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Napa Sonoma magazine, Fall 2010/Winter 2012

Winter Pairings

In winter, we crave heavier, more intense foods: soups, stews, roasts, and braises. We asked Napa author Jill Silverman, who wrote 100 Perfect Pairings: Main Dishes, for wine suggestions.

Classic: Roast chicken and Chardonnay.
Alternative: Try Viognier or Pinot Noir.

Classic: Chili and Zinfandel
Overly so: If your chili is spicy, a high-alcoholic Zin can intensify the burn.

Classic: Pot roast and Cab, Merlot, or Syrah.
Nirvana: Improve the pairing by adding soy sauce, balsamic vinegar, or Dijon to your braise.