The Secret Ingredient In These 10 Dishes Is California Wine

When you think of meat slowly braised in red wine, this classic French recipe probably comes to mind. Trefethen Family Vineyard recommends their Petit Verdot, much like the traditional Burgundy wine usually used in the recipe.

A bottle of red and time is the best combination for fork-tender meat. Serve with creamy mashed parsnip, potatoes and another bottle of wine, naturally.

Mushrooms, pan sautéed, soak up the buttery J. Lohr Arroyo Vista Chardonnay and make a simple, great starter on toast.

Wine is a key ingredient in a flavorful risotto. Use a white wine, a crisp light balance to the rich fried shallots and cream.

A syrupy Moscato adds a sweet depth to this fall-flavored dessert. Now is the best time for ripe Bartlett pears.

Braise lemon-marinated chicken in a white wine and feta cheese sauce for this Greek-inspired dish. Serve with couscous or rice to soak up all that delicious sauce.

Jordan Winery suggests a young Cabernet Sauvignon wine plus Madeira for this surprisingly simple but slow soup, plus an aged Cabernet Sauvignon for drinking with it.

A well-made sangria highlights the wine, not buries it in fruit. This sweet white version suggests St. Supéry Muscat Canelli, plus peaches, oranges and fresh herbs.

Rodney Strong Vineyards recommends their Russian River Pinot Noir in the mushroom gastrique sauce — bold enough to stand up to grilled lamb.

You can use either a white or a crisp rose in this lemony pasta dish. Depending on the wine you choose, the flavor of the dish will change slightly.