Wine and food pairings are a delicious way to discover the depth and diversity of Paso Robles wines. Through thoughtfully matched recipes and LXV 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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PANEER MAKHANI

An Indian kitchen meets Paso’s sun-drenched terroir. Cream and spice want fruit weight, not sweetness. This dish was built around a wine, the 2024 LXV Blanc de Franc, and every spice decision leads back to the glass.

Ingredients

Base
● 250 g paneer, cubed
● 1 tbsp butter or oil
● 1 small onion, finely chopped
● 2 cloves garlic, minced
● 1 tsp fresh ginger, grated
● 1 cup chopped tomatoes
● 1/2 cup cream
● 2 to 3 whole green cardamom pods
Spices
● 1 tsp garam masala
● 1 tsp Kashmiri chili powder
● 1/2 tsp turmeric
● 1/2 tsp cumin powder
● Salt to taste
Finish. Do not skip.
● Generous pinch kasuri methi (dried fenugreek leaves)

Instructions

1. Build the base. Heat butter in a pan over medium heat. Add onion and cook 4 to 5 minutes until soft and translucent. Add garlic and ginger, stir for 30 seconds until fragrant.

2. Bloom the spices. Add garam masala, turmeric, cumin, and salt directly to the pan. Toast 1 to 2 minutes. You will smell when they are ready. Add tomatoes and simmer until the sauce thickens and oil begins to separate from the edges.

3. Finish with cream and paneer. Pour in the cream and stir to combine. Add paneer cubes and simmer gently for 5 minutes until warmed through. Adjust salt.
4. The kasuri methi finish. Crush the dried fenugreek leaves between your palms and scatter generously over the dish just before serving. This is the herbal bridge to the wine. Do not skip it.

To serve: Naan or basmati rice for a plated dinner. For a tasting event, spoon into small wonton or phyllo cups and finish with a single kasuri methi leaf. Easy to hold with a wine glass in the other hand.

Wine Pairing Recommendations

• 2024 LXV Blanc de Franc, Happy Canyon of Santa Barbara- Tropical and estery. White peach, lilikoi, honeycomb.

SCARLET BRAISED LAMB SHANK

Low and slow, dark and deep. Built for the bold spirit of Paso.
For friends. Uses LXV Scarlet Night Spice. Built around an LXV wine.

Ingredients

● 4 lamb shanks
● 2 tbsp LXV Scarlet Night Spice
● 32 oz canned stewed tomatoes
● 1 cup dry white wine
● 6 cloves garlic, whole

Instructions

1. 1. Rub shanks generously with LXV Scarlet Night, pressing into slits cut near the tendons. Heat oven to 325F.
2. Sear in a Dutch oven over medium-high heat, 4 to 5 minutes per side until deeply browned. Color is flavor.
3. Add tomatoes, wine and garlic. Shanks should be mostly submerged. Cover and braise at 325F for 3.5 hours.
4. Remove lamb. Puree the braising liquid, return to pot and reduce 15 minutes until glossy. Coat the shanks in the sauce and serve.

To serve: Over polenta or mashed potatoes. At a tasting event, shred and serve over a small polenta round. One hand free for the Nebbiolo.

 

Wine Pairing Recommendations

• Wine pairing: LXV Reserve Nebbiolo, Paso Robles- Dried cherry, tar, rose petal, long savory finish.

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