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

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 45–60 minutes until tender but not falling apart.
4. Let cool in oil (this 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.
→ 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, rosemary → baste continuously.
4. Finish in oven at 400°F until medium-rare (130°F internal).
5. Rest 10 minutes before slicing.

Gremolata
Mix all ingredients just before serving.

Wine Pairing Recommendations

• 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

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. Remove.

Build the Braise
1. In same pot, sauté onion, carrot, celery, garlic.
2. Add wine → 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 Cabernet backbone via braised richness
• The Syrah savory edge with umami depth

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