Holiday Food Pairings

Bathe 2-3 lbs of chicken wings in a pound of butter seasoned with Italian herbs, hot sauce and lemon or lime juice. Broil until crispy and slightly burnt. A great appetizer with Man o War Pinot Gris.
A castrated Rooster Ouwie! Rub a defrosted capon with herbed butter and bake as you would a chicken. Much more flavorful than chicken and great with Lockwood Pinot Noir.
Here is a fast and easy seafood pasta. Make an instant seafood pasta by using your favorite tomato sauce and cooking a package of mixed seafood (available in the frozen food section). Throw in frozen and cook for 2-3 minutes until barely done. Great with 2G2BT Sauvignon Blanc.
First is a roast or filet. Instead of buying individual fillets, buy a whole one. It costs less and is easier to cook. Rub a 2-3 lb roast with olive oil and some chopped garlic and rosemary. Roast at 250 degrees until it registers 130 degrees in the center (about 2 hours). Delicious with the OMG Merlot.

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• Holiday Food Pairings
• Interview with Winemaker Peter Koff
• Melvin Masters from Tortoise Creek Wines
• Talk and Taste with Jim Fiolek
• Paul is Interviewed by Wine Radio Personality Jim McNally
• Pairing Wine with Chocolate
• Paul Interviews Jeff Bundschu of Gundlach Bundschu
• NBC in San Diego was a hoot

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