Scroll through all these great recipes, or click ahead to the section of interest: Meat (beef, pork, lamb) | Veggies & Vegetarian | Seafood | Poultry | Drinks and Dessert

If you are looking for side dish ideas for your cookout, our collection “What to serve with ribs” has many ideas that would work well with these grilling recipes.

Grilling Recipes for Labor Day Weekend

Hold the pumpkin recipes and Ockoberfest beer! It is still officially summer for a few more weeks, and we have a long Labor Day Weekend to be enjoyed. In my book, Labor Day Weekend is a time to celebrate and savor summer. What better way to do than by firing up the grill and enjoying some tasty food along with family and friends. Pour a summer ale if you’ve managed to save one before the stores switched over to pumpkin beer–or check out one of our drink options below–and pick a couple of these great recipes for the grill.

I’ve assembled 65 Grilling Recipes for Labor Day Weekend with the help of fellow food bloggers. 65 recipes are a lot, so this grilling recipes for Labor Day Weekend post is organized into sections: Meat, Veggies/Vegetarian, Seafood, Poultry and Drinks/Dessert. If I don’t mention the blogger who shared the recipe, that means the recipe is from here on Cooking Chat.

I’m sure you will find many recipes here that can make for a tasty Labor Day Weekend meal from the grill!

Grilled Meat Recipes

Easy Grilled Steak Tips You can find some more complicated recipes in this collection, but if you simply want some good, flavorful meat on on the grill, our Easy Grilled Steak Tips recipe (shown in the photo above) is a good place to start!

NY Strip Steak with Garlic Cumin Rub We updated this recipe with grilling instructions for Labor Day 2021.

Grilled Filet Mignon with Mushrooms: Our newest addition to this collection of Labor Day grilling recipes is this grilled filet mignon we re-made recently. Tender filet mignon doesn’t require too much adornment to make a special meal. The mushroom topping does the trick!

Grilled Ribeye with Hatch Chile Avocado Salsa We will kick off our 50 grilling recipes for Labor Day Weekend with this perfect late summer dish. Use those Hatch Chile peppers just now rolling into stores to make a delicious topping for grilled steak.

Garlic Mushroom Pork Chops with Quinoa

One of the newer additions to this lineup, this recipe features grilled pork chops smothered with a garlic mushroom sauce, served with some hearty quinoa for a satisfying meal.

Heaven Sent Grilled Pork Chops:  The succulent pork chops with a simple garlic cumin rub get their name from our nine year old’s reaction to how tasty they are! Consider this one if you’re looking for something that packs a lot of flavor with minimal work.

Cilantro and Lime Marinated Pork Tenderloin with Chipotle Cream This is one of my all-time favorite recipes, especially served with these Sweet Potatoes with Cumin Sage Butter. This was another Wine Pairing Weekend pairing, served with a Bonny Doon Syrah.

Asian Grilled Pork Tenderloin Here’s another one featuring pork tenderloin, and is super easy to make! We enjoyed this with a good Beaujolais, but you could certainly go with a Pinot here, too.

Pork Tenderloin Tacos Pork tenderloin makes a nice taco filling, even better paired with a good red wine.

Grilled Bratwurst

A good grilled sausage is certainly a good choice for Labor Day Weekend grilling. This recipe from maple + mango is a good option!

Grilled Steak and Onions Steak with onions is always a winner in my book! Gets better on the grill. 

Grilled Sirloin Steak with Cilantro Corn Salsa I can tell this steak recipe must be just bursting with flavor! From Mahy at Two Purple Figs.

Grilled Ribeye with Portobello Mushrooms Meaty portobello mushrooms grilled and served alongside ribeye steak for a succulent supper.

Grilled Steak Tacos with Awesome Avocado Chimichurri Sauce: Entertaining this weekend? This is a great way to get your guests some steak without breaking the the bank! A few pieces of beef along with the tasty sauce makes a a great taco. “Awesome” was the operative word for the sauce when we served it to family at a recent gathering.

Grilled Turkish Kofta Kebabs Ground lamb with Turkish spices sounds like the makings of a great meal. Recipe from Lisa at Panning the Globe.

Caprese Grilled Filet Mignon Two of my favorites get combined here, the tomato and mozzarella Caprese taste with tender filet mignon. Great recipe and photo from Brianne at Cupcakes & Kale Chips.

Grilled Steak with Garlic Cumin Rub Regular readers of Cooking Chat may have figured out by now I use this rub a lot! Hey, when you’ve got something that packs a lot of flavor but also gets a thumbs up from a nine year old, you’re going to make it a lot. This is another easy option for a low maintenance weekend grilling plan.

Bistecca alla Fiorentina This Florentine Steak recipe is a good one to enjoy for an Italian style Labor Day weekend!

Umami Burger Erin from Platings & Pairings serves up a full-flavored burger. Like us here on Cooking Chat, she offers pairing tips for most of her recipes and suggests serving this with an ice cold beer, or a rosé if you’re in the mood for wine.

Cocoa & Coffee Roasted Beef Kebabs I love my coffee, but am more likely to have it on my cup than on my steak. But I’m intrigued by the idea! This one shared by I am Not the Nanny.

Korean Barbecued Beef Sandwich Some international flair gets added to this steak sandwich from Sarah at Curious Cuisiniere.

Turmeric Spiced Steak here’s a tasty way to get some more turmeric in your diet! Feature it in a dry rub for grilled steak like we did!

Fig Glazed Bacon-Wrapped Pork Tenderloin Another tasty pork tenderloin preparation. Gotta be good with bacon, right? Recipe from Sue at a Palatable Pastime.

Grilled Paprika Pork Chops Add a little Spanish flavor to your Labor Day grilling with our grilled paprika pork chops recipe! Excellent paired with a Rioja wine.

Turmeric Pork Skewers & Thai Basil Dipping Sauce A flavorful Asian twist on grilled pork tenderloin from Bam’s Kitchen.

By the way, when you are grilling meat around Labor Day, you should definitely keep our no-cook BBQ sauce in mind for an easy flavor boost!

Veggies and Vegetarian Recipes from the Grill

Grilling recipes for Labor Day Weekend doesn’t have to be all about the meat! Check out these great dishes to get your veggies from the grill. Includes main course and side dish options.

Grilled Corn in Husk from Gina at Intentional Hospitality is in the essence of summer flavors!

Herbed Cream Cheese Grilled Bell Pepper Boats Carla from Homemade in the Kitchen has grilled up some peppers and filled with cream cheese and fresh herbs for a must-try summer appetizer.

Charred Broccolini with Preserved Lemon and caper dressing is delicious as a side dish or salad. This can be made over coals for grilling, and also has an oven method in case you have a rainy Labor Day! From Non-Guilty Pleasures.

Grilled Melon & Prosciutto Salad

A few recent guests on our Cook Local podcast have been talking about creative ways to prepare melon, so I was definitely open to this creative salad from The Measured Scoop.

Tangy & Sweet Grilled Corn Salad I still haven’t tried grilling corn, but looking at this tasty grilled corn salad from I’m Not the Nanny has bumped grilling corn higher on my to do list!

Grilled Naan Pizzas These grilled naan pizzas from Liz at I Heart Vegetables are topped with caramelized eggplant, roasted red peppers, and creamy ricotta for a delicious pizza perfect for an easy long weekend meal! Get more ideas from Liz via my Cook Local Eat Local podcast interview with her.

Grilled Vegetable Sandwiches Wow, these sandwiches from Magnolia Days are gorgeous! Great option if you want to grill something lighter that will still impress.

Grilled Bok Choy Dorothy from Shockingly Delicious originally shared this recipe for Father’s Day, but it would also be a great option as summer winds down.

BBQ Cauliflower Curry Grilled veggies can be wonderful, and Tara from Noshing with the Nolands has put her stir fry BBQ wok to creative use with this dish!

Grilled Lemon Pineapple Tofu I haven’t tried grilling tofu yet, so I need to try this vegan recipe from Where You Get Your Protein.

Cuban Quinoa Bowl Grilled Sweet Potatoes and Plaintain This healthy recipe from the grill gets topped off with avocado-mango salsa. Yum! From Caroline’s Cooking.

Quinoa with Grilled Onions and Peppers There are a lot of tasty things you can do with grilled peppers and onions! We like to add them to quinoa for a healthy side dish.

Grilled Baby Romaine Lettuce with Parmesan Vinaigrette Wow! I wouldn’t have thought of grilling lettuce, but this recipe from Bobbi’s Kozy Kitchen looks awesome.

Grilled Portobello Mushroom Pasta Here’s a substantial vegetarian main course featuring portobello mushrooms. Great with a Pinot Noir!

Best Grilled Seafood for Labor Day

Grilled Tilapia with Tomatoes & Olives 

We will kickoff the seafood section with this one from Cooking Chat. I like tilapia on the grill, and it is delicious with this combo of tomatoes and olives. This tilapia recipe pairs very nicely with a Greek white wine.

Grilled Halibut with Mango Salsa I tried grilling halibut for the first time this year, and love the way it came out topped with a mango salsa.

Grilled Swordfish with Garlic Soy Marinade

Swordfish is one of those things I have pretty much exclusively from the grill. You can see a variety of ways to prepare it here in this collection, but the simple Grilled Swordfish with Garlic Soy Marinade is probably my most frequently made version.

Grilled Swordfish and Eggplant with Fusilli and Tomatoes I’m a fairly new convert to the virtues of eggplant. Grilling is the key for me. This Sicilian inspired combination was very good. For more swordfish ideas, see our 16 Best Grilled Swordfish Recipes collection.

Spicy Grilled Scallops and Corn Avocado Salad

A delicious recipe for grilled scallops from Claudia’s Table! I like the way she combines the spicy scallops with a fresh summer salad.

Simple Grilled Shrimp

Our Simple Grilled Shrimp is ready to go in about 20 minutes! That includes 10 minutes for a quick marinade. Serve as a main course or appetizer.

Grilled Swordfish with Pineapple Salsa Gotta love salsa! The pineapple in this one gets grilled along with the fish. Grilling pineapple create a delicious, complex fruit flavor!

Seared Trout on the Grill with a Tropical Viogner Sarah from Curious Cuisiniere came up with this one for a Wine Pairing Weekend event. This post demonstrates that cooking whole fish on the grill can be pretty easy, and is especially nice served with a good wine!

Marinated Grilled Octopus If the grilled whole trout got your creative juices flowing, maybe you are ready to try the grilled octopus from Culinary Adventures with Camilla! Gotta love that this dish was inspired by her kid’s requesting this when visiting the local fish market…and now he has some interesting leftovers to scare his friends at school!

Simple Grilled Tilapia  Though it’s a fairly light fish, tilapia grills up nicely. This is a simple recipe to try.

Grilled Salmon Sandwiches Love the sound of these salmon sandwiches from Peas and Crayons. The arugula, avocado and pesto combination along with the salmon can’t be passed up!

Grilled Salmon with Mushroom Sauce Grilled salmon gets even better when topped with a tasty mushroom sauce! Pinot Noir is the perfect wine pairing for this recipe.

Grilled Red Snapper with Cilantro and Onion Stuffing Another tasty idea for grilled whole fish! This one from Stacy at Food Lust People Love has a stuffing that certainly has me wanting to give this a try.

Poultry

Simply Scrumptious Grilled Chicken with Garlic Basil Butter: Bone-in chicken breasts can be a good value. Many online recipes for them can get a bit complicated; my recipe streamlines the process with tasty results!

Grilled Lemon Oregano Chicken

This grilled lemon oregano chicken with salmoriglio sauce from Claudia’s Table looks delicious. It is based on a Southern Italian recipe.

Chili Lime Chicken Skewers

Perfectly cooked chili lime chicken skewers from Delicious Detour would be a great addition to your Labor Day menu!

Juicy Grilled Chicken Breasts These boneless chicken breasts are cooked in a very different manner than the bone-in chicken above, but comes up with similarly tasty results!

Grilled Tandoori Chicken Typically baked in an Indian clay oven, Tandoori chicken is tasty on the grill, too! This marinates in a yogurt spice blend for a flavorful meal, but is not overwhelmingly spicy.

Finger Lickin’ Chicken Drumsticks Another chicken drumstick option for you, this one via Tara from Noshing with the Nolands. Yum!

Vegetable and Chicken Shish Kebabs We’ll stick with the kebab theme and share this tasty looking dish from The Freshman Cook!

