2025_0325-ThaiCurry-Dr_L-FoodRecipesPairings-DrL-v2-1280x1280

Thai Red Curry Beef with Dr. L Riesling

by All RecipesFood

 

 

Food Recipe

The bright acidity of Dr. L Riesling cuts through the rich, creamy coconut curry, while its touch of sweetness perfectly balances the heat. With bold Thai red curry, tender beef, and fragrant jasmine rice, this dish is an unexpected but perfect match for an off-dry Riesling like Dr. L Riesling—keeping every bite fresh, balanced, and irresistibly delicious.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 4 servings

Ingredients:
  • 2 ½ pounds beef (lean chuck or round, cut into bite-size pieces)
  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup Thai red curry paste
  • 2 (13 oz) cans unsweetened coconut milk
  • 2 Tablespoons fish sauce
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons brown sugar
  • 1 (8 oz) can bamboo shoots, drained and sliced (optional)
  • 3 Tablespoons fresh mint, chopped
  • Cooked jasmine rice, for serving
Instructions:
  • Season the beef with salt and pepper.
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches, searing each piece on all sides (about 5-6 minutes per batch). Remove with a slotted spoon and set aside.
  • Reduce the heat to medium and sauté the onion until soft (about 4 minutes). Add garlic and cook for 1 minute.
  • Stir in the red curry paste, letting it coat the onions and garlic until fragrant (about 1 minute).
  • Pour in 1 ½ cans of coconut milk, scraping up any browned bits from the pan.
  • Stir in the fish sauce, lime juice, and brown sugar, then bring to a gentle boil.
  • Return the seared beef to the pot, cover partially, and reduce the heat to low. Let simmer for 90 minutes, stirring occasionally, until the beef is tender and the sauce thickens.
  • 15 minutes before serving, stir in the bamboo shoots and remaining coconut milk. Let cook until heated through.
  • Spoon the curry over warm jasmine rice and garnish with fresh mint.

Spicy, creamy, and perfectly balanced—this dish was made for the Dr. L Riesling.

2025_0326-ChickenHerb-Dr_L_Sparkling-FoodRecipesPairings-DrL-v1

Crispy Lemon-Herb Chicken with Dr. L Sparkling Riesling

by All RecipesFood

 

 

Food Recipe

The bright, bubbly crispness of Dr. L Sparkling Riesling is the perfect match for this golden, herb-infused chicken. Its zesty citrus notes enhance the lemony marinade, while the bubbles cut through the crispy, savory crust—making every bite light, fresh, and full of flavor.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling with Bubbles!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients:
  • 4 boneless, skinless chicken breasts (or thighs)
  • ½ cup buttermilk
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano (or 1 teaspoon fresh oregano, chopped)
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • ½ teaspoon smoked paprika
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese (optional)
  • 2 Tablespoons olive oil
Instructions:
  • Marinate the chicken: In a bowl, whisk together buttermilk, lemon juice, lemon zest, garlic, salt, pepper, oregano, thyme, and paprika. Add the chicken and let marinate for at least 30 minutes (or up to 8 hours for extra tenderness).
  • Preheat oven to 400ºF. Line a baking sheet with parchment paper and drizzle with olive oil.
  • Coat the chicken: In a shallow bowl, mix panko breadcrumbs and Parmesan cheese. Remove the chicken from the marinade, letting the excess drip off, and coat in the breadcrumb mixture. Press gently to ensure an even crust.
  • Bake: Place the chicken on the prepared baking sheet and drizzle with a little more olive oil. Bake for 20-25 minutes until golden and crispy, and the internal temperature reaches 165ºF.
  • Rest & serve: Let the chicken rest for 5 minutes, then serve with extra lemon wedges and a glass of Dr. L Sparkling Riesling.

Crispy, zesty, and effortlessly delicious with Dr. L Sparkling Riesling—because bubbles make everything better.

