Wine Menus

Many of the dishes you will find on this site were made as part of one of my seven course Wine Dinners.

Many people try to pair the wine with their food. I almost always do it the other way around. I decide on the wines, and then come up with a menu to complement them.

Over the course of many years I have made some 300 different wine menus. I don't have a copy of them all, but here are a few examples for inspiration.

Bubbles and More Bubbles!

In several decades of teaching wine, and performing this taste test, one thing remains consistent. Bubbles go better with more food than any other style of wine.

  • Click for Menu

    Lobster in a Lemon Grass broth
    Freixenet Cordon Negro Brut Cava, Spain

    Duck Salad with hints of Sesame en Croute
    Torralta Prosecco di Conegliano, Italy

    Ginger Lychee Nut Refreshment

    Lamb with a Pineapple Glaze and Puréed Sweet Potatoes
    Moet & Chandon Brut Imperial Rosé Champagne, France

    Green Salad with a Coconut Cream Vinaigrette

    Cheese Plate with Dried Tropical Fruits
    Veuve Clicquot Brut Champagne, France

    Carrot Cake with Mango Frosting
    Peter Lehmann, Princess Moscato 2012, Australia

  •  Lobster in a Lemon Grass Broth

    Lobster in a Lemon Grass Broth

  •  Duck Salad with hints of Sesame en Croute

    Duck Salad with hints of Sesame en Croute

  •  Ginger Lychee Nut Refreshment

    Ginger Lychee Nut Refreshment

  •  Lamb with a Pineapple Glaze and Puréed Sweet Potatoes

    Lamb with a Pineapple Glaze and Puréed Sweet Potatoes

  •  Green Salad with a Coconut Cream Vinaigrette

    Green Salad with a Coconut Cream Vinaigrette

  •  Cheese Plate with Dried Tropical Fruits

    Cheese Plate with Dried Tropical Fruits

  •  Carrot Cake with Mango Frosting

    Carrot Cake with Mango Frosting

  •  The Wines

    The Wines

Click on any image to see the entire gallery.


Classic French from Bordeaux

Classic foods with classic wine from a classic wine region. I have rarely cooked so traditionally, but a lovely French woman requested it, and was delighted with the results.

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    Bisque de Fruits de Mer
    (Seafood Soup)
    2013 Ch. de Beauregard-Ducourt Entre-Dues-Mer

    Cassoulet Coupe
    (White Beans with Duck and Pork served in a Cup)
    2012 Ch. Maucaillou Moulis

    Groseille et à la Menthe Rafraîchissement
    (Red Currant and Mint Ice)

    Os à Moelle Bordelaise
    (Ribs in a Red Wine and Marrow Sauce)
    2010 Ormes de Pez Saint-Estèphe

    Salade de Échalote Chaude
    (Hot Shallot Salad)

    Fromage du Monde
    (Cheeses of the World)
    2008 Croix de Beaucaillou Saint Julien

    Noisette Délicate aux Fromage à la Crème Fig et une Sauce à l'Abricot au Miel
    (Hazelnut Cookies with Cream Cheese Figs in a Honey Apricot Sauce)
    2003 Ch. Doisy-Védrines Sauternes

  •  Bisque de Fruits de Mer

    Bisque de Fruits de Mer

  •  Cassoulet Coupe

    Cassoulet Coupe

  •  Groseille et à la Menthe Rafraîchissement

    Groseille et à la Menthe Rafraîchissement

  •  Os à Moelle Bordelaise

    Os à Moelle Bordelaise

  •  Salade de Échalote Chaude

    Salade de Échalote Chaude

  •  Fromage du Monde

    Fromage du Monde

  •  Noisette Délicate aux Fromage à la Crème Fig et une Sauce à l'Abricot au Miel

    Noisette Délicate aux Fromage à la Crème Fig et une Sauce à l'Abricot au Miel

  •  The Wines

    The Wines

Click on any image to see the entire gallery.


