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Staff Picks: Three Easy Dinners from Wine Enthusiast Editors

Photo by Joel Goldberg /
Food and Prop Styling by Judy Haubert

Whether adapted from cookbooks, born of harried weeknights and pantry rummaging, or driven solely by our taste buds in the late afternoon, we all have them: Recipes so well-rehearsed that they can be made with eyes closed, that are still guaranteed to bring enjoyment.

Our best small but mighty “I guess this is dinner” ideas are:

Blistered shishito peppers and IPA
TRY: Sierra Nevada Northern Hemisphere Harvest Wet IPAJohn Holl, beer editor
Oysters and Alsace Pinot Auxerrois
TRY: Marc Kreydenweiss 2018 Kritt Pinot Auxerrois (Alsace)Layla Schlack, associate managing editor, print
Burrata, tomatoes, basil, olive oil and salt, and Rhône-style white blend
TRY: Booker 2019 White (Paso Robles)Matt Kettmann, contributing editor
Cheese toast and Chenin Blanc
TRY: Lubanzi 2020 Chenin Blanc (Swartland)Lauren Buzzeo, managing editor

Or, for more substantial suppers, three members of the editorial team share some of their favorite recipes and wines that work best with them.