Rich full-bodied wines like Cabernets are the perfect marinade base for the earthy flavor of lamb chops.
Red wine and chocolate are among the most perfect of pairings for the dessert course, especially when they come together in this luscious cake.
This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.
Tina Meranda of Meranda-Nixon Winery in Ripley shares her favorite recipe featuring the winery’s luscious reserve Chardonnay, a complex, full-bodied dry white wine with buttery oak and honey flavors that compliment this rich seafood dip.