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Red, White, and Beringer

Serve Beringer Napa Valley Sauvignon Blanc 2005 with seafood appetizers. Shrimp cocktail is a perfect match for this Sauvignon Blanc. The wine even goes well with tomatoes—and thus traditional cocktail sauce. Crab fritters also make a crunchy compliment for this varietal.

For the main course, grill some chicken breasts to serve with Beringer Chardonnay Private Reserve 2004. Or pair the Chardonnay with scallops and pasta dish or a sweet onion and pancetta tart. Serve white fish with Beringer Knight's Valley Alluvium Proprietary Red 2003. And Beringer Cabernet Sauvignon Private Reserve 2002 makes the meal if matched with beef tenderloin or pork tenderloin. This wine can linger longer with dessert—if paired with a blackberry or blueberry cobbler.

Yet for the ultimate All American pairing, finish with Beringer Nightingale Dessert Wine 2003 with a homemade apple pie. Beringer's Nightingale Dessert Wine is named for former winemaker, Myron Nightingale and his wife Alice. The Nightingales spent three years developing their method for making a wine in the style of the classic French Sauternes. This Semillon and Sauvignon Blanc wine is golden in hue with notes of apricot preserve, crème brulee, honey and flavors of butterscotch, stone fruit and spice—making it a memorable match for apple pie. Serve the pie warm out of the oven with the wine well chilled—50 to 55 degrees. Here's to Beringer's great American wines!

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