New York Times wine columnist Eric Asimov recently recounted a wine dinner he attended featuring the nebbiolo-based Italian wines of Barolo in the article 'A Fine Day for Giants and Barolos.' Food pairings included antipasti, several pasta courses and a main course of goat braised in Barolo.
In the article, Asimov explained that, "Barolo is often called a wine for intellectuals, and I suppose I can understand why. Something in the tannic austerity of a young Barolo suggests a wine that holds you at a distance, that must be pondered to be understood."
He goes on to explain, "Even more so than Burgundy, though, Barolo is a wine of mystery. It is made entirely from the nebbiolo grape, which flourishes almost exclusively in the Piedmont region of northwest Italy. Unlike with pinot noir, cabernet sauvignon and syrah, nobody has come close to achieving a great nebbiolo wine anywhere else in the world."
I greatly enjoy Nebbiolo wines, and pour myself a well-decanted glass with spaghetti and a tomato sauce that's heavy on the black olives. Other pairing suggestions include roast game, beef, steaks and meaty stews.
ItalianMade.com, the website of the Italian Trade Commission, features a recipe for BRASATO AL BAROLO or Braised Beef with Barolo, featuring top round beef, carrot, onions, celery, garlic, spices and a bottle of Barolo. The recipe is here:
http://www.italianmade.com/recipes/recipe323.cfm
Related articles:
Red Wine is Good for Your Health
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wednesday, January 30, 2008
Tuesday, January 29, 2008
How to make wine based cocktails and warm winter drinks
Darryl Beeson's recent article, 'Beyond Sangria: Lively Mixes for Wines,' features several interesting drink ideas using wine.
Beeson argues that wine-based cocktails are safer alternatives to traditional cocktails and higher-proof spirits. He mentions a drink he says is popular in Spain, the Calimocho, which is a 50/50 blend of good-quality red wine, especially Spanish Rioja, and cola mixed and served over ice in a highball glass.
He also interviewed 'Master Mixologist' Alex Ott, who has created a series of what he calls 'winetails,' wine based cocktails.
These cocktails are definitely very inventive, and Ott says that each one can be made in bulk before a party.
Ott recommends the following:
In winter, serve the Ecco Sidro, which is made with Chianti, ginger and chai tea powder or the Cannella Domani featuring ten cloves and a bottle of heated Merlot.
For spring, the key ingredient in both the the Ecco Frutta made with mango chutney and Vita Somani made with lychee juice and Pinot Grigio.
Pinot Grigio-based summer drinks include the Ecco Freddo, made with watermelon and the Domani Limonata, featuring guava juice.
Fall drinks include the Ecco Cioccolato, made with Raspberries and Chianti and the Dolce Domani, featuring Merlot and lime.
Ott's recipes are here:
http://www.eccodomani.com/about/ed_pdfs/ecco_domani_winetails.pdf
Related Article:
Fred Tasker's article 'Warm drinks radiate heat from the inside out' at http://www.kentucky.com/food/story/284968.html features basic recipes and variations for traditional favorites Mulled Wine and Wassail.
Would you serve a wine based cocktail to friends?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Beeson argues that wine-based cocktails are safer alternatives to traditional cocktails and higher-proof spirits. He mentions a drink he says is popular in Spain, the Calimocho, which is a 50/50 blend of good-quality red wine, especially Spanish Rioja, and cola mixed and served over ice in a highball glass.
He also interviewed 'Master Mixologist' Alex Ott, who has created a series of what he calls 'winetails,' wine based cocktails.
These cocktails are definitely very inventive, and Ott says that each one can be made in bulk before a party.
Ott recommends the following:
In winter, serve the Ecco Sidro, which is made with Chianti, ginger and chai tea powder or the Cannella Domani featuring ten cloves and a bottle of heated Merlot.
For spring, the key ingredient in both the the Ecco Frutta made with mango chutney and Vita Somani made with lychee juice and Pinot Grigio.
Pinot Grigio-based summer drinks include the Ecco Freddo, made with watermelon and the Domani Limonata, featuring guava juice.
Fall drinks include the Ecco Cioccolato, made with Raspberries and Chianti and the Dolce Domani, featuring Merlot and lime.
Ott's recipes are here:
http://www.eccodomani.com/about/ed_pdfs/ecco_domani_winetails.pdf
Related Article:
Fred Tasker's article 'Warm drinks radiate heat from the inside out' at http://www.kentucky.com/food/story/284968.html features basic recipes and variations for traditional favorites Mulled Wine and Wassail.
Would you serve a wine based cocktail to friends?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, January 28, 2008
Petite Sirah and Pork Tenderloin pairing
The folks at Wine Spectator have offered an alternative to my Tufurky and Petite Sirah food and wine pairing. Wine Spectator Magazine pairs Bogle Petite Sirah with a Roasted Pork Tenderloin with Peanut Sauce, a recipe that features ginger, nutmeg, sage and peanut butter.
The recipe is here:
http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,294,00.html
Related articles:
My review of the Bogle Petite Sirah, recipes, food pairing ideas, and my experience pairing a glass with Tofurky Italian Deli slices
http://kathleenlisson.blogspot.com/2007/12/wine-blogging-wednesday-petite-sirah.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
The recipe is here:
http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,294,00.html
Related articles:
My review of the Bogle Petite Sirah, recipes, food pairing ideas, and my experience pairing a glass with Tofurky Italian Deli slices
http://kathleenlisson.blogspot.com/2007/12/wine-blogging-wednesday-petite-sirah.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Sunday, January 27, 2008
Three Pairing Ideas from a Yono's Wine and Food Tasting Dinner
My new scientist friends in Schenectady have a restaurant review blog called Plate and Glass. They reported on an excellent experience at Yono's and included specifics on their wine and food tasting dinner.
Yono's served:
Sea Bass with Lemon and Basil Sabayon over Fontina Risotto with a Gruner Veltliner;
Muscovy Duck Breast with Pumpkin Pannacotta and Sweet Potato Mash with a Shiraz, and
Pernod-Curry Lamb Chops and Jasmine Rice, Pork Tenderloin with Citrus Barbecue Sauce, Chili Sauce drizzle and Steamed Baby Bok Choi with a Bordeaux.
Have you ever tried Gruner Veltliner with Sea Bass, Shiraz with duck or Bordeaux with lamb and pork?
Gruner Veltliner may be a new wine to many wine drinkers.
Winepros.org reports that Gruner Veltliner, a white wine made from the Gruner Veltliner grape, can be, "astonishingly complex, full of exotic tropical fruits, white pepper and lentils. They can also show aromas of green beans or asparagus, an engaging 'vegetable' smell that is seldom 'vegetal,' especially when grown in mineral soil." Find out more about this Austrian wine here:
http://www.winepros.org/wine101/grape_profiles/gruner.htm
Visit Plate and Glass for the full roundup on their Yono's experience:
http://plateandglass.blogspot.com/2007/12/yonos.html
Yono's website is http://yonos.com
I spoke with Yono's sommelier Dominick Purnomo recently about food and wine pairing, the Youtube video is here:
http://youtube.com/watch?v=ybRI4u2Hl4g
Related article:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Yono's served:
Sea Bass with Lemon and Basil Sabayon over Fontina Risotto with a Gruner Veltliner;
Muscovy Duck Breast with Pumpkin Pannacotta and Sweet Potato Mash with a Shiraz, and
Pernod-Curry Lamb Chops and Jasmine Rice, Pork Tenderloin with Citrus Barbecue Sauce, Chili Sauce drizzle and Steamed Baby Bok Choi with a Bordeaux.
Have you ever tried Gruner Veltliner with Sea Bass, Shiraz with duck or Bordeaux with lamb and pork?
Gruner Veltliner may be a new wine to many wine drinkers.
Winepros.org reports that Gruner Veltliner, a white wine made from the Gruner Veltliner grape, can be, "astonishingly complex, full of exotic tropical fruits, white pepper and lentils. They can also show aromas of green beans or asparagus, an engaging 'vegetable' smell that is seldom 'vegetal,' especially when grown in mineral soil." Find out more about this Austrian wine here:
http://www.winepros.org/wine101/grape_profiles/gruner.htm
Visit Plate and Glass for the full roundup on their Yono's experience:
http://plateandglass.blogspot.com/2007/12/yonos.html
Yono's website is http://yonos.com
I spoke with Yono's sommelier Dominick Purnomo recently about food and wine pairing, the Youtube video is here:
http://youtube.com/watch?v=ybRI4u2Hl4g
Related article:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Saturday, January 26, 2008
Recommended reading for my upcoming wine class
Recommended reading for my Improving Your Wine Palate / Wine 'Taste Buds' class:
In the Slate article, 'Do You Taste What Taste? The Physiology of the Wine Critic,' Mike Steinberger talks about the science behind how we smell. Steinberger shares that, "the vast majority of flavors that we perceive when eating and drinking are actually aromas, filtered up to our noses through a tube called the retronasal passage," and that science has shown that, "memory, experience, and expectations play an enormous part in how individuals react to aromas and flavors."