2025_0326-HerbedMushroomRisotto-Dr_L_Dry-FoodRecipesPairings-DrL-v2-1280x1280

Herbed Mushroom Risotto with Dr. L Dry Riesling

by All RecipesFood

 

 

Food Recipe

The bright, mineral-driven crispness of Dr. L Dry Riesling perfectly complements the rich, creamy texture of this mushroom risotto, enhancing its earthy, herbaceous flavors while cutting through the richness. With its silky-smooth texture and deep umami notes, this dish is a flavor-packed vegetarian pairing for a glass of Dr. L Dry Riesling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:
  • 1 ½ cups Arborio rice
  • 3 cups vegetable broth
  • 1 cup Dr. L Dry Riesling
  • 2 Tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, thinly sliced
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan (or nutritional yeast for a vegan option)
  • 2 Tablespoons unsalted butter (or plant-based butter for vegan option)
  • Fresh parsley, for garnish
Instructions:
  • Sauté the aromatics: In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened (about 3 minutes). Stir in garlic and mushrooms and cook until mushrooms release their moisture and become golden (about 5 minutes).
  • Toast the rice: Add Arborio rice, thyme, salt, and pepper, stirring to coat the rice in the flavors. Cook for 1-2 minutes, until the rice turns slightly translucent.
  • Deglaze with Riesling: Pour in Dr. L Dry Riesling, stirring constantly, and let it simmer until mostly absorbed.
  • Cook the risotto: Add ½ cup of warm vegetable broth at a time, stirring frequently until absorbed before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
  • Finish & serve: Stir in Parmesan (or nutritional yeast) and butter for extra creaminess. Garnish with fresh parsley and serve immediately with a glass of chilled Dr. L Dry Riesling.

Creamy, savory, and perfectly balanced—this dish was made for the Dr. L Dry Riesling.

2025_0327-GoatCheeseAsparagusTart-Dr_L_Sparkling-FoodRecipesPairings-DrL-v1

Crispy Goat Cheese & Asparagus Tart with Dr. L Sparkling Riesling

by All RecipesFood

 

 

Food Recipe

Light, crisp, and bursting with fresh, zesty flavors, this golden, flaky tart pairs perfectly with Dr. L Sparkling Riesling. The bubbles cut through the creamy goat cheese, while the bright acidity enhances the freshness of the asparagus and lemon—creating a dish that’s vibrant, elegant, and made for sparkling moments.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling with Bubbles!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings

Ingredients:
  • 1 sheet puff pastry, thawed
  • ½ cup goat cheese, softened
  • ¼ cup crème fraîche or Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1 bunch asparagus, trimmed
  • 1 Tablespoon olive oil
  • 1 egg, beaten
  • Optional garnish: shaved Parmesan, microgreens, or crushed pistachios
Instructions:
  • Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • Prepare the base: Roll out the puff pastry and place it on the prepared baking sheet. Score a ½-inch border around the edges and prick the center with a fork to prevent puffing.
  • Make the filling: In a small bowl, mix goat cheese, crème fraîche, lemon zest, honey, salt, pepper, and thyme until smooth. Spread the mixture evenly over the center of the pastry, leaving the border untouched.
  • Assemble: Toss asparagus with olive oil, then arrange in a single layer over the goat cheese filling. Brush the pastry edges with beaten egg.
  • Bake: Bake for 20-25 minutes or until the pastry is golden and crisp. Remove from the oven and let cool slightly.
  • Garnish & serve: Top with shaved Parmesan, microgreens, or crushed pistachios for an extra pop of texture and flavor.
  • Enjoy with a chilled glass of Dr. L Sparkling Riesling!

Crispy, creamy, and delightfully fresh—because Dr. L Sparkling Riesling and goat cheese are a match made in heaven.

