As Salmon Confit is not far from raw, it’s imperative to obtain the freshest fish you can find. Paired with the wine of your choice, this dish looks great and tastes even better!

When it comes to colder weather, few dishes offer better food and wine pairings with Bordeaux wine than slow cooked lamb, especially braised or in stew. Slow cooking releases flavors and fats that coupled with wine, offer sumptuous, rich, savory, dining experiences.

On this occasion, we enjoyed one of my favorite producers of California Cabernet Sauvignon, Spottswoode. Spottswoode has been on a roll since 1994, They produce a great style of Cabernet. It’s rich, ripe and deeply concentrated, but it’s not over the top.

Stews are great and easy to make. For many people, stews are the ultimate comfort food. They are not expensive and they make wonderful leftovers. There are no secrets here. As you’ll see, it only takes a few easy steps.

With notes of honeysuckle, stone, lemon, apple, flowers and smoke, this concentrated, buttery California Chardonnay is rich, intense, focused and balanced, ending in a long, citrus oil and minerality finish.

There are no secrets between good friends or lovers. That seems like a great way to approach life and cooking. That’s because there are no secrets to pairing Bordeaux wine, or any wine with food.

The key to creating the perfect wine and food pairing is, keep it simple. Buy the best ingredients possible. Don’t over cook your meal. With wine, look for similar texture and weight.