Steinberger spoke with Dr. Charles Wysocki of the Monell Chemical Senses Center in Philadelphia. Wysocki shared that everyone has their own individual aromatic 'blind spots,' which can explain why one person smells different aromas in wines than the drinker sitting beside him or her.Working around these genetic 'blind spots,' the February 6th class will help you increase your memory and experience of common wine aromas.
I hope you can attend!
Gary Vaynerchuk of WineLibrary.com tapes a wine tasting show every weekday. His episode on Sauvignon Blanc is full of wine tasting notes. Watch the video here and make a list of all the different smells Gary can find on just one type of wine.
http://tv.winelibrary.com/2008/01/21/new-zealand-sauvignon-blanc-marathon-episode-390/
On possible example of an aromatic blind spot at work occured on Episode 388 of Gary Vaynerchuk's show. He and a guest, Joanne, were tasting wines and Joanne, who is from the UK, smelled an aroma that Gary did not pick up. It could have been an aromatic blind spot for Vaynerchuk or an example of what I call the 'nurture factor,' - the fact that everyone has been exposed to different smells and tastes based on the foods and aromas we encountered growing up and in our daily lives.
For example, a farmer would be able to pick up a 'barnyard' smell much faster than her friend that grew up in an urban environment.
This FREE class is Wednesday, February 6 at 7 p.m. at the Honest Weight Food Coop in Albany. Please stop by the coop to reserve your seat!
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
In the Slate article, 'Do You Taste What Taste? The Physiology of the Wine Critic,' Mike Steinberger talks about the science behind how we smell. Steinberger shares that, "the vast majority of flavors that we perceive when eating and drinking are actually aromas, filtered up to our noses through a tube called the retronasal passage," and that science has shown that, "memory, experience, and expectations play an enormous part in how individuals react to aromas and flavors."
Steinberger spoke with Dr. Charles Wysocki of the Monell Chemical Senses Center in Philadelphia. Wysocki shared that everyone has their own individual aromatic 'blind spots,' which can explain why one person smells different aromas in wines than the drinker sitting beside him or her.Working around these genetic 'blind spots,' the February 6th class will help you increase your memory and experience of common wine aromas.
I hope you can attend!
Gary Vaynerchuk of WineLibrary.com tapes a wine tasting show every weekday. His episode on Sauvignon Blanc is full of wine tasting notes. Watch the video here and make a list of all the different smells Gary can find on just one type of wine.
http://tv.winelibrary.com/2008/01/21/new-zealand-sauvignon-blanc-marathon-episode-390/
On possible example of an aromatic blind spot at work occured on Episode 388 of Gary Vaynerchuk's show. He and a guest, Joanne, were tasting wines and Joanne, who is from the UK, smelled an aroma that Gary did not pick up. It could have been an aromatic blind spot for Vaynerchuk or an example of what I call the 'nurture factor,' - the fact that everyone has been exposed to different smells and tastes based on the foods and aromas we encountered growing up and in our daily lives.
For example, a farmer would be able to pick up a 'barnyard' smell much faster than her friend that grew up in an urban environment.
This FREE class is Wednesday, February 6 at 7 p.m. at the Honest Weight Food Coop in Albany. Please stop by the coop to reserve your seat!
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
What is Umami? Benefits of the Umami diet
David Kasabian, author of "Umami: Cooking with the Fifth Taste," is quoted extensively in an interesting article on MCNBC entitled, 'Recipes for the 'fifth' taste: Umami, Dishes featuring the savory flavors that make food tastier.'
According to the article, Kasabian says that, "foods that have umami we find to be very delicious and very satisfying. Foods that don't have umami we tend to find very insipid and very thin and not very satisfying. And as a result we eat more food. So, umami-rich food creates satisfaction."
Kasabian also believes that, "Umami makes salt taste saltier. So, if you want to reduce the amount of sodium that's in your diet, you make sure you have a lot of umami in your food and you don't have to salt it as much."
Kasabian recommends that people can cut down the fat in their diets by eating umami, which provides the same satisfaction to our mouths that fat does.
Adding umami to foods in the form of MSG is a practice long advocated by the people at my local Chinese takeout, and I know that I find umami rich foods like aged cheeses and red wine very satisfying even in small amounts.
Try pairing umami foods with a low tannin red wine.
A review of Kasabian's book -
http://www.gildedfork.com/reviews/cooking-fifth-taste-umami-1206.html
Related articles:
Umami Food and Wine Pairing
http://kathleenlisson.blogspot.com/2007/11/how-to-match-wine-with-umami-foods.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
According to the article, Kasabian says that, "foods that have umami we find to be very delicious and very satisfying. Foods that don't have umami we tend to find very insipid and very thin and not very satisfying. And as a result we eat more food. So, umami-rich food creates satisfaction."
Kasabian also believes that, "Umami makes salt taste saltier. So, if you want to reduce the amount of sodium that's in your diet, you make sure you have a lot of umami in your food and you don't have to salt it as much."
Kasabian recommends that people can cut down the fat in their diets by eating umami, which provides the same satisfaction to our mouths that fat does.
Adding umami to foods in the form of MSG is a practice long advocated by the people at my local Chinese takeout, and I know that I find umami rich foods like aged cheeses and red wine very satisfying even in small amounts.
Try pairing umami foods with a low tannin red wine.
A review of Kasabian's book -
http://www.gildedfork.com/reviews/cooking-fifth-taste-umami-1206.html
Related articles:
Umami Food and Wine Pairing
http://kathleenlisson.blogspot.com/2007/11/how-to-match-wine-with-umami-foods.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Friday, January 25, 2008
Wine and Food Pairings Straight from the Sommelier
Albany restaurant Yono's, dp wine and food pairings straight from the sommelier
I sat down with dp and Yono's sommelier Dominick Purnomo earlier this month to gather information for a column I write for 'On Tap,' a local publication here in Albany.
Purnomo, a young and enthusiastic wine lover, values small, farmer owned wineries for his wine list. Dp, located in the Hampton Inn and Suites on Chapel street, offers an impressively international list of 50 wines by the glass and a staff that is more than willing to suggest a great wine and food pairing.
The wine Meetup group went there last month and received excellent service – separate checks and a tab of mostly glasses and bottles of wine for a table of over 20 people received NO grumbling from the wait staff, something I don't remember ever encountering before!
Purnomo suggested several unusual wine and food pairings during our interview, including:
Rioja or Zinfandel with a burger;
Shiraz with the short ribs;
Viognier with shellfish, and
Chateauneuf du Pape with steak.
For a special night out, an international wine and food pairing at Yono's could be a bottle of Zinfandel with the Babi Kecap, a pork tenderloin bathed in an infusion of sweet soy, ginger and orange.
Check out my video of Purnomo offering advice on how to order wine at a restaurant at: http://www.youtube.com/watch?v=ybRI4u2Hl4g
Related articles:
Wine and Fish Pairing Guide
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
I sat down with dp and Yono's sommelier Dominick Purnomo earlier this month to gather information for a column I write for 'On Tap,' a local publication here in Albany.
Purnomo, a young and enthusiastic wine lover, values small, farmer owned wineries for his wine list. Dp, located in the Hampton Inn and Suites on Chapel street, offers an impressively international list of 50 wines by the glass and a staff that is more than willing to suggest a great wine and food pairing.
The wine Meetup group went there last month and received excellent service – separate checks and a tab of mostly glasses and bottles of wine for a table of over 20 people received NO grumbling from the wait staff, something I don't remember ever encountering before!
Purnomo suggested several unusual wine and food pairings during our interview, including:
Rioja or Zinfandel with a burger;
Shiraz with the short ribs;
Viognier with shellfish, and
Chateauneuf du Pape with steak.
For a special night out, an international wine and food pairing at Yono's could be a bottle of Zinfandel with the Babi Kecap, a pork tenderloin bathed in an infusion of sweet soy, ginger and orange.