2025_0327-HoneyPoachedPears-Dr_L_Dry-FoodRecipesPairings-DrL-v2-1280x1280

Honey-Poached Pears with Dr. L Riesling & Vanilla

by All RecipesFood

 

 

Food Recipe

Elegant, lightly spiced, and naturally sweet, these honey-poached pears are infused with Dr. L Riesling, warm vanilla, and citrus, making them the perfectly balanced dessert to pair with a chilled glass of Dr. L Riesling. The wine’s bright acidity enhances the fruit’s natural sweetness, while the delicate spices and honey tie everything together.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients:
  • 4 firm pears (Bosc or Anjou work best), peeled and cored
  • 2 cups Dr. L Riesling (for a bright, aromatic base)
  • ½ cup honey
  • 1 vanilla bean, split (or 1 teaspoon vanilla extract)
  • 1 cinnamon stick
  • 1 strip lemon zest
  • 1 strip orange zest
  • ½ cup water
Instructions:
  • Prepare the pears: Peel the pears, leaving the stems intact for a beautiful presentation.
  • Make the poaching liquid: In a large saucepan, combine Dr. L Riesling, honey, vanilla bean (or extract), cinnamon stick, lemon zest, orange zest, and water. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.
  • Poach the pears: Add the pears to the liquid, making sure they’re fully submerged. Reduce the heat to low and simmer for 20-25 minutes, turning the pears occasionally, until they are tender but still hold their shape.
  • Reduce the syrup: Using a slotted spoon, remove the pears and set aside. Increase the heat to medium-high and simmer the poaching liquid until it thickens slightly into a syrup (about 5 minutes).
  • Serve: Place each pear in a shallow bowl, drizzle with the Riesling syrup, and serve warm or chilled.
  • Optional toppings: Garnish with whipped mascarpone, vanilla ice cream, or toasted nuts for an extra touch of indulgence.

The honeyed fruitiness of the pears mirrors the natural sweetness of Dr. L Riesling, while the wine’s crisp acidity cuts through the richness, making each bite feel light, balanced, and perfectly refreshing.

2025_0506-Pork-Dr_Lo-FoodRecipesPairings-DrL-1280x1280

Apricot Glazed Pork Tenderloin

by All RecipesFood

 

 

Food Recipe

Dr. L Riesling’s bright acidity cuts through the richness of tender, juicy pork, while its hint of sweetness enhances the fruity apricot glaze. The result? A perfectly balanced bite—savory, tangy, and just the right touch of sweetness, made even better with a chilled glass of Dr. L Riesling.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:
  • 1.5 lbs pork tenderloin, fat and silver skin removed
  • ½ cup apricot jam or preserves
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • ¼ teaspoon fresh thyme leaves (or ⅛ teaspoon dried thyme)
  • Salt and freshly ground black pepper
Instructions:
  • Preheat oven to 375ºF.
  • Make the glaze: In a small bowl, whisk together apricot jam, Dijon mustard, balsamic vinegar, and thyme until smooth.
  • Season the pork: Pat dry, then season all over with salt and black pepper. Place in an oven-safe dish or cast-iron pan.
  • Glaze & bake: Pour the apricot glaze over the pork, coating it evenly. Roast for 35 minutes, or until the pork reaches an internal temperature of 145ºF in the thickest part.
  • Rest & serve: Let the pork rest for 5 minutes, then slice and drizzle with the pan sauce.
  • Pair it up: Serve with grains like quinoa or rice and green veggies—and, of course, a chilled glass of Dr. L Riesling.

Savory, sweet, and perfectly balanced—this dish was made for Dr. L Riesling.

2025_0327-CrispyAppleAndFennel-Dr_L_Sparkling-FoodRecipesPairings-DrL-v1

Crispy Apple & Fennel Salad with Dr. L Sparkling Riesling

by All RecipesFood

 

 

Food Recipe

Light, crisp, and bursting with fresh flavors, this apple & fennel salad is the perfect match for Dr. L Sparkling Riesling. The bubbles enhance the salad’s bright citrus and herbaceous notes, while the wine’s crisp acidity complements the sweet apples, anise-scented fennel, and crunchy walnuts. A light honey-mustard dressing ties everything together, making this salad refreshing, elegant, and effortlessly delicious.

For a non-alcohol pairing, we suggest trying this with the Dr. Lo Riesling with Bubbles!

