Adventures in Food and Wine
They say first impressions are everything. I poured a glass of Gérard Bertrand Cigalus Blanc, took a deep inhale into my glass. The delightful aromatics of tropical fruit, floral, and herbs hit my nose and lit up my brain. I knew this was a wine to pair with an equally aromatic dish like an Indian spice-infused Chicken Korma….
Two classics that pair well together are wild Alaskan salmon and Oregon Pinot Noir. Yes, I could have this combination every night for dinner, with NO complaints. The season for wild Alaskan salmon is happening NOW, May-September. As a salmon fan, I may not have it every night for dinner, but collecting simply prepared salmon recipes that let the natural flavors shine is always on my list. Discovering a new Oregon Pinot Noir that is eco- friendly, also on the list. Two recent additions to the collection are slow roasted salmon with herbed ricotta and Oregon Winderlea Rosé of Pinot Noir and Pinot Noir….
What makes Chablis different from other Chardonnays? Chablis is known as Chardonnay in its purest essence. “The Sommelier’s Atlas,” describes Chardonnay from Chablis like this – “It has that distinctive acidity, that suggestion of minerality, that vaguely earthy note lurking under a mélange of citrus flavors.” It is the naturally high acidity in wines from Chablis that make it a perfect apéritif wine to pair with light fare like a marinated shrimp salad.
This month the French Winophiles are tasting, writing, and chatting about wines from Chablis. To join our conversation, tune into Twitter, Saturday, April 20, 2019, at 11:00 AM ET using the hashtag #winophiles. Read more about Chablis from my fellow Winophiles and links to their blog posts at the end of this post.…
Cheese and wine are instinctive pairing partners. At the end of the day, when I pour a glass of wine, I often raid my refrigerator for some cheese to go along with that wine. If I am entertaining, a cheese plate is often my go-to appetizer to serve my guests with that welcoming glass of wine.
The pleasure of discovering new wines to taste is equally matched with being introduced to an interesting artisan cheese or an inspiring composed cheese plate. I came across Yotam Ottolenghi’s creation of “Burrata with Grilled Grapes and Basil” (my version pictured above) in his most recent cookbook, “Ottolenghi Simple.” I couldn’t buy the ingredients fast enough to try this simple, but visually striking cheese plate. I paired this with a 2016 Jordan Chardonnay….
This month the Italian Food, Wine, and Travel group of writers are exploring Italy’s island wine producing regions. I am focusing my attention on Sicily more specifically, the eastern region of the Etna D.O.C. that surrounds the largest active volcano in Europe, Mount Etna.
I tasted three wines from the Etna D.O.C. all made with indigenous grapes varieties. A Rosato made from Nerello Mascalese, a Bianco with Carricante and Catarrato, and a Rosso blend of Nerello Mascalese and Nerello Cappuccio. After tasting the wines, I came up with three deliciously vibrant food pairings; burrata and strawberry cucumber salad with a Rosato, a very spring green soup with a Bianco, and a traditional Sicilian tuna spiedini with a Rosso.
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Last fall I attended the Wine Bloggers Conference in Walla Walla, Washington and tasted Otis Kenyon Roussanne (Roo-sahn). After tasting a majority of red wines while I was in Washington, (the ratio of wines produced in Washington is 64% red to 36% white) this Roussanne was a treat to the palate. A medium bodied wine…
Provence is well known for its rosé wines. However, you would be missing out if you haven’t tried the region’s red and white wines. Two of the flagship AOCs of Provence; Cassis and Bandol are producing some outstanding white and red wines. I tasted a Bandol blanc Clairette blend paired with halibut with Meyer lemon…
Are you looking for a wine adventure? How about a red wine with its origins in France, touted as the healthiest red wine, affordable, and flexible as a food pairing. This wine adventure starts in Uruguay, South America’s 4th leading wine producing country after Argentina, Chile, and Brazil. Uruguay is one of the smallest countries…
Organic, biodynamic, and natural wines are getting a lot of attention lately. You may notice “green” tags in the wine aisles, organic and biodynamic seals of certification on wine labels, news articles, and winery websites highlighting their green environmental initiatives in the vineyards and cellar. What’s the difference between all these “green” terms and why…