Check out my video of Purnomo offering advice on how to order wine at a restaurant at: http://www.youtube.com/watch?v=ybRI4u2Hl4g
Related articles:
Wine and Fish Pairing Guide
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
How to serve Brie and Camembert cheese
Brie and Camembert style cheeses found in American stores are made from pasteurized cows milk and have an edible, bloomy rind. Ripened Brie should have a golden color and a paste like texture.Store Brie and other cheeses in the lowest part of your refrigerator, I store mine in the vegetable crisper. Try to consume all your Brie within a week of purchase.
When serving Brie, first remove it from the refrigerator and allow it sit on the counter for about an hour, until it has become room temperature.
If there is any Brie left after your party, wrap it in a new piece of plastic wrap, as the original wrapping will not seal properly.
To allow each cheese to shine, I always try to serve each cheese on its own plate with its own knife. If you don't want to buy those fancy cheese serving sets, don't worry, I have found that a simple sharp kitchen knife will do.
Brie tastes great spread on crackers or bread, and red wines from Bordeaux and Burgundy are great matches for this creamy cheese.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
More Information:
From the folks who promote California Cheese, a video on cheese making and a few pointers on cheese etiquette - how to serve cheese at a party.
How cheese is made -
http://www.realcaliforniamilk.com/pages/english/realCACheeseSubVideos.aspx
Your cheese questions answered here, including how to serve brie, how many cheese knives to use, how to serve and eat cheese at a party -
http://www.realcaliforniamilk.com/pdfs/Cheese_Etiquette.pdf
Wine and Cheese Pairing
http://kathleenlisson.blogspot.com/2007/12/wine-and-cheese-pairing-ideas.html
How cheese is made -
http://www.realcaliforniamilk.com/pages/english/realCACheeseSubVideos.aspx
Your cheese questions answered here, including how to serve brie, how many cheese knives to use, how to serve and eat cheese at a party -
http://www.realcaliforniamilk.com/pdfs/Cheese_Etiquette.pdf
Wine and Cheese Pairing
http://kathleenlisson.blogspot.com/2007/12/wine-and-cheese-pairing-ideas.html
Thursday, January 24, 2008
Italian food and wine pairing
Dinner at an Italian Restaurant – What food to choose with your bottle of wine
Italian food and wine pairing
New Yorkers in my neck of the woods LOVE going to Italian restaurants! All that olive oil, good food and Italian hospitality combine to ensure a great time and a full stomach will be had by all. Many Italian restaurants offer wine by the glass, and the waitstaff often has great advice on pairing menu items with matching wines.
But what if your table decides to order by the bottle? Here are some suggestions for possible food pairings with two Italian reds and a few widespread wine favorites.
First, the Italian reds:
Chianti is an Italian staple, most any tomato-based dish sings with a glass of Chianti by its side. For a change of pace, consider choosing your favorite pasta with a mushroom or cheese sauce.
Barolo, Barbaresco and other Nebbiolo-based wines are the strong men of the Italian wine list; pair your (decanted) glassful with tube-shaped pasta and a hearty meat sauce.
Now, for a few more widely-known wines:
If Chardonnay is on the table, consider choosing a cheesy ravioli dish.
With Riesling lovers, a simple dish of Gnocchi could be a made to order pairing.
Pinot Noir is a wine with amazing flavors; Pinot lovers can ensure that the wine is the star of the show by pairing a glass with a simple preparation of Pasta with olive oil.
If your dinner party prefers Merlot, you might order a meaty or mushroom ravioli dish.
If the table has chosen a tannic wine like Cabernet Sauvignon, you might opt for a heavy meat sauce for your favorite pasta.
If your dining partners choose Zinfandel, you could request pasta with a spicy sauce.
What Italian wine and food pairings do you enjoy? How do you choose a wine in a restaurant?
How to Match Wine and Fish
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Spaghetti Bolognese food and wine pairing http://kathleenlisson.blogspot.com/2008/01/spaghetti-bolognese-food-and-wine.html
Italian food and wine pairing
New Yorkers in my neck of the woods LOVE going to Italian restaurants! All that olive oil, good food and Italian hospitality combine to ensure a great time and a full stomach will be had by all. Many Italian restaurants offer wine by the glass, and the waitstaff often has great advice on pairing menu items with matching wines.
But what if your table decides to order by the bottle? Here are some suggestions for possible food pairings with two Italian reds and a few widespread wine favorites.
First, the Italian reds:
Chianti is an Italian staple, most any tomato-based dish sings with a glass of Chianti by its side. For a change of pace, consider choosing your favorite pasta with a mushroom or cheese sauce.
Barolo, Barbaresco and other Nebbiolo-based wines are the strong men of the Italian wine list; pair your (decanted) glassful with tube-shaped pasta and a hearty meat sauce.
Now, for a few more widely-known wines:
If Chardonnay is on the table, consider choosing a cheesy ravioli dish.
With Riesling lovers, a simple dish of Gnocchi could be a made to order pairing.
Pinot Noir is a wine with amazing flavors; Pinot lovers can ensure that the wine is the star of the show by pairing a glass with a simple preparation of Pasta with olive oil.
If your dinner party prefers Merlot, you might order a meaty or mushroom ravioli dish.
If the table has chosen a tannic wine like Cabernet Sauvignon, you might opt for a heavy meat sauce for your favorite pasta.
If your dining partners choose Zinfandel, you could request pasta with a spicy sauce.
What Italian wine and food pairings do you enjoy? How do you choose a wine in a restaurant?
How to Match Wine and Fish
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Spaghetti Bolognese food and wine pairing http://kathleenlisson.blogspot.com/2008/01/spaghetti-bolognese-food-and-wine.html
Wednesday, January 23, 2008
Wine Dinner Food and Wine Pairings
Executive Chef Jason W. Evans of the The Cambridge Hotel, 4 West Main Street, Cambridge, NY in lovely Washington County, is offering the following food and wine pairings at the first annual wine pairing event on January 25, 2008:
Wasabi Crusted Scallops, Mango Coulis with a Gewurztraminer
Roasted Onion Bisque and Garlic Toast with a Pinot Noir
Salad le Cresson au Chevre with panko crusted goat cheese, petit watercress and truffle vinaigrette with a Pinot Noir
Roasted Loin of Veal, Asiago cheese polenta, sauteed chard and peppered Merlot Glace de Viande with a Merlot
All the wine pairings are from NYS producer Dr. Konstantin Frank Vinifera Wine Cellars.
I enjoy reading food and wine pairing menus to get inspiration for potential pairings with recipes I enjoy making for family and friends.
Have you ever tried Onion Bisque or French Onion Soup with a Pinot Noir?
Related Articles:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Andrea Immer wine and food pairing: My favorite Sommelier pairs 'red wine' foods with a white wine and 'white wine' foods with a red wine!
http://kathleenlisson.blogspot.com/2008/01/andrea-immer-wine-and-food-pairing-my.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wasabi Crusted Scallops, Mango Coulis with a Gewurztraminer
Roasted Onion Bisque and Garlic Toast with a Pinot Noir
Salad le Cresson au Chevre with panko crusted goat cheese, petit watercress and truffle vinaigrette with a Pinot Noir
Roasted Loin of Veal, Asiago cheese polenta, sauteed chard and peppered Merlot Glace de Viande with a Merlot
All the wine pairings are from NYS producer Dr. Konstantin Frank Vinifera Wine Cellars.
I enjoy reading food and wine pairing menus to get inspiration for potential pairings with recipes I enjoy making for family and friends.
Have you ever tried Onion Bisque or French Onion Soup with a Pinot Noir?
Related Articles:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Andrea Immer wine and food pairing: My favorite Sommelier pairs 'red wine' foods with a white wine and 'white wine' foods with a red wine!
http://kathleenlisson.blogspot.com/2008/01/andrea-immer-wine-and-food-pairing-my.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Tuesday, January 22, 2008
How to Crimp Salmon - Recipe and Pinot Noir wine pairing
Jimmy Schmidt, the Detroit News' 'Healthy Gourmet' offers a new way to
prepare salmon in the article 'Crimped Salmon stays Moist, Flavorful.' Crimping, a moist cooking technique that involves boiling the filet in a vegetable broth.
Schmidt says that the trick is to, "select vegetables such as shallots, leeks, carrots, fennel and sweet peppers for the flavor they will contribute to the salmon itself." He also recommends seasoning the broth with salt, "so it does not extract natural salts from the fish."
The earthy vegetable flavors should make a glass of Pinot Noir an even more intense match with the salmon.