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings

Ingredients:
  • 1 large Honeycrisp or Granny Smith apple, thinly sliced
  • 1 small fennel bulb, thinly shaved (fronds reserved for garnish)
  • ¼ small red onion, thinly sliced
  • ¼ cup walnuts or pecans, toasted and chopped
  • 2 oz goat cheese or Parmesan shavings (optional, for extra creaminess!)
  • 2 cups baby arugula or mixed greens
  • Salt & freshly ground black pepper, to taste
Dressing:
  • 2 Tablespoons fresh lemon juice (for a bright, citrusy lift!)
  • 1 Tablespoon white wine vinegar (balances the fruitiness!)
  • 1 teaspoon Dijon mustard (adds depth & zing!)
  • 1 teaspoon honey (just a hint of sweetness to complement the wine!)
  • ¼ cup extra virgin olive oil
  • Salt & freshly ground black pepper, to taste
Instructions:
  1. Make the dressing: In a small bowl, whisk together lemon juice, vinegar, Dijon mustard, honey, salt, and pepper. Slowly whisk in olive oil until the dressing emulsifies.
  2. Assemble the salad: In a large bowl, toss together apple slices, fennel, red onion, and greens.
  3. Dress & garnish: Drizzle with dressing and toss gently to coat. Top with toasted walnuts, goat cheese (if using), and reserved fennel fronds.
  4. Serve immediately with a chilled glass of Dr. L Sparkling Riesling.

The bright acidity & bubbles of Dr. L Sparkling Riesling balance the sweetness of the apples and the richness of the cheese.

2025_0507-SpicyPeanutNoodlesCrunchyVeg-Dr_L_Riesling-FoodRecipesPairings-DrL-v1-1280x1280

Spicy Peanut Noodles with Lime & Crunchy Veggies

by All RecipesFood

 

 

Food Recipe

A bold, flavor-packed dish with just enough spice and sweetness to let the Dr. L Riesling shine.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

For the Sauce:

  • ⅓ cup creamy peanut butter
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • ½–1 teaspoon sriracha or chili garlic sauce (adjust to heat preference)
  • Juice of 1 lime
  • Warm water, to thin as needed

For the Noodles:

  • 12 oz cooked soba, rice noodles, or spaghetti
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1 cup shredded red cabbage
  • ½ cup chopped cucumber
  • ¼ cup chopped scallions
  • ¼ cup chopped cilantro

To Garnish:

  • Crushed peanuts
  • Lime wedges
  • Extra sriracha
Instructions:
  • Make the Sauce: Whisk together all sauce ingredients in a bowl. Add warm water a tablespoon at a time until smooth and pourable.
  • Toss It Together: In a large bowl, combine noodles, veggies, and sauce. Toss until everything’s well coated.
  • Serve: Top with crushed peanuts, fresh cilantro, scallions, and a squeeze of lime.
  • Optional Add-Ins: Add grilled shrimp or tofu for extra protein.

The semi-dry style of the Dr. L Riesling balances the spice and saltiness of the sauce, while the crisp acidity cuts through the richness of the peanut butter. The wine’s subtle sweetness and minerality elevate the lime, ginger, and fresh herbs for a bright, satisfying pairing.

Seafood-Taco-nonvintage

Seafood Tacos with Lime-Green Chile Sauce + Grilled Corn Slaw

by All RecipesFood

 

 