Rhône Rangers

A few intrepid California wine producers, way back in the 80s, decided (correctly it would turn out) that they could excel at making wines in the style of the Rhône Valley of France. On a quick stop over in the US (after 9 years) I couldn't resist checking in on some of my favorites.

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    Langostino Maltaise with Nasi Lemak (coconut rice)
    2014 Cambria Tepusquet Vineyard Viognier, Santa Maria Vly.

    Quail in Puff Pastry with Mushroom Sauce
    2013 Qupé Marsanne / 25% Roussanne, Santa Barbara Cnty.

    Rose (not rosé) Refreshment

    Lamb Cassolette
    2011 Bonny Doon Le Cigare Volant Châteauneuf-de-Pape inspired Blend

    Pesto Salad

    California Cheeses: Bermuda Triangle - G, Estero Gold Reserve - C, Lamb Chopper - S, Triple Cream with Truffle - C, Humboldt Fog - G
    2013 Ojai Bien Nacido Vineyard Syrah

    Lake County Toriga Nacional Sabayon with Mandarin Oranges in a Salted Caramel Cookie Crust
    2014 Quady Essensia Orange Muscat

  •  Langostino Maltaise with Nasi Lemak

    Langostino Maltaise with Nasi Lemak

  •  Quail in Puff Pastry with Mushroom Sauce

    Quail in Puff Pastry with Mushroom Sauce

  •  Rose Refreshment

    Rose Refreshment

  •  Lamb Cassolette

    Lamb Cassolette

  •  Pesto Salad

    Pesto Salad

  •  California Cheeses

    California Cheeses

  •  Sabayon with Mandarin Oranges

    Sabayon with Mandarin Oranges

  •  The Wines

    The Wines

Click on any image to see the entire gallery.


My Own Blend

Occasionally I make my own blend of wines, so I can get just the perfect flavor combination I am looking for.

In this case a blend of Pinot Noir and Tempranillo, well chilled, with a splash of Viognier, was just what I wanted to go with the fruit sauce on the chicken.

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    Seafood and Cheese Crêpe with Cumin Cream Sauce
    2007 Trimbach Cuvée des Seigneurs de Ribeaupierre Gewurztraminer, Alsace, France

    Chicken with Pacific Fruit Medley
    Stevie's own Light Red Wine Blend

    Tarragon Lemon Ice

    Filet of Beef with a Savory Red Sabayon Sauce and Chèvre Mashed Potatoes
    2011 Joseph Drouhin Gevrey-Chambertin, Burgundy, France

    Greens with Red Cherry Vinaigrette and Balsamic Walnuts

    Grilled Danish Blue with Cheese Lace Crumble
    2009 Amiral de Beychevelle, Saint-Julien Bordeaux, France

    Dense Chocolate Ganache Cake with Raspberry Cream Cheese Butter Cream
    Fresh Japanese Peach Bellini with Diamon Prosecco, Italy

  •  Seafood and Cheese Crêpe with Cumin Cream Sauce

    Seafood and Cheese Crêpe with Cumin Cream Sauce

  •  Chicken with Pacific Fruit Medley

    Chicken with Pacific Fruit Medley

  •  Tarragon Lemon Ice

    Tarragon Lemon Ice

  •  Eating the main course too fast to shoot it

    Eating the main course too fast to shoot it

  •  Greens with Red Cherry Vinaigrette and Balsamic Walnuts

    Greens with Red Cherry Vinaigrette and Balsamic Walnuts

  •  Grilled Danish Blue with Cheese Lace Crumble

    Grilled Danish Blue with Cheese Lace Crumble

  •  Dense Chocolate Ganache Cake with Raspberry Cream Cheese Butter Cream

    Dense Chocolate Ganache Cake with Raspberry Cream Cheese Butter Cream

  •  Fresh Japanese Peach Bellini with Diamon Prosecco, Italy

    Fresh Japanese Peach Bellini with Diamon Prosecco, Italy

Click on any image to see the entire gallery.


