We Got Drunk with a Sommelier and Asked Him to Pair our Frozen Meals with Some Fancy Drinks
Psst! Here’s a secret: you can take almost any meal to the next level if you’re smart about your choice of beverage. Take it from us, the right wine can turn dinner at home into an event to look forward to. If beer is more your speed, with more than 6300 breweries in the United States (and more in Canada), finding the perfect brew to go with your Caesar’s Kitchen entree can be an exciting challenge. We don’t want to spoil of the fun of experimenting, but to help you get started, we bribed our favorite Sommelier for a few suggestions. Presented for your eating enjoyment, here is your Caesar’s Kitchen Guide to Wine and Beer. You’re welcome.
Braised Brisket Ravioli with Sauteed Vegetables: Opt for a young fruity Sangiovese, a Calatayud Garnacha or a juicy Chilean Syrah the fruit forward notes will balance well with the rich flavors of the brisket.
Beef and Three Cheese Bolognese: The regions that work well with this dish would be something super tuscan, an Argentine Bonarda or West Coast Merlot
Chorizo Sausage Mac and Cheese: A spicy Aussie Shiraz is the #1 match to chorizo, a classic style Porter could also work as long as it’s subtle on the roasted malt
Buffalo Style Chicken Mac and Cheese: Try for a white with this one. A not too sweet Riesling, or a South African Chenin Blanc, or a Belgian wit beer
Asiago and Mushroom Penne: A dry white like a Vin Soave, Torrontes, or Rias Baixas (definitely keep it old world) would pair well with the richness of this creamy sauce
Spring Snap Pea Reginetti: Try something light here like a New Zealand Sauv Blanc, Vinho Verde, or Gruner Veltliner. A sour beer would work as well, the acidity contrast is a match for veggies and peppers in general