Six Wine Pairings for Our Mother’s Day Menu

This Mother’s Day, we put together an extra special Plated menu by having each member of the Plated Culinary Team assemble a special dish based on classic recipes their moms used to make. To round out the experience, we’re providing a perfect wine pairing for each meal, because what’s a celebration without a little vino?

Four Cheese Mac and Cheese with Mixed Greens: Lambrusco

Lambrusco, which is a sparkling, berry-flavored red wine, comes from the Emilia-Romagna region of Italy. Due to its bubbly profile (along with a long history in Italy), Lambrusco provides the perfect mix of familiarity and sophistication when paired with this simple yet fancy Mac and Cheese.

Salmon and Bok Choy Stir-Fry over Brown Rice: Beaujolais

The perfect wine pairing for the surprisingly rich notes in this dish is an easygoing, fruity red. A Beaujolais that hails from Fleurie or Julienas is a floral, elegant pal for this stir-fry. The fruitiness will balance out the savory-sweet flavors, bringing out the intricate, well-developed flavors within.


Braised Chicken, Apricots, and Currants: Riesling

For years, Chardonnay was considered to be chicken’s best friend when it comes to wine pairings, but we wanted to give you something a little different for this braised chicken dish. Although many believe Riesling to be too sweet, a German Riesling (look for Kabinett, which is the drier style) will take to the apricots and currants beautifully.


Cuban Beef Picadillo with Spinach Rice: Graciano

Spanish wines are a fantastic choice for pairing with Cuban dishes. Graciano hails from Northern Spain, and can be found in the regions of Navarra and Rioja. This medium-bodied wine with earthy, rustic aromas, and natural zest will be welcomed alongside this spicy, hearty meal.


Lemon Butter Chicken with Orzo and Peas: Chardonnay

A lemon butter chicken basically cries out for Chardonnay—it’s almost as classic a duo as Romeo and Juliet! A silky Chardonnay from California will complement the buttery notes in this dish, letting the citrus flavors shine while providing a lovely back-and-forth with each sip. The hearty peas and orzo need a strong, structured white to match them, as a leaner white might disappear or create disharmony with this meal.


Savory Gruyére Bread Pudding: Grenache

A savory gruyére pudding is a wonderful recipe because it combines rich cheese with crusty bread and light veggies. For that, we’re recommending a Grenache from Sardinia, Italy. A light to medium-bodied wine, Italian Grenache (also called Cannonau) is an apt pairing to a savory bread pudding. It’s substantial enough to go well with the complex, layered flavors without overwhelming the dish.


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