THE JOY OF FOOD & WINE

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Shared Joy

In 1931, Irma Rombauer penned the first edition of The Joy of Cooking, a cookbook that would become America’s most beloved culinary companion. Her warmth, wit, and wisdom transformed home cooking for generations.

Nearly 50 years later, in 1980, her great-nephew, Koerner Rombauer, established Rombauer Vineyards in Napa Valley, bringing the same family passion for creating joy to winemaking.

The spirit of joy and generosity that inspired Irma and Koerner continues through both legacies today, grounded in the belief that the best moments in life are meant to be shared around the table with those you love—where great recipes deserve great company, and great wine.

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The Union of Food & Wine

Classic Joy of Cooking recipes that pair perfectly with Rombauer wines

Crab Cakes

Pairs with: Carneros Chardonnay

Crab Cakes

Golden-crusted crab cakes packed with sweet lump crabmeat, fresh herbs, and a hint of Old Bay seasoning, pan-fried to perfection. Served with tangy aioli and lemon wedges. Sauvignon Blanc’s crisp acidity and citrus notes beautifully complement the delicate sweetness of the crab.

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Baby Back Ribs

Pairs with: California Zinfandel

Baby Back Ribs

Tender, fall-off-the-bone baby back ribs slow-roasted with beer and spices, then glazed with smoky barbecue sauce. Each bite delivers layers of sweet, spicy, and savory flavors. Zinfandel’s jammy fruit and peppery spice stand up to the bold barbecue flavors and cut through the richness.

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Pad Thai

Pairs with: Sonoma County Sauvignon Blanc

Pad Thai

Stir-fried noodles with shrimp, scrambled eggs, peanuts, and fresh herbs in a sweet-sour-savory sauce. Topped with lime, bean sprouts, and cilantro. Sauvignon Blanc’s zesty lime and tropical notes mirror the dish’s bright flavors and refresh the palate between bites.

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We'll cheers to that

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