Dinner in Kuala Lumpur

Wine in Kuala Lumpur had an added degree of difficulty. Surprisingly, as a Muslim country, the wine selection was only somewhat limited, but it was flooded with older vintages that hadn't sold. As a blazing hot country, the wine often suffered during shipping and storage. Making the condition of the wine a gamble.

Fortunately this night we carefully vetted all of the (mostly Rhône style) wines, and were assured all would be well.

  • Click for Menu

    Lobster Cheese Puff with Wasabi
    2014 G.D. Vaira, Moscato d’Asti, Italy

    Confit a l’Orange
    2014 Pikes, Clare Valley Viognier, Australia

    Basil Tomato Refreshment

    Mushroom Stuffed Tenderloin with a Sage Infused Wine Sauce on a bed of Moroccan Couscous
    2011 Guigal, Crozes-Hermitage

    Tossed Green Salad with Humus Dressing

    Assorted Cheese Platter
    2013 Domaine l’Or de Line, Chateauneauf-du-Pape

    Chilled Mango Soup with Hot Sautéed Finger Bananas
    2014 Brown Brothers, Victoria Orange Muscat

  •  Lobster Cheese Puff with Wasabi

    Lobster Cheese Puff with Wasabi

  •  Confit a l’Orange

    Confit a l’Orange

  •  Basil Tomato Refreshment

    Basil Tomato Refreshment

  •  Mushroom Stuffed Tenderloin with a Sage Infused Wine Sauce on a bed of Moroccan Couscous

    Mushroom Stuffed Tenderloin with a Sage Infused Wine Sauce on a bed of Moroccan Couscous

  •  Tossed Green Salad with Humus Dressing

    Tossed Green Salad with Humus Dressing

  •  Chilled Mango Soup with Hot Sautéed Finger Bananas

    Chilled Mango Soup with Hot Sautéed Finger Bananas

  •  4 out of 5

    4 out of 5

  •  The sticky, and a friend

    The sticky, and a friend

Click on any image to see the entire gallery.


Many Mendoza Meals

We spent years in Argentina in the wine country in and around Mendoza. As a long playing guest chef at Domaine Bousquet winery in the Uco Valley the food varied greatly, but the wines, hardly at all.

Malbec is synonymous with Mendoza wines, and so of course I had to make at least one menu with the conspicuous lack of the famed grape.

  • Click for Menu

    Pili Pili Beggar's Purse
    2012 Dolium LH Chardonnay

    Humita and Crab on a Chick Pea Crêpe
    2011 Catena Zapata Nicasia Viognier Blend

    Drunken Chicken on a Dirty Bed of Rice
    2011 Lurton Gran Lurton Corte Friulano

    Filet of Beef with Chocolate Quinoa Sauce & Cold Quina Salad
    2001 Dolium Cabernet Sauvignon

    Conversational Cheese
    1994 Bodega Weinert Cabernet Sauvignon

    Chaat Masala Baked Apple with Almond Mascarpone & Grand Marnier Glazed Kiwis & Strawberries
    Domaine Bousquet Espumante

  •  Pili Pili Beggar's Purse (crumbled)

    Pili Pili Beggar's Purse (crumbled)

  •  Humita and Crab on a Chick Pea Crêpe

    Humita and Crab on a Chick Pea Crêpe

  •  Drunken Chicken on a Dirty Bed of Rice

    Drunken Chicken on a Dirty Bed of Rice

  •  Filet of Beef with Chocolate Quinoa Sauce & Cold Quina Salad

    Filet of Beef with Chocolate Quinoa Sauce & Cold Quina Salad

  •  Conversational Cheese

    Conversational Cheese

  •  Chaat Masala Baked Apple with Almond Mascarpone & Grand Marnier Glazed Kiwis & Strawberries

    Chaat Masala Baked Apple with Almond Mascarpone & Grand Marnier Glazed Kiwis & Strawberries

Click on any image to see the entire gallery.


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