Wine & Food Pairing

The third Thursday of every month at 6:35 pm MST, Carolyn Joy of Joy Wine and Spirits teams up with a local chef to provide a divine wine and food pairing. 

With a strong focus on the Colorado community, wine education and local food, KUVO's Wine & Food Pairing will leave you craving more!

Deepen your knowledge of wine and browse recipes below. 

Are you a wine lover? Join KUVO's Wine & Music Club!

denverpost.com

Trent Brotherton of Walter's Pizzeria shared the recipe for the restaurants new pie, the Blue B.O.M.B.

Re-create it at home using your favorite pizza dough recipe or pre-made crust. Top the pie with marinara sauce, mozzarella, blue cheese crumbles, fresh basil, caramelized onions, homemade meatballs and bacon - and you've got yourself a Blue B.O.M.B.!

Wine & Food Pairing

Feb 18, 2015

Tony from Tony P's Pizzeria and Carolyn from Joy Wine & Spirits joined host Rodney Franks to share a delectable pairing of baked ziti and a Luccarelli Negroamaro from Puglia.

The perfect Italian comfort food, Tony's recipe for baked ziti with fresh sausage is sure to warm you up on a wintery evening.

Dill & Porcini Mushroom Spaetzel

Jan 23, 2015

Relish Catering & Events shared their recipes for Dill & Porcini Mushroom Spaetzel with Braised Pork Shoulder and Red Cabbage topped with Chive Crème Fraiche. Find the recipes below!

Carolyn Joy of Joy Wine & Spirits pairs this dish with Hopler 2010 Pannonian Red – a light, fruity, unaoked, crisp, red made from a blend of 45% Blaufränkisch, 35 % Zweigelt and 25% Pinot Noir.

P17 came to the studio to share their recipe for Kasu Glazed Duck Breast with Pear Puree, Braised Bok Choy and Potato Mille Feuille.  And Carolyn Joy of Joy Wine & Spirits selected the perfect complement for this meal: Contadi Castaldi Brut.

Just after the annual release of Beaujolais Nouveau last night at Joy Wine and Spirits, Carolyn Joy visited First Take with Lando and Chavis with some Thanksgiving food and wine pairings.

The third Thursday in November is Beaujolais Nouveau Day.  "It's diminished in popularity a bit in the U.S.," said Joy, as she happily uncorked one of their offerings, from Georges DuBoeuf (pictured).  "It's  very young, very fresh, and a lot of people like to serve it at Thanksgiving."

Pages