Piri Piri Grilled Chicken Ready to kick things up a notch? Stacy has you covered with this recipe from Food Lust People Love! Plenty of hot pepper and garlic flavor here, inspired by a trip to Portugal.  Or maybe you’d like the similar flavors to go with some grilled fish.

Grilled Chicken with White BBQ Sauce Here’s a creative BBQ sauce for chicken from Bobbi’s Kozy Kitchen. I don’t think I’ve had white BBQ sauce but I’d like to try this!

Grilled Chicken Broccoli and Garlic Penne This Italian classic gets a tasty twist when the chicken, broccoli and garlic come from the grill!

Greek Chicken Kabobs These chicken kabobs from Dinner at the Zoo look simple yet full a flavor, a nice option for Labor Day Weekend Grilling!

Drinks and Dessert

Grilled Lemon Cherry Drop Martini All this grilling is going to make you thirsty! So why not add some lemons to the grill and try this creative martini recipe from Renee at Magnolia Days. So fire up the grill, pour a glass, and enjoy your weekend!

Summer Wine Pairings If wine is your beverage of choice, you’ll want to be sure to check out my always growing list of summer wine pairings! Many of these pairings would be great with these grilling recipes for Labor Day Weekend.

Grilled Figs with Mascarpone & Honey I don’t make a lot of dessert, but was pleased with the way the grilled figs came out when I made them for our anniversary last year. A great dessert to enjoy in the backyard to celebrate the last long summer weekend!

We hope you have a chance to enjoy some of these grilling recipes for Labor Day Weekend. Whatever you choose to grill, enjoy your final days of summer!

The post 65+ Grilling Recipes for Labor Day Weekend 2026 appeared first on Cooking Chat.

I developed this recipe after having one too many pork chops come out dry. I experimented with different combinations of cooking time, temperature and preparation, using AI as one resource for ideas along the way. After several rounds of hands-on testing, I landed on a method that consistently gives us juicy boneless pork chops.

What makes these air fryer pork chops juicy?

A few simple steps help keep these boneless pork chops juicy in the air fryer:

• Start with thick pork chops. I use boneless pork chops that are a little over 1 inch thick and about 8 ounces each. Thicker chops are easier to keep juicy than thin chops, which can quickly dry out in the air fryer.
• Get the timing and temperature right. Air frying at 390°F for 5 minutes per side has consistently worked well with the pork chops I use. I had previously cooked them at a slightly higher temperature, but lowering the heat and adjusting the cooking time helped keep the pork juicy.
• Use a light coating of oil. Lightly spraying the seasoned pork chops with cooking oil was another change I made while testing this recipe. It helps the exterior cook and brown nicely in the air fryer without adding much oil.
• Check the temperature. An instant-read thermometer takes the guesswork out of determining when the pork is done. Look for an internal temperature of 145°F in the thickest part of the chop.
• Give the pork time to rest. Let the chops rest for 5 minutes after cooking before cutting into them.

Air fryers and pork chop sizes can vary, so use the cooking time as a guide and rely on the internal temperature to determine when your pork chops are ready.

Ingredients

You only need a handful of ingredients to make these air fryer pork chops.

• Boneless pork chops: I developed and tested this recipe using boneless pork chops that are about 8 ounces each and a little over 1 inch thick. The thickness is important for keeping the pork juicy. You could use bone-in pork chops, but they will likely require additional cooking time.
• Salt: I use 1 teaspoon of salt for two pork chops. Feel free to reduce the salt to suit your taste or dietary needs.
• Garlic powder: Adds savory flavor to the pork without the risk of fresh garlic burning in the air fryer.
• Smoked paprika: Just ⅓ teaspoon adds a subtle smoky flavor that works especially well if you serve the pork with BBQ sauce.
• Cooking oil spray: A light coating helps the outside of the pork chops cook and brown nicely.

How to make air fryer pork chops

Here’s a quick overview of how to make Grilled Paprika Pork Chops. Head to the recipe card for more detail.

Start by making the rub. Combine the garlic powder, salt and paprika in a bowl.

Prep the pork chops. Remove the pork chops from the packaging, pat dry, and then set them on a clean work surface. You can use a disposable paper plate here for convenience, or a cutting board dedicated to raw meat.

Sprinkle half of the rub on one side of the meat, gently rub in with your fingers. Then turn the pork chops over and repeat on the other side.

Prepare the air fryer: Line the air fryer basket the some parchment paper.

Air fry the pork chops:Lightly spray the seasoned pork chops with cooking oil, then place them in the air fryer basket. Air fry at 390°F for 5 minutes, then carefully flip the chops with tongs.

Cook for another 5 minutes at 390°F, then check for doneness. Check the internal temperature at the thickest part of the pork chop with an instant-read thermometer. You’re looking for 145°F.

In our testing, 10 minutes total cooking time has consistently been just right for the thick boneless pork chops used in this recipe. Since pork chops and air fryers can vary, cook for another minute or two if yours haven’t reached doneness

Transfer the cooked pork chops to a plate and let them rest for 5 minutes before serving. This final rest is another important step for keeping the pork nice and juicy.

Serving suggestions

We especially like these air fryer pork chops topped with our No Cook BBQ Sauce, which is how we served the chops pictured here. The tangy, savory sauce is a great match for the smoked paprika in the pork seasoning.

For a different flavor profile, try serving the pork chops with our chimichurri sauce. The simple seasoning on the chops makes them versatile enough to work with a variety of sauces and sides.

For the meal pictured with this recipe, we served the pork chops with quinoa and sautéed spinach. We’ve also enjoyed the air fryer pork chops with sautéed red cabbage and our Spanish roasted potatoes. Rice, farro or a green salad would make easy sides, too.

For another hearty side dish that pairs well with pork, try our Black-Eyed Peas with Collard Greens.

Wine pairing

For a red wine pairing, we enjoyed these air fryer pork chops with the 2022 Dry Creek Vineyard Spencer's Hill Petite Sirah ($44, 14.2% ABV). The wine showed plenty of dark fruit along with an elegant mouthfeel. Compared to many Petite Sirahs I've tasted, this wine felt balanced and approachable from the first pour, with the fruit taking center stage rather than being dominated by tannins. See our Petite Sirah pairings post for more ideas of food to serve with this bold red wine.

The Petite Sirah worked especially well when we served the pork chops with our No Cook BBQ Sauce. The wine has enough body and flavor to stand up to the sauce, while the smoky paprika in the pork and sauce complements the wine nicely.

We tasted the Spencer's Hill Petite Sirah as part of our Virtual Winery Visit with Dry Creek Vineyard, where we talked with Darren Abel from the winery and Stephen Nasiatka about the wine, the vineyard and other pairing ideas.

Another red wine that we have enjoyed with these pork chops and BBQ sauce is Cahors Malbec. The earthy character of the Malbec worked nicely with the smoked paprika, while the wine had enough heft to match the pork and flavorful sauce. The pairing also benefits from the BBQ sauce being savory and tangy.

Syrah is another good option to consider. We haven’t tested it specifically with these pork chops, but a Yakima Valley Syrah paired very well with the same BBQ sauce served with steak. The wine’s plum fruit and peppery notes were a particularly good match for the smoky paprika in the sauce.

Recipe card

Juicy Air Fryer Boneless Pork Chops

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These juicy air fryer boneless pork chops are tender and flavorful, with a simple seasoning blend and an easy cooking method that gets dinner on the table quickly.

• Author: Cooking Chat
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 3 servings 1x
• Category: Dinner
• Method: Air Fryer

Ingredients

• 2 boneless pork chops, about ½ pound each
• oil spray

For the rub

• 1 teaspoon salt
• 1 teaspoon garlic powder
• ⅓ teaspoon smoked paprika

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Instructions

1. Make the rub: Combine the teaspoon of salt, garlic powder and ⅓ teaspoon of smoked paprika in a small bowl.
2. Prep the pork chops: pat the pork chops dry, and set them on a working surface. Sprinkle about ½ of the rub on one side of the meat, then rub the spice blend in with your fingers. Turn the pork chops over, and sprinkle the remaining rub onto the other side of the meat, and work it in with your fingers. Set aside for about 5 minutes, as you get the air fryer ready for cooking.
3. Set up the air fryer: Line the bottom of the air fryer basket with parchment paper.
4. Cook the pork chops: Lightly spray the pork chops with cooking oil. Place the chops in the air fryer basket. Set the air fryer to cook for 5 minutes at 390 degrees on “air fry”. After the 5 minutes, use tongs to carefully turn the pork chops over. Air fry on the other side for another 5 minutes at 390. Check the internal temperature with an instant-read thermometer inserted into the thickest part of a pork chop. The pork is done when it reaches 145°F. In our testing, it ours have been done perfectly with 10 minutes total cooking time. If needed, continue cooking for another 1 to 2 minutes and check again. When done, place the boneless pork chops aside to rest for 5 minutes before serving.
5. Serve and enjoy! We like to serve these boneless air fryer pork chops with our No Cook BBQ Sauce.

Notes

• Cooking time: I tested this recipe with boneless pork chops that were about 8 ounces each and a little over 1 inch thick, using a Ninja dual-basket air fryer. The size and thickness of the pork chops, as well as differences among air fryers, can affect cooking time. After 10 minutes, check the thickest part of the chops with an instant-read thermometer. The pork is done when it reaches 145°F.
• Serving size: Two boneless pork chops totaling about 1 pound make approximately 3 servings for us. For larger appetites, plan on one pork chop per person.
• Seasoning: Feel free to vary the seasoning blend while following the same cooking method. I have also made these pork chops using a Berbere spice blend in place of the salt, garlic powder and smoked paprika, with good results. The important thing for the cooking time is to use chops of a similar size and thickness.

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The post Juicy Air Fryer Boneless Pork Chops appeared first on Cooking Chat.

I've been leaning into Spanish flavors and wines following a trip to Spain earlier this year, where I savored the food and wine culture. I have great memories of the trip, from a casual glass of Catalan red with cheese and a view in Girona, to unhurried meals built around high-quality, simple ingredients. I came home wanting to bring some of that into my everyday cooking, and pork chops with a Spanish-style rub turned out to be an easy, regular way to do it.

These paprika pork chops pair well with a range of Spanish wines. I’m featuring one of my favorites as part of Spanish Wine Pairings for Summer, our August Wine Pairing Weekend event - plus a second pairing I’ve previously tested with this dish.

Ingredients

Here’s a summary of the ingredients found in our grilled paprika pork chops.

• Pork chops - Most recently I made this with boneless chops, a bit over 1 inch thick for more consistent grilling, though I’ve also made it with bone-in in the past.
• Smoked paprika - The core flavor of the rub, bringing a smoky, earthy character that works well with the grill. Good-quality paprika makes a real difference here. I really like the smoked paprika from Curio Spice Co., which I pick up locally at Nouvelle Maison in Winchester, MA.
• Garlic powder - Adds savory depth to round out the rub.
• Salt - Balances and brings out the other flavors in the rub.
• Saffron (optional) - A pinch adds a subtle, distinctive note and a nod to Spanish cooking, but the rub works well without it if you don’t have any on hand.
• Titin Spanish extra virgin olive oil (optional) - I recently tried finishing these paprika pork chops with a drizzle of this high-quality Spanish extra virgin olive oil at the table. It adds flavor and helps keep the meat tasting juicy. I’ve featured Titin on the podcast - it’s a good one if you want to try a really good Spanish oil.

How To Make Paprika Pork Chops

Here's a quick overview of how to make Grilled Paprika Pork Chops. Head to the recipe card for more detail.

Start by making the rub. Combine the smoked paprika, garlic powder, salt and optional saffron in a bowl.

Prep the pork chops. Take the pork chops out of the packaging, pat dry, and then set them on a clean work surface. I used a disposable paper plate here for convenience, or use a cutting board dedicated to raw meat.

Sprinkle the rub (about half of it) onto the pork chops, then rub it in with your fingers. Turn the chops over, and sprinkle the remainder of the rub onto the other side of the chops, and work it in with your fingers.

Let the chops rest with the paprika rub, at room temperature, while the grill gets heated. Letting them sit for about 10 to 15 minutes before grilling helps develop the flavors.

Preheat the grill to medium-high heat, and coat well with cooking oil spray.

When the grill has reached at least 400 degrees, turn on of the grill knobs to off or very low to create an indirect heat area. Place the chops on the grill, directly over an active burner.

