Rouxbe

First time I made this I was unable to get fresh Chorizo, so I used cured and added it with the chicken instead of before. My family liked it so much I made it the very next week but I used fresh sausages and followd the recipe exactly. It was even better.
We drank an Austrian Grüner Veltliner and it was a perfect match.

No menu is complete without a nice glass of wine to go with it. The sweetness of the caramelized onions and the richness of the butter crust just scream out for an Alsatian Riesling. Bone dry, acidic, with wonderful stone-fruit flavours and mineral components.

So here's an idea. Pop and pour the chilled Riesling and have that with a small green salad and the tart, then follow it with Joe's favorite and a nice Cabernet Sauvignon.

Now just add desert and you have a perfect menu.

Cheers!

I've made this twice. First time I made just the lamb, the second time the whole recipe. The de-boning and tying was a breeze thanks to Dawn's instruction :)

Because the portion size is quite small we had it as part of a multi-course menu. It was perfect except for the garlic. Maybe I didn't roast it long enough because its flavour totally dominated my palate which in turn affected how the wine tasted.
I was also concerned about how the tomatoes would interact with the wine but most of their acidity was removed by the roasting and they worked out just fine.

This paired perfectly with a 2003 Bordeaux from Pessac-Leognan but would work equally well with any Cabernet dominated Bordeaux (Left Bank), Napa or Auzzie Cabernet.

Wow this is a keeper. Although this is super rich, white wine with good acidity takes it to a whole new level. I've tried this with a Chablis and a dry Grüner Veltliner. I preferred the Grüner because its flavours complimented the dish better but basically anything white and acidic will work. I bet bubbles would be excellent!

The addition of the fruit and acidity from the wine can really make the dish but always having wine on hand for cooking is sometimes a pain, especially because it doesn't keep once its open.
What I do is keep a bottle of dry white vermouth in the cupboard. It keeps for several weeks after opening, its inexpensive, and has the flavour and acidity to elevate your recipe. Just keep in mind that it has a stronger flavour and higher alcohol than a standard table wine so take that into consideration. Don't use as much and simmer it a little longer to burn off the alc. I especially like it in Risotto.

Kevin, the main reason for the wine is to add the acidity (thats why you always cook off the alcohol). You'll find many recipes calling for either wine, lemon juice, or vinegar and all for the same reason; acidity to balance the flavours of the dish. When choosing wine for this dish its best to use an acidic white that's has very little to no oak. Options that come to mind are Spanish Albariño, Austrain Grüner Veltliner, Pinot Gris/Grigio, dry reisling, and unoaked Sauvignon Blancs. Also, I never cook with a wine that I won't drink and often I'll cook with the same wine that I'm using to accompany the meal. Cheers!

I've been making pizza dough w/ semolina for years. Although I've never used bread flour (BTW, what is bread flour?) but I've used all-purpose and unbleached.
I find the unbleached gives the dough a softer texture once cooked. If anything, try it with the semolina, its easy to find and makes a much tastier crust!

This sauce rocked the next day! I’m making it in advance next time.
Like most of you, I don't have a food mill but my sundried tomatoes were already julienned and I ran the tomato sauce through the blender. The sauce was very thick so I added about a cup of chicken broth as I didn't have tomato juice on hand.
Drank a Chianti Classico along side this and it was fab. A Barbera would be great for those who are more adventurous.

Madeira, along with Marsala, Sherry, Vermouth, and Port are all fortified wines.
Fortified wine is wine in which additional alcohol has been added, the most common additive being brandy. The end result is a fuller, richer, tasting wine with higher alcohol. Personally, I've used fortified wine in recipes (see my Osso Bucco recipe in the test kitchen) with great success and I usually reduce the quantity by about a third if standard red wine is called for. However, since the Portuguese Lamb in Red Wine recipe consists of wine only (no stock or broth), and due the large quantity required, I wouldn't use a fortified wine for this application as it would be too intense and dominate the other flavours. What you would want to use is a medium bodied red wine with decent acidity. The acid will tenderize the Lamb and add a nice balance to the flavours. Best suggestions include a Chianti, Rioja, or Pinot Noir and stay away from the big fruit bomb new world Cabernets and Shiraz. Also, use a decent quality product. My rule of thumb is "if I can't drink it, I won't cook with it". Another thing, if you want to keep this dish truly regional, us a Portuguese red wine from Dão or Douro. They can offer great value so you can buy 3 bottles, 2 for the Braise, and 1 to drink with the meal. Good luck and let us all know how you make out!

I believe Chianti Classico is the "Classic" wine pairing for this dish and it makes sense. It’s the same reason it goes so well with pizza. Its medium body doesn't dominate, the decent acidity cuts through the saltiness of the prosciutto and richness of the cheese and sauce. It even has the ability, to stand up to the lemon which isn't always an easy thing to do.