Food Recipe

Dr. L Dry’s bright acidity and crisp finish cut through the richness of creamy toppings, balancing the smoky seafood and tangy slaw for a fresh, vibrant bite in every taco. A touch of sweetness from the wine enhances the grilled peaches and roasted corn, making this dish a perfect pairing for Dr. L Dry Riesling.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients Grilled Peach Slaw:
  • 1 cup shredded red and green cabbage
  • 2 ears grilled corn, kernels removed
  • 1 ripe peach, sliced into strips
  • 1 jalapeño, seeded and finely chopped
  • 2 Tablespoons white balsamic vinegar
  • Juice of 1 lime
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste
Ingredients Tacos:
  • 1 pound fresh seafood (lobster tails, scallops, and shrimp, diced) (or sub chicken, beef, or a plant-based protein for a different twist!)
  • 2 Tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt and black pepper
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 small can (4 oz) diced green chilies
  • ½ cup green enchilada sauce
  • ½ cup heavy cream or whole milk (or a dairy-free alternative!)
  • ¼ teaspoon cayenne pepper
  • Juice and zest of 1 lime
  • Warm taco shells
Instructions:
  • Make the slaw: In a large bowl, combine cabbage, grilled corn, peaches, jalapeño, white balsamic vinegar, lime juice, basil, and cilantro. Toss well and season with salt and pepper. Cover and refrigerate for at least 15 minutes or up to overnight to let the flavors meld.
  • Cook the seafood: Heat a large skillet over medium heat. Once hot, add olive oil, seafood, smoked paprika, salt, and pepper. Cook until seafood is opaque and cooked through (about 5-8 minutes). Transfer to a plate and set aside.
  • Make the sauce: In the same skillet, melt butter, then whisk in flour to create a smooth paste. Cook for 30 seconds, then stir in green chilies and cook another 30 seconds. Slowly whisk in green enchilada sauce and cream until combined. Season with cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer until thick and creamy (about 5 minutes).
  • Finish it off: Add the cooked seafood, lime juice, and lime zest to the sauce and warm through.
  • Assemble the tacos: Divide seafood among warm taco shells. Drizzle with extra sauce, then top with grilled peach slaw. Serve immediately with a chilled glass of Dr. L Dry Riesling.

Crisp, creamy, smoky, and tangy—these tacos were made for Dr. L Dry Riesling.

2025_0507-OnionTart-Dr_L_Riesling-FoodRecipesPairings-DrL-v1-1280x1280

Alsatian Flammkuchen with Dr. L Riesling

by All RecipesFood

 

Food Recipe

This crisp, savory tart is a match made in heaven for Dr. L Riesling—its bright acidity cuts through the richness of crème fraîche, smoky bacon, and melty cheese, while its touch of sweetness enhances the caramelized onions. Flammkuchen (aka Tarte Flambée) is Germany’s take on pizza—light, crispy, and completely customizable.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings

Ingredients for Dough:
  • 2 cups all-purpose flour
  • 3 Tablespoons olive oil
  • 1 ½ teaspoons Kosher salt
  • ⅔ cup room-temperature water, divided
Ingredients for Toppings:
  • 1 medium yellow onion, thinly sliced
  • 4 oz. bacon (about 3-4 strips), cut into lardons (or substitute ½ cup smoked Gouda or plant-based alternative)
  • ½ cup crème fraîche
  • ½ teaspoon black pepper
  • Pinch of nutmeg
Optional Toppings:
  • 4 oz. white button mushrooms, thinly sliced
  • ½ cup grated Emmental cheese
  • Or get creative—add your favorite toppings!
Instructions:
  • Make the dough: In a large bowl, mix flour, olive oil, and 1 teaspoon salt. Slowly stir in ½ cup water, adding more if needed, until the dough comes together.
  • Turn the dough onto a floured surface and knead until smooth and elastic (about 1 minute). Cover with a kitchen towel while you prepare the toppings.
  • Preheat the oven to 500ºF and line a baking sheet with parchment paper.
  • Prepare the toppings:
  • Slice the onion paper-thin and cut the bacon into lardons.
  • In a small bowl, mix crème fraîche, remaining salt, black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
  • Roll out the dough into an oval (about 10”x16”) and place on the baking sheet.
  • Assemble the tart:
      • Spread the crème fraîche mixture evenly over the dough, leaving a ½-inch border.
      • Layer with onions, bacon, mushrooms (if using), and grated cheese.
      • Bake for 20 minutes, or until the edges are golden, the bacon is sizzling, and the crust is crisp.
      • Slice and serve immediately—ideally with a chilled glass of Dr. L Gray Slate Riesling.

Crispy, creamy, and packed with flavor—this is the perfect bite to pair with Dr. L Riesling.