This time of year calls for comfort food and big red wines. Sometimes when I come home from a day of wine work, I crave a big Napa Valley wine. Why? Well, I generally know what to expect from Napa Valley and enjoy drinking the reds, as well as some whites in this cold fall weather. Thanks to four noted Napa Valley Chefs, I was able to get the “scoop” on some of their favorite recipes that they enjoy after harvest season.
Chef Idan Sandoval of All Seasons, Calistoga:
Recipe: Crispy Root Vegetable Pancake with a Ragout of Fall Mushrooms
Pairing: Chardonnay- Fresh and flavorful, un-oaked (or lightly oaked) Napa Valley Chardonnay is an ideal accompaniment for autumn’s slightly-sweet root vegetables with hearty ragout.
Chef Stephen Barber of Long Meadow Ranch at Farmstead, St. Helena:
Recipe: Duck Rillettes with Cherry Mostarda and Pistachio
Pairing: Pinot Noir- Silky and fruit-driven Napa Valley Pinot Noir pairs well with the richness of the duck and also stands up to the flavor-forward mostarda.
Chef Nick Heinrich of Bounty Hunter Wine Bar and Smokin’ BBQ, Napa
Recipe: Live Oak Smoked Prime Rib with Natural Jus with Nicky’s Swiss Chard, Wild Mushrooms and Bacon Gratin
Pairing: Cabernet Sauvignon- Bold and velvety, often with notes of spice and dark berries, Napa Valley Cabernets are best paired with rich, flavorful meats like this succulent Prime Rib and Bacon Gratin.
Chef Cindy Pawlcyn of Mustards, Yountville
Recipe: Mongolian Barbecued Pork Chops with Chinese-Style Mustard
Pairing: Syrah- Renowned for its food-friendliness, Napa Valley Syrah offers rich aromatics of cherry, spice and earth, a lovely counterbalance to a smoky, slightly spicy pork with mustard.
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