Grill on direct heat for 4 minutes, then flip to put the pork chops on the indirect heat zone. Grill for another 4 minutes, then check for doneness. Pork chops should be cooked to 145 degrees. If they are done, set aside to rest for a few minutes before serving. Cook for a few more minutes if they are not done.

Note: Grilling time will vary based on the size of your chops and the grill. Add about 1 minute per side if you are preparing bone-in pork chops.

Air fryer alternative: Prefer to skip the grill? Our Juicy Air Fryer Boneless Pork Chops use a similar approach to seasoning with an easy indoor method.

Serving suggestions

We plated one chop per person. With good size pork chops, that is actually more than the typical 4 to 5 ounce recommended serving for meat. So we wound up with a bit leftover.

I like these paprika pork chops served simply, with a drizzle of good Spanish extra virgin olive oil (as mentioned earlier I’ve been using Titin) at the table - it added flavor and helped keep the meat tasting juicy.

Tomato and Warm Spinach Salad with Manchego

This time, I paired the chops with quinoa and a simple side salad that leans into the same Spanish flavors - wilted spinach, fresh cherry tomatoes, a few olives, and shaved Manchego, finished with extra virgin olive oil and a splash of sherry vinegar. It’s light and colorful, and comes together quickly while the chops are on the grill.

Other side options

Spanish roasted potatoes - I’ve also served these chops with my Spanish Roasted Potatoes recipe, which echoes the smoked paprika in the rub, and very similar to something you might enoy in Spain.

Sautéed Arugula – This sautéed arugula with red bell peppers is another good side option to serve with pork chops and other grilled meat.

Wine pairing for Paprika Pork Chops

2021 Buil & Giné “Giné Giné” Priorat (Garnatxa & Carinyena, $25, 14-15% ABV)

For today’s article, I paired the paprika pork chops with a Priorat from Buil & Giné, a blend of Garnatxa and Carinyena - the Catalan spellings of Garnacha and Cariñena. You’ll typically see these names on labels from Priorat and other Catalan wine regions. In the glass, it showed a deep, dark red color, with a woodsy nose and dark berry aromas. On the palate, plum and a bit of baking spice came through.

The pairing was excellent - the wine had enough structure to stand up to the grilled flavors and paprika rub. The fruit and acidity refreshed, and also went well with the warm spinach salad.

Buil & Giné is based in Gratallops, a small village at the heart of DOQ Priorat in Catalonia’s Tarragona province. It’s a different corner of Catalonia than Girona, where I traveled earlier this year, but it’s a highly regarded wine region. The winery was founded in 1996 by Xavi Buil, continuing a family winemaking tradition that traces back to his grandfather, Joan Giné. I’m definitely hoping to visit Priorat on future trip to Spain – I just couldn’t pull off the logistics during our 2026 trip to Barcelona.

Before dinner, we also tried the wine with a bit of Manchego, which worked nicely too - a pairing I’ll be exploring more in an upcoming post on Manchego wine pairings.

Rioja

I’ve also paired these chops with a LAN Crianza Rioja (~$14, a Tempranillo-based blend from Rioja Alta) in the past - the wine’s structure and spice notes stood up well to the smoky char and the paprika rub, too. Disclosure: this wine was provided as a complimentary sample.

Recipe card

Grilled Paprika Pork Chops

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Grilled Paprika Pork Chops feature a simple rub for an easy to make recipe full of flavor. Excellent paired with a Rioja red wine.

• Author: Cooking Chat
• Prep Time: 5 mins
• Cook Time: 10
• Total Time: 15 mins
• Yield: 3 servings 1x
• Category: Main
• Method: Grilling
• Cuisine: Spanish

Ingredients

• 3 pork chops, approximately 1 inch think, 1.5 to 2 pounds total
• 1.5 tsp smoked paprika
• 1.5 tsp garlic powder
• 1 tsp salt
• pinch of saffron (optional)

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Instructions

1. Make the rub: combine the paprika, garlic powder, salt and pinch of saffron in a bowl. Set aside.
2. Rinse and pat dry the pork chops. Set the pork chops on a large plate, and sprinkle roughly half of the rub to cover one side of the meat. Work the rub into the meat, then turn the pork chops over. Rub the remainder of the spice mix into the pork.
3. Let the paprika pork chops sit a room temperate as you heat a grill to medium high heat, about 10 minutes.
4. Preheat grill to medium high. When ready, coat the grill with oil spray, then place the pork chops on direct heat. Grill covered for 4 minutes. Turn the pork chops over, and grill for another 4 minutes. Check for doneness — pork should be cooked to at least 145 degrees followed by a 3 minute rest time. Grill for a few more minutes if they aren’t quite done when you check.
5. Rest, then serve: When the chops are done, allow to rest for 3 to 5 minutes before serving. Enjoy with a glass of Spanish wine!

Notes

• Grilling time will vary based on the size and thickness of your pork chops. Our pork chops were a bit thicker than 1 inch.
• We have also made this with bone-in pork chops. Add about 1 minute per side of grilling time for bone-in chops, as they typically take a bit longer to cook through.
• The 145 internal temperature recommendation for pork doneness is relatively new. As this article from Pork Checkoff explains, this leads to meat with more pink than you might have grown up eating. A bit of pinkness in the pork tends to lead to a more flavorful pork chop.
• Our Spanish Roasted Potatoes would make a nice side dish here!
• Smoked paprika is a good option here especially if pairing with Rioja. But you could use other paprika on hand.

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More Spanish Pairings for Summer

Be sure to check out the rest of the Wine Pairing Weekend articles on the Spanish Wine Pairings for Summer theme:

• Culinary Cam will be sharing “An Iberian Peninsula Pairing: Bife à Portuguesa + Bodegas Shaya Habis Verdejo Old Vines 2019“
• Wendy from A Day in the Life on the Farm is pairing “La Cantera Reserva and Ribs with a Tempranillo Glaze“
• Terri from A Good Life wrote about “Bacanísimo Monastrell: A Bold Spanish Red Worth Sharing“
• Here on Cooking Chat, we have this article “Grilled Paprika Pork Chops with Spanish Wine Pairings”.

Check out the articles and follow the conversation on social media with the hashtag #winePW!

The post Grilled Paprika Pork Chops with Spanish Wine Pairings appeared first on Cooking Chat.

Since coming back, I’ve been continuing to enjoy Spanish wines and experimenting with pairings at home. That made Spanish wine a natural theme for me to suggest for our upcoming Wine Pairing Weekend (#winePW).

This is a flexible theme. You can focus on Spanish wine and pairing that you find refreshing on a warm summer evening, or lean into Spanish wines that work with grilling and other summer fare.

Wines to Consider for the Theme

Spain produces a wide range of wine styles, giving a lot of choices for this theme.

You could feature a wine from a well-known region like Rioja, known for structured reds built mostly around Tempranillo. Or dip into lesser-known regions like Navarra, known for approachable rosados, or Catalonia, home to Cava and a growing lineup of native red grapes that I enjoyed while visiting the region. Rueda is another one worth a look - I recently paired a Verdejo from there with salmon and kale pesto pasta, and the wine’s bright acidity worked well alongside the pesto’s herbal notes. You can find that pairing, along with a few others, in my Best Wine with Salmon post. Priorat and Rías Baixas are two more regions worth exploring if you want to go further off the beaten path.

Summer pairings can lean into lighter styles too - a chilled rosado, a crisp white (hello, Albariño!), or even a lightly-chilled red - alongside grilled or warm-weather dishes. Grab a bottle you are curious about or want to highlight, and tell us how you paired it with a summer meal or snack.

How to Participate

Here’s how to join the August Wine Pairing Weekend event:

• Obtain one or more bottles of Spanish wine that you would like to feature.
• Plan a food pairing or pairings to go with the wine.
• Let me know the title of your article about the wine and pairing by emailing me - david AT cookingchatfood.com.
• Post your article by 9 a.m. Eastern Time on Saturday, April 11. Include the links to the other participating bloggers in your article (I will provide the html code).
• Visit the other participating blogs, comment and share their posts!
• Use the #winePW hashtag when posting on social media about this event.

If you’re just stopping by and not looking to write an article on the topic, please drop a comment about a Spanish wine pairing that you’ve enjoyed!

Featured articles

Here are the topics with Wine Pairing Weekend will be covering on our Spanish Wine Pairings for Summer theme:

• Culinary Cam will be sharing “An Iberian Peninsula Pairing: Bife à Portuguesa + Bodegas Shaya Habis Verdejo Old Vines 2019“
• Wendy from A Day in the Life on the Farm is pairing “La Cantera Reserva and Ribs with a Tempranillo Glaze“
• Terri from A Good Life wrote about “Bacanísimo Monastrell: A Bold Spanish Red Worth Sharing“
• Here on Cooking Cha, I’m sharing “Grilled Paprika Pork Chops with Spanish Wine Pairings“.

Check out the articles and follow the conversation on social media with the hashtag #winePW!

The post Spanish Wine Pairings for Summer: August Wine Pairing Weekend appeared first on Cooking Chat.

Founded in 1972 by David Stare, an MIT graduate with Boston-area roots, Dry Creek Vineyard became the first winery established in California’s Dry Creek Valley after Prohibition. Today, the family-owned winery continues under the leadership of David’s daughter, Kim Stare Wallace, building on a legacy of producing wines that reflect the unique climate, soils, and character of the valley. During our conversation, Darren explains how Dry Creek Vineyard helped pioneer Sauvignon Blanc in the region while remaining committed to crafting wines that stay true to what the valley does best.

My own interest in wine was sparked by several trips to Sonoma County many years ago. What stood out most was the personal attention and passion for wine we encountered at wineries ranging from large, well-known producers to a small operation based out of the winemaker’s garage. I also have fond memories of opening a bottle we had purchased during one of those visits and enjoying a glass while watching the Russian River empty into the Pacific from our humble hotel room with an amazing view.

I look forward to returning to Sonoma someday, but until then, this Virtual Winery Visit to Dry Creek Vineyard is the next best thing!

Throughout this episode, we discuss what makes Dry Creek Valley such a special place to grow grapes, why the winery has chosen to focus on varieties that thrive in its unique terroir, and how that philosophy is reflected in the wines. We also dive into food pairing ideas, from oysters, scallops, and lobster with Mariness to grilled pork tenderloin, barbecue, braised short ribs, and even dark chocolate with Petite Sirah. Along the way, I share my own pairing experiences-including enjoying Mariness with pan-seared scallops finished with fresh lemon-and compare notes with Darren and Stephen on some creative combinations to try at home.

So pour yourself a glass of wine, settle in, and join us for this Virtual Winery Visit to one of Sonoma County’s most enduring family wineries.

Listen to the Podcast

Prefer to listen while you’re cooking, commuting, or relaxing with a glass of wine? Use the player below to hear my conversation with Darren Abel of Dry Creek Vineyard and Stephen Nasiatka as we explore the winery’s history, signature wines, and plenty of food pairing ideas.

You can also listen on your favorite podcast platforms, including: Apple podcasts | Spotify | Amazon Music. You an also watch the interview on YouTube.

Meet Today’s Guests

Darren Abel: Born in Miami, Florida, Darren Abel studied psychology at the University of Arizona, where he developed a genuine interest in understanding people and creating meaningful connections. While he valued his education, he soon realized his true passion was hospitality-a career that would allow him to bring people together and create memorable experiences.

That passion led Darren to San Francisco, where he studied culinary arts and hotel and restaurant management before building a career in wine retail, restaurant management, and luxury hospitality across San Francisco, Napa Valley, and eventually Healdsburg. Along the way, he developed a deep appreciation for the world of wine and the craftsmanship, hospitality, and sense of community that make wine country so special.

For more than 13 years, Darren has been part of the team at Dry Creek Vineyard, where he enjoys helping guests discover the winery’s exceptional wines while creating the genuine connections and memorable experiences that have shaped his career.

Stephen Nasiatka

Returning guest Stephen Nasiatka is the Founder and Chief Wine Officer of StephenUncorked, where he creates immersive wine tastings, fundraising events, and corporate wine experiences designed to bring people together through wine. A longtime champion of community building, Stephen also serves in leadership roles across the business and nonprofit sectors, combining his background as a CPA and corporate executive with a passion for creating meaningful connections.

Stephen is also a Dry Creek Vineyard Ambassador, introducing new audiences to the family-owned Sonoma winery through private tastings, wine education, food pairings, and personalized guidance across its portfolio and wine club offerings. That makes him the perfect guest for this conversation about Dry Creek Vineyard's history, wines, and possibilities at the table.