Have you ever used the crimping technique?
Food and Wine Pairing - Sauteed Cod and White Burgundy
http://kathleenlisson.blogspot.com/2007/12/this-great-wine-spectator-video.html
Health Benefits of Drinking Red Wine
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
prepare salmon in the article 'Crimped Salmon stays Moist, Flavorful.' Crimping, a moist cooking technique that involves boiling the filet in a vegetable broth.
Schmidt says that the trick is to, "select vegetables such as shallots, leeks, carrots, fennel and sweet peppers for the flavor they will contribute to the salmon itself." He also recommends seasoning the broth with salt, "so it does not extract natural salts from the fish."
The earthy vegetable flavors should make a glass of Pinot Noir an even more intense match with the salmon.
Have you ever used the crimping technique?
Food and Wine Pairing - Sauteed Cod and White Burgundy
http://kathleenlisson.blogspot.com/2007/12/this-great-wine-spectator-video.html
Health Benefits of Drinking Red Wine
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, January 21, 2008
How to Learn More About Wine
My fellow CSW Holly Howell gives some great advice on how to learn about wine in 2008 in this article at FingerLakesWine.com
http://www.fingerlakeswine.com/apps/pbcs.dll/article?AID=/20080101/LIVING0109/801010308/1104
Her advice includes wine books to read, wine clubs in Rochester to
join, and wine classes to take, both for fun or for a real challenge!
What are your wine resolutions for 2008?
Here are some free wine classes to get you started:
http://www.squidoo.com/freewineclass
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
http://www.fingerlakeswine.com/apps/pbcs.dll/article?AID=/20080101/LIVING0109/801010308/1104
Her advice includes wine books to read, wine clubs in Rochester to
join, and wine classes to take, both for fun or for a real challenge!
What are your wine resolutions for 2008?
Here are some free wine classes to get you started:
http://www.squidoo.com/freewineclass
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Sunday, January 20, 2008
Food and Wine Pairings with the Top Five 'Health' Foods - Beans, Blueberries, Salmon, Eggs and Sweet Potatoes
In a story printed in the Dallas Morning News, registered dietitian and nutrition consultant Robin Plotkin lists her five top 'powerhouse foods' as beans, blueberries, salmon, eggs and sweet potatoes.
According to Plotkin:
Beans are an excellent source of protein as well as soluble and insoluble fiber, are naturally low in total fat, contain no saturated fat or cholesterol, provide nutrients such as folate, potassium, iron and calcium and can help control weight and reduce the risk of heart disease, cancer and diabetes.
Blueberries contain high levels of anthocyanins and phenolics, antioxidants that research suggests help reduce damage to cells leading to cancer and cardiovascular disease and help with memory.
Salmon is an excellent source of high-quality protein, contains vitamins A, D, B6 and B12, niacin and riboflavin and is rich in omega-3 fatty acids, which offer heart-healthy benefits as well as improvements in symptoms of arthritis and inflammatory diseases.
Eggs contains 13 essential nutrients, including zinc, iron, folate and choline and play a role in weight management, muscle strength, brain function and eye health.
Sweet Potatoes are fat-free, high in fiber and provide folate, potassium and vitamin B6.
What is better than improving your health by including these superfoods in your diet?
Savoring each dish with a great wine pairing!
Toast to your health with a glass of:
Full bodied red wine for hearty bean based dishes;
Sparkling wine, Asti Spumante or off dry Reisling with a handful of fresh blueberries or a fruit salad;
Pinot Noir with a filet of grilled salmon, a classic pairing;
Sparkling wine with a bruch including eggs; and
Off dry Riesling with sweet potatoes.
What are your 'powerhouse' food and wine pairings?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
According to Plotkin:
Beans are an excellent source of protein as well as soluble and insoluble fiber, are naturally low in total fat, contain no saturated fat or cholesterol, provide nutrients such as folate, potassium, iron and calcium and can help control weight and reduce the risk of heart disease, cancer and diabetes.
Blueberries contain high levels of anthocyanins and phenolics, antioxidants that research suggests help reduce damage to cells leading to cancer and cardiovascular disease and help with memory.
Salmon is an excellent source of high-quality protein, contains vitamins A, D, B6 and B12, niacin and riboflavin and is rich in omega-3 fatty acids, which offer heart-healthy benefits as well as improvements in symptoms of arthritis and inflammatory diseases.
Eggs contains 13 essential nutrients, including zinc, iron, folate and choline and play a role in weight management, muscle strength, brain function and eye health.
Sweet Potatoes are fat-free, high in fiber and provide folate, potassium and vitamin B6.
What is better than improving your health by including these superfoods in your diet?
Savoring each dish with a great wine pairing!
Toast to your health with a glass of:
Full bodied red wine for hearty bean based dishes;
Sparkling wine, Asti Spumante or off dry Reisling with a handful of fresh blueberries or a fruit salad;
Pinot Noir with a filet of grilled salmon, a classic pairing;
Sparkling wine with a bruch including eggs; and
Off dry Riesling with sweet potatoes.
What are your 'powerhouse' food and wine pairings?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Saturday, January 19, 2008
Riesling and Cheese Pairing
Restaurant cheese plates are a great source of inspiration for both cheese selection and presentation. Here is one reader's review of a wine and cheese pairing at an Albany, NY restaurant.
"I had the best cheese plate ever at 74 State St. in Albany. It came with Brie, Blue, Fontina and another soft cheese that I wasn't familiar with, along with candied almonds and sliced pear. I paired the plate with their house New York Riesling, amazing. Just thought I'd let you know!"
- Leon
I also enjoyed a great cheese plate at Solera wine bar in Rochester - they presented thinly sliced apple drizzled with honey to the side of the cheese plate, a perfect mixture of sweet and tart sensations.
Have you had a good wine and cheese pairing at a restaurant or party?
Other articles:
Wine and Cheese Pairing Ideas -
http://kathleenlisson.blogspot.com/2007/12/wine-and-cheese-pairing-ideas.html
Easy Rules for Wine and Cheese Pairing
http://kathleenlisson.blogspot.com/2007/11/easy-rules-for-wine-and-cheese-pairing.html
"I had the best cheese plate ever at 74 State St. in Albany. It came with Brie, Blue, Fontina and another soft cheese that I wasn't familiar with, along with candied almonds and sliced pear. I paired the plate with their house New York Riesling, amazing. Just thought I'd let you know!"
- Leon
I also enjoyed a great cheese plate at Solera wine bar in Rochester - they presented thinly sliced apple drizzled with honey to the side of the cheese plate, a perfect mixture of sweet and tart sensations.
Have you had a good wine and cheese pairing at a restaurant or party?
Other articles:
Wine and Cheese Pairing Ideas -
http://kathleenlisson.blogspot.com/2007/12/wine-and-cheese-pairing-ideas.html
Easy Rules for Wine and Cheese Pairing
http://kathleenlisson.blogspot.com/2007/11/easy-rules-for-wine-and-cheese-pairing.html
Friday, January 18, 2008
How to Pick a New Wine to Try - Use the Wines You Love to Discover Unique New Wines!
How to expand your Wine Knowledge in 2008 - the fun way!
Bill Daley from the Chicago Tribune offers a sommelier's advice on expanding your go-to wines in the article 'If you like this(Chardonnay) ... then try these (Viognier, Chenin Blanc and Fiano di Avellino).'
Adam Seger, manager and sommelier at Nacional 27 restaurant and beverage manager of Osteria Via Stato, states that drinkers can find new favorite wines by identifying their current favorites and trying something just a little different.
For instance, Seger advises:
If you like Merlot, try Carmenere
If you a fan of Cabernet or a Bordeaux-style blend, have a glass of Malbec
If you enjoy Pinot Noir, try a Refosco or Cru Beaujolais Gamay
If you love Chardonnay, sample Chenin Blanc or Viognier
If you drink Sauvignon Blanc, grab a bottle of Torrontes or Aligote
If you buy Pinot Gris or Pinot Grigio, pair your next light dish with Muller Thurgau, Gruner Veltliner or Albarino.
The New Year is a time for trying new things, so grab a few well priced bottles of these wines the next time you are at your favorite wine shop.
Want to get hooked on trying new kinds of wine, read my article about
the Wine Century Club here: http://www.winecentury.com/blog/?p=31
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Bill Daley from the Chicago Tribune offers a sommelier's advice on expanding your go-to wines in the article 'If you like this(Chardonnay) ... then try these (Viognier, Chenin Blanc and Fiano di Avellino).'
