An Outpour of Emotions

Some people might say that the word “love” gets thrown around a bit too often. Kids shout “love you!” in their parents’ direction on their way out the door, and celebrities fall in and out of “love” faster than they can, well, shave their heads. And just when we think it’s all gone too far, we witness a glimpse of true love. True foodie love, that is.

Wine That Loves simplifies the matchmaking process between food and wine to create the perfect pairing for every meal. With the aid of sommelier Ralph Hersom (former wine director at Le Cirque in New York) as the Wine Director, this wine literally pairs itself. The complete line includes Wine That Loves Pasta with Tomato Sauce, Wine That Loves Roasted Chicken and Wine That Loves Pizza; it couldn’t be easier to make the right match. (Wine That Loves Grilled Steak and Wine That Loves Grilled Salmon are coming soon.) The site even breaks down each bottle to explain the necessary amounts of Intensity, Acidity, Tannin and Flavor that go into the pairings.

Starting to feel the love? I certainly am! No more embarrassing fumblings around the liquor store – and then finally just choosing the one with the funnest label (guilty as charged), these simple bottles make you look like an expert. And most importantly, they make your food taste even better! In fact, the company was inspired by a success story of someone who was finally given a proper wine recommendation and was astounded by the way it enhanced the meal.

And just to prove that I am in the mood for love – and because I feel a rendition of “Matchmaker, Matchmaker” from Fiddler on the Roof coming on – I shall now pair your wines with some choice dishes from R4L.

Penne Pasta with Tomato Vodka Sauce
Pair with: Wine That Loves Pasta with Tomato Sauce (see how easy this is???)


1 1/2 lb. penne pasta
6 cloves garlic, minced
1/2 C. vodka
1/2 lb. Canadian bacon or smoked ham, diced
1/4 C. olive oil
2 28 oz. cans tomatoes, crushed
1 C. heavy cream
1/2 tsp. crushed red pepper
1 medium onion, chopped
2 C. frozen peas
1/2 C. Romano cheese, grated


Sautee onion and garlic in olive oil until brown, about 5 minutes. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook over medium heat for 5 minutes. Add heavy cream and vodka and cook for 5 more minutes until sauce thickens. Meanwhile, in a separate pot, boil Penne pasta until it is al dente and drain. Place pasta on individual plates and top with tomato-vodka sauce and serve.

Roast Chicken with Sweet Garlic, Melted Onions and Sour Orange
Pair with: Wine That Loves Roasted Chicken


1 (3 lb.) chicken
1/2 C. whole garlic cloves, peeled
1 C. olive oil, divided
1 bunch flat-leaf parsley
1 orange, zested
1 lime, zested
1 lb. yucca, peeled
2 Spanish onions, thinly sliced
16 fluid oz. orange juice
1 C. rich chicken stock
3 Tbs. olive oil


Cut the chicken in half and de-bone. Place the garlic in 1/4 C. of the oil and sauté until tender. When the garlic is cool, puree half of it with the parsley, orange zest, lime zest, and remaining 3/4 C. of oil Rub the garlic mixture onto the chicken and marinate for 1 day in the refrigerator. Cook the yucca in salted water until tender and drain. Slowly cook the onions with a little water until soft. Reserve. Simmer the orange juice over the low heat until syrupy. Add the chicken stock and cook until lightly thickened. Reserve. Bake the chicken at 350 degrees F for 45 minutes, until cooked through and the juices run clear when pierced with a fork. Sauté the yucca in the remaining 3 Tbs. olive oil until crispy. Add the onions and the reserved garlic confit. Drain the yucca mixture well and place on a plate with the chicken. Cover with the orange mixture.

Margherita Pizza
Pair with: Wine That Loves Pizza


2 tsp. garlic, chopped
2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil, minced
1/2 c. fresh Parmesan, grated


In a small bowl place the garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat the tomatoes. Place the cheese slices over the tortillas. Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan. Preheat the oven to 350 degrees. Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is melted. Cut the pizza into wedges. Serves 2 as an appetizer or 1 as a main course.

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