To arrange a private Dry Creek Vineyard tasting or learn more about its wines and membership options, connect with Stephen at stephen@stephenuncorked.wine. You can also learn more about Stephen's background and approach to wine through his earlier appearance on the Cooking Chat podcast.

About Dry Creek Vineyard

A pioneer in the Dry Creek Valley

Founded in 1972 by David Stare, an MIT graduate with Boston roots, Dry Creek Vineyard became the first winery established in the Dry Creek Valley after Prohibition. While much of the area had returned to agriculture after Prohibition, Stare recognized the valley’s potential for producing exceptional wines and helped spark its modern revival. Dry Creek Vineyard also became a pioneer in planting Sauvignon Blanc in the valley, a variety that remains one of the winery’s signatures today. Today, the winery is led by David’s daughter, Kim Stare Wallace, continuing the family’s commitment to quality and hospitality.

Staying True to the Dry Creek Vineyard

One of the themes that came through clearly during my conversation with Darren Abel was the winery’s commitment to producing wines that reflect the strengths of the Dry Creek Valley rather than chasing the latest trends. As Darren put it, “We could grow everything under the sun…that doesn’t necessarily mean we should.” Instead, Dry Creek Vineyard continues to focus on varieties that thrive in the valley’s warm days, cool nights, and well-drained soils. That combination of climate and terroir helps the grapes develop both ripe fruit flavors and the balanced acidity that makes the wines so enjoyable with food.

A winery built on hospitality

That focus extends beyond the vineyard. Darren’s own career reflects Dry Creek Vineyard’s hospitality-first philosophy, and visitors are encouraged to slow down and enjoy the experience. The winery welcomes guests to relax among towering redwoods, enjoy a picnic with outside food, and discover the wines in a setting inspired by the châteaux of France’s Loire Valley. It’s the kind of place where great wine and genuine hospitality go hand in hand-a combination that has helped Dry Creek Vineyard remain a favorite destination for more than five decades.

Dry Creek Vineyard Mariness

A distinctive white Bordeaux-style blend

One of the featured wines in our conversation was the 2023 Dry Creek Vineyard Mariness ($40, 13.0 % ABV), their white Bordeaux-style blend. While the wine is built primarily on Sauvignon Blanc (79%), Darren Abel explained that Semillon and Muscadelle play an important role in adding body, aromatics, and complexity. Unlike the winery’s other Sauvignon Blancs, Mariness also sees partial barrel fermentation and aging in a combination of French oak, chestnut, and acacia barrels. The restrained use of new oak enhances the wine’s texture without masking the bright citrus and fresh acidity that Sauvignon Blanc lovers expect. As Darren described it, Mariness is “the most nuanced white wine we make.”

My tasting notes

The Mariness showed a soft, rounded texture with attractive fruit and excellent balance. Early on, the Semillon component seemed to take center stage, contributing richness, body, and a smooth mouthfeel. As the wine sat in the glass, the Sauvignon Blanc became more apparent, bringing additional acidity and freshness and making the blend more layered and vibrant.

During the interview, Darren confirmed that the Sémillon plays an important role in giving the wine its body and mouthfeel, which matched my tasting experience. I definitely agree that this is a very nuanced white wine!

Pairings for the Mariness white wine blend

Let me start by sharing the pairings I’ve tested so far with the Mariness white Bordeaux blend.

• Simple Pan Seared Scallops – This was an excellent pairing! The wine’s soft texture and rounded fruit complemented the natural sweetness of the scallops beautifully. The squeeze of lemon added brightness, and picked up the citrus elements I tasted in the wine. The pairing was harmonious and well balanced. You might recall this recipe was featured earlier this year in a wine dinner Stephen & I organized.
• Tofu Mushroom Stir-Fry – I made a simple stir-fry featuring mushrooms and herbed flavored tofu for a light, healthy summer meal. The Mariness paired nicely with this dish, too. Stay tuned for the recipe!

During our conversation, Darren and Stephen also suggested several pairings I’d like to explore in the future:

• Baby greens with citrus vinaigrette
• Oysters – including Oyster Rockefeller
• Lobster with citrus butter
• Buttermilk-marinated air fryer chicken with lemon and potatoes

I’ll continue updating this page as I explore additional pairings with the Mariness.

Dry Creek Vineyard Spencer’s Hill Petite Sirah

One of the highlights of our conversation was learning how Dry Creek Vineyard approaches Petite Sirah. While the variety is often associated with deeply colored, highly tannic wines, Darren explained that Dry Creek’s goal is to produce a Petite Sirah that retains the grape’s richness and structure while remaining approachable and food friendly. Gentle extraction during fermentation helps soften the tannins, creating a wine that can be enjoyed young while still offering excellent aging potential. Darren also noted that Petite Sirah plays an important supporting role in many California Zinfandel blends, contributing color, structure, and complexity.

My tasting notes

The 2022 Spencer’s Hill Petite Sirah ($44, 14.2% ABV) showed plenty of dark fruit along with a polished texture. Compared to many Petite Sirahs I’ve tasted, this wine felt balanced and approachable from the first pour, with the fruit taking center stage rather than being dominated by tannins. As it opened in the glass, I noticed the wine continuing to evolve, revealing additional layers of flavor and confirming Darren’s advice to spend some time with it before drawing conclusions.

One thing that really stood out to me was how dramatically the wine changed when tasted from a properly stored bottle. A week before recording the podcast, I had opened a bottle that I’d unfortunately left in my car for over 24 hours during some very hot weather. While it was still drinkable, the alcohol seemed more prominent and the wine lacked some of the elegance I experienced with the good bottle.

Tasting a freshly delivered bottle during the podcast was a completely different experience. The fruit was brighter and more expressive, the wine felt softer and better balanced, and it continued to evolve beautifully in the glass.

Pairings for the Spencer’s Hill Petite Sirah

Here are the pairings I’ve tested with the Dry Creek Vineyard Petite Sirah:

• Sausage and Kale Pasta worked quite nicely with this Petite Sirah. I was using and Andouille sausage that was quite hot. The spicy sausage alone was a bit much for this wine, but eaten along with the pasta worked out better. A medium spiced sausage in this dish would be perfect with this Petite Sirah.
• Air Fryer Pork Chops – I’ve been making some delicious, juicy air fryer pork chops that I promise to share soon! Topped with our No-Cook BBQ Sauce, this was an excellent pairing for the Spencer’s Hill Petite Sirah.
• Chocolate Covered Pretzels – I had Coravined a glass of the Petite Sirah to taste for the podcast, saving the rest to pair with one of my recipes. I had enough in the glass to enjoy after the recording, along with some chocolate covered pretzels. The combo was quite good – dark chocolate with a bit of salt played well with the wine.

Speaking of chocolate with Petite Sirah, that’s one of the pairings I cover in my Petite Sirah food pairings guide. I also cover the difference between Petite Sirah and Syrah in that article.

Darren and Stephen brainstormed about some great pairings for this Petite Sirah, including:

• Barbecue (they both raved about a BBQ place near the winery)
• Grilled steak – thinking my Grilled Steak Tips recipe would be a good one to try.
• Braised short ribs
• Mole sauce
• A hearty chili – I’ve tested a lot of wine pairings with chili, but not Petite Sirah yet! Need to get on that soon.

Plan your visit to Dry Creek Vineyard

Has our virtual visit to Dry Creek Vineyard motivated you to head to their Sonoma County winery? This section will help you enjoy a visit.

Experience Dry Creek Vineyard Hospitality

One of the themes that came through clearly in my conversation with Darren Abel was that visiting Dry Creek Vineyard is about much more than tasting wine. The family-owned winery has cultivated a relaxed, welcoming atmosphere where guests are encouraged to slow down and enjoy the experience.

During the episode, Darren described the tasting room’s Loire Valley-inspired architecture, beautiful gardens, and towering redwood trees that provide welcome shade on warm Sonoma afternoons. The winery also welcomes visitors to bring a picnic and spend time enjoying the grounds, making it easy to turn a tasting into a leisurely wine country afternoon. If you’re exploring the Dry Creek Valley, Darren also recommended stopping at the nearby Dry Creek General Store to pick up picnic supplies before your visit.

Planning Your Visit

Dry Creek Vineyard is located just outside Healdsburg in the heart of California’s Dry Creek Valley. The winery offers a variety of guided tasting experiences, from classic seated tastings to more in-depth explorations of its Bordeaux varietals and Zinfandels. Seasonal experiences include picnic lunches on the winery grounds, vineyard walks, and even bocce for visitors looking to linger a little longer.

Reservations are strongly recommended, although walk-in guests may be accommodated when space is available. Current tasting options, hours, and seasonal experiences can change throughout the year, so it’s worth checking the winery’s website before your visit.

Stay tuned for more pairings

Joining the Dry Creek Vineyard wine club – a great way to enjoy the full range of wines they produce at reasonable prices – means I’ll have the opportunity to explore more of their wines over the coming months. As I test additional bottles with Cooking Chat recipes, I’ll continue updating this page with tasting notes, pairing ideas, and links to the recipes that worked best.

The post Virtual Winery Visit: Dry Creek Vineyard (Dry Creek Valley, Sonoma County) appeared first on Cooking Chat.

People often assume white wine is the only way to go with fish. Salmon pairings show that’s not the whole story. A good Pinot Noir with mushroom-topped salmon is one of my favorite combinations at the dinner table - while a full-bodied white can be equally satisfying alongside a pesto preparation. What drives the choice is how you’re serving the salmon: what’s on top of it, and to some extent, what’s alongside it.

Read on for the full breakdown, or jump to the quick answer below if you’re in a hurry.

Best Wine with Salmon: Quick Answer

Pinot Noir and a full-bodied dry white wine - think Chardonnay or a White Rhône - are the most reliable choices for pairing with salmon. That said, what’s on the plate matters more than the cooking method. Mushroom-topped salmon tends to work better with a medium-bodied red, while pesto and herb preparations generally call for a substantial white. For simply prepared salmon, either direction can work well.

Red or White Wine with Salmon? It Depends on How You’re Serving It

The most common question I hear about salmon and wine is whether to go red or white. Both can work, and the choice has less to do with how you cooked the fish and more to do with what’s on it.

I bake, pan-sear, grill, and air-fry salmon regularly. In each case, the wine I reach for is driven by the toppings and flavors on the plate. Mushrooms on the salmon? I’m opening a Pinot Noir. Kale pesto with pasta on the side? I’m going white.

The sections below break it down by preparation, with wines I’ve actually tested and liked.

Red Wine with Salmon

Salmon is substantial enough to hold up to a light to medium-bodied red wine, especially when you’re working with earthier preparations. Here’s what works well - and what to avoid.

Pinot Noir

Pinot Noir is my go-to red with salmon. The earthiness of a good Pinot matches the richness of the fish without overpowering it, and when you add mushrooms to the plate, the pairing gets even better. I’ve come back to this salmon and Pinot combination many times, served with many different preparations and it always pleases.

Oregon Pinot Noir is a natural match, especially if you’re using wild Pacific salmon. Burgundy, Sonoma Coast, and other cool-climate Pinots all work well too. Look for something on the lighter, more elegant side rather than a higher alcohol, very fruity Pinot.

For recipes and specific bottle suggestions, see our Salmon with Mushrooms, Grilled Salmon with Mushroom Sauce, and Salmon Farro and Mushrooms posts.

Merlot

For a number of years, I’ve joined other wine bloggers in observing October as “MerlotMe” month, and have come to appreciate Merlot as a versatile wine for a variety of food pairings. Along the way, I discovered that a medium-bodied Merlot can be a solid alternative to Pinot, particularly with mushroom preparations. It has enough fruit to complement the salmon while keeping tannins manageable. Washington state Merlot has worked especially well for us here - see the Salmon with Mushrooms post for more detail.

Note that I’d say away from Merlot made with a lot of oak, or trending toward a Bordeaux-style blend.

Grignolino and other light reds

If you want something more off the beaten path, Grignolino is a good one I tried recently. This northern Italian red is lighter-bodied with lower tannins and a distinctive savory quality that works especially well with wild mushrooms.

I recently paired the 2023 Agostino Pavia & Figli Grignolino d’Asti Grignolino d’Asti ($18, 12.5% ABV) with salmon and a mix of local wild mushrooms over farro. This was an excellent pairing, and the wine is a tremendous value for the price. I first tried it via the Berman’s wine club – and as of this writing, they still have it available, if you happen to be in the Lexington, MA area.