Adam Seger, manager and sommelier at Nacional 27 restaurant and beverage manager of Osteria Via Stato, states that drinkers can find new favorite wines by identifying their current favorites and trying something just a little different.
For instance, Seger advises:
If you like Merlot, try Carmenere
If you a fan of Cabernet or a Bordeaux-style blend, have a glass of Malbec
If you enjoy Pinot Noir, try a Refosco or Cru Beaujolais Gamay
If you love Chardonnay, sample Chenin Blanc or Viognier
If you drink Sauvignon Blanc, grab a bottle of Torrontes or Aligote
If you buy Pinot Gris or Pinot Grigio, pair your next light dish with Muller Thurgau, Gruner Veltliner or Albarino.
The New Year is a time for trying new things, so grab a few well priced bottles of these wines the next time you are at your favorite wine shop.
Want to get hooked on trying new kinds of wine, read my article about
the Wine Century Club here: http://www.winecentury.com/blog/?p=31
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Thursday, January 17, 2008
Red wine is good for your health!
In the article, 'Drinking Wine Linked to Lower Risk of Lung Cancer,' the Wine Spectator reports that a meta-analysis published in the November issue of Cancer Epidemiological Markers & Prevention found that those drinking ONE GLASS of wine per day were found to have a lower risk of lung cancer.
According to the American Cancer Society, lung cancer is the leading cause of the world's cancer-related deaths.
The Buddy System
The easiest way to get your one glass a day is to plan your meals ahead and use a meal 'buddy system.' Red wines are great for health, so choose two meals that pair well with the same bottle in your cellar and serve them for dinner back to back! A great way to brainstorm ideas for meals is by using a wine and food pairing website, like the one at Canadian Sommelier Natalie MacLean's website:
http://www.natdecants.com/matcher/choosewine.asp?wine=Red%20Wine
For instance, a bottle of Pinot Noir can match with:
Grilled Portobello Mushrooms
Grilled Vegetables
Smoked Salmon Sandwiches
Hamburgers
Meatloaf
Pot Roast
Pork With Hoisin & Honey Sauce
Lasagne
Risotto With Mushrooms
Grilled Salmon
Grilled Tuna
Bean Based Dishes
Single folks can choose three meals in a row that match with a wine, and invite friends and neighbors over for dinner one night a week.
When you and a friend or loved one share a glass of wine each night, you'll be using your wine wisely and possibly improving your health!
More reason to drink wine with your family, especially your parents:
Consuming red wine has also been shown to improve cholesterol levels and reduce oxidative stress on blood vessels in a study published by the Nurtition Journal.
More information is here:
http://www.winespectator.com/Wine/Features/0,1197,4033,00.html
The Journal of Neuroscience reports that a study published in its September issue concluded that drinking alcohol in moderate amounts may improve the ability to create and maintain memories properly. Information on that study is here:
http://www.winespectator.com/Wine/Features/0,1197,4074,00.html
The journal Cell Metabolism cited research conducted at the Chinese Academy of Sciences showing that Resveratrol, a naturally occurring compound in red wine, may help prevent the onset of type 2 diabetes. According to the study, resveratrol has been shown to activate an enzyme in humans called Sirtuin 1 (SIRT1), which is thought to have myriad benefits. Information on that research is here:
http://www.winespectator.com/Wine/Features/0,1197,4087,00.html
According to the Journal of Carcinogenesis, researchers from the University of Alabama at Birmingham (UAB) found that laboratory mice fed the chemical resveratrol, a compound found naturally in red wine, developed tumors in the prostate at a much lower rate than mice fed on a normal diet. More information is here:
http://www.winespectator.com/Wine/Features/0,1197,3973,00.html
The Lung Cancer article is here:
http://www.winespectator.com/Wine/Features/0,1197,4171,00.html
Want to add red wine to your diet?
Here's a list of related wine and food pairing articles:
Red Wine Health Benefits - Wine is good for your health ... and your waistline?
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Recipes and wine and food pairings for a home cooked, gourmet wine dinner
http://kathleenlisson.blogspot.com/2007/12/recipes-and-wine-and-food-pairings-for.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
According to the American Cancer Society, lung cancer is the leading cause of the world's cancer-related deaths.
The Buddy System
The easiest way to get your one glass a day is to plan your meals ahead and use a meal 'buddy system.' Red wines are great for health, so choose two meals that pair well with the same bottle in your cellar and serve them for dinner back to back! A great way to brainstorm ideas for meals is by using a wine and food pairing website, like the one at Canadian Sommelier Natalie MacLean's website:
http://www.natdecants.com/matcher/choosewine.asp?wine=Red%20Wine
For instance, a bottle of Pinot Noir can match with:
Grilled Portobello Mushrooms
Grilled Vegetables
Smoked Salmon Sandwiches
Hamburgers
Meatloaf
Pot Roast
Pork With Hoisin & Honey Sauce
Lasagne
Risotto With Mushrooms
Grilled Salmon
Grilled Tuna
Bean Based Dishes
Single folks can choose three meals in a row that match with a wine, and invite friends and neighbors over for dinner one night a week.
When you and a friend or loved one share a glass of wine each night, you'll be using your wine wisely and possibly improving your health!
More reason to drink wine with your family, especially your parents:
Consuming red wine has also been shown to improve cholesterol levels and reduce oxidative stress on blood vessels in a study published by the Nurtition Journal.
More information is here:
http://www.winespectator.com/Wine/Features/0,1197,4033,00.html
The Journal of Neuroscience reports that a study published in its September issue concluded that drinking alcohol in moderate amounts may improve the ability to create and maintain memories properly. Information on that study is here:
http://www.winespectator.com/Wine/Features/0,1197,4074,00.html
The journal Cell Metabolism cited research conducted at the Chinese Academy of Sciences showing that Resveratrol, a naturally occurring compound in red wine, may help prevent the onset of type 2 diabetes. According to the study, resveratrol has been shown to activate an enzyme in humans called Sirtuin 1 (SIRT1), which is thought to have myriad benefits. Information on that research is here:
http://www.winespectator.com/Wine/Features/0,1197,4087,00.html
According to the Journal of Carcinogenesis, researchers from the University of Alabama at Birmingham (UAB) found that laboratory mice fed the chemical resveratrol, a compound found naturally in red wine, developed tumors in the prostate at a much lower rate than mice fed on a normal diet. More information is here:
http://www.winespectator.com/Wine/Features/0,1197,3973,00.html
The Lung Cancer article is here:
http://www.winespectator.com/Wine/Features/0,1197,4171,00.html
Want to add red wine to your diet?
Here's a list of related wine and food pairing articles:
Red Wine Health Benefits - Wine is good for your health ... and your waistline?
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
http://kathleenlisson.blogspot.com/2007/12/chefs-batali-trotter-puck-and-lagasse.html
Recipes and wine and food pairings for a home cooked, gourmet wine dinner
http://kathleenlisson.blogspot.com/2007/12/recipes-and-wine-and-food-pairings-for.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wednesday, January 16, 2008
Brussels Sprouts Recipe and Wine Pairing
From Wine Spectator, an eyebrow arching food and wine pairing - Brussels Sprouts with Pancetta and Pecorino - a side dish that's a great match for Syrah.
Chef Andrew Carmellini of A Voce, New York City offers this recipe, which includes Brussels sprouts, pancetta, rosemary leaves, toasted bread crumbs, Pecorino cheese and black pepper. An interesting side dish to serve with your next Syrah food and wine pairing.
The article is here: http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,290,00.html
Brussels sprouts, the side dish that every kid loves to hate...
What side dishes do you serve when pairing food and a big red wine like Syrah?
Other food and wine pairings:
The Best Red and White Wine Pairing for a Ribeye Steak
http://kathleenlisson.blogspot.com/2007/12/best-red-and-white-wine-pairing-for.html
Serving Port Wine
http://kathleenlisson.blogspot.com/2007/12/serving-port-wine-best-port-wine-for.html
Red Wine Health Benefits - Wine is good for your health ... and your waistline?
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Chef Andrew Carmellini of A Voce, New York City offers this recipe, which includes Brussels sprouts, pancetta, rosemary leaves, toasted bread crumbs, Pecorino cheese and black pepper. An interesting side dish to serve with your next Syrah food and wine pairing.
The article is here: http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,290,00.html
Brussels sprouts, the side dish that every kid loves to hate...
What side dishes do you serve when pairing food and a big red wine like Syrah?
