / Suggested Cab: Monte de Oro Winery, 2007 Cabernet Sauvignon
• Enjoy California Syrah with classic Italian dishes, such as spaghetti and meatballs, polenta and stewed sausages and lasagna. It is also excellent with grilled red meats and ripe backyard tomatoes and roasted sweet peppers. Suggested Syrah: Europa Village, 2006 C’est La Vie Syrah
• California Zinfandel is a perfect quaff with burgers, ribs, fajitas and chili but vegetarians will be thrilled to know it is also the best choice with lentils, especially when served with grilled Portobello mushrooms. Suggested Zin: Doffo Vineyard & Winery, 2009 Syrah
• For a simple, healthy and delicious dessert, combine seasonal fruits—such as strawberries, raspberries, blackberries, plums and peaches—with a little sugar and chill for a couple of hours, until natural juices collect in the bowl. Add about a cup of California Rosé or Pinot Noir, toss and serve, or spoon over vanilla ice cream, with the wine alongside. Suggested Rosé: Leonesse Cellars, 2010 White Merlot
Temecula Valley Winegrowers Association