While I’m waxing enthusiastically about the Grignolino, this is one example of a broader category that can work with salmon. I’d encourage you to experiment with other lighter red wines with salmon, too. They often benefit from a little chill, and can be especially enjoyable in the summertime.

Southern French Reds

A lighter-style Southern French red blend can also work well in the mushroom context. The key is staying away from anything too tannic or overpowering. See our Salmon with Shiitake Mushroom Sauce post for more on this direction. I’m also thinking some of the Grenache blends I enjoyed while visiting Banyuls-sur-Mer could be worth exploring with salmon - the lighter style seems like it would translate well.

A note on tannins

Whatever red you choose, keep the tannins in check. A big, oaky Cabernet Sauvignon is going to overwhelm the fish. If you have a favorite steak wine, it’s not likely to cross-over well to salmon. Medium-bodied and lower-tannin is the profile to look for across all of these options.

White Wine with Salmon

White wine can be more versatile direction for salmon pairings, particularly if you are serving salmon with sauces with herbal and/or citrus elements. The key with salmon is choosing something with enough body to match the richness of the fish - lighter, more delicate whites don’t really stand up to salmon. Save those for white fish, such as this baked haddock.

Chardonnay

Chardonnay is the white wine I go to most often to pair with salmon. A full-bodied Chardonnay has enough weight to stand up to the fish, and works well across a range of preparations - I’ve paired it with kale pesto pasta, simply prepared salmon, and even alongside a fruit salsa. I’d say it is particularly good for the simple preparations; when you start adding things like pesto or citrus, other whites might work even better.

One style note worth making: reach for a Chardonnay that isn’t overdoing the butter and oak. A more restrained style keeps the food in the foreground. White Burgundy is a good option here - the more elegant style tends to make for a refined pairing, particularly with herb-forward preparations. I’ve enjoyed White Burgundy with salmon and pesto as well as a nicely prepared salmon dish at MC Perkins Cove in Ogunquit, Maine.

But you can certainly find good California Chardonnays that are don’t overdue the buttery notes. I gravitate toward Sonoma Chardonnays, from the Russian River or Sonoma Coast.

White Rhône

This is an underrated direction for salmon that I reach for frequently. Roussanne, Marsanne, and Grenache Blanc are the grapes to look for. The wines tend to have good body with stone fruit and herbal notes that pair nicely with the fish. I’ve used a Côtes du Rhône blanc with pan-seared salmon and a Yakima Valley Roussanne from Dineen Vineyards with air-fryer salmon and kale pesto pasta - both worked very well.

If you haven’t explored White Rhône wines yet, they are a great alternative or change of pace from Chardonnay. Salmon is a great food to try with a White Rhône.

Verdejo

Some Spanish whites can be a natural fit with salmon, especially alongside pesto preparations. Some Verdejos, in particular, can have good body and a slight herbal quality that bridges nicely with pesto without clashing with the fish. For instance, I recently opened the 2020 Meraldis Gran Vino de Rueda Verdejo to serve with simply prepared salmon plated with kale pesto pasta and a squeeze of lemon. This aged Verdejo had a complex flavor profile, with lemon curd, hints of cinammon and layers of flavor. The wine’s combination of texture and acidity allowed it to bridge the richness of the fish and the herbal character of the pesto. For salmon, I would look for a similar Verdejo was a bit of age and heft.

Vermentino

Vermentino is a white I’ve also tested recently with salmon and pesto. The herbal quality and bright acidity work especially well alongside pesto preparations. I recently tested a Tuscan Vermentino with salmon and kale pesto pasta alongside the Verdejo mentioned above - both were good pairings, with the Vermentino’s herbal notes making it a particularly natural match for the pesto.

For more on Vermentino as a food pairing wine, see our Pea and Asparagus Risotto post where we explored a Tuscan Vermentino pairing in more detail.

Italian Whites

Italian whites offer some good variety for salmon pairing, especially alongside pesto preparations. A few I’ve tested:

Falanghina, from Campania, has zippy acidity and citrus notes that work well with salmon and pesto - see our Salmon with Pesto and Orzo post for details. Frascati brings light melon fruit and freshness and is another good option with the same preparation. Soave and Pinot Grigio can also work - lean toward fuller-bodied versions for the best match with salmon.

Sauvignon Blanc

Sauvignon Blanc’s bright acidity and herbal notes can make it a good partner for salmon with herb-based sauces. It works especially well when there’s a green element on the plate - pesto, parsley, or fresh herbs. I’ve paired it with salmon and parsley pesto with good results. I wouldn’t tend to go for a Sauv Blanc with more basic preparations, that don’t have a sauce calling for the acidity.

Those are the main white wine directions I’ve tested with salmon. Now let’s look at what works when the salmon itself is the star - without a sauce or topping driving the pairing choice.

Best Wine with Simply Prepared Salmon

When salmon is prepared simply - olive oil, lemon, salt and pepper, or a light marinade - the pairing decision opens up considerably. Without a dominant sauce or topping driving the choice, both red and white wine work well.

This is where I’d start with Pinot Noir if you’re in a red wine mood, or Chardonnay if you’re going white. A White Rhône is also worth considering, especially if you want a white wine other than Chardonnay.

Our Simple Pan Seared Salmon and Easy Air Fryer Salmon posts both cover simple salmon cooking methods, with specific wine pairing notes for each. Good starting points if you want to get into more details and pick up some more specific bottle recommendations.

Salmon and Asparagus Wine Pairing

Salmon and asparagus is a popular combination, and “best wine with salmon and asparagus” is a frequently asked question. The asparagus adds an extra consideration to the pairing - it’s a notoriously tricky vegetable for wine, and the way you cook the asparagus influences the pairing choices.

I recently tested a simply prepared air fryer salmon alongside steamed asparagus with the 2024 Maison Chavet ‘Le Petit Georges’ Sauvignon Blanc ($18, 12.5% ABV) from Menetou-Salon in the Loire Valley - and it worked well. The grassy, herbal character of the wine bridged nicely to the asparagus, while the body held up to the salmon. When I took a bite of both the salmon and asparagus together with the wine, that combination worked especially well.

The style of Sauvignon Blanc matters here. Look for something with herbaceous, grassy character and a mineral edge rather than a purely tropical, fruit-driven style. A classic Loire Valley Sauvignon Blanc is a natural choice - Sancerre and Pouilly-Fumé are the well-known appellations, but Menetou-Salon, just west of Sancerre, offers a very similar style at a friendlier price. The Maison Chavet was a recent selection from Berman’s wine club in Lexington, MA, if you happen to be in the area.

Roasting or grilling the asparagus changes the pairing calculation a bit, opening up some additional options. For more on pairing wine with asparagus across different preparations, see our How to Pair Wine with Asparagus guide.

Wine with Salmon and Pesto

I love serving salmon with pesto! It's a combination I put together frequently. When I get a bunch of local kale, I often make a big batch of kale pesto. Both kale pesto and classic basil pesto can be great with salmon. The herbal, garlicky character of pesto is what drives the wine pairing here, and it points clearly toward white wine.

A medium to full-bodied, crisp white wine with some herbal character of its own is what you’re looking for when pairing salmon and pesto. Here’s what I’ve tested:

Chardonnay can work well, particularly a restrained style that isn’t overdoing the oak and butter. White Burgundy is a good example of this style. I’ve paired it with salmon and pesto with potatoes with good results.

White Rhône is another great option for pairing with salmon and pesto. The stone fruit and herbal notes in Roussanne and related grapes bridge nicely to the pesto. A Yakima Valley Roussanne from Dineen Vineyards worked especially well alongside air fryer salmon and kale pesto pasta.

Verdejo - I tried a bottle of the 2020 Meraldis Gran Vino de Rueda Verdejo (appx. $35, 14.0% ABV) with salmon and kale pesto pasta recently. Deep golden yellow in the glass, with notes of lemon curd, almond and a zesty hint of spice. This is an excellent wine and pairing, and would encourage you to try this or similar aged Verdejo. Lighter / younger Verdejos might not fare as well with salmon.

Vermentino – I also recently tested a fairly full-bodied Vermentino from Tuscany - the 2023 Rocca di Frassinello Vermentino ($23, 12.5% ABV) with salmon and pesto. This Vermentino has some lemon notes that connected nicely with the squeeze of lemon served on the salmon. It also had good underlying minerality that helped match the weight of the fish, and moderate acidity that bridged to the pesto. Vermentino is a grape worth seeking out if you enjoy exploring Italian whites, especially with seafood.

Italian whites more broadly are a good direction here. Falanghina’s zippy acidity and citrus notes work well with salmon and basil pesto - see our Salmon with Pesto and Orzo post for details. Frascati is another good option with the same preparation. For more Italian white pairings with salmon and pesto, see our Salmon Pesto Pasta post.

Sauvignon Blanc can work well here too, particularly when there’s a strong herbal element in the pesto - parsley pesto especially. See our Salmon with Parsley Pesto and Peas for more on that pairing. Pouilly-Fumé is a good option here, a Sauvignon Blanc from the same Loire region as Sancerre. I recently tested one with salmon with basil pesto pasta and it worked well. More on this and other Pouilly-Fumé pairings here.

For all the salmon and pesto recipe options, our Orzo, Salmon and Pesto and Ziti with Salmon and Kale Pesto posts are good places to start.

Wine with Salmon and Mushrooms

Salmon and mushrooms is another combination I make regularly.  The earthiness of the mushrooms changes the pairing dynamic, setting up some great red wine pairings. This is one of my favorite ways to show that red wine really can work with fish.

Pinot Noir is the clear first choice here. The earthiness of a good Pinot matches the mushrooms beautifully, while its lighter body doesn’t overwhelm the salmon. I’ve made this pairing many times across different preparations - pan seared, grilled and baked salmon - and it is consistently a great pairing for salmon. Oregon and Burgundy Pinots are particularly good with salmon. See our Salmon with Mushrooms, Grilled Salmon with Mushroom Sauce, and Salmon Farro and Mushrooms posts for specific bottle suggestions and recipe details.

Merlot is a solid alternative, particularly with a richer mushroom sauce. A medium-bodied Washington state Merlot has worked well for us here - see the Salmon with Mushrooms post for more detail. You are looking for a more fruit-forward Merlot, without significant oak and tannins.

Grignolino and other light reds are worth exploring too, especially in warmer months. I recently paired the 2023 Agostino Pavia & Figli Grignolino d’Asti ($18, 12.5% ABV) with salmon and a mix of local wild mushrooms over farro - an excellent pairing, and a tremendous value. Grignolino is one example of a broader category of lighter red wines that can work well with a salmon and mushroom combination. These wines often benefit from a slight chill in the summer.

Southern French reds - a lighter-style Languedoc blend or similar - can also work in this context. See our Salmon with Shiitake Mushroom Sauce post for more on this direction. I’m also curious to try some of the Grenache-based reds from Collioure that I enjoyed while visiting Banyuls-sur-Mer - the lighter style seems like it would translate well.

As with the broader red wine guidance earlier in this post, keep the tannins in check whatever you choose. The mushrooms give you more room to work with red wine, but a big tannic red is still going to clash with the fish.

More Salmon and Wine Pairing Resources

Salmon is a fun fish to pair with wine. It's versatile enough to work with both reds and whites, and by paying attention to how you are serving it and a few basic tips, you are likely to have an enjoyable pairing.

The key takeaways: mushroom preparations point toward Pinot Noir and other lighter reds; pesto and herb-topped salmon calls for a full-bodied white with some herbal character; and simply prepared salmon can go either direction depending on your mood. Asparagus alongside the fish adds a consideration of its own, with a Loire-style Sauvignon Blanc a reliable bridge for both components.

This post will continue to grow as I test more pairings - rosé with salmon is one direction I’m actively exploring, and I’ll add recommendations as I have real results to share.

In the meantime, here are some additional Cooking Chat resources to help you put a great salmon meal together:

• 51 Best Salmon Sides - What to Serve with Salmon
• 15+ Best Healthy Salmon Recipes
• How to Pair Wine with Asparagus

The post Best Wine with Salmon appeared first on Cooking Chat.

I especially like the balance of flavors in this sauce. It has a tangy, smoky profile with just a touch of sweetness, making it a good fit for a variety of meats. Recently, I served it with air fryer pork chops and sirloin steak, and it paired particularly well with the pork. Since the sauce is applied after cooking, it also gives you flexibility to add as much or as little as you like.

