We asked six wineries taking part in the Santa Fe Wine & Chile Fiesta to work with us to create the perfect recipe for their perfect wine. The results were heavenly. Take a winning wine and pair it with the right dish and you have something that is greater than the sum of its parts.

While you cook these recipes and sip on delicious wines, take a look at the chef class of the 2026 Santa Fe Wine & Chile Fiesta.

Wine and Food Pairings: Perfect Wine & Dish Combinations

Chaleur Blanc Paired With Roasted Butternut Squash Featuring Lentils & Cilantro Whipped Feta

“Chaleur Blanc has a core of vibrant energy from Sauvignon Blanc, (70%) which provides an excellent balance to the natural sweetness of the roasted squash, while the honeyed varietal expression of Semillon (30%) matches the caramelization of the squash. Barrel fermentation and aging, and time on the yeast (lees) adds a creamy, round textural component to the wine that matches the texture of roasted squash. Whipped feta’s acidity matches the wine, with its salty component elevating the fruit and citrus expression of the wine.” – Jason Gorski, Vice President of Winemaking & Viticulture, DeLille Cellars

Meet DeLille Cellars at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Esprit de Tablas Blanc Paired With Carrot & Ginger Soup Featuring Seared Scallops

“I know, as a winemaker, I’m not supposed to have favorites. But year in and year out, this is the wine I choose when I’m asked to showcase the best of Tablas Creek. It has both richness and brightness, lovely texture and weight, and its flavors of honey and spice should be amazing with the richness of the scallops and the spice of the ginger.” – Jason Haas, Second-generation proprietor, Tablas Creek

Get to know Tablas Creek at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Rosé All Day (September 27).

Gruet Brut Rosé Paired With Blue Corn Blinis Featuring Smoked Salmon, Salmon Roe & Crème Fraiche

“The Brut Rosé opens with fresh raspberry, blackberry, and strawberry, and follows with bright citrus and a creamy, almond brioche quality that makes it a natural companion to this dish. The richness of smoked salmon and crème fraîche calls for acidity and effervescence to cut through. The wine’s fruit beautifully echoes the brininess of the salmon roe. The blue corn blinis bring an earthiness that the wine’s depth can meet. It’s a pairing that feels both elegant and very New Mexico — familiar flavors in an unexpected combination.” – Carrie Gurule, Lead Winemaker, Gruet Winery

Bring all your Gruet questions to Santa Fe Wine & Chile Fiesta! The winery will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Gruet Golf Classic (September 27).

Kathryn Hall Cabernet Sauvignon Paired With Lamb Meatballs in Garlicky Tomato Sauce

“Lamb Meatballs are some of my favorite pairings and adding a rich tomato sauce is an incredible way to enjoy it. Lambs offers a decadence, and when it’s paired with Kathryn Hall, the tannins help frame the tender nature of the meat, and the freshness of the acidity complements the rendered fat in the meatball. The Cabernet frames the lamb alongside the sauce, offering rich black and dark fruit notes. These flavors complement the brighter red tones of the tomato sauce. Finally, French oak in the wine adds perceived sweetness. This brings out the best of the Mediterranean spices used in the sauce.” – Jeff Zappelli, Vice President & General Manager, Hall Wines

Visit with Hall Wines during Santa Fe Wine & Chile Fiesta! They will be present at: Live Auction and Culinary Classic (September 24), Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Petite Sirah Lytton Estate Paired With Slow-Braised Beef Featuring Prunes, Castellano Olives & Orange

“Classic Petite Sirah notes of blackberry, plum, and blue fruit flavors, layered with cracked pepper, cocoa, floral notes, and minerality, echo the caramelized beef, herbs, and deeply reduced sauce. The wine brings structure, depth, and savory complexity to the dish’s savory richness. The Petite Sirah’s firm tannins and full-bodied texture pair beautifully with the tender beef. Its dark fruit flavors balance the sweetness of the prunes and playful acidity from the oranges. The surprising piece that ties the pairing together is the salinity from the Castellano olives.” – Shauna Rosenblum, Winemaker, Lytton Springs

Meet representatives of Lytton Springs and Ridge Vineyards at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Janus Pinot Noir Paired With Chocolate Pots de Crème Dessert

“The Janus is our flagship and my personal favorite every vintage. The fruit for this wine is 90% from the sub AVA of the Willamette Valley called the Eola-Amity Hills that greatly benefits from winds off the Pacific Ocean creating cool summer nights, better acid retention, and longer hang time, all of which contribute to the concentration and complexity of this elegant Pinot Noir. Ripe red cherry, pomegranate, and a hint of sassafras combine with bright acidity. Together, these flavors make this wine perfect for pairing with creamy chocolate pots de crème.” – Janie Brooks Heuck, Managing Director, Brooks Wines

Meet representatives of Brooks Wines at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), The Terrace Social: A Bougie Brunch (September 25), and Fiesta Grand Tasting (September 26).

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com. 

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