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Food Pairing

Never worry about whether you’re serving the right wine with your meal again! Check out our recipes for great dishes, and the perfect wines to accompany them. From pasta dishes to meat entrees to desserts, you’ll be serving your family and friends in gourmet style when you count on Bremer’s Wine & Liquor to keep you informed!


Lemon Garlic Chicken

Lemon Garlic Chicken

Ingredients (serves 3)
2 tablespoons butter
3 skinless, boneless chicken breast halves
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 tablespoons garlic powder
1 lemon, juiced

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Celebrate Bastille Day – The French Independence Day

Celebrate Bastille Day – The French Independence Day

Celebrate Bastille Day on July 14th with this French Pound Cake recipe.

Ingredients
2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour

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BBQ Wine Pairings

Having trouble deciding which wine to drink with your 4th of July meal or any summer BBQ? Share and save this pairings cheat sheet! Anytime you need recommendations stop into Bremer’s Wine & Liquor and talk to our knowledgable staff!

Bremer's BBQ pairings

Bourbon Glazed Shrimp

Bourbon Glazed Shrimp

The sun is out. That means one thing….grill time! Put a little shrimp on the barbie.

Ingredients
1/2 cup brown sugar
1/4 cup plus 2 tablespoons bourbon, such as Bulleit or Maker’s Mark
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1/4 cup chopped green onions
2 to 3 cloves garlic, minced
2 pounds peeled and deveined frozen shrimp, thawed
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Minced Italian parsley, for garnish

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Whiskey-Glazed Sweet Potatoes

Whiskey-Glazed Sweet Potatoes

Our friends at Whisky Notes shared this delicious recipe from Foodnetwork.com courtesy of Guy Fieri. It sounds too good not to try at home, especially this time of year.

Ingredients
3 lbs. sweet potatoes  (about 4 large)
1 cup pecans
4 Tbs. unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/4 cup whiskey
2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces

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Maple Pecan Bread Pudding with Fresh Peach Sauce

Maple Pecan Bread Pudding with Fresh Peach Sauce

Are you looking for a dessert alternative to the traditional Pie this holiday? Dave Matthews Band Chef, Fiona Bohane makes a delicious Maple Pecan Bread Pudding with Fresh Peach Sauce for the band. Give it a try this season!

Ingredients
1 stick butter
1 lb. loaf white bread, brioche preferred (other Italian or French bread will work) cut into cubes
5 eggs
1 1/4 cup maple syrup
4 cups half & half
1/2 cup sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 cup chopped pecans

For Peach Sauce:
1/2 cup water
3/4 cup sugar
1 tsbp. cornstarch
3 cups peaches, diced
1/4 tbsp. vanilla

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Meiomi Pinot Noir Paired with Bounty Hunters Pulled Pork Rub

Meiomi Pinot Noir Paired with Bounty Hunters Pulled Pork Rub

Ingredients
1 cup Kosher Salt
1 cup Brown Sugar
1/4 cup Black Pepper
1/4 cup Garlic Powder
1/4 cup Chili Powder
2 tablespoons Onion Powder
2 tablespoons Dry Mustard
2 tablespoons Toasted Ground Cumin
2 tablespoons Cayenne
2 tablespoons Five Spice Powder

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Pairing wine with your Easter dinner

easter-dinner
When it comes to pairing wine with Easter dinner, it’s not as simple as red or white. Many people believe you pair a red wine with red meat, and a white wine with white meat. Although that is true in some cases, we would recommend focusing on how you prepare your meal, and balancing your palate. The cut of the meat, the spices and sauces you cook it with, and how the meat is cooked is really what you’re pairing your wine to. If you are serving lamb or ham this Easter, here are some of our suggested wine pairings. Remember, balance is key and how you prepare your meat will determine what you pair it with.

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Pecan, Bourbon and Cane Syrup Ham

Pecan, Bourbon and Cane Syrup Ham

We couldn’t resist sharing this recipe from yummly.com – and just in time for Easter. Plus, it sounds absolutely delicious! It’s a traditional ham recipe, with a twist.

Ingredients
1 (10-11 pound) fresh bone-in ham (butt portion)
1 tablespoon rubbed sage
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup cane syrup
1/4 cup firmly packed light brown sugar
1/4 cup bourbon
1 tablespoon Dijon mustard
3/4 cup chopped pecans
Satsuma orange wedges, for garnish

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Corned Beef and Cabbage paired with Riesling, Chianti or Cotes du Rhone

Corned Beef and Cabbage paired with Riesling, Chianti or Cotes du Rhone

One of the most popular Irish dinners is corned beef and cabbage. While some may prefer to drink an iced-cold beer with their corned beef, true-blue wine lovers would rather not.

Corned beef and cabbage is a difficult meal to pair with wine. There are so many factors to consider. Do you lean toward the traditional “what to drink with Irish meals” wine?  Or do you lean toward a wine that pairs best with the foods themselves – the saltiness of the red meat and the overpowering spices and cabbage? With so many flavors competing in one meal, it makes the wine you choose that much more important.

Ingredients Serves 8
2-3 lb corned beef brisket
4 large or 10 new potatoes, thin skinned, quartered if large
3 carrots, peeled and cut into 2-inch pieces
1 small head cabbage, cut into small wedges

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