Other food and wine pairings:
The Best Red and White Wine Pairing for a Ribeye Steak
http://kathleenlisson.blogspot.com/2007/12/best-red-and-white-wine-pairing-for.html
Serving Port Wine
http://kathleenlisson.blogspot.com/2007/12/serving-port-wine-best-port-wine-for.html
Red Wine Health Benefits - Wine is good for your health ... and your waistline?
http://kathleenlisson.blogspot.com/2007/12/red-wine-health-benefits-wine-is-good.html
Tuesday, January 15, 2008
Two Thai Food and Wine Pairings
From his restaurant in Chicago, executive chef and owner Arun Sampanthavivat describes two of his Thai entrees and Laura Levy pairs them with Proseco and Pinot Grigio, two white wines from Italy.
Wine pairing with Thai food
Alternate pairings for Thai food could include Gewurztraminer or Pinot Noir.
Watch the video here:
http://www.ifood.tv/video/wine_101_thai_food_wine_aruns
Arun's recipe for Green Curry with Chicken and Baby Eggplants is here:
http://www.arunsthai.com/recipes.htm
Related article:
Recipes and wine pairings for Indian, Thai and Seafood Curry
Wine pairing with Thai food
Alternate pairings for Thai food could include Gewurztraminer or Pinot Noir.
Watch the video here:
http://www.ifood.tv/video/wine_101_thai_food_wine_aruns
Arun's recipe for Green Curry with Chicken and Baby Eggplants is here:
http://www.arunsthai.com/recipes.htm
Related article:
Recipes and wine pairings for Indian, Thai and Seafood Curry
Monday, January 14, 2008
NYC restaurant Cru Sommelier offers food and wine pairing advice
In a quick Youtube video, New York City restaurant Cru's sommelier Robert Bohr offers a few suggestions for food and wine pairing to LXTV's Cecile Raubenheimer.
http://www.youtube.com/watch?v=I0q7wBjQ6R4
Related articles:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
Wine and Pizza Pairing
http://www.youtube.com/watch?v=I0q7wBjQ6R4
Related articles:
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
Wine and Pizza Pairing
Sunday, January 13, 2008
Wine and Pizza Pairing
In a video from the folks at 'Classic Wines Minute,' host Brian Freedman offers his pick for an ideal pairing of Cheese Pizza and red wine, a blend of Cabernet Sauvignon, Merlot and Sangiovese. Find out why the cheese in pizza matches with these wines by watching this video:
http://www.youtube.com/watch?v=N8QX_7MaHYo
Related articles:
Wine and Cheese Pairing Ideas
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
http://www.youtube.com/watch?v=N8QX_7MaHYo
Related articles:
Wine and Cheese Pairing Ideas
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Saturday, January 12, 2008
eBook Review: How to Taste Like a Wine Geek
How to Taste Like a Wine Geek
The 1WineDude Tasting Guide
By Joe Roberts
Knowing what kinds of wine you prefer and WHY you like them is the key to saving money (by never ordering or buying a bad bottle) at the restaurant and at the wine shop.
Roberts' simple wine tasting form is the perfect tool for beginners who are working with knowledgeable staff in their neighborhood wine shop. This ebook, combined with a sample half case or case of wine, can start novice wine geeks on their way to becoming confident wine buyers.
I would love to taste wine with friends in an educational environment and come away from a fun-filled evening with enjoyable memories AND a personal wine profile I can use to discover new wines at my favorite wine shop!
Reading 'How to Taste Like a Wine Geek' is a great way to get to know Joe Roberts' down-to-earth teaching style before booking him for an educational wine tasting in the Philadelphia area.
www.1winedude.com
The 1WineDude Tasting Guide
By Joe Roberts
Knowing what kinds of wine you prefer and WHY you like them is the key to saving money (by never ordering or buying a bad bottle) at the restaurant and at the wine shop.
Roberts' simple wine tasting form is the perfect tool for beginners who are working with knowledgeable staff in their neighborhood wine shop. This ebook, combined with a sample half case or case of wine, can start novice wine geeks on their way to becoming confident wine buyers.
I would love to taste wine with friends in an educational environment and come away from a fun-filled evening with enjoyable memories AND a personal wine profile I can use to discover new wines at my favorite wine shop!
Reading 'How to Taste Like a Wine Geek' is a great way to get to know Joe Roberts' down-to-earth teaching style before booking him for an educational wine tasting in the Philadelphia area.
www.1winedude.com
Friday, January 11, 2008
How many wine glasses for a wine dinner and a decanting primer
How many wine glasses for a wine dinner and a decanting primer
One of my students at the January 10th Wine and Food Pairing class at Honest Weight Food Coop asked a great question about the number of wine glasses to use when hosting a multi-course dinner. Del asked, " I would like to know whether you need to put out separate glasses for each type of wine during a multiple course meal, whether you keep washing the same glass, or whether you simply reuse the same glass. I recently prepared a six course meal for 10 people with 3 wine pairings and found it very cramped to have three wine glasses at each place setting."
Great question! I love all the questions I get at wine classes and from blog readers because they help me learn more about wine.
I forwarded Del's question to Dominick Purnomo, Sommelier/ Owner of Yono's Restaurant and dp An American Brasserie at 25 Chapel Street in Albany.
For Del's wine dinner, Dominick suggested a white wine glass and a red wine glass, though he also said Del could opt for a single all purpose glass. To solve the 'too many glasses at the table' quandary, Dominick suggests removing the wine glasses when guests are finished with the wine, but only when the glass is empty, as some people may opt to try the wine with the next course.
If a host or hostess only wants to use one glass, Dominick said that at dp they serve all of their wines in a Riedel "Riesling/Zinfandel" glass, a 13 ounce glass that is larger than most restaurants use for strictly red wines.
At Yono's they get more varietally specific and use up to 6 different wine glasses depending on the wine being served.
For reds, Dominick decants everything except for Pinot Noir. Dominick says that Pinot Noir is too delicate and can often suffer from bottle shock.
Dominick's advice is to decant about an hour before consuming younger bigger reds or right before serving when opening 15 years or older reds.
How do you handle the wine glasses at your wine dinners?
Related Articles:
How to Decant an Older Bottle of Wine
How to Choose the Right Wine Glass for red and white wines
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
One of my students at the January 10th Wine and Food Pairing class at Honest Weight Food Coop asked a great question about the number of wine glasses to use when hosting a multi-course dinner. Del asked, " I would like to know whether you need to put out separate glasses for each type of wine during a multiple course meal, whether you keep washing the same glass, or whether you simply reuse the same glass. I recently prepared a six course meal for 10 people with 3 wine pairings and found it very cramped to have three wine glasses at each place setting."
Great question! I love all the questions I get at wine classes and from blog readers because they help me learn more about wine.
I forwarded Del's question to Dominick Purnomo, Sommelier/ Owner of Yono's Restaurant and dp An American Brasserie at 25 Chapel Street in Albany.
For Del's wine dinner, Dominick suggested a white wine glass and a red wine glass, though he also said Del could opt for a single all purpose glass. To solve the 'too many glasses at the table' quandary, Dominick suggests removing the wine glasses when guests are finished with the wine, but only when the glass is empty, as some people may opt to try the wine with the next course.
If a host or hostess only wants to use one glass, Dominick said that at dp they serve all of their wines in a Riedel "Riesling/Zinfandel" glass, a 13 ounce glass that is larger than most restaurants use for strictly red wines.
At Yono's they get more varietally specific and use up to 6 different wine glasses depending on the wine being served.
For reds, Dominick decants everything except for Pinot Noir. Dominick says that Pinot Noir is too delicate and can often suffer from bottle shock.
Dominick's advice is to decant about an hour before consuming younger bigger reds or right before serving when opening 15 years or older reds.
How do you handle the wine glasses at your wine dinners?
Related Articles:
How to Decant an Older Bottle of Wine
How to Choose the Right Wine Glass for red and white wines
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Free Wine Class January 24th at 7 pm
Please consider attending my FREE wine class at the Honest Weight Food Coop on January 24th at 7pm. Last night's class was standing room only and we had to turn a few folks away. To ensure you get a seat, please stop by the Coop and add your name to the sign up sheet. Here is some feedback from last night's class:
The class was perfect!!! It was not too long or not too short, and I learned alot. It went into all the details that I wanted to know as an amature wine enthusiast. It was very enjoyable.
- John
I attended your class last night and just wanted to let you know that I thought you did a fabulous job!! I really did learn a lot and can't wait to try a few of your suggestions. Thanks so much for putting it together!
