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Food Pairings with Merlot #MerlotMe #WinePW

October 11, 2019 By Jane 9 Comments

Warm Shiitake Mushroom Dip paired with Merlot

Warm Shiitake Mushroom & Cheese Dip paired with Merlot

October is #MerlotMe month and the Wine Pairing Weekend group is celebrating with Merlot tastings and pairings. Thanks to our sponsors for generously supplying us with Merlot samples from California and Washington.

Merlot’s varietal characteristics of cherry, plum, cassis, blackberry, herbal, earth, and spice, in addition to medium tannins and acidity, make it a flexible food-friendly wine. Merlot is right at home with the October seasonal autumn flavors of roasted meats, stews, squashes, and mushrooms. Join the #MerlotMe celebration and discover a new Merlot to try alongside a tempting pairing….

Savoring Two Washington Red Wines

September 24, 2019 By Jane 2 Comments

Washington Red Wines Paired with Bison Filets, Mashed Potatoes with Fennel and Grilled Broccoli

Coffee-Pepper Crusted Bison Filets, Mashed Potatoes with Fennel, and Grilled Broccoli

Its been almost a year since I attended the Wine Bloggers Conference (now known as the Wine Media Conference) in Walla Walla, Washington. Since that conference and my in-depth introduction to Washington wines thanks to; speed tasting, wine dinners, and gracious producers, (previous posts here and here), I am a steadfast fan of the region’s wines. Washington state grows many grape varieties, but it is the red wines that made a lasting impression on me, and I continue to savor….

Spiced Tea Bread with Pluots

September 5, 2019 By Jane Leave a Comment

It’s hard to let go of summer – the days of more flexible schedules, vacations, and farmers markets at their peak of glory. But by early September I am leaning into fall, dreaming of cooler days, while still relishing in summer produce like – PLUOTS. Pluot season starts in May but can stretch into October. My first pluot was from a southern California farmers market; it was love at first bite. The pluot looks similar to a plum; however it is a cross between a plum and an apricot. Actually a pluot is 70% plum and 30% apricot. The hybrid is the best of both, a juicy, sweet delicious fruit. I came across a recipe for a spiced tea bread with plums in “Eating Well” magazine. The recipe appealed to my seasonal calender that fall is coming and the urge to bake comfort foods like bread. But I still can’t get enough of all the late summer produce! I tweaked the Eating Well recipe using pluots instead of plums, with a few other minor changes….

French Basque Rosé Paired with Sicilian Pasta #winophiles

August 16, 2019 By Jane 8 Comments

The Sicilian pasta dish “Pasta alla Norma” is the comfort food you start to get hungry for in August. But the reality is, you still are in the grip of summer’s heat. My version of this Sicilian pasta dish incorporates the August harvest of eggplants, cherry tomatoes, and fresh oregano with some Italian sausage. The fresh produce lightens the dish, but the pasta adds the comfort factor. I paired this Sicilian pasta with a French Basque Rosé full of flavor, yet cooling and refreshing, after all, it is still summer….

Arugula Salad with Tomatoes, Chickpeas, and Quinoa

August 14, 2019 By Jane Leave a Comment

I am one of those people who gets excited with the sight of beautiful food. Take the tomato. For as long as I can remember this vegetable (actually botanically a fruit, but considered a vegetable by nutritionists) has been a favorite. I can’t be sure, but I believe my tomato love affair began when I tasted either one of my grandmother’s homegrown tomatoes, she had a big country garden in Wisconsin. Or maybe, it was from my father’s garden, and my mother made me the most delicious classic BLT. Whenever I had that first tomato moment, it has been reinforced with every tomato season when I visit my local farmers’ markets. I am inspired by all the beautiful varieties of tomatoes; the colors, sizes, and of course, the varying flavor nuances….

New Zealand Sauvignon Blanc Paired with Fresh Flavors of Late Summer

New Zealand Marlborough Sauvignon Blanc is a favorite “go to wine.” Its crisp acidity and characteristic “green flavors” pair well with the produce I buy at my local farmers’ markets and the lighter foods I cook and eat. It is no wonder while living in California, with a focus on vegetables and sunshine, I became…

What to Pair with Loire Valley Anjou-Saumur Wines #winophiles

The world of wine is vast. Trying new wines opens the world up to you in so many ways, including; culturally and geographically. As the saying goes, the more you know about wine, the more you realize how much you don’t know. Try new wines and explore new wine regions. Be wine adventurous! This month the…

Grilled Sausage Feast Paired with Rioja Crianza

It’s summertime! Time to fire up the grill! Want an easy, tasty grill menu? A grilled sausage feast and mixed seasonal vegetables paired with a Rioja Crianza is one of my favorite summertime go-to grilling menus. Tempranillo, the principal grape variety in a red Rioja from Spain, has an affinity to pair well with grilled…

Prosecco Superiore paired with Italian Small Bites

Prosecco is known for its fruity and floral aromas, moderate alcohol, fresh tanginess, and delicate, persistent bubbles. Pour a glass of Prosecco to enjoy as an aperitivo, and you can channel your inner Italian. But don’t stop there, Prosecco is produced in a range of styles; brut, extra dry, and dry and can, therefore, pair…

Food Pairings with Merlot #MerlotMe #WinePW

Savoring Two Washington Red Wines

Spiced Tea Bread with Pluots

French Basque Rosé Paired with Sicilian Pasta #winophiles

Arugula Salad with Tomatoes, Chickpeas, and Quinoa

New Zealand Sauvignon Blanc Paired with Fresh Flavors of Late Summer #WinePW

What to Pair with Loire Valley Anjou-Saumur Wines #winophiles

Grilled Sausage Feast Paired with Rioja Crianza #winepw

Prosecco Superiore Paired With Italian Small Bites #ItalianFWT

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