While leafing through Paula Wolfert’s most recent cookbook; Clay Pot Cooking, I couldn’t help but think of all the geeky wines that would work as the perfect foil for these richly seasoned, and frequently exotic, dishes. I mean, the Gratin of Pig’s foot with Vin Jaune and Comte Cheese is not exactly an ideal pairing with your favorite Merlot or Chardonnay. I’m going to be test driving the recipe this weekend though!

Truth be told, there are plenty of classic dishes in Clay Pot Cooking, but I was more intrigued by the exotic. I found a pair of recipes that used familiar ingredients in unusual ways, and my thoughts immediately turned to the off-dry Roses of the Loire as the perfect compliment. What a fun, and festive feast for welcoming spring! Whenever that might be. Heck it would be a treat right now as we dig out of yet another east coast blizzard!

Paula Wolfert

Paula Wolfert is widely acknowledged as one of the premier food writers in America and the “queen of Mediterranean cooking.” She writes a quarterly column in Food & Wine, and is the author of seven cookbooks, several of which have remained in print for upwards of 30 years.

Buy the book: Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share