I’ve recently partnered with LXV to develop a series of recipes for the winery’s club members. The dishes feature spice blends that the team creates in-house.
A bit of back story—LXV is the first winery in the United States owned by an Indian woman. Everything about her tasting lounge is a nod to her homeland, from the lapis-hued walls to the brightly patterned day beds guests are encouraged to lounge on as they experience her signature wine and spice flights. Her approach to wine is spice driven, a point of view she insists has helped her to better evaluate wines and to understand pairings. And the spices themselves, are masterfully blended to complement or enhance characteristics of the wines they’re paired with.
My introduction to Neeta and the team has certainly broadened my own perspective, like most westerners, I’ve conventionally paired proteins first—LXV’s spices ask guests to visualize a different way to pair wines and it’s certainly ignited my imagination.
I’ll feature some of the dishes I create for LXV here, but to experience the actual spice (the proportioning of each blend is proprietary) you’ll have to order them directly from the winery, or join LXV’s wine club.
Here then, is the second recipe my chef partner and I developed, my thanks to Richard Verhagen of The Hurricane Kitchen for lending insight and technique. The pairing for this wine is LXV’s lissome 2018 Heart Note Rosé of Sangiovese.
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