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Grilled Lamb with Rosemary Potato Skewers

Here, grilled leg of lamb is accompanied by tender fingerling potatoes, which are skewered onto fresh rosemary sprigs and then grilled. This technique infuses the potatoes with a delicate herbal flavor. The rosemary echoes the piney aromas of the Zweigelt, while the lamb provides a counterpoint to the wine’s medium weight and spiciness.

Serve With: Zwei 1 Zweigelt

Chicken Satay

The complex fruit notes in the Leeuwin Chardonnay will harmonize with the rich spiciness of the marinade in this recipe. Madras curry powder is popular in southern India and is hotter than standard curry powder. It’s a blend of up to 20 spices, including curry powder, cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, and red and black pepper. Another spice, turmeric, provides the curry’s distinctive yellow color.

Serve With: Leeuwin Estate Art Series Chardonnay

Braised Chicken with Mushrooms

In this braised chicken recipe, the earthy flavors of the mushrooms and Madeira will complement the medium body of the Sonoma Coast Vineyards Pinot Noir without overwhelming its delicately nuanced flavors. To complete this menu, serve the chicken with egg noodles or mashed potatoes and a green salad. This classic dish can be prepared up to one day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.

Serve With: Sonoma Coast Vineyards Freestone Hills Pinot Noir

Braised Beef with Mushrooms

This rich, dark and flavorful beef stew, known as fricandó in Spain, demands a bold wine and will embrace the White Rock’s classic Bordeaux style and chewy tannins. Traditionally, the recipe includes a type of mushroom called mousseron, or moixernon. These mushrooms are small and unassuming to look at but give off a heavenly aroma. Left to soak overnight, they will perfume your kitchen with a fragrance of autumn woods and damp earth. You can substitute any flavorful wild mushrooms, such as chanterelles.

Serve With: White Rock Vineyards Cabernet Sauvignon

Grilled Lamb Chops with Harissa

What could be more Australian than grilling lamb chops? The Aussies love their lamb, and of course they love their barbecue grills. Try this recipe for a cosmopolitan take on grilled chops—the Thorn-Clarke Shiraz has so much stuffing that it will stand up even to the spicy kick of the harissa, a hot red pepper condiment traditionally used in Moroccan cooking. You’ll find the recipes for couscous and ratatouille, the suggested accompaniments, at williams-sonoma.com/recipe.

Serve With: Thorn-Clarke William Randell Shiraz

Crab Cake Salad

An impressive first course or light lunch, this easy-to-prepare salad will match the wine’s crisp acidity and allow its complex flavors to shine. The recipe can easily be doubled to serve eight.

Serve With: Terlano Pinot Bianco

Brined Crown Roast of Pork

This crown roast of pork makes an impressive entrée for a special gathering. Because the meat is brined before roasting, it emerges succulent and exceptionally flavorful: the perfect companion to a full-bodied, concentrated Merlot like the Bookwalter. The brining time is 24 to 48 hours, so plan accordingly.

Serve With: Bookwalter Winery Foreshadow Merlot

Braised Lamb Shanks with Rosemary

From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first browned in olive oil to give them color and enhance the taste. The ripe, full-bodied complexity of the “Old Vines” Grenache will complement the wonderfully rich flavors of the dish, and the rosemary in the recipe will pick up the pine forest notes in the wine.

Serve With: Tir na N’og Old Vine Grenache

Paella a la Valenciana

Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The paella typical of Valencia, Spain, is traditionally made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp, which gives the dish a kinship with paellas typical of Spain’s coastal areas. The earthy saffron tones in the dish will be enhanced by the bold cooked blackberry flavors in the Val Sanzo Tempranillo.

Serve With: Vall Sanzo Tempranillo

Standing Rib Roast with Yorkshire Pudding

A standing beef rib roast is sometimes called prime rib. “Prime,” however, refers to the grading of the meat and not the specific cut. Prime beef is generally reserved for restaurants and is available to consumers only in premium butcher shops. You can prepare this recipe using any good-quality standing rib roast. A full-bodied Cabernet Sauvignon with structure and tannins, like the Robert Craig, is the ultimate marriage for beef.

Serve With: Robert Craig Cabernet Sauvignon

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