As Cooking Chat readers know, I enjoy exploring wine pairings with everyday meals. This sauce has provided some interesting opportunities to do just that. Its savory, lightly smoky character works well with a range of red wines, including a recent pairing with a Cahors Malbec that was especially good with the pork chops. I’ll share more wine pairing details later in the post.

Ingredients

Here’s a summary of the ingredients found in our no-cook BBQ sauce.

• Ketchup - Forms the base of the sauce and provides tomato flavor, acidity, and a bit of sweetness.
• Low-sodium soy sauce - Adds savory umami notes. I typically use low-sodium soy sauce to keep the salt level in check.
• Cider vinegar - Brings the tangy character that helps balance the ketchup and maple syrup. Red wine vinegar or white wine vinegar could be suitable alternatives.
• Smoked paprika and cumin - These spices give the sauce its smoky, earthy flavor profile. For smoked paprika, I often reach for Curio Spice Co. Their spices are sourced directly from small producers, and I find the freshness and flavor intensity noticeably better than many standard grocery store options. Any good-quality smoked paprika will work here, but fresh spices can really elevate the finished sauce.
• Maple syrup - Just enough sweetness to round out the flavors without making the sauce overly sweet. I use real maple syrup rather than pancake syrup made with corn syrup and artificial flavorings.

How to Make No-Cook BBQ Sauce

Here’s a quick overview of how to make this no-cook BBQ sauce. Head to the recipe card for more detail.

Start by mixing the ketchup, soy sauce and apple cider vinegar to create the base.

Add the cumin and smoked paprika, stirring to combine. Then stir in the maple syrup.

That’s it! You are ready to serve.

Serving Suggestions

I most often make this no-cook BBQ sauce when serving pork chops or steak. The savory, smoky flavors complement a variety of meats, and since the sauce is added after cooking, you can easily adjust the amount to suit your taste. I typically pass the BBQ sauce in a bowl passed at the table, so people can take the amount they like.

• Steak - Try the sauce with my Denver Steak recipe! The savory, smoky notes complement the rich flavor of the beef. I also often serve with with sirloin steak.
• Pork - This sauce pairs especially well with pork chops, as well as pork tenderloin. I recently served it with air fryer pork chops, and the combination worked very well. The sauce added a flavorful finishing touch that complemented the meat.
• Chicken - Brush a little sauce over grilled or roasted chicken before serving for an easy flavor boost.
• Burgers - Add a spoonful to burgers in place of traditional condiments, or combine it with your favorite toppings.
• Grilled meats - The sauce works well with a variety of grilled meats, making it a handy condiment to have on hand during cookout season.
• Grain / Protein Bowls – I often put together leftover grains, veggies and protein for a health lunch bowl. But it always needs a little sauce of some sort for flavor. This BBQ sauce is a good option!

Wine Pairing

I recently served this sauce with air fryer pork chops paired with the 2020 Château de Haute-Serre Lucter Malbec (appx. $25, 13.0 % ABV) from Cahors. This 100% Malbec wine showed earthy aromas along with pencil lead notes and blackberry fruit. It was somewhat tight when first opened, but opened nicely after giving it some time to breathe.

The pairing worked particularly well because the sauce is savory and tangy rather than overly sweet. The smoky paprika complemented the wine’s earthy character, and the wine has enough heft to go with the pork.

When I served this sauce with the Denver steak, I opened the 2022 Dineen Vineyards Yakima Valley Syrah ($47, 14.3% ABV). The wine offered plum fruit along with floral and peppery notes. I especially liked how the smoky paprika in the sauce matched the wine’s spice character. And the Syrah is definitely a steak friendly wine!

Based on my experience with this sauce, I would anticipate that flavorful reds such as Zinfandel and GSM blends would also pair well. The sauce is savory and smoky rather than overly sweet, making it pretty versatile when it comes to red wine pairings.

Recipe card

No-Cook BBQ Sauce

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This quick no-cook BBQ sauce comes together in minutes and delivers a savory, tangy flavor with just a touch of sweetness. Delicious served with steak, pork chops and more.

• Author: Cooking Chat
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 8 servings 1x
• Category: Sauce
• Method: no-cook
• Cuisine: American

Ingredients

• 1 tablespoon low sodium soy sauce
• 3 tablespoons ketchup
• 1 tablespoon cider vinegar
• ½ teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon maple syrup

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Instructions

1. Combine the ingredients in a bowl – start by whisking together the soy sauce, ketchup and cider vinegar. Then stir in the ½ teaspoon cumin, 1 teaspoon smoked paprika and teaspoon of maple syrup. Set the BBQ sauce aside to serve as a topping for a variety of meats.
2. Serve the sauce by topping cooked meat with the sauce. Alternatively, you pass the sauce bowl at the table and people can serve themselves the amount that they would like.

Notes

• The sauce is excellent with pork chops and a variety of steak cuts. We have enjoyed it with sirloin and Denver steak.
• Store leftover sauce in an airtight container in the refrigerator for up to 1 week.

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Storage

Store leftover BBQ sauce in an airtight container in the refrigerator for up to 1 week. Give the sauce a quick stir before using, as some separation may occur during storage.

There’s typically plenty of this no-cook BBQ sauce left after making it for a particular meal. It’s great to have ready for other meats when I want a quick flavor boost, or to simply add some flavor to various leftovers I am assembling for lunch.

Related Recipes

If you have found your way to this BBQ sauce recipe, you might also like these Cooking Chat favorites!

The post No-Cook BBQ Sauce appeared first on Cooking Chat.

Brendan had studied French for seven years. He’d never actually been to France. And I hadn't been there since backpacking around Europe after college.

I’d already ruled out winery visits in Barcelona - too logistically complicated alongside our sightseeing priorities. But a quick look at what lay just across the border changed my thinking entirely. 

I zeroed in on the Côte Vermeille - the dramatic stretch of the Roussillon coast where the Albères foothills meet the Mediterranean - and Banyuls-sur-Mer stood out: a small coastal town where the Albères - the foothills where the Pyrenees finally meet the Mediterranean - tumble into the sea, with wineries, a hotel with harbor views, and wines most people have never heard of. A fellow wine writer confirmed it was worth the detour. Two nights, a short train ride from Girona, and we had a plan: Brendan's first visit to France, plus my chance to visit wineries.

Getting there was its own small adventure. We left Girona early to catch our train, leaving a small cooler bag with allergy-safe food behind in the rush to get to the station. The day before, I’d learned that a local rail strike had disrupted service from Perpignan onward to Banyuls - so with some help from ChatGPT, I researched options and decided to splurge on a cab rather than puzzle through local bus connections. 

The ride turned out to be genuinely scenic - snow-capped Pyrenees giving way to glimpses of the Mediterranean coast - though the meter climbed well past ChatGPT’s estimate of €100 before we were even halfway there. A useful reminder: AI trip planning tools are great for logistics and options, but take the price estimates with a grain of salt. We arrived at Banyuls-sur-Mer slightly frazzled and a bit lighter in the wallet. Very much worth it, as things turned out.

Banyuls and Collioure AOC: A Quick Wine Primer

Before diving into the trip, a quick word on why Banyuls-sur-Mer matters to wine lovers - because most Americans, even serious wine drinkers, have never encountered these bottles.

The region sits at the southern end of Roussillon, where the Albères massif - the easternmost foothills of the Pyrenees - descend steeply to meet the sea. The vineyards cling to dramatically steep schist terraces - the dark, shale-like soil that gives the wines their distinctive mineral character. It’s hard country to farm. The terraces have to be worked largely by hand.

Two appellations share this dramatic landscape. The first, Banyuls AOC, produces the wine the region is historically famous for: a fortified wine made primarily from Grenache, its fermentation stopped by the addition of neutral grape spirit, leaving residual sweetness and considerable complexity. Banyuls was one of the first appellations recognized under France’s AOC system in 1936 - a founding member of the very framework that defines French wine today.

The second appellation, Collioure AOC, produces still table wines - reds, whites, and rosés - also centered on Grenache, often blended with Mourvèdre, Syrah, and a handful of traditional white varieties. The Collioure red was recognized in 1971, rosé in 1991, and white not until 2003, making these still wines a relatively recent development in an ancient region.

The fortified Banyuls gets most of the attention. But the Collioure still wines - particularly the whites and the more structured reds - are what I enjoyed most on this trip. They’re the hidden gem, and the reason I’d encourage any wine-curious traveler to make the detour.

Curious to try Banyuls or Collioure wines before - or after - a visit? You may find them, but it will take some hunting. Exports to the US are limited, particularly from the smaller producers. Your best bet is a well-stocked independent wine shop with a good French selection; call ahead and ask specifically for Collioure or Banyuls AOC. Wine-Searcher is also a handy tool for tracking down specific bottles online. But honestly? The limited availability is part of what makes visiting so rewarding. Some of the best wines I tasted - Domaine Tambour’s Collioure, for instance - simply don’t leave the region at all.

Arrival: Lunch at Le Miradou

Brendan was ready to relax in the hotel room with a sandwich after a busy morning of cross-border travel. I left him in the room and walked down to the restaurant - Le Miradou, right at Hôtel Le Catalan where we were staying - to enjoy a proper French meal.

I sat down at a table with a harbor view, happy to peruse a menu in a country that takes its food and wine seriously, even at lunch.

The meal began with an amuse bouche: a small breaded croquette and a delicate bite of anchovy, beet, and cream, with a wine-based cocktail alongside. Then foie gras - two lovely rounds with brioche toast and mâche, dusted with pink peppercorn. The wine was Abbé Rous “Cornet & Cie” Collioure blanc, golden and aromatic, a beautiful pairing.

For the main course I ordered the fish - monkfish, as it turned out, seared and served over white beans in broth with a herb sauce. Hearty, rustic, very satisfying after a long morning of travel. There was just one complication: the fish had a few inedible fatty bits that I left on the plate, having eaten everything else, including every last bean. The server appeared slightly alarmed that there were bits of fish remaining. I explained, in my best limited French assisted by a little discreet Google Translate, that I had very much enjoyed the meal and was simply leaving the parts I didn’t think were meant to be eaten. She smiled. I think she believed me.
C’était délicieux. And it was.

First afternoon: The Town and a Glass by the Water

After lunch, coffee, and a chance to relax in the room, we made our way down from the hotel - perched about a mile up the hill above town - to explore on foot.

I should say something about that hill descent, and the time of year. We’d come from Boston in late February, where snow was piling up as we left. Banyuls-sur-Mer in late February is a different universe. Flowers were blooming. Cherry trees were in full blossom. Flowering bushes spilled red and white blossoms onto the path. After months of a snowy, cold winter, an early taste of spring was very welcome - something I’d discovered the year before on a spring visit to Texas wine country as well.

The town itself is small and unhurried in the off-season. Off-white facades and the distinctive terracotta roof tiles that define Mediterranean architecture line the hillsides down to the water - a pebble beach, a quiet marina, a medieval stone tower, a handful of cafés along the waterfront. Brendan in particular really appreciated the aesthetics of the town; of everywhere we visited on the trip, Banyuls-sur-Mer was his favorite, drawn in by the combination of the sea, the setting, and that warm, unhurried feel the town has in the off-season. Brendan wanted to keep exploring the town, but I was ready to duck into my first tasting room.

Clos Saint Sébastien occupies a small space right in the center of town, close to the water. I wasn’t entirely sure of the protocol walking in. Was I expected to pay for a tasting? Buy a bottle? I navigated with a combination of modest French and Google Translate and discovered that tastings were complimentary - and that there was no pressure whatsoever to purchase.

What I found in the glass was impressive. The whites were mineral-driven and precise, with the terroir coming through clearly. The reds ranged from a fruit-forward, approachable Grenache blend to a more structured bottling with some Mourvèdre in the mix, to a couple of oak-aged cuvées that showed real depth. It was a well-curated lineup that showcased an interesting range despite working primarily with one grape variety - Grenache, which I’d been enjoying a lot on the other side of the border as Garnacha.

I liked the wines a lot. I did not, however, need to carry a bottle a mile uphill to the hotel. I thanked them warmly and made a mental note to come back.

I ended the afternoon the way afternoons in a Mediterranean port town should end: at a café on the waterfront, a glass of local white in hand, palm trees rustling in the fading light, watching the boats in the harbor. Coming from Boston in February, I want you to understand what this felt like.

