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Food Pairing: Jasper

Russian River Valley, Pinot Noir

Expert Tips

Don Pintabona, accomplished chef and author of The Shared Table spent many years at the famed Tribeca Grill in New York and offers a range of delicious suggestions from his book. "Jasper is really good with pasta because it's light in body and has good acidity. Try my Pasta Al Forno (Lasagna) or Cavatelli with Sausage and Peas works well too.

Jasper and Sea Bass Messina are a great match... it's a white flesh fish with an interesting sauce of a capers, raisin, tomato and pine nut base—a really nice combination of sweet, salty and nutty flavors. Apricot-Stuffed Port Loin is also perfect, especially with the apricots in the stuffing."

Finally, a word for winemaker Dan Goldfield, who suggests Mushroom Risotto with Grilled Salmon or Roasted Quail.

Appetizer

Big-Eye Tuna over Watercress with Snap Peas
(Cru, New York)
Spinach Salad
Poultry, Veal and Pork Patés
Polenta
Sautéed or Stuffed Mushrooms

Main Course

Seared Tuna Steaks with Scallion-Wasabi Mayonnaise
Swordfish with Balsamic Brown Butter Sauce
Salmon with Mushroom Orzo and Red Wine Sauce
Don Pintabona's Sea Bass Messina
Don Pintabona's Pasta al Forno (Lasagna)
Don Pintabona's Cavatelli with Sausage and Peas
Don Pintabona's Apricot-Stuffed Pork Loin
Quail with Farro and Roasted Plums
(Josephs Citarella, New York)
Rack and Loin of Colorado Lamb, Braised in Red Wine
(Cru, New York)
Braised Chicken in Aromatic Tomato Sauce

Cheese

Goat Cheese
Mozzarella
Brie
Pecorino

Back to Food & Wine Pairings Index

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