I want to find some good New York wines that I like, so I am glad you were so excited about some of them.
I do plan to check out your blog frequently too, it looks great.
Thanks again,
- Liz
Thank you for last night's presentation. I found it very informative.
- Del
The class was perfect!!! It was not too long or not too short, and I learned alot. It went into all the details that I wanted to know as an amature wine enthusiast. It was very enjoyable.
- John
I attended your class last night and just wanted to let you know that I thought you did a fabulous job!! I really did learn a lot and can't wait to try a few of your suggestions. Thanks so much for putting it together!
I want to find some good New York wines that I like, so I am glad you were so excited about some of them.
I do plan to check out your blog frequently too, it looks great.
Thanks again,
- Liz
Thank you for last night's presentation. I found it very informative.
- Del
Thursday, January 10, 2008
Wine Friendly Spices - Season your food for a perfect wine pairing
Vino.com is loaded with information on wine and food pairing, including a valuable list of herbs and seasonings that will make your dinners more wine friendly. Use these lists as a guide, just toss a pinch or two of a suggested spice into an already - well matched recipe and see if your wine and food pairing gets even better!
Sauvignon Blanc can match well with rosemary, oregano, sage, thyme, bay leaf, parsley, dill, tarragon, corriander, orange/lemon zest, garlic, onions, tomatoes, bell peppers, eggplant and olive oil. More information about Sauvignon Blanc and food pairings is here: http://www.vino.com/sauvignon-blanc/pairing.asp
Chardonnay could pair well with rosemary, oregano, sage, thyme, tarragon, bay leaf, dill, marjoram, chives, allspice, ginger, saffron, cardamon and orange and lemon zest.
More information about Chardonnay and food pairings is here: http://www.vino.com/chardonnay/pairing.asp
Merlot could be paired with with rosemary, tarragon, oregano, spearmint, basil, bay leaf, savory, thyme, black pepper, soy sauce, balsamic vinegar and mushrooms. More information about Merlot and food pairings is here: http://www.vino.com/merlot/pairing.asp
Pinot Noir may pair with rosemary, oregano, sage, spearmint, basil, savory, thyme, fennel seed, aniseed, turmeric, cinnamon, clove, nutmeg, allspice, black pepper, green peppercorns, soy sauce, balsamic vinegar, tomato salsa, black olives, onions and mushrooms. More information about Pinot Noir and food pairings is here: http://www.vino.com/pinot-noir/pairing.asp
Cabernet Sauvignon is suggested to match with rosemary, tarragon, oregano, spearmint, basil, bay leaf, savory, thyme, aniseed, garlic, black pepper, soy sauce and mushrooms. More information about Cabernet Sauvignon and food pairings is here: http://www.vino.com/cabernet-sauvignon/pairing.asp
Have you tried any of these wine and spice pairings?
Each of these pairing websites has a list of possible soup and sandwich pairings. Would you pair a soup and sandwich meal with a wine?
Related Articles:
Wine and Cheese Pairing Ideas
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Sauvignon Blanc can match well with rosemary, oregano, sage, thyme, bay leaf, parsley, dill, tarragon, corriander, orange/lemon zest, garlic, onions, tomatoes, bell peppers, eggplant and olive oil. More information about Sauvignon Blanc and food pairings is here: http://www.vino.com/sauvignon-blanc/pairing.asp
Chardonnay could pair well with rosemary, oregano, sage, thyme, tarragon, bay leaf, dill, marjoram, chives, allspice, ginger, saffron, cardamon and orange and lemon zest.
More information about Chardonnay and food pairings is here: http://www.vino.com/chardonnay/pairing.asp
Merlot could be paired with with rosemary, tarragon, oregano, spearmint, basil, bay leaf, savory, thyme, black pepper, soy sauce, balsamic vinegar and mushrooms. More information about Merlot and food pairings is here: http://www.vino.com/merlot/pairing.asp
Pinot Noir may pair with rosemary, oregano, sage, spearmint, basil, savory, thyme, fennel seed, aniseed, turmeric, cinnamon, clove, nutmeg, allspice, black pepper, green peppercorns, soy sauce, balsamic vinegar, tomato salsa, black olives, onions and mushrooms. More information about Pinot Noir and food pairings is here: http://www.vino.com/pinot-noir/pairing.asp
Cabernet Sauvignon is suggested to match with rosemary, tarragon, oregano, spearmint, basil, bay leaf, savory, thyme, aniseed, garlic, black pepper, soy sauce and mushrooms. More information about Cabernet Sauvignon and food pairings is here: http://www.vino.com/cabernet-sauvignon/pairing.asp
Have you tried any of these wine and spice pairings?
Each of these pairing websites has a list of possible soup and sandwich pairings. Would you pair a soup and sandwich meal with a wine?
Related Articles:
Wine and Cheese Pairing Ideas
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wine and Fish Pairing Guide - How to Match Wine and Fish
Pairing Wine and Fish
I came across this great and timeless article about pairing wine and fish written by a fellow member of the Society of Wine Educators, Sheral Schowe.
Schowe recommends:
• Sparkling wine with seafood appetizers, raw oysters, seafood with rich creamy sauces and spicy Oriental dishes.
• A light, acidic Sauvignon Blanc with light, simply prepared shrimp, oysters, clams, mussels, and mahi-mahi dishes with a simple wine sauce and fresh herbs.
• A light, slightly sweet Riesling with crisp acidity pairs with scallops, clams, pollock, grilled shrimp, calamari, trout, or baked oysters.
• A rich, buttery Chardonnay with a seafood dish with a warm, rich, buttery or creamy sauce. Schowe also recommends Chardonnay with lobster, crab, tuna, swordfish, or shark.
• Rose wines match well with Cajun and other spicy preparations including barbecue sauce and other tomato-based sauces. A great match would be a grilled salmon with a barbecue teriyaki glaze or Cajun shrimp.
• Light to medium bodied, low tannin red wines like Merlot and Pinot Noir can be served with meatier fishes, such as sturgeon, tuna, shark, and swordfish.
Related articles:
Wine pairing for a simple tuna noodle dish
White Burgundy Wine Pairing for Sauteed Cod
Shark and Wine Pairing
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wednesday, January 9, 2008
Wine Spectator: Pairing Wines with a Cheese, Foie Gras and Ham Buffet
From the Wine Spectator, an article entitled, 'Holiday Cocktail Buffet - Ideas for a simple, perfect buffet, with decadent foods, Champagne and more' by Laurie Woolever gives tips on hosting a simple and elegant buffet party with food and wine pairings, including:
Sauternes and foie gras
Port and blue cheese, especially Stilton
Ham with Sherry, rosé, Pinot Noir, other light-bodied reds and sparkling wine
To wow your party guests, serve many different types of each food. According to the article, "There are several varieties of blue cheese produced in many countries, including intensely flavored Cabrales and Picón, from Spain; buttery, relatively low-salt Fourme d'Ambert and pungent Roquefort, from France; creamy Gorgonzola, from Italy; and sharp, grassy Shropshire, nutty Stilton and mild Wensleydale Blue from England and the United States."
Have you considered serving different versions of the same food, like five different types of blue cheese, when you entertain?
Related Articles:
Pairing
Wines with Superbowl Snacks
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and Cheese Pairing Ideas
What
Wine Pairs with Chocolate
From the NY Times: 101 Simple Appetizers in 20 Minutes or Less - great recipe ideas for quick party appetizers.
Sauternes and foie gras
Port and blue cheese, especially Stilton
Ham with Sherry, rosé, Pinot Noir, other light-bodied reds and sparkling wine
To wow your party guests, serve many different types of each food. According to the article, "There are several varieties of blue cheese produced in many countries, including intensely flavored Cabrales and Picón, from Spain; buttery, relatively low-salt Fourme d'Ambert and pungent Roquefort, from France; creamy Gorgonzola, from Italy; and sharp, grassy Shropshire, nutty Stilton and mild Wensleydale Blue from England and the United States."
Have you considered serving different versions of the same food, like five different types of blue cheese, when you entertain?
Related Articles:
Pairing
Wines with Superbowl Snacks
Wine
and Cheese Pairing Ideas
What
Wine Pairs with Chocolate
From the NY Times: 101 Simple Appetizers in 20 Minutes or Less - great recipe ideas for quick party appetizers.
Wine Spectator 2007 Vintage Guide - Exciting News for New York Winery Visitors!
