Always Ravenous

Mediterranean Flavors of Bouillabaisse Paired with Lirac Blanc

October 19, 2018 By Jane 4 Comments

The Mediterranean flavors of Bouillabaisse; saffron, anise, tomatoes, garlic, orange, and of course a taste of the sea in a variety of fish make for the perfect pairing with a southern Rhône white wine from Lirac. Lirac (map) is an appellation in the Southern Rhône Valley only 10 miles northwest of Avignon, on the right bank of the Rhône River. The climate in Lirac is Mediterranean with lots of sunlight (2700 hours annually), low rainfall (only 27 inches annually), an average temperature of 57 F, and the famous “Mistral” northern winds that help circulate air through the vineyards keeping them healthy….

Food Pairings for Merlot Lovers #MerlotMe #WinePW

October 12, 2018 By Jane 15 Comments

October is #MerlotMe month. It coincides with the cooler weather of autumn and remind us, why don’t we drink Merlot more often. Whether you are a regular fan of Merlot or it’s time to have a glass again, I am here to tease you with some tempting food pairings for the Merlot lover in all of us. Merlot is a varietal that pairs easily with a range of foods from classic lamb chops with rosemary and garlic to a seasonal fall salad of butternut squash and kale….

Crab Herb Crusted Chilean Sea Bass and Lugana Wines

October 4, 2018 By Jane 8 Comments

Have you heard of Lugana wines? This month the Italian Food, Wine, & Travel group is taking a closer look at the growing popularity of Lugana wines. The Lugana DOC was established in 1967. It is a small wine growing region in northern Italy located on the southern shores of Lake Garda near Verona and lying between Lombardy and Veneto. The soils are chalky limestone and clay, rich in mineral salts. The region produces white wines exclusively and is known for its dry white wines produced from the Trebbiano di Lugana grape variety (known locally as Turbiana)….

Roasted Salmon with Shiitake Mushrooms

September 27, 2018 By Jane 1 Comment

If you are a fan of salmon like me, eating it at least once a week, you can never have enough salmon recipes in your repertoire. Roasted salmon with shiitake mushrooms paired with Wairau River Pinot Noir is a dinner you can file under delicious, healthy, and quick-cook. Wild salmon whether in season or frozen is my choice over farmed salmon for its exceptional taste, texture, less fat, and fewer calories. The health benefits of salmon are many; rich in omega-3 fatty acids, a high source of protein, vitamin B’s, potassium, lowers inflammation, and overall heart health. But why stop with just salmon? Shiitake mushrooms known for their savory flavor have been linked to fighting cancer, boosting immunity, and lowering cholesterol. Add a side of lentil tabbouleh salad and a glass of Wairau River Pinot Noir and well, healthy and simple never tasted so good….

“Real” Wild Rice Chicken Soup

September 20, 2018 By Jane 1 Comment

The first day of autumn is just days away, Sunday, September 23rd. I sense a shift in what I want to eat and drink. A new palette of foods and flavors usher in the new season; comfort foods and earthy flavors, like a big pot of “Real” Wild Rice Chicken Soup. Gone is the impulse to grab a crisp Sauvignon Blanc or a refreshing Rosé, that urge has been replaced by red wines and French white Burgundies like Domaine le Virolys Viré-Clessé, Chardonnay….

Growing up my best friend was Greek. We lived in a small midwestern town, having a Greek friend seemed somehow exotic to me. Her family didn’t eat the usual midwestern foods; they ate traditional Greek foods like; dolmades, spanakopita, baklava, Greek salads, lots of plain yogurt, meze plates with feta cheese, Kalamata olives and grapes,…

While I enjoy the last warm sunny days of summer, cooler temperatures and fall wines like Nebbiolo paired with savory comfort foods like beef short ribs and polenta are on my mind. This month the Italian Food, Wine, and Travel (#ItalianFWT) group also has fall on their mind as we lean into the cooler weather…

Pizza and Champagne together? YES! Champagne has a range of flavors from fruity, floral, earthy, nutty, toasty, yeasty, to even honey. Add it’s effervescent bubbles, tart acidity, and general low alcohol all combine to make for a versatile wine for food pairings, even pizza.

Grilled Clams with Spanish Albariño

When introduced to a new grape varietal or wine growing region, I follow one of the principle tips for food and wine pairing; “if it grows together, it goes together.” Albariño from Rías Baixas located in northwestern Spain, bordering the Atlantic Ocean is known for its fresh seafood. These pan grilled clams paired with a…

Mediterranean Flavors of Bouillabaisse Paired with Lirac Blanc

Food Pairings for Merlot Lovers #MerlotMe #WinePW

Crab Herb Crusted Chilean Sea Bass and Lugana Wines

Roasted Salmon with Shiitake Mushrooms

“Real” Wild Rice Chicken Soup

Souvlaki Paired with Assyrtiko

Leaning into Fall with Beef Short Ribs and Nebbiolo

Pairing Pizza with Grower Champagne

Grilled Clams with Spanish Albariño

Get the Latest from Always Ravenous