In O's January 2009 issue, Cathy Mantuano, wine consultant for the restaurant in the Art Institute of Chicago's new Modern Wing (opening Spring 2009), offersdelicious recipes(created with her husband, Spiaggia chef Tony Mantuano) that highlightseven new pantry must-haves. Here are her wine pairings for each of those dishes, presented exclusively on Oprah.com.
The lively acidity and mineral overtones in this Albarino—made with the namesake grape from Northwestern Spain—play off the sweetness of the peppers, the meatiness of the tuna, and the peppery cumin notes in this dish.
Pair with: 2007 Rueda Blanc "Las Brisas," Las Brisas, Spain
The relatively unknown Verdejo grape has grown in Rueda, Spain, for centuries and is the main component in this easy-to-drink, food-friendly white wine—a great match for spicy dishes like this one. Typically blended with Sauvignon Blanc and Viura (another indigenous Spanish grape), Rueda Blanc has aromas of apple and pear and flavors of bright green apple, sweet white peach, grapefruit, and lime.
Pair with: 2006 Un-Oaked Chardonnay, Iron Horse Vineyards, Green Valley of Russian River Valley, California
Whole wheat pasta and caper pesto: an unusual combination, tailor-made for an unusual wine like this un-oaked California Chardonnay. One of the most pleasurable, elegant wines of its kind, Iron Horse's Chardonnay retains its brightness, minerality, and exotic fruit flavors thanks to the process of cold-fermentation in stainless steel. It's perfect with a variety of foods, including strongly flavored Mediterranean and pan-Asian dishes made with capers, olives, anchovies, lime, chilies, shellfish, and even cured meats.
Pair with: 2006 Pinot Noir, "Vintner's Cuvee" Van Duzer, Willamette Valley, Oregon
The sweet, salty, and spicy elements in this salad need a multifaceted wine, like this Pinot Noir from Van Duzer in Oregon. It has a wonderfully soft, velvety texture, strong notes of blackberry and currant, aromas of plum and gentle spice, and a long, persistent finish.
Made from 100 percent Galioppo, a grape indigenous to southern Italy, this full-bodied Duca San Felice goes nicely with roast meats and spicy sauces—and especially with classic southern Italian dishes like this pork-rib preparation. This 2004 bottling has aromas of figs, tobacco, leather, and chocolate, and its earthy, spicy taste is distinguished by a sour-cherry tartness.
Pair with: 2007 Tavel, Domaine De La Mordoree, France
Fresh and fruity, cool and refreshing, dry rosés are terrific food wines and match particularly well with Mediterranean flavors, like the garlic, parsley, and chickpea combination in this dish. Made from a variety of grapes, the best rosés are blended from Grenache, Syrah, Mourvedre, Pinot Noir, or Cabernet Sauvignon (just to name a few). This Tavel, a dry, full-bodied blend from the Rhone Valley in France, has a beautiful pink hue, intricate flower and fruit aromas, and a long-lasting finish.
This Greek wine, made from 100 percent Moscofilero grapes, has a glimmering crystal-clear color with hints of green. Juicy and thirst-quenching all by itself—thanks to its citrus aromas and grapefruit and honey flavors—the wine stands up boldly to the garlicky, peppery flavors in this fava bean puree.
Pair with: N/V Prosecco di Valdobbiadene "Crede" Bisol, Santo Stefano di Valdobbiadene, Italy
A luxurious spread like this "faux gras"—inspired by foie gras but made with chickpeas, capers, port, and white truffle oil—deserves a special sparkling wine, and this rich, full-bodied Prosecco is an outstanding match. The straw-colored potion has hints of apple and pear and a lovely floral aroma.