FOOD
Red Wine-Braised Beef Short Ribs
This red wine-braised beef is a study in patience and restraint. At Amaterra, chuck tail flap is seasoned a day in advance, seared until deeply caramelized, then slowly oven-braised in red wine with aromatics until fork-tender. The braising liquid is strained, reduced, and finished with butter and fresh herbs, creating a sauce that’s rich yet refined—comforting, but unmistakably wine-driven.
Braised Short Rib and Hand-cut Pappardelle
The plush dark fruit and warm spice in DANCIN's 2022 Sorella Barbera mirrors the richness of the braised short rib, while its natural acidity lifts the dish and keeps each bite balanced. Notes of black plum and subtle oak complement the savory sauce and fresh pasta, making this a seamless and comforting pairing from first sip to last bite.
Roasted Potatoes with Hazelnut Romesco
This simple, yet elegant dish pairs crisp roasted potatoes with a rich, nutty romesco sauce. It’s a versatile side on a weekday table or holiday meal. Pair with Alloro Vineyard's estate-grown Blanc de Blancs or your favorite sparkling wine.
Taleggio and Prosciutto Tart
This savory puff pastry tart is the perfect pairing with Alloro Vineyard's Vino Nettare dessert ice wine. Use homemade puff pastry and preserves or store-bought items for a quick dish that looks great with a holiday spread.
Za’atar Duck with Moroccan Green Lentils
Chef Gabe Weaver, executive chef at Elizabeth’s Mediterranean Cuisine in Eugene, shares this recipe, currently featured on the fall seasonal menu at the restaurant. It pairs beautifully with a fruit-forward, medium-bodied Pinot Noir. Our recommended wine pairing is Elizabeth Chambers Cellar 2022 Lazy River Pinot Noir.
Red Wine Braised Oxtails
Chef Jon’s Red Wine Braised Oxtails, a dish incorporating Tempranillo directly into the braise, is a superb pairing for the variety. The wine’s intense fruit concentration and layered spice cut through the richness of the oxtail while echoing its deep, smoky flavors.