The Winery Hike: An Afternoon Adventure

The next afternoon was set aside for serious wine exploration. I had a plan, a Google Maps route, and more optimism than I perhaps should have had.

The route wound out of the hotel, and quickly had me on a footpath heading up and down hills, through the outskirts of town - residential neighborhoods rather than the main drag, the kind of streets where locals actually live - before climbing steeply into the Albères foothills. A mix of sidewalks and rough footpaths, the whole thing taking about 45 minutes on the way up.

The views opened up gradually as I climbed: the town below, the terracotta rooftops, the bay and the Mediterranean beyond.

Along the way I passed 9 Caves, a wine bar recommended by my fellow wine writer Jeff from foodwineclick - who splits his time between the US and France these days, so I trust his tips on this side of the Atlantic. It was closed. I noted it for next time and kept climbing.

The path grew steeper. And stonier.

When I finally reached the hilltop cave of Terres des Templiers - the region’s major cooperative, representing some 750 growers and a significant share of both Banyuls and Collioure production - I found a large, impressive facility with wine barrels stacked outside and signage promising tours and tastings. But…

It was closed for the season.

I stood there for a moment, slightly out of breath, took a long drink of water, savored the view - and it really was a remarkable view - then turned around and headed back downhill to find their year-round tasting room in town.

The Terres des Templiers tasting room is easy to find, once you know the hilltop cave is closed in the off-season, and professionally run.

I worked through their lineup: a pleasant, classic southern French rosé; a white I found a bit flat; a light, fruity Grenache red that was easy drinking and balanced; and two Banyuls fortified wines - the traditional Vieille Réserve, which I appreciated for its restrained sweetness and complexity, and a second, sweeter style that wasn’t quite for me. If you prefer your dessert wines on the drier end of the spectrum, go for the Traditionnel.

The tasting room has a more commercial feel than the smaller producers - understandable given its scale - but it’s a worthwhile stop for understanding the breadth of what the region makes.

On the walk back down I stopped at Domaine Tambour, a small producer operating since 1920.

Their lineup was entirely Collioure still wines - no fortified Banyuls in sight. The Hautes Vignes white was mineral and fresh, and the reds - the Adrien Herre and Victoria cuvées - showed real Grenache character. One important note for wine hunters: Domaine Tambour doesn’t export, not even within the EU. These wines exist only here. That alone is a reason to visit.

The walk back was one of those travel moments you can’t plan. Palm trees, lemon trees, wildflowers in bloom, a white butterfly resting on yellow dandelions, birds singing.

I stopped at a local grocery store on the way back - the kind of place where locals were picking up dinner after work, not a tourist spot - and grabbed a wedge of Tomme des Pyrénées for later.

A note on tasting room etiquette, for those who might be uncertain: every tasting I did in Banyuls was complimentary, and not once did I feel pressured to purchase. I offered appreciative comments, asked questions, practiced my French where I could. That seemed to be entirely sufficient. The producers were gracious and clearly proud of their wines.

Back at the Hotel: Snacks with a View

After several miles of hiking up and down and up again, I reached the hotel and was ready for some refreshment!

I initially had wine and cheese on my mind. That would come soon, but I was curious to try the little can of cold Kronenbourg 1664 lager. I cracked it open, and enjoyed it out on the balcony. That beer hit the spot!

Then I was ready for a little wine time. I had just enough left in the bottle of Les Tines 2023 Collioure rouge from dinner the night before to pair with the Tomme des Pyrénées and some crackers. I spread the snack out on a paper napkin on the balcony table. The harbor lay below. The mountains turned gold in the late afternoon light.

It wasn’t a complicated pairing. The local cheese was mild, the wine was pleasant and fruit-forward, the combination worked quite well. But the setting made it a wonderful pre-dinner moment.

A word about the hotel: Hôtel Le Catalan was running at about €95 per night in late February. The room was simple and clean - nothing fancy. But the balcony had spectacular views, looking out over the mountains, the town, and the bay. At that price, in that location, it’s an exceptional value and I’d book it again without hesitation. The staff was generally quite friendly and helpful as well.

Eating and Drinking: A few notes

For dinner on our second night, Brendan and I walked to B66 Restaurant at the Côté Thalasso hotel, a short distance from Le Catalan. I walked over earlier in the day to check on their ability to accommodate his egg and nut food allergies. After an affirmative response, I made a reservation.

The restaurant had a relaxed, contemporary feel and good local wine on the list. I started with the arugula and pine nut salad with ricotta spread - fresh and bright, the kind of simple, well-executed dish that reminds you why arugula salads are worth making at home too. I followed the salad with rosemary and olive polenta. Brendan went for the dorade prepared Spanish-style with crunchy vegetables. He is typically not too adventurous in terms of ordering fish at restaurants, but he was pleased with his choice.

The Abbé Rous Cornet & Cie Collioure blanc appeared again on the wine list - a wine I’d enjoyed at lunch the day before. I correctly anticipated it would pair well with both dishes, and ordered it for my meal. Overall, we enjoyed our dining experience at B66.

One practical note: if you’re traveling with food allergy concerns, Banyuls requires a bit more patience and persistence than we found in Spain. From our limited sample size, it’s hard to say whether this was attributable to culture, the cuisine, or being in a small town versus a bigger city - most likely a combination of all three.

We encountered a few bumps at restaurants - a lunch spot in town that turned us away at the mention of allergies, and some extra formality navigating dinner reservations as hotel guests. Nothing insurmountable, and the meals we did have were genuinely good. We also found it more difficult to find allergy-safe bread at grocery stores - we’d been pleasantly surprised at how easily we found safe options in Barcelona.

A small discovery worth mentioning: many restaurants in the area offer wine in a smaller format - roughly two-thirds of a standard bottle - alongside the usual 750ml. For two people who want wine with a meal without committing to a full bottle, this is a great option. Or, in my case as the one wine drinker at the table, a choice that allowed for an extra glass back at the hotel!

One of the pleasures of eating and drinking in Banyuls is how naturally the local Collioure wines fit the table. Both the whites and reds showed up consistently on restaurant lists, paired well with everything from foie gras and grilled fish to roasted pork. If you’re a fan of Grenache-based wines, you’ll definitely enjoy the local wine options in Banyuls-sur-Mer.

Father and Son in France

On our first full morning in Banyuls, Brendan and I explored the rocky outcrop at the edge of the harbor. The town was behind us, the vineyards terraced up the hillside beyond, the Mediterranean flat and blue in the winter sun.

It was Brendan’s first time in France. He got there because he found Girona on a map, and I noticed how close that Spanish city is to the French border. I had some fun French wine experiences as a result, and Brendan got to put his seven years of French classes to use. It was fun exploring this French town together, both of us doing our best to dust off our French.

Brendan’s French was considerably more recent than mine, and it showed. He was able to help us navigate the basic communication we needed to get around town - including figuring out how to catch the local bus back to Perpignan! I chipped in with a bit more familiarity with French cuisine when it came time to interpret menus. Along with a little help from Google Translate!

Our trip to Spain had been about a year in the works. The side trip to France was a late addition - and one we were both very glad we made.

Tips for Visiting Banyuls-sur-Mer

Banyuls-sur-Mer is genuinely off the radar for most wine travelers, making it a great option to enjoy some excellent wine with great views, minus the crowds. Here are some tips based on my experience and research:

When to go: Late February and early March are excellent. The town is quiet, prices are lower, flowers are already blooming along the coast, and you’ll have tasting rooms largely to yourself. Summer will be crowded and hot. Do take note that some things may not be open yet or may have limited hours in the off-season - as my fruitless hike up the rugged hills to the Terres des Templiers cave will attest.

Getting there: The most natural approach is via train from Barcelona or Girona - the journey is scenic and relatively quick, the high Pyrenees rolling past the window as you cross the border before the hills soften toward the coast. Note that local rail disruptions do happen (as we discovered); have a backup plan. If the train isn’t running, the local bus is worth figuring out as a budget-friendly alternative. Renting a car is another option if you want more flexibility.

Where to stay: Hôtel Le Catalan offers remarkable value in the off-season, particularly if you can get a room with a balcony view. Simple, clean, well-located, and those sunsets from the terrace are genuinely unforgettable. Note that like many coastal properties in the region, the hotel operates seasonally - check their website for current opening dates before planning your visit.

What to taste: Don’t overlook the Collioure still wines in favor of the famous fortified Banyuls. The whites are mineral-driven and food-friendly; the reds show real character and range. My favorites: Clos Saint Sébastien for the most polished small-producer lineup; Domaine Tambour for artisan Collioure that you simply cannot find anywhere else in the world; and the Abbé Rous Cornet & Cie Collioure blanc, which appeared on restaurant lists and proved versatile with everything. 9 Caves is on my list for a return visit - recommended by fellow wine writer Jeff Burrows of foodwineclick - but note their hours are limited in winter.

Tasting room protocol: Don’t be intimidated. Tastings are free, there’s no pressure to buy, and a warm attitude and a few words of French go a long way. These are small producers who love their wines and are happy to share them.

How long to stay: I’d suggest at least two nights in Banyuls, and three would let you breathe a bit more. Several people also recommended the nearby town of Collioure as another beautiful stop on the Côte Vermeille - with just two nights and one full day, we decided to skip it this time. I certainly enjoyed the wine carrying that name though!

Plan ahead: The Banyuls-sur-Mer Office de Tourisme was a helpful resource in planning the trip - worth checking their site before you visit for current opening hours, events, and local recommendations. Their staff was also quite responsive to my email inquiries ahead of the trip. Merci!

Curious about the Barcelona and Girona side of this trip? Check out my post on Barcelona and Girona wine and family travel. And for more on the wines of the broader Catalan region, stay tuned - that article is coming soon.

The post Banyuls-sur-Mer: An Under-the-Radar French Wine Destination appeared first on Cooking Chat.

I first came across Denver steak through our local meat share program, Walden Local Meat, where it typically arrives packaged as two steaks totaling around 1 to 1½ pounds. We've been members of the program for years, and I've enjoyed learning more about different cuts of beef through their monthly shares. Since Denver steak is a lesser-known cut, I initially did some experimenting with cooking times and found that the combination of a cast iron sear and oven finish worked especially well.

We often serve this Denver steak recipe with chimichurri sauce or a quick homemade BBQ sauce. Both pair nicely with the rich flavor of the beef, along with a bold red wine.

What is Denver steak?

Denver steak is a relatively newer retail cut that comes from the chuck section of the cow. While chuck cuts are often associated with tougher braising meats, Denver steak is surprisingly tender and well marbled.

The package for the steak I cooked was actually labeled "Beef Chuck - Denver Steak," reflecting the fact that this cut comes from the chuck primal. The steaks I've received through our local meat share program are all grass-fed, and have consistently had good marbling and rich beef flavor.

Denver steak became more widely available as butchers developed newer ways to separate individual muscles from the chuck into more tender steak cuts. Because of its marbling and flavor, Denver steak works especially well with high-heat cooking methods like grilling or pan searing. In this recipe, we use a quick cast iron sear before finishing the steak in the oven.

For more details about Denver steak and related beef cuts, see this Denver steak guide from Beef. It's What's For Dinner.

Ingredients

This Denver steak recipe requires just a few simple ingredients!

• Denver steak – the main ingredient, of course! We have made this recipe a few times, with between 1 pound and 1.5 pounds of steak, to serve 3 people. Scale up accordingly for more servings.
• Rub ingredients – we use a simple rub comprised of equal parts garlic powder and kosher salt.
• Optional sauces – this steak is delicious with our chimichurri sauce as well as our no cook BBQ sauce. Our BBQ sauce recipe is coming soon! Meanwhile, if you want that flavor, you can use your favorite store-bought brand.

Alternative cuts to try: I've used this recipe successfully with chuck eye steak.

How to cook Denver steak

Here’s an overview of some key tips for making the Denver steak. Head down to the recipe card for more details.

Our overall approach here is to pan sear the Denver steak on the stove top in an oven safe skillet, then to finish by roasting the steakin the oven.

Let’s break it down a bit.

Make the rub: combine the garlic powder in salt in a small bowl.

Sprinkle half the rub one one side of the steak, and gently rub it into the meat.

Turn the steak over, and rub in the remaining garlic salt mixture. Let the steak sit for 10 to 15 minutes.

Sear the steak on both sides in an oven proof skillet, on medium high heat.

After searing, move the Denver steak to the oven. It should roast for about 8 to 9 minutes, until medium rare.

Let the steak rest for a few minutes, then slice and serve. You can top with one of the optional sauces.

