Wine Road Episode, Beth Grossman

 Wine Road Episode 253, Beth Grossman

Wine Road Podcast - Savannah Esslinger

 Wine Road Podcast - Episode 252, Savannah Esslinger

Drink This with That - Sicilian

This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel

Wine Road Podcast - Virginie Boone

 Wine Road Podcast - Episode 251, Virginie Boone

Wine Road Podcast Diane DiRoma, River Road Family Vineyards & Winery

Wine Road Podcast, Episode 250 - Diane DiRoma, River Road Family Vineyards & Winery

Drink This With That: Cuban

In last month’s installment of Drink This with That, I spoke about how little authentic Japanese food there was when I grew up in South Florida. But Cuban food? Now we’re talking. Miami was and still is the epicenter for Cuban fare in United States. 

I became familiar with a plethora of Cuban delights in Miami on Calle Ocho in the Little Hanana neighborhood. Calle Ocho, Eighth Street, bustled with Cuban culture where nary a word of English was spoken on a street lined with restaurants, cafés, ventanitas (walk-up windows that serve potent Cuban coffee), and cigar shops. The area was lively at all hours with older gentlemen in guayaberas playing dominoes in the morning and smartly attired couples arriving for dinner at Versailles, known as the World’s Most Famous Cuban Restaurant, which opened in 1971.

From the ubiquitous Cuban sandwich to creamy rich flan – Cuban food offers a wide range of wine pairing opportunities, from bright, citrus-driven dishes to deeply savory, slow-cooked preparations. 

Cuban Sandwich

The Cuban sandwich layers slow-roasted pork, sliced ham, Swiss cheese, tangy pickles, and sharp yellow mustard upon a pillow of soft bread before being pressed until the exterior is crisp and golden. It’s salty, savory, tangy, and slightly creamy all at once. 

+ Sauvignon Blanc 

+ Dry Rosé 

+ Sparking (Brut) 

+ Verdejo 

Ceviche

Ceviche is fresh seafood, often fish or shrimp cured in lime juice, which firms the texture while preserving a clean, delicate flavor. Thinly sliced onions, herbs, and sometimes chili add sharpness to the cool, refreshing and vibrant dish.

+ Albariño 

+ Vermentino 

+ Dry Riesling 

+ Picpoul 

Ropa Vieja

Richly savory with layers of sweetness, acidity, and umami—Ropa vieja is made of Flank steak braised until tender enough to shred, then simmered in a tomato-based sauce with onions, peppers, garlic, and spices. Typically served with white rice and fried plantains.

+ Tempranillo 

+ Merlot 

+ Zinfandel 

+ Sangiovese 

Lechón Asado

Lechón asado is one of the most iconic examples of Cuban cooking. Pork is marinated in a mixture of garlic, oregano, and sour orange juice, then slow roasted until tender. The interior remains juicy and infused with citrus and garlic, while the exterior develops a deeply flavorful, crisp skin. The dish balances richness with brightness, with the marinade cutting through the natural fattiness of the pork.

+ Chardonnay (Unoaked or Lightly Oaked) 

+ Pinot Noir 

+ Grenache 

+ Albariño 

Arroz con Pollo

Arroz con pollo is a classic comforting, one-pot dish where chicken and rice cook together, absorbing a blend of saffron, garlic, peppers, and spices. The rice becomes infused with savory broth and aromatics, while the chicken remains tender and flavorful. 

+ Viognier 

+ Chenin Blanc 

+ Garnacha Blanca 

+ Unoaked Chardonnay 

Choripán

Choripán is grilled chorizo sausage served in bread, and topped with a bright, herbaceous sauce. The sausage is smoky, juicy, and spiced, with a satisfying richness that contrasts with the freshness of the toppings. 

+ Tempranillo 

+ Carménère 

+ Lambrusco 

+ Grenache

Flan

Flan is a silky custard dessert with a smooth, delicate texture and a glossy caramel topping. Lightly sweet and creamy, the contrast between the soft custard and the liquid caramel creates a refined, balanced finish to a meal.

+ Semillon  

+ Late Harvest Riesling 

+ Pedro Ximénez Sherry 

+ Tawny Port 

Wine Road Podcast - Episode 249 - Damy Tamburrino - Foppiano Vineyards

 Wine Road Podcast - Episode 249 - Damy Tamburrino - Foppiano Vineyards