Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.
Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Dough Wines Ambassador and James Beard winner Greg Wade at Publican Quality Bread has brought to life this one-of-a-kind Endive Tarte Tatin with Brie to pair especially with dough Chardonnay and Sauvignon Blanc. For those of you who love a good red wine, Greg has made a simple change in the recipe to create the perfect pairing with dough Pinot Noir or Cabernet Sauvignon. Connect in this kitchen this Spring as you prepare this fantastic dish for brunch, picnics and holiday festivities.
The Endive Tarte Tatin with Brie showcases a creamy caramelized crust with roasted veggies perfect for both dough Chardonnay with its bright, focused and tropical fruit and dough Sauvignon Blanc with its crisp acidity, lychee and lime. Both wines will complement the the Brie by contrasting its richness with the zippy acidity and citrus and pear fruit.
A quick switch from Brie to smoked Gouda brings in a different element that creates a savory flavor profile that matches with the darker flavors in the dough Pinot Noir and Cabernet Sauvignon. With a fuller mouth feel both of these wines stand up to the smoky intensity of the cheese and the malt flavor of the rye flour.
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