Sauces and Serving Suggestions

Some people like their steak unadorned, but I typically like to add some sauce.

Chimichurri sauce: The Denver steak is very good topped with our classic chimichurri sauce! This zesty green sauce from Argentina is a favorite of mine.

BBQ Sauce: We’ve also enjoyed the Denver steak with our homemade no-cook BBQ sauce. A smoky barbecue sauce can also work well with the rich flavor of the beef.

Sides: We served the Denver steak with some steamed green beans and rice pilaf the night we took the photos for this recipe. Other favorites include sautéed arugula with red peppers or Spanish roasted potatoes.

Wine pairing

Denver steak has enough richness and marbling to pair well with bold red wines. The sauce you serve with the steak will influence the wine pairing pick.

When serving the Denver steak with the BBQ, I opened the 2022 Dineen Vineyards Yakima Valley Syrah ($47, 14.3% ABV). The wine showed plum fruit along with white pepper and light floral elements. The peppery notes worked especially well with the rich flavor of the steak, and the wine also paired nicely with the BBQ sauce.

I’d lean toward Syrah-based wines or something like a Zinfandel when serving the Denver steak with chimichurri sauce. For instance, the 2019 Vignoble Belot Mouleyres ($17, 14% ABV), a Syrah blend from the Languedoc-Roussillon region, paired well with our Denver steak topped with the chimichurri. You might also try a Malbec pairing here.

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Easy Denver Steak Recipe

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This easy Denver steak recipe is pan seared in a cast iron skillet and finished in the oven for tender, flavorful results.

• Author: Cooking Chat
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: baking + stove top

Ingredients

• 1 to 1.5 lbs Denver steak
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons garlic powder
• 1 tablespoon neutral oil (or oil spray)

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Instructions

1. Preheat oven to 400 degrees.
2. Make the rub. Combine the garlic powder and kosher salt in the small bowl. Place the steak on a work surface, and sprinkle the rub on both sides of the steak, and gently rub it into the steak. Let the steak sit with the rub at room temperature for 10 to 15 minutes.
3. Sear the steak. Heat an oven proof skillet, preferably cast iron, on medium high heat. Coat with neutral oil such as canola or avocado oil. When the skillet is hot, sear the steak on one side for about 2 minutes, getting it nicely browned. Turn the steak over and sear on the other side for about 1 minute.
4. Roast the steak. Move the skillet with the Denver steak to the oven. Roast for 8 to 9 minutes for medium rare (recommended). Check for doneness – an internal temperature of 125 to 130°F is good for medium-rare. Remove when done, and let rest for 5 minutes before slicing and serving.
5. Serve the steak, with sauce if you like. We have enjoyed the Denver steak with chimichurri sauce and a simple no cook BBQ sauce.

Notes

• Shopping for Denver steak: I've typically received Denver steak through our local meat share program, where it comes packaged as two steaks totaling around 1 to 1½ pounds. Depending on where you shop, you may find individual steaks or different package sizes.
• Alternative cuts that work: I've also used this same cast iron and oven method successfully with chuck eye steak.

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Watching the show together as a family, the episodes set in Barcelona caught our son Brendan’s attention. For me, Spain had long been near the top of my travel list - the food and wine culture alone made it a compelling destination, and I’d already made my way through most of Western Europe’s other major stops. When Brendan’s interest aligned with mine, the decision was easy. We set a goal: Spain in 2026. What was planned as a family trip became a father-son adventure when my wife had to stay behind at the last minute - but the trip was very much on. For Brendan, it would be his first time in Europe.

As the planning took shape, I set aside the idea of a dedicated wine side trip - a detour to Priorat wasn’t practical in our 10 day itinerary. Plus, this was a family trip first. We’d chase Gaudí’s architecture, walk Las Ramblas, and find the hotel from the show. Wine would find its own moments.

Wine sure did find its moments in this trip. OK, with a little help from my passion for all things vino!

From a server’s personal recommendation on our first night in Barcelona, to a solo detour to a remarkable wine bar, to tracking down a local bottle to enjoy on a balcony overlooking the Girona river - and a side trip across the border into southern France - the trip turned into one of the richer wine experiences I’ve had. Not despite being a family trip, but woven right into it.

While researching Cobra Kai filming locations, Brendan had also spotted Girona - a medieval city about an hour north of Barcelona, in the direction of the French border - as somewhere worth visiting. Once we booked it, we realized France was right there. More on that in a follow-up post - but first, the wine moments that found us in Spain.

Our First Taste of Barcelona

We had found Taller de Tapas through a Facebook group focused on traveling with food allergies, an invaluable resource for our planning. We booked a reservation for our first night in Spain, and it delivered.

The sun was getting low as we passed Sagrada Família on our way to dinner. We paused to take in Gaudí’s stunning unfinished masterpiece, with its exquisite detail. And we circled back to see it lit up after dinner.

The construction has apparently made enough progress that the Pope has a visit scheduled for June. A good sign for a building that’s been under construction since 1882. 

At Taller de Tapas, I ordered a pork dish prepared with peppers and served over a bed of crushed potatoes - simple, authentically Catalan, exactly what I was hoping to find on night one. Brendan went for a Galician beef dish which he really enjoyed.

When it came to wine, I struck up a conversation with our server, who quickly picked up on my enthusiasm for the subject. He steered me toward a personal favorite - the Nuviana Tinto, a blend of Tempranillo and Cabernet Sauvignon from Lleida, an inland wine region west of Barcelona. He described it as similar to a young Rioja, which makes sense given the Tempranillo base, though something may have been lost in translation about exactly where it came from.

The wine was medium-bodied with good fruit and enough structure to match the lively pepper spice of the pork - exactly the right wine for that moment - a genuine local recommendation rather than the obvious tourist pour. It was also the start of a theme that would run through the trip: whenever possible, I was drawn to wines from the region I was visiting - small producers, local grapes, wines that conjured something of the place itself.

Discovering Modern Catalan Wine at Món Vínic

Barcelona has no shortage of places to drink wine, but I was looking for something specific - a spot where I could explore authentic regional producers without making a vineyard excursion. I love vineyard excursions, but it wasn’t fitting with our Barcelona plans.

I got in a rhythm on the trip of having a late afternoon wine moment before dinner. Brendan had some time to do his thing - working on his YouTube channel and Fortnite maps - while I did mine.

A little research turned up Món Vínic - once called the best wine bar in recent memory by Wall Street Journal writer Jay McInerney - and conveniently located just a couple of blocks from our apartment. The wine list at Món Vínic is impressive, and frequently updated. What drew me in was the inclusion of small, serious Catalan producers. This wasn’t a place pouring the obvious bottles. The staff knew their wines deeply and approached each pour with a genuine interest in pairing.

I started with a glass of Núria Renom’s “Donna,” a natural sparkling Chardonnay from Penedès. It wasn’t the bright, clean bubbles of a traditional Cava - there was a slight funkiness to it, textural and a little wild, closer in spirit to a pét-nat. The server paired it with a mild aged cheese, and the match worked through shared character rather than contrast - the wine’s funk picking up a similar quality in the cheese.

The second wine leaned further into what Món Vínic does best - championing small, local producers with a genuine story. Gemma Miró’s “La Partió” is a Carinyena from Priorat, vintage 2023, just 12% alcohol. Gemma is a young producer who reclaimed her grandfather’s small vineyard plot and personally delivers each new vintage to Món Vínic. The wine reflected that hands-on approach - vibrant and fresh, ripe berries, bright acidity, energetic rather than powerful. The staff mentioned she’d recently dropped off this vintage herself.

I liked it enough to buy a bottle to take back to the apartment. That evening, after an afternoon marveling at the rooftop sculptures and sweeping views of Casa Milà, I kept things simple for my dinner - a takeout burrito bowl from a local spot. The apartment had no wine glasses to speak of, so La Partió got poured into a coffee mug - not ideal, but it did the job.

More importantly, the wine itself was terrific with the food. A Priorat Carinyena with a burrito bowl isn’t an obvious pairing, but the bright acidity cut through the rice and beans, and the fruit and herbal tones played off the cilantro and spice. Sometimes the best wine moments involve the simplest of meals - even if the glassware leaves something to be desired.

Discovering Girona: Local Wine with a View

Girona was Brendan’s discovery. While researching Cobra Kai filming locations, he had spotted the medieval city and flagged it as somewhere worth visiting. Girona sits about an hour north of Barcelona by train, in the direction of the French border - close enough for an easy day trip, though we stayed a night to give it more time.

As our cab approached the old city, the streets narrowed to something that felt more suited to pedestrians, or perhaps horse-drawn carts. We slow-bounced over cobblestones toward our apartment, and the sense of going back in time was immediate. Girona delivered everything Brendan had spotted from his research - a bustling Saturday afternoon in a beautifully preserved historic city. We meandered through narrow streets and alleys, crossed the famous bridge designed by Gustave Eiffel, found a nature trail behind the castle and walked it together.

My health tracker registered 40 flights of stairs that day, between the six flights to our apartment and the general terrain of the place. Girona is not a city for the sedentary.

While Brendan explored on his own for a bit, I set out on a dual mission: scout dinner options and find a local wine and some cheese for the balcony.

The dinner scouting proved more challenging than expected - it was a busy Saturday, many menus were in Catalan only, and few restaurants posted menus online. I ducked into one small shop hoping to find cheese, only to discover they didn’t carry it. The cashier, sensing my mild confusion, pointed me toward a place that did, and even suggested a soft Spanish cheese she liked. I found the cheese, picked up some jamón and supplies at a small grocery, and made a mental note of a restaurant called Brots de Vi where the host had been friendly and accommodating when I asked about the menu and food allergies.

For the wine, I found my way to Somia Vins i Llibres - “Dream Wines and Books” in Catalan - a shop that was exactly what the name suggests: wine, books, and a small seating area where you could pour a glass and read. A great concept, though I had other plans for my bottle. Without anyone actively on hand to guide selections, I browsed a section of local wines and used a quick ChatGPT consult to help narrow things down. The result was a Balart Cellers Garnatxa Peluda from Terra Alta - a rare Grenache biotype, one that’s nearly exclusive to this corner of Catalonia.

Back at the apartment - all six flights of it - I settled onto the balcony with the Garnatxa Peluda, the cheese, and the jamón. The late afternoon light was extraordinary, golden hour falling across the Onyar river below and the cathedral spire rising behind the colorful houses on the opposite bank. I wasn’t taking tasting notes. The focus was the moment itself - the wine, the view, the simple food. The Garnatxa Peluda was food friendly and worked well with both the soft cheese and the jamón. That was enough.

Dinner at Brots de Vi lived up to the scouting. The staff were genuinely helpful navigating Brendan’s food allergies, which had been the deciding factor in booking. I started with a striking dish of pureed leeks with mushrooms - more interesting than delicious, paired with a small glass of Cava - and followed with a Catalan pork main dish served with roasted stuffed potatoes.

The wine was a Petit Carlania from Carlania Celler, a biodynamic producer from Conca de Barberà, a Catalan wine region west of Barcelona. The grape was Trepat - a native Catalan variety historically used for Cava and now being rediscovered for still reds. Bright red fruit, light to medium body, a touch of pepper. Food friendly and a good match for the pork. Another grape variety to add to my list - I’ve been documenting tastings across more than 300 varieties, and Trepat was a welcome new entry.

After dinner, Brendan joined me back on the balcony as the light faded. Bats appeared overhead in the darkening sky above the river - an unexpected and somehow perfect end to the evening.

Our exit the next morning was less graceful. In the scramble to catch our train to Perpignan - and France - we managed to lock our cooler bag full of allergy-safe food inside the apartment. With the key left behind and the train departing, there was nothing to do but laugh and go. Girona had given us plenty.

From Spain to Southern France

Girona’s position near the French border wasn’t just a geographic footnote - it opened the door to one of the most rewarding wine experiences of the trip. When I realized how close we were to France, I spotted an opportunity: Banyuls-sur-Mer, a small harbor town on the Mediterranean just across the border, where I could walk to legitimate wineries while giving Brendan his first taste of France. Nestled in the rugged vineyard landscape of the Collioure AOC, with steep schist terraces climbing above the sea, it felt about as far from a tourist wine trail as you could get. That story deserves its own post - read about our visit to Banyuls-sur-Mer.

The post Barcelona and Girona: Finding Wine Moments on a Family Trip to Spain appeared first on Cooking Chat.