Wine and food pairings are a delicious way to discover the depth and diversity of Paso Robles wines. Through thoughtfully matched recipes and Dilécta Wines, you’ll discover how your favorite dishes and Paso wines come together to tell the story of the region, one bite, sip, and experience at a time.

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Grilled Lamb Loin with Black Olive Jus, Fennel Confit & Orange

A dish built around char, brine, and citrus lift, which is exactly the combination that flatters a bold Paso Robles red.

Ingredients

Lamb

• 2 lbs lamb loin (or rack, trimmed)
• Salt & freshly cracked black pepper
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 2 sprigs rosemary
• 2 tbsp butter

Fennel Confit

• 2 fennel bulbs, sliced into wedges (keep core intact)
• 1 cup olive oil (enough to partially submerge)
• Zest of 1 orange
• 2 cloves garlic
• Salt

Black Olive Jus

• 1 cup good-quality beef or lamb stock
• ¼ cup pitted black olives (Niçoise or Kalamata)
• 1 tbsp unsalted butter

Orange Gremolata

• Zest of 1 orange
• 2 tbsp finely chopped parsley
• 1 small garlic clove, minced
• Drizzle of olive oil

Instructions

Fennel Confit (can be made ahead)

1. Preheat oven to 300°F.
2. Place fennel, garlic, orange zest, salt, and olive oil in a small baking dish.
3. Cover and cook for 45 to 60 minutes until tender but not falling apart.
4. Let cool in oil, which builds flavor and texture.

Black Olive Jus

1. Simmer stock until reduced by half.
2. Blend in olives until smooth.
3. Strain (optional for refinement), then whisk in butter to finish. The finished jus should be silky, slightly briny, and concentrated.

Lamb

1. Season lamb generously with salt and pepper.
2. Sear in hot pan with olive oil until deeply browned.
3. Add butter, garlic, and rosemary, then baste continuously.
4. Finish in oven at 400°F until medium-rare (130°F internal).
5. Rest 10 minutes before slicing.

Gremolata

1. Mix all ingredients just before serving.

Wine Pairing Recommendations

The lamb, olive, and citrus flavors in this dish line up with three things in particular:

• The Syrah spice (herbs, olive, lamb char)
• The Cabernet structure (protein + fat)
• The Petit Verdot grip (balanced by citrus lift)

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Coffee-Cocoa Crusted Short Rib with Parsnip Purée & Red Wine Reduction

Low, slow, and deeply savory, with a bittersweet crust that meets big Paso Robles tannin head on.

Ingredients

Short Ribs

• 4 bone-in beef short ribs
• Salt & pepper
• 2 tbsp olive oil

Coffee-Cocoa Rub

• 1 tbsp finely ground coffee
• 1 tbsp unsweetened cocoa powder
• 1 tsp smoked paprika
• 1 tsp brown sugar
• ½ tsp chili flakes

Braising Liquid

• 1 bottle red wine (use a Bordeaux-style blend if possible)
• 2 cups beef stock
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks
• 3 cloves garlic
• 2 sprigs thyme
• 1 bay leaf

Parsnip Purée

• 4 parsnips, peeled & chopped
• 1 cup cream
• 2 tbsp butter
• Salt to taste

Instructions

Prepare Short Ribs

1. Season ribs with salt and pepper.
2. Sear on all sides until deeply browned, then remove.

Build the Braise

1. In the same pot, sauté onion, carrot, celery, and garlic.
2. Add wine and reduce by half.
3. Add stock, herbs, and return ribs.
4. Cover and braise at 300°F for 3 hours until fork-tender.

Coffee-Cocoa Finish

1. Mix rub ingredients.
2. Remove ribs from braise, pat dry.
3. Coat lightly with rub.
4. Broil or sear quickly to form a crust.

Sauce

1. Strain braising liquid.
2. Reduce until thick and glossy.

Parsnip Purée

1. Simmer parsnips in cream until tender.
2. Blend with butter until silky smooth.

Wine Pairing Recommendations

The braise and the bittersweet crust play off two things here:

• The Cabernet backbone via braised richness
• The Syrah savory edge with umami depth

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Frequently Asked Questions

What wine goes best with grilled lamb loin?

A bold red with savory spice and firm structure. Syrah picks up the herb, olive, and char notes, Cabernet Sauvignon stands up to the protein and fat, and Petit Verdot brings grip that the orange gremolata keeps in balance.

What wine pairs with coffee-cocoa crusted short rib?

Look for depth rather than fruit. A Cabernet Sauvignon backbone matches the richness of the braise, and a Syrah adds a savory, umami-leaning edge that echoes the coffee and cocoa crust.

Can I make these recipes ahead of time?

Yes. The fennel confit can be made ahead and cooled in its oil, which improves both flavor and texture. The short ribs also braise well in advance, so you can hold them in the braising liquid and add the coffee-cocoa crust just before serving.