Cooking With Bruce - Chicken Parmesan
Lunch With Bruce - Featuring Andy Cohen
Cooking With Bruce - Shrimp Bruno
Cooking With Bruce - Steak and Sautéed Spinach
Cooking With Bruce - Favorite Side Dishes
Lunch With Bruce - Featuring Carole Radziwill
Rodney Strong 2008 Reserve Pinot Noir
Russian Red River Valley
Why Pinot Noir With Chicken Parmesan?
Although it is common to hear that poultry calls for white wine, this is a misleading and generally false rule. A dish like Chicken Parmesan, with its tomato sauce and Italian roots, calls for red wine. The consensus opinion is that the Italian Sangiovese and the more common Merlot and Pinot Noir are the best types of red wine to serve with this dish. Pinot Noir is more velvety, earthy and smacks of red fruits. Its flavor cuts nicely through the acidity of the tomato sauce.
Stag's Leap Wine Cellars Artemis Cabernet Sauvignon
This Cabernet Sauvignon offers inviting aromas of black cherry, cola, red cherry, vanilla bean and cocoa powder along with a touch of clove and sage. These notes carry over onto the palate and combine with flavors of milk chocolate, toasty oak and a hint of wintergreen. The wine has a smooth texture with great depth and fine-grained tannins, which makes it a perfect pairing for Andy's favorite Gigi Salad as the tannins cut through the vinegar in the dressing. Also pairs well with filet mignon.
La Marca Prosecco, E & J Gallo Winery
Why Prosecco With Shrimp?
Prosecco is light and bubbly, and the crispness cuts through the citrus acidity of this dish. Lighter wines go well with fish dishes, and the bubbly flavors go nicely with the texture of the shrimp. La Marca Prosecco in particular is fresh and clean in flavor, with ripe citrus, lemon, green apple and touches of grapefruit, minerality and some toast. The finish is light, refreshing and crisp.
Joel Gott Cabernet Sauvignon
Trinchero Family Estates
Why Cabernet Sauvignon With Steak?
The reason why a Cabernet goes will with your steak is, in a word, fat. Fat has a protective, palate-coating richness that lessens the impact of bitterness. A well-marbled steak makes a quality Cabernet Sauvignon like this one taste opulent and balanced. That's because the fat in the steak coats your palate, protecting it from the Cabernet's hint of bitterness. The fat would keep you from tasting a less tannic wine, like Pinot Noir, which could come across as watery.
2011 Santi Sortesle Pinot Grigio
Frederick Wildman & Sons
Why Pinot Grigio With Vegetable Side Dishes?
What you want is a wine that goes well with a variety of vegetable and potato side dishes. This means a wine that not only manages to have a wonderful flavor but also a wonderful balance - neither too tannic nor too acidic, neither too alcoholic or too light. It needs the zip to cut through cream and the delicacy to enhance subtle seasonings and flavors. Made from 100% Pinot Grigio grapes, this wine is the perfect complement as it has generous, soft but lively fruit with firm flavors, good acidity and a long finish.
2008 Chateau Ste. Michelle Chardonnay
2006 Marchese Antinori Chianti Classico Riserva
For Carole, Bruce recommended the Cheateau Ste. Michelle Chardonnay as it is a great light wine to cut through the acid of the tomato sauce in her dish. Pairs well with chicken, veal and fish. This Columbia Valley blend is made from numerous vineyard lots resulting in a complex, layered Chardonnay.
Bruce chose the Marchese Antinori Chianti Classico as it is a smooth, full bodied red perfect for cutting through the fat in his steak. On the palate the wine is very solid with notes of vanilla and chocolate, supple and soft in its tannins and accompanied by the vibrant acidity which characterizes the Sangiovese grape as a variety.