1. Pan Seared Halibut with Sauvignon Blanc
The ripe citrus, herbal flavors of this white wine introduce the halibut’s natural subtle sweetness. Crispiness of the fish with its leaner quality, flakes texture and is seasoned naturally from a Sauvignon’s herbal aroma blend. This combination elevates your next bite.
2. Moroccan Spiced Salmon with Syrah
Dark in color, rich in assorted berry mixtures, Syrah gives a bold punch to the meatiness of the salmon. The Moroccan blend of cumin, coriander, ginger, and cloves give an earthiness to the rich bitter sweetness. Both playing a balanced contrast.
3. Spicy Baked Cauliflower with Dogajolo Toscano Bianco IGT
A lighter fruity aroma of sometimes cherry and coffee, this white wine highlights the crunchiness of baked cauliflower. Cauliflower has somewhat of a neutral tone, however, adding a spicy kick vamps up the fragrance Dogajolo releases.
4. Tuscan Grilled Steak with Brunello di Montalcino
Rubbed basil, oregano, rosemary and fennel usually presents a peppery freshness. Brunello with bold, tart qualities contrast well to fresh Tuscan ingredients enriching the smokiness from the steak. You are left with quenching acidity sometimes in the notes of berry, licorice or espresso.
5. Vietnamese Shrimp Rolls with Rosato
A pink color, spicy Rosato enhances the freshness of ocean caught shrimp. While hints of lime, garlic and Thai basil balance Rosato’s intense savory notes, you can also expect accents of saltiness complimenting the dish. It would translate to a light or delicate meal from the aroma and protein traits.
