Tablas Creek publishes a recipe in each issue of our quarterly newsletter, designed to pair with one or more of our wines. A recipe archive is below. You can sign up for the newsletter online, or view an archive of past newsletters.

Recipes	Primary Wine Pairing	Secondary Wine Pairing(s)	Newsletter Date
Chicken with Forty Cloves of Garlic	Clos Blanc	Esprit de Beaucastel Blanc	August 2002
Boeuf Provencal	Esprit de Beaucastel	Cotes de Tablas Reserve Cuvée	January 2003
Crispy Crab Risotto	Rosé	Esprit de Beaucastel Blanc	April 2003
Grilled Scallops with Grilled Apples	Cotes de Tablas Blanc	Esprit de Beaucastel Blanc	July 2003
Fusilli with Creamy Tomato, Mushroom and Sausage Sauce	Cotes de Tablas	Esprit de Beaucastel Reserve Cuvée	November 2003
Spicy Orange Shrimp Ceviche	Esprit de Beaucastel Blanc	Roussanne	February 2004
Braised Tuna or Swordfish in Vermentino	Vermentino	Picpoul	May 2004
Baked Coquilles St. Jacques	Roussanne	Esprit de Beaucastel Blanc Clos Blanc	September 2004
Braised Short Ribs	Cotes de Tablas	Esprit de Beaucastel	February 2005
Ginger/Scallion Chicken	Esprit de Beaucastel Blanc	Cotes de Tablas Blanc	July 2005
Pork Chops with Balsamic Cherry Sauce	Las Tablas Estates Glenrose Vineyard	Syrah	October 2005
Duck Leg and Farro Risotto	Mourvèdre	Esprit de Beaucastel	January 2006
Farmer's Market Tomato Salad	Grenache Blanc	Rosé	May 2006
Spanish Omelette	Rosé	Roussanne	August 2006
Chicken Provencale	Cotes de Tablas	Mourvedre	December 2006
Pomegranate Lamb Chops	Syrah	Esprit de Beaucastel	April 2007
Grilled Shrimp & Grits	Counoise	Rosé	August 2007
Pork Loin with Apricots	Esprit de Beaucastel	Cotes de Tablas	January 2008