Adventures in Food and Wine
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 Gone is the impulse to grab a crisp Sauvignon Blanc or a refreshing Rosé, that urge has been replaced by red wines and French white Burgundies like Domaine le Virolys Viré-Clessé, Chardonnay….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, spit-roasted lamb, and dyed red eggs at Easter. Their everyday meals were such a contrast to my family meals. Going to her house for dinner was a treat, I was motivated to try my hand at making baklava (all those phyllo pastry layers), spanakopita and even dolmades. Etched in my memory is the first Greek salad my friend made for me, the crunchy cucumbers and red onions mixed with sweet, acidic tomatoes, briny Kalamata olives, and creamy, tangy feta cheese all seasoned with dried oregano, fresh, bright lemon juice, and extra virgin olive oil. I remember thinking my iceberg salads drowning in gluey sweet salad dressing were no match for this new found now favorite salad. What their family did not have on their dining room table was Greek wine.
Years later I would move to Germany and experience the popularity of Greek restaurants. I am guessing vacationing Germans acquired a love for Greek food and hence the Greek restaurant boom was born. The food served was gyros, souvlaki, Greek salad, tzatziki, and besides lots of German beer, the Greek wine was retsina. My first sip of retsina tasted like sharp pine resin; I was not a fan. While I whole heartily embrace Greek cuisine, this taste of retsina left a lasting impression resulting in a Greek wine void in my life until now….
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 with Italian red wines. Join us on Twitter Saturday, September 1 at 11:00 am ET for the chat and check out more fall inspired Italian red wines at the end of this post.
Pinot Noir from Burgundy rates as one of my favorite red wines. Piedmont’s Nebbiolo has been compared to Pinot Noir in its pale almost translucent color in the glass, intoxicating aromas, structure, and complexity. Nebbiolo, like Pinot Noir in France, is considered to be one of Italy’s top red wines. I wanted to learn more about Nebbiolo and the wines made from this grape variety….
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….
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 glass of Spanish Albariño is a classic pairing that is simple but loaded with flavors that enhance both the freshness of the wine and clams….
The peak of summer is upon us, the days are hot, the produce is plentiful, and simplicity becomes my mantra. Refreshing rosés are my wine of choice, and cheese boards with savory nibbles, fresh fruit and vegetables become my outdoor dinner, enjoying the grandeur of nature and summer. This month the French Winophiles are hosting…
When I first moved to Georgia from California, finding “local wine country” had not even occurred to me. A day trip to Northern Georgia revealed not only a beautiful region of Georgia, the beginning of the Appalachian Mountain range but also, rows and rows of vineyards.
We eat with our eyes. We desire food that looks beautiful, appetizing and appealing to our senses. A photograph of food may be the first element that draws us in, we then explore further and read the recipe. What about wine labels? In the sea of wine on store shelves, are you first attracted to…
Farmers’ Market Pasta with Chiaretto di Bardolino, an Italian dry rosé, is my idea of enjoying the virtues of summer. Farmers’ markets are a favorite of mine throughout the year, but it’s in the summer months when they come into their full expression, vendor tables overflowing with summer produce and relaxed shoppers strolling and savoring…