First off, thanks so much for the excellent instructions and details!
For the quantities you have described, what size Paella do you recommend? Also, I've seen the pans in many different types (Carbon Steel, Stainless, cast iron, non-stick, etc). What type do you recommend?

I like the idea of the steel pan, like the one you use. I'm not worried about rusting as I'll deal with it the same way I keep my hammered steel Wok from rusting.
Can't wait!

And it turned out great. I really understand the 3 textures of rice now. I'll definatly make this again.

I have a couple of options for this complex and richly flavoured dish. My first choice would be a Sauvignon Blanc from New Zealand with its refreshing acidity and citrusy undertones. This wine would go nicely with this dish without ever stealing the show. A Sancerre from the Loire valley would also work well with its gooseberry flavours and notes of crushed rocks. As always, a decent white dry sparkler would fit the bill as well.

Hi John,
I couldn't agree more. I think another way to look at it is to stay within a certain varietal and look at a different style for your pairing.
For example, I love Syrah (French version of Shiraz) from northern Rhône with your afore mentioned rare rib-eye. A Cornas, Croze-Hermitage, or Saint Joseph for example. Unlike the Auzzie style, these wines feature less alcohol, firmer tannins (which love rare meat) and in my opinion, better balance.
I must have to admit though, I've never tried a Barbera with Steak but I will now. Cheers!

Because of the pepper, I would guess that the "classic" pairing is a deep peppery red like Shiraz/Syrah or maybe even a Cali Zinfandel.
But because the steak already comes with an ample pepper component, I prefer a left bank Bordeaux with this, preferably something from Paullac with strong notes of cassis, cedar, and pencil lead. It’s hard to explain why, but it just works! Maybe because it matches the intensity but also features complimentry rather than similar flavours.
Left bank Bordeaux typically consists of mostly Cabernet Sauvignon where as the softer styled right bank wines are primarily Merlot.

For this great appetizer I follow the classic pairing all the way.
Pinot noir! The wine Myles pined for in the movie Sideways.
Pinot noir comes in several styles and the types that work well here are typically produced in Burgundy, Oregon, and New Zealand.

I've made this several times and my all time favourite pairing for this dish is Châteauneuf-du-Pape. This wine can consist of a blend of up to 13 varieties but mostly consists of 3; Grenache, Syrah, Mourvèdre.
Many times you will find a Châteauneuf-du-Pape with a distinct floral characteristic, something that goes will with the Rosemary and Thyme in this dish.

The famous French term that encompasses the soil, micro-climate, slope or exposure that exists in the vineyard.
This is why the same grape varietal can be quite different from region to region. There can even be subtle but noticeable differences between vineyards only a few hundred meters apart!

While I agree whole-hearted with John's recommendation, I really like an Alsatian Riesling (Dry) with this type of tart.
Another thing that I commonly do, is to top the tart with sautéed fresh Morels and a sprinkle of freshly grated Reggiano before it goes in the oven. Then I move on to a Pinot Noir (Burgundy/Beaune) for this pairing.

did you still include the sugar?

Hi Summer,
I've made this dish a couple of times and its great and Joe's menu idea would be fantastic. FWIW, I would lean towards the berry tart for dessert tho....:-).
A general rule to pairing is white before red, dry before sweet so I would switch the pork and Cod order but it’s entirely up to you, now lets get started.
For the Endive salad, you could combine this with your reception wine and a dry, white sparkler would fit the bill nicely. There are many fine examples and it doesn't have to be Champagne unless that's what you want of course! As this is anything but your average boring salad, you'll need something to stand up to the intensity of the cheese and the sweetness of the dates. Bubbles are great for this type of thing as they refresh your palate with every sip. Otherwise, any bright, acidic, well chilled white wine will fit the bill. A Spanish Albariño or Sauvignon Blanc (un-oaked) would work nicely.
For the Cod Provencal, a medium bodied white such as a un-oaked (or slightly oaked) Chardonnay would work well but a nice dry, well chilled Rose would be a fun option as well. The challenge here isn't so much the fish as it's the full flavours of the Ragu. If you turn up the heat in the dish much more, it would be better to go with a medium bodied off-dry white such a Vouvray or new world Riesling/Pinot Gris as they stand up to spice somewhat better than the Chardonnay.
The pork tenderloin is the easiest pairing in the menu. The different flavours are well balance which makes it easy. Pinot Noir/Gamay Noir would be my first choice as they are both very Pork and Brie friendly. The trick here is complimenting the food’s intensity so a lighter, slightly chilled, red wine is the winner. A few other options would include Chianti Classico, and a Spanish Rioja. Just stick to the lighter styles with a bit of acidity and you can't go wrong.
So we've finally made it to dessert, my favorite part!
If at this point you're still interested in more wine, fruit desserts are among the best to pair with sweeties.
For fruits, custards, pastries, etc, my recommendation lies with sweet white dessert wines, still or sparkling. You'll want something that offers rich stone-fruit and pear nectar flavours. There are many options but my favourite examples are the ones made from Vidal, Riesling, Muscat, and Semillon and they come from all over the globe. A particular favourite is from Australia and it's called Noble One. This wine also offers a slight spicy note which comes from the Noble Rot (Botrytis Cinerea) the winemaker encourages to grow on the grapes. The finest dessert wines in the world (Sauternes) are made this way. These wine are simply amazing with fruit desserts and custards. For fruity and custard desserts like the ones mentioned by Joe, stay away from Fortified wines (Port, Sherry, etc) as they are more suited to nuts and strong cheese.
So there you go, it looks like good times ahead! Have a great party!
Cheers!

