recipes

Sauvignon Blanc/Fume Blanc Wine Pairing

 
Photo of: Vegetarian Kofta Kabobs - Recipe of the Day
PHOTO BY: madbaker1

DAILY RECIPE

Vegetarian Kofta Kabobs

SUBMITTED BY: sienna 

This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes.

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Top Recipes to Pair with Sauvignon Blanc

Sauvignon Blanc is a crisp, aromatic wine with lots of citrus and grassy flavors. Try it with seafood or moderately spicy dishes.

More About Sauvignon Blanc

These aromatic wines are great when still young. So try recent vintages, when the citrus and tropical fruit flavors are at their best.

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Turkey and all the trimmings! Find recipes for all of your Thanksgiving favorites.

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NEWEST SAUVIGNON BLANC/FUME BLANC WINE PAIRING RECIPES                    


Asparagus and Artichoke Pasta Salad

Submitted by: Laurie 
Chicken, asparagus, artichokes, and crumbled bacon come together in this hearty pasta salad. It's a great way to use leftovers; if you have onion and celery, throw that in too! 

Rosy's Palak Paneer

Submitted by: E. Martin 
An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer. 

Elegant Stuffed Chicken and Asparagus Bundles

Submitted by: BabySoose 
Living In: Anchorage, Alaska, USA
Chicken breasts are stuffed with a vegetable-cornbread stuffing, then roasted and served with a roasted asparagus bundle. 

TOP SAUVIGNON BLANC/FUME BLANC WINE PAIRING RECIPES


Marinated Grilled Shrimp

Submitted by: BLONDIEPEREZ 
Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper. 

Italian Sausage Soup

Submitted by: SALLYJUN 
This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper. 

Coconut Shrimp I

Submitted by: LINDAV10 
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. 
 
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