Hello! My friends and I are developing our thanksgiving menu and while most everything is decided, I want add something to make the cornbread a little more special. So far, I’ve considered Jalapeno butter, or caramelized... (13 replies, last updated by toodie jane November 15, 2009)

a really great little cigar for when you only want to smoke for 20-30 minutes. Great for when you want to take a break away for a short while. (Back in the mid to late 90’s I worked in the cigar industry and set up many... (15 replies, last updated by scubadoo97 October 12, 2009)

Any medium-weight red wine will do. In all honesty, the best pairing takes its lead from type of meats/poultry in your cassoulet. The stew varies widely, and the pairing for a cassoulet that is pork heavy — with smoked... (13 replies, last updated by Robert Lauriston July 30, 2009)

i looked at a few epicurious.com recipes, but each one has a different pairing. one recommends a pinot noir, one a sauvignon blanc, and one a chianti. those are all completely different styles of wine so now i feel even more... (18 replies, last updated by sohony March 29, 2009)

. . . a cranberry apple wine, somewhere between semi dry and late harvest sweet. I received it as a gift and now must serve it to avoid giving offense but I don’t know if I should go with sweet or salty. Any ideas... (4 replies, last updated by lizzie123 December 22, 2008)

You could go with Chimay Grande Reserve through the first 3 courses. It is a Belgian Strong Dark Ale which has some sweetness which should work well against the heat of the curry. It also has the overall size to pair up with the... (5 replies, last updated by brentk December 29, 2008)

I’m thinking of doing seared foie on a sunchoke veloute, and would welcome suggestions on pairing. I don’t like the idea of Sauternes or similar wines early in a meal, which is where this course would be, and I... (27 replies, last updated by Bill Hunt November 20, 2008)

What would anyone suggest for pairing with Raviolo (ingredients: ricotta, chive, hen’s egg, brown butter and sage)? Thanks (11 replies, last updated by Chinon00 November 17, 2008)

This is an Amador County zinfandel... You can effectively pair this wine with just about anything you’d pair a “big red” with, IMO. Plus it has the added advantage to being a bit more flexible with spices and... (6 replies, last updated by whiner May 23, 2008)

The opening courses all scream Champagne. Maybe especially a blancs du blancs. The pea soup would also pair nicely with an Alsatian (Tokay) Pinot Gris or a White Rhone. The mushrooms would pair well with a fuller bodied Sauvignon... (7 replies, last updated by maria lorraine June 13, 2008)

I am going to a French restaurant next week and they offer wine pairing at an additional “per person” charge with the various courses of food. I am not a wine drinker – I usually don’t drink more then a... (3 replies, last updated by Bill Hunt June 19, 2007)

I disagree with jspear’s list (finding the flavors way too heavy/sweet to pair with your light summer menu), but to each his own. I’d personally offer an aperitif of champagne tails, maybe made with a tiny splash of... (9 replies, last updated by jspear April 24, 2008)

Yeah, i love wine and dessert wine in particular, but sometimes you are just trying to wedge a wine pairing in where it doesnt really belong (28 replies, last updated by moh January 4, 2008)

Has anyone tried Ceja wines. They’ll be pouring at the event at Fort Mason this weekend http://www.cejavineyards.com/ Looks like they’ll be talking about pairing wines with tamales... (8 replies, last updated by mengathon August 28, 2007)

course is going to be duck. So I need a course of either some sort of vegetable, soup or light fish that works as a bridge and pairs well with the champagne. Here comes the issue though, I’m trying to incorporate chocolate... (14 replies, last updated by carswell January 19, 2008)