Issue No. 4
Wine & Food Pairing Guide
— Special Edition —
- Sauvignon Blanc and Hamachi Tacos by Chef Masaharu Morimoto
- Chardonnay and Seared Scallops with Carrot Puree by Chef David Nuno
- Rosé and Chicken Liver Toast by Chef Polly Lappetito
- Pinot Noir and Grilled Yellowfin Tuna by Chef Cindy Pawlcyn
- Merlot and Salade Niçoise by Chef Roberto Bonefont
- Cabernet Sauvignon and Grilled Double-bone Lamb Chops by The Galpão Gaucho Culinary Team
- Additional Pairings
Wine, meet food. Food, meet wine. In Napa Valley, wine and food are complementary companions. It seems fitting that the best of both these worlds are intertwined in this stunningly beautiful place where they are equal partners in the pursuit of the ultimate culinary experience.
While there is a science behind wine and food pairings, it is also generally accepted that wine changes the way food tastes, and vice versa. A great glass of wine can bring out the best in its culinary companion, and likewise, certain ingredients can take a wine to the next level. To celebrate this relationship, wine and food pairings are a prominent feature at the Napa Valley Vintners’ annual Auction Napa Valley fundraiser, allowing guests to enjoy variety-specific wines with complementary creative cuisine.
This was the inspiration for the NAPA Wine & Food Pairing Guide, which we offer as a primer for you to navigate the world of Napa Valley’s consistent quality red, white, rosé, sparkling and dessert wines. From information about each variety and notable pairings, to recipes from our esteemed chef-partners, we hope this keepsake will deepen your interest and love for this special spot on earth.