Adventures in Food and Wine
Spring is truly here (at least in Georgia, sorry northern United States), the forest behind my house is green again, and the spring produce is a rebirth of lighter fresher ingredients in the kitchen. The French #winophiles have chosen the perfect spring/summer wine variety, Picpoul for our April theme. (more details for the French #winophiles at the bottom of this post) Picpoul is a fresh, crisp wine that pairs well with lighter spring flavors and seafood like halibut with spring vegetables….
If you haven’t discovered the food and wines of Navarra, northeast of Rioja in northern Spain, they are worth exploring and tasting. What foods to pair with wines from Navarra starts with the region’s local culinary specialties and the wine varieties grown there….
Craving Spring? Whether you are still experiencing the random snow storm (enough already) or like here in the South, one day in the 80’s and the next morning freezing. We are all ready for Spring weather and the fresh lighter foods including the wines we drink that come with those warmer Spring days. If you haven’t tried Verdicchio, a white wine grape variety grown primarily in the Marche region of central Italy, Spring with all the fresh flavors, is the time to open a bottle of Verdicchio….
Breathless Sparkling Wines and Pedroncelli Winery are two women-owned wineries in Sonoma County producing quality, award-winning wines. Their stories are inspiring because they successfully compete in a male-dominated industry….
“There is no question that among the world’s greatest red wines, Rhônes are the most untamed. Their howling spicy, dark flavors can seem almost caged, ready to explode with fierceness. Rhônes are the wine equivalent of a primal scream.”
“The Wine Bible” – Karen MacNeil
It is obvious from MacNeil’s description of Rhône wines that food paired with a Rhône wine needs to match the wine’s flavor intensity. A northern Rhône Syrah like M. Chapoutier’s 2015 Crozes-Hermitage “Les Meysonniers” Rouge screams to be paired with a flavor-packed French inspired bison burger….
What comes first for you when pairing food and wine, the food or the wine? Do you go to a restaurant and choose your wine first or your entrée? A few weeks ago it was “Open That Bottle Night” #OTBN. (More About #OTBN here ) I had been saving a bottle of 2012 Domaine Jean-Michel…
The Italian Food, Wine, & Travel (#ItalianFWT) group is taking a deep dive into the grape variety Aglianico (alli-yawn-nico) this month. I had never tasted Aglianico before, but in my pursuit to learn more about Italian wines, I signed up for the deep dive discovery. I researched, tasted a few different bottles of Aglianico, and…
“The Way to Someone’s Heart is Through Their Stomach.” ~ Old English Proverb The French love food and wine. Period. According to Susan Herrmann Loomis in her book “In a French Kitchen,” paraphrasing here, the French love of food encompasses their entire being, it is their life and lifestyle. As an American observing a French…
Celebrating Merry Edwards of Merry Edward’s Winery is easy, she is an icon in the wine industry. Reading her biography, gave me a sense of connection. Edwards initially had career visions in nutrition, earning a masters in Food Science, but her curiosity in winemaking led her to study enology. (My first love was food which developed…