Dine in with local favorite recipes and pairings

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.

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.

Oregon Wine Month participating restaurant submissions

Pea Salad with Prosciutto and Oregon Hazelnuts

From Chef Althea Grey Potter of Southeast Wine Collective paired with rosé.

Northwest Seafood Cioppino

From Chef Dale Fowler of the Regency Grill paired with Riesling.

Watermelon Tower

From Chef John Horvatinovich of Salt 88 paired with rosé.

Bananas Foster

From Chef Adele Nofield of Wilfs Restaurant & Bar paired with Viognier.

Grilled Chicken Liver Pâté & Port-Fig Jam Sandwich

From Chef Philip Oswalt of Multnomah Athletic Club paired with Gamay noir.