Dine in with A-List recipes and pairings for Oregon Wine Month

Wine is food and destined for the dinner table. Thoughtful wine pairings can accentuate both the wine and the dish, while creative pairings can introduce unexpected complexities. The best part? Pairing is a skill like any other, and is refined through practice. So, dine and drink. Practice makes perfect.

The recipes below come from chefs at Oregon Wine A-List Award restaurants who demonstrate a deep enthusiasm for cooking with Oregon wine.

Grilled Skirt Steak with Oregon Blue Cheese Butter

From Chef Stephanie Pearl Kimmel at Marché paired with Syrah.

Whole Roasted Chicken Forestiere

From Chef Aaron Barnett at St. Jack paired with Pinot noir.

Braised Beef Short Rib

From Chef Maggie Trujillo at Larks Restaurant Medford paired with a Rhône-style GSM blend.

Seared Dayboat Scallops with Cacio e Pepe Pasta

From Chef Daniel Mondok at Raven & Rose paired with Chardonnay.

Pan Seared Petrale Sole

From Chef Franco Console of Larks Restaurant Ashland paired with Pinot gris.

Spring Pea Pasta with Bay Shrimp and Ham

From Chef Jason French at Ned Ludd paired with Riesling.

Share your favorite Oregon wine pairings with us by tagging #oregonwine #oregonwinemonth