Wine Road Podcast - That's A Wrap! with Beth, Marcy & Richard
After 10 years, 255 Episodes and 6 Taste Awards -- it's time to say Farewell!
Thursday, June 18, 2026
Thursday, June 4, 2026
Tuesday, June 2, 2026
Drink This with That - Jamaican Cuisine
For years everything I knew about Jamaica came from Bob Marley albums and the movie Cool Runnings, about the country’s Bobsled team. Aside from Jerk Chicken, I knew nothing about the nation’s food. That all changed when I finally visited and learned first-hand about the incredible flavors of Jamaican cuisine. Bold, aromatic, and layered with influences from Africa, the Caribbean, Jamaican food balances heat, sweetness, acidity, and spice—often within a single dish. The bold flavors and layers of spice make it challenging for wine pairing. Look for wines with good acidity, moderate alcohol, and, in some cases, a touch of residual sugar to temper the heat and elevate smoky flavors.
Jerk Chicken
Jerk chicken is one of Jamaica’s most iconic dishes. More than just street food; it is a point of national pride and a staple at social gatherings, and celebrations island-wide. The chicken is marinated in a mixture of Scotch bonnet peppers, allspice, thyme, garlic, and ginger, then grilled over pimento wood or charcoal. The result is smoky, spicy, and deeply aromatic, with a balance of heat and earthy sweetness.
+ Riesling
+ Gewürztraminer
+ Zinfandel
+ Rosé
Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish. The dish is savory with subtle sweetness and a gentle richness, balanced by bright aromatics. The Salted cod is sautéed with onions, tomatoes, peppers, and spices, then combined with ackee fruit, which has a soft, creamy texture like scrambled eggs. The ackee fruit is the national fruit of Jamica that grows from orange-yellow pods. When ripe, the pods burst into sections revealing shiny black seeds, like big Googly-eyes, surrounded by the yellow flesh of the fruit. The seeds are toxic so best to enjoy this dish as prepared by a professional.
+ Sauvignon Blanc
+ Chenin Blanc
+ Albariño
+ Unoaked Chardonnay
Oxtail Stew
Jamaican oxtail is slow-braised until the meat becomes tender and gelatinous, often cooked with butter beans, herbs, and a rich, savory sauce. The dish is deeply flavorful, with layers of spice, sweetness, and umami. The texture is rich and hearty, making it one of the most satisfying dishes in Jamaican cuisine.
+ Syrah
+ Malbec
+ Merlot
+ Zinfandel
Curry Goat
I love goat cheese, goat yogurt and goat milk, but until I went to Jamacia, I never tried Goat as a main dish. Luckily, Jamaican Curry Goat was my introduction. Curry goat is a slow-cooked dish featuring tender goat meat simmered with Jamaican curry spices, garlic, thyme, and Scotch bonnet pepper. The flavor is warm, earthy, and aromatic, with a gentle heat and a thick, flavorful sauce. It is often served with rice and peas on the side.
+ Riesling
+ Viognier
+ Grenache
+ Chenin Blanc
Escovitch Fish
Escovitch fish is fried whole fish topped with a tangy, pickled mixture of julienned carrots, bell peppers, onions, and fiery Scotch bonnet peppers. This mix is sautéed with white vinegar, sugar, and whole pimento berries. The crisp texture with bright acidity and heat creates the type of sweet and sour flavor profile that I adore.
+ Albariño
+ Vermentino
+ Dry Riesling
+ Sparkling Wine
Rice and Peas
Rice and peas, a traditional side dish, is not made with green peas but with red kidney beans. Creamy, aromatic, and slightly sweet, it’s made with rice, kidney beans, coconut milk, thyme, and spices. Comforting and savory it balances many of Jamaica’s spicier mains.
+ Chardonnay (Lightly Oaked)
+ Chenin Blanc
+ Pinot Gris
+ Sparkling Rosé
Thursday, May 21, 2026
Thursday, May 7, 2026
Tuesday, May 5, 2026
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
Thursday, April 23, 2026
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