You’ve probably seen (or even ordered) at least one of these perfect Plated summer recipes. We love these recipes so much that we decided to team up Corkbuzz Wine Bar‘s Master Sommelier, Laura Maniec, to provide expert wine pairings for us. A former wine and spirits director for over 20 restaurants across the country, Laura knows more about wine than anyone we know. When Laura joined forces with our Head Chef Elana Karp for Plated’s Toast to Summer event, we were treated to some seriously great recipes, alongside a delicious, curated wine pairing. Check them out!
“I love the rich, clean flavors of the peppers and onions, alongside delicate flavors of the cod—the same is true with the Ryme Vermentino. It’s is so ripe and currently at its peak “sweetness,” but with a clean and refreshing finish that mimics the dish.
Pairing: Ryme Cellars Hers Vermentino ’16 – Carneros, California
“Clos Cibonne is the perfect pairing for this dish because it just screams sophisticated and summer. Corn and rosé are always great together, but the mascarpone is as complex and rich as this wine, which is aged an extra year under “flor.” It has a salinity to it that marries with the corn, and the texture of the wine and food match, too.”
Pairing: Clos CibonneTradition Tibouren ’15 – Côtes de Provence, France
“If you love Barolo, this is a great alternative. The Xinomavro grape is medium in body and has a fine, dusty tannin that cuts through pork, but allows all of that delicious summer gratin to be showcased, while not overwhelming the flavors.”
Pairing: Kir-Yianni Ramnista Xinomavro ’12 – Macedonia, Greece
Baked Cinnamon Apples
“Nothing goes better with apples, graham crackers, and cinnamon than Sauternes. These are identical in flavor, complexity, and intensity, and if you like the dish on its own and think “this couldn’t possibly get any better,” then get ready to change your mind after pouring yourself a glass from this bottle.”
Pairing: Château Roûmieu-Lacoste ’15 – Sauternes, France
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