September 2023: Wines with Cooking in Mind

Hillary Dixler Canavan (Eater’s restaurant editor) together with Eater’s on the ground network of writers and editors, sourced recipes from the country’s most beloved restaurants for our first cookbook. Hillary knows perhaps better than anyone that a great restaurant does more than serve great food. To capture the spirit of the entire restaurant experience, she turned to the other pros: Owners, managers, bartenders, and, of course, sommeliers. She wanted expert advice to empower readers to get that hands-on guidance that comes from a great restaurant at home – just like we do with Eater Wine Club.

Included in the mix is a selection of wines with Cooking in Mind - September bottles were picked to serve as pairings for a handful of the recipes featured in, Eater: 100 Essential Restaurant Recipes, out on September 19. Happy cooking! Read about each bottle below:

D'Ora, Zweigelt | Niederösterreich, Austria; red, zweigelt: “Gerald Diem came from a family of winemakers from the town of Obermarkersdorf, Weinviertel. He took over the estate in 2000 with the help of his wife, Andrea, and cultivated organic vines in the Manharts mountain. The D’Ora label was created to honor a famous Viennese pre-war photographer, Dora Kallmus. Chill-able red in a liter bottle made of 100% zweigelt grapes from the Ried Nußberg vineyard. A mix of cherry and raspberry flavors with notes of violets and very gentle tannins. Juicy and light; perfect to drink alone or pair with the pizza bagels D.C.'s Call Your Mother on page 50 of the cookbook.”
Christina, Grüner Veltliner | Carnuntum, Austria; white; grüner veltliner: This organic winery in Carnuntum is helmed by female vigneron Christina Netzl. Austria is well-known for it's tasty grüner widely cultivated in the country, and grüner by Christina is a complex yet balanced natural white wine with delicate tropical stone fruit flavors, light acidity, and a mineral finish. Notes of pear, green apple, honey, dried apricot, and lemon. Try pairing this delicious and crisp bottle of grüner with plates like the delicata squash with goast cheese from FnB in Scottsdale (page 176), or light seafood dishes.
Alhambra, Torrontés | Cafayate Valley, Argentina; white; torrontés: “Torrontés is a native grape variety in Argentina. This very aromatic white wine from Alhambra is produced from a single vineyard and the high-elevation climate makes it one of the best wines in the region. Enjoy on a hot summer day! It's light and dry with fresh tropical notes of pineapple, peach, pear, lemon, and starfruit. Goes well with Thai food and curries, or with gambas al ajillo — found on page 120 of the book”
Coujan, La Pinot Noir | Languedoc, France; red; pinot noir: The Guy family has owned Chateau Coujan since 1868 and Florence took over in 2008 converting the Domaine to organic. The 140-hectare property includes 50 hectares of vineyards, orchards, fields, and scrublands. Fun fact: lapinot means young rabbit in French which perfectly fits the cuvée's personality. It's light and easy-going. Savory notes of cherry, raspberry, red plum, and licorice. Try this with Zuni Café's famous "chicken for two" found
on page 151.
Echeverría, “No Es Pituko” Orange | Curicó Valley, Chile; skin-contact; sauvignon blanc: “Chilean skin-contact wine made from old vines of sauvignon blanc in a single vineyard in the Central Valley region. This wine is organic, zero-zero, and of great value. “No Es Pituko” has lively acidity, rich stone fruit flavors, and fresh citrus aromas with notes of pineapple, peach, and herbs. A perfect skin-contact wine to pair with shrimp middlins with Carolina gold rice grits from The Grey in Savannah (page 190).”

Monje, Listán Negro Tradicional | Canary Islands, Spain; red; listan negro negramoll, listan blanco: The Monje family has been in the wine business since 1750 and the passion for winemaking was passed from generation to generation. Felipe Monje now continues the family tradition of winemaking in the Canary Islands. Listán negro tradicional is a berry fruit- forward Spanish red blend with notes of strawberry, cherry, dried fruits, and hints of licorice and fig. It has vibrant acidity and a fruit-forward flavor that is amazing paired with the beef Wellington from Swift & Sons in Chicago, found on page 202.
Porta Bohemica, Müvé | Bohemia, Czech Republic; sparkling; pinot noir, müller-thurgau: “Ales Svatos and his wife Simona started the winery as a hobby project in 2008 in a small vineyard near the deep valley of the Elbe River; it's a small estate that lies in the picturesque Porta Bohemica national reserve. This Czech pét-nat is a perfect summer drink. Good acidity with fine bubbles. Bursting tropical fruit flavors of mango, pineapple, grapefruit, passion fruit, and cranberry. Nice to pair with the tea-smoked pork ribs from Alhambra, California's Sichuan Impression (page
183).”
Château Barouillet, Barouillet Bergerac Rouge | Bergerac, France; red; merlot, cabernet sauvignon, cabernet franc, malbec: Vincent Alexis fully converted Chateau Barouillet into organic viticulture in 2014 after being in business for at least 8 generations now. This 45-hectare domain expands throughout the Bergerac region. This wine is fresh, smooth, and savory. Notes of blackcurrants, ripe red berries, chocolate, and licorice. A bottle of this fruity red blend will perfectly match for the fettuccine with pork ragù from LA's Hippo, found on page 132.

Want to stock up on more bottles from past Eater Wine Club months? Shop by the bottle.