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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!


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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Cranberry and Orange Scones

Cranberry and Orange Scones

Ingredients
For Scones:
2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
½ teaspoon salt
zest from 1 orange
1/2 cup unsalted butter, frozen
1/2 cup heavy cream
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 heaping cup frozen cranberries1
optional: 1 Tablespoon heavy cream and coarse sugar

For Orange Glaze:
1 cup (120g) confectioners’ sugar
2-3 Tablespoons (30-45ml) fresh orange juice

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Grand Marnier Stuffing with Gewurztraminer Wine Pairing

Grand Marnier Stuffing with Gewurztraminer Wine Pairing

Thanksgiving is a time for family and food so it’s fitting to share with you a Bremer’s family recipe this month submitted by Gretchen Wilson, Tim and Eric’s eldest sister. This family favorite, Grand Marnier stuffing, was first prepared for Tim in 1989 when he visited Gretchen’s home in San Diego for the holidays. 

Ingredients
1 cup diced dried apricot
1 1/2 cups Grand Marnier
turkey liver (extremely optional)
turkey heart (extremely optional)
1 cup unsalted butter
2 cups coarsely chopped celery
1 large onion, chopped
1 lb bulk pork sausage
1 lb herb stuffing mix
1 cup slivered almonds
2 cups rich chicken broth
1/2 teaspoon dried thyme
salt & freshly ground black pepper

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Pairing Wine with Chocolate

wine-and-chocolate
Two things you think would go great together sometimes don’t, which is the case with wine and chocolate. Actually, though, pairing wine and chocolate together can be done, often with delectable results. It’s simply that different types of chocolate require different types of wine – there is no “one size fits all” solution. So how can you know whether or not your wine is going to be a delicious addition to your chocolate dessert – or whether it will make your meal end on a sour note? Here are a few simple guidelines to follow:

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Savor Your Salmon – With the Right Wine Pairing!

salmon
A salmon is a salmon, right? Not necessarily. And that’s why pairing wine with this particular fish can be a bit difficult. It really comes down to how the salmon has been prepared. Here’s a quick course on the types of salmon, and how you can make your favorite salmon dish sparkle with the addition of just the right wine.

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