A Chablis (Northern Burgundy, France) would be at the top of that list, and come to think about it, would be a great match as well.
FTI, the classic pairing for Chablis is fresh oysters on the half shell. Something about the flinty notes and the oyster shell... yumm!

compliment to this dish! and it would be best if it was a medium to full bodied red. Please see the comments that are with the recipe for further wine advise.

Pinot Gris / Grigio are the same thing. Actually, in Alsace, they sometimes call it Tokay Pinot Gris (not to be confused with the Hungarian Dessert wine, Tokay). These are regional differences in the name only. Grigio seems to be what they call it in Italy where the best examples come from the Alto Adige/Trentino region. If you're a big PG fan, you have to try the ones made by Elena Walch as her single vineyard versions are some of the best in the world. The 2006 Castel Ringberg is amazing. Another excellent choice is any of the Alsatian versions made by Zind-Humbrecht. Truly artisan wine but a distinctively different in style than the Italian and new world versions.
To top that off, there are also some pretty good examples available from the Okanogan and New Zealand. Cheers!

Instant read thermometer. Maybe its because I've had a few really cheap (poor quality) units in the past that makes me love this one even more. It comes with a calibration cert. and has a 2 second response time. Simply amazing and I love it for poultry and roasts. Perfect results every time... now!

I'm sure many of you have experienced a tasting menu at restaurant, a menu that consists of 4-6 small courses, typically with a separate wine pairing for each course.
Mainly when I have a dinner party it usually consists of a minimum of 2 wines. A white for the appy, soup, salad, etc. and a red to go with the main. On 2 separate occasions I've done up to 6 different wines with a 6 course dinner.
Here is a rough outline:
1. Champagne reception wine paired with an amuse bouche
2. Bright acidic white for the salad (Sauv. blanc, Albarino)
3. Full bodied creamy white with soups, cream sauces/pasta, shellfish, etc (Oaked chardonnay, Viognier, etc)
4. Light to medium red with duck, mushrooms, roast poultry, Salmon, etc (Pinot Noir, Gamay, Chianti, Rioja, etc)
5. Full bodied red with the main; steak, lamb, game, etc. (Bordeaux, Cab. Sauv. Syrah, Rhone Blends, etc)
6a. Sweet whites with fruit and/or custard based desserts (Sauternes , late harvest, etc)
or......
6b. Port with a cheese plate, nuts, chocolate, or a combination IE Chocolate Pecan Pie, etc.

Have any of you attempted this kind of thing at home? I have and I'm interested in what you did and what you learned along the way. Any tips or tricks to share?

I love seared Tuna and I'll definatly be trying this out on the deck while the weather is still nice. Now, what kind of wine to serve with it?

Julia,
For your wine pairing, as you may have found out, there are a few pairing challenges with this dish. Typically, when I think steak, I think Bordeaux or Napa Cab. With this dish, because of the acidity of the lemon and tomatoes, you'll need a red wine with some acidity and mild tannins. The Chianti you mentioned would be a safe bet but other options would include a Barbera from northern Italy (Classic Pairing), Californian Pinot Noir, or a lighter style Tempranillo from Rioja, Spain. Cheers!

Viognier, pronounced 'vee-ohn-yay' which is also a great wine to pair with Sushi. The wine's flavours went incredibly well with the dressing, which is the most prominent flavour in the dish. I couldn't find Pea Shoots if my life depended on it! I subbed in baby arugula which worked ok but I think something milder would be better.

My wife always gives me a hard time when I make a mess of the range top. Now she'll have another reason!
Great technique that not only makes you look like a pro, its quite the time saver compared to manipulating the food by hand. I especially like this technique when sautéing mushrooms and shrimp.
Is the proper name for this pan a skillet? Opposed to a sauté pan which is a shallow pan with straight sides?

that people make when concentrating. I unconsciously pull my head back as if I'm afraid whatever is in the pan will jump out and get me in the face.
I didn't realize this until you suggested I pay attention to it.
Funny!

Many of the good ones even have notes of lychee!