Plan your winery weekend trips and future wine purchases with the Wine Spectator's 2007 Vintage guide. New York's North Fork and Finger Lakes wine regions got a grade of A and A-, making this spring and summer a great time to visit local wineries in New York and try out these amazing 2007 wines!
Harvests in Germany, Italy and the Alsace and Southern Rhone regions of France were also outstanding, so it's a good bet to experiment with a few 2007 vintage wines imported from these areas.
Find information about other American wine regions here:
http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,289,00.html
Additional Resources
Lakewood Vineyard's winemaker Chris Stamp offers his perspective on the 2007 Vintage in this Youtube Video.
Lenn Thompson offers insider's information on the Long Island Wine Region at LennDevours.com
Which wine regions are you planning to visit this year?
Harvests in Germany, Italy and the Alsace and Southern Rhone regions of France were also outstanding, so it's a good bet to experiment with a few 2007 vintage wines imported from these areas.
Find information about other American wine regions here:
http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,289,00.html
Additional Resources
Lakewood Vineyard's winemaker Chris Stamp offers his perspective on the 2007 Vintage in this Youtube Video.
Lenn Thompson offers insider's information on the Long Island Wine Region at LennDevours.com
Which wine regions are you planning to visit this year?
Tuesday, January 8, 2008
How to Decant an Older Bottle of Wine
Santa was good to you and brought you a VERY nice bottle of wine.
How do you ensure you are getting the most from your well aged older red wine?
Brian Freedman from ClassicWines.com shows how to decant an older bottle of wine, in his case Bordeaux. Freedman explains how a wine's color changes with age, introduces a variety of decanters and demonstrates how to decant a red wine.
http://www.vimeo.com/420218
Have you ever tried an older wine? How was it different from a more recent vintage?
Related articles:
How to Choose the Proper Wine Glass
How do you ensure you are getting the most from your well aged older red wine?
Brian Freedman from ClassicWines.com shows how to decant an older bottle of wine, in his case Bordeaux. Freedman explains how a wine's color changes with age, introduces a variety of decanters and demonstrates how to decant a red wine.
http://www.vimeo.com/420218
Have you ever tried an older wine? How was it different from a more recent vintage?
Related articles:
How to Choose the Proper Wine Glass
Andrea Immer wine and food pairing: My favorite Sommelier pairs 'red wine' foods with a white wine and 'white wine' foods with a red wine!
Red and White Rule Breakers!
In an eye opening video segment from the Fine Living Channel 'Pairings with Andrea' show, Andrea Immer creates a totally counterintuitive meal – she serves both a sweet potato puree with garlic balsamic vinegar and thyme and a Manchego cheese and Dijon vinaigrette salad with a California Cabernet Sauvignon and pairs a Seared Pork
Tenderloin with wild mushroom and fig pan sauce with a Chardonnay. Having an open mind and looking beyond the red wine with meat, white wine with cheese pairing rule opens up many tasty wine pairings!
Watch the video here: http://www.youtube.com/watch?v=up7Cl2OSv88
WINE AND FOOD PAIRING TIP: Immer's Manchego Cheese and Mesclun salad recipe pairs with Cabernet Sauvignon – a perfect first course with your next steak dinner!
Recipe is here:
http://www.fineliving.com/fine/pairings_with_andrea/article/0,2498,FINE_23436_4113335,00.html
Immer's top items in a wine lover's pantry will make your wine and
food pairings even more delicious! Her red wine boosters include dried
thyme, oregano and rosemary.
Read the entire list here:
http://www.fineliving.com/fine/pairings_with_andrea/article/0,2498,FINE_23436_4113348,00.html
Would you try a Cabernet Sauvignon with a salad?
Related articles:
The best Red and White Pairings for a Ribeye Steak?
Chefs Batali, Trotter, Puck and Lagasse offer Food and Pairings with both Red and White Wines
In an eye opening video segment from the Fine Living Channel 'Pairings with Andrea' show, Andrea Immer creates a totally counterintuitive meal – she serves both a sweet potato puree with garlic balsamic vinegar and thyme and a Manchego cheese and Dijon vinaigrette salad with a California Cabernet Sauvignon and pairs a Seared Pork
Tenderloin with wild mushroom and fig pan sauce with a Chardonnay. Having an open mind and looking beyond the red wine with meat, white wine with cheese pairing rule opens up many tasty wine pairings!
Watch the video here: http://www.youtube.com/watch?v=up7Cl2OSv88
WINE AND FOOD PAIRING TIP: Immer's Manchego Cheese and Mesclun salad recipe pairs with Cabernet Sauvignon – a perfect first course with your next steak dinner!
Recipe is here:
http://www.fineliving.com/fine/pairings_with_andrea/article/0,2498,FINE_23436_4113335,00.html
Immer's top items in a wine lover's pantry will make your wine and
food pairings even more delicious! Her red wine boosters include dried
thyme, oregano and rosemary.
Read the entire list here:
http://www.fineliving.com/fine/pairings_with_andrea/article/0,2498,FINE_23436_4113348,00.html
Would you try a Cabernet Sauvignon with a salad?
Related articles:
The best Red and White Pairings for a Ribeye Steak?
Chefs Batali, Trotter, Puck and Lagasse offer Food and Pairings with both Red and White Wines
Monday, January 7, 2008
Capital Region Eat Local Fans: Some Dates for Your Calendar
I am a member of the Regional Farm and Food Project, a member supported, farmer focused, nonprofit serving the greater Hudson-Mohawk Valley food shed of New
York.
Regional Farm & Food Project Annual Member Meeting
The Annual Meeting of the Regional Farm & Food Project will be held on Monday, January 14, 2008 at 6:30 pm at Java Jazz Café, 318 Delaware Avenue, Main Square Shoppes, Delmar, New York. Bill Reinhardt of NYSERDA will make a presentation on the NYSERDA Controlled Environment Agriculture program. All are welcome.
Exploring the Small Farm Dream
February 27th, March 5th, 19th, and April 2nd
6-9pm at the CCE Wayne County office in Newark, NY
Are you interested in starting a small farm business? Cornell Cooperative Extension Wayne County, in cooperation with Wayne County Agriculture Development Board will be presenting a 4 session workshop on February 27th, March 5th, 19th, and April 2nd
This in-depth program will run each evening from 6-9pm at the CCE Wayne County office in Newark, NY. Applications for participation are now available by calling 315-331-8415 or by accessing the CCE website at: http://counties.cce.cornell.edu/wayne, search for “Small Farm Dream”.
Applications are due by Monday, February 11.
Have you ever thought of owning your own farm?
Do you eat locally grown produce and animal products?
York.
Regional Farm & Food Project Annual Member Meeting
The Annual Meeting of the Regional Farm & Food Project will be held on Monday, January 14, 2008 at 6:30 pm at Java Jazz Café, 318 Delaware Avenue, Main Square Shoppes, Delmar, New York. Bill Reinhardt of NYSERDA will make a presentation on the NYSERDA Controlled Environment Agriculture program. All are welcome.
Exploring the Small Farm Dream
February 27th, March 5th, 19th, and April 2nd
6-9pm at the CCE Wayne County office in Newark, NY
Are you interested in starting a small farm business? Cornell Cooperative Extension Wayne County, in cooperation with Wayne County Agriculture Development Board will be presenting a 4 session workshop on February 27th, March 5th, 19th, and April 2nd
This in-depth program will run each evening from 6-9pm at the CCE Wayne County office in Newark, NY. Applications for participation are now available by calling 315-331-8415 or by accessing the CCE website at: http://counties.cce.cornell.edu/wayne, search for “Small Farm Dream”.
Applications are due by Monday, February 11.
Have you ever thought of owning your own farm?
Do you eat locally grown produce and animal products?
Recipe and Wine Pairing for Indian, Seafood and Thai Curry
Some easy and fun learning will give you inspiration for a creative dinner this weekend:
Two Videojug videos - one on making a curry dinner in just 10 minutes, the other a video on pairing wine with Indian, Seafood and Thai curries.
http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes
http://www.videojug.com/film/how-to-choose-the-best-wine-for-a-curry
The website Videojug also has an entire food and wine pairing section, including entries on how to match Beef Bourguignon, Ribeye Steak, Roast Chicken and Sushi here:
http://www.videojug.com/tag/matching-wine-with-food
Of course, half the fun is learning about wine from some young British chap with an adorable accent!
Will you try the curry and wine dinner recipe and wine pairing?
Related Articles:
Spaghetti Bolognese and Wine Pairing
Champagne and Food Pairings
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Two Videojug videos - one on making a curry dinner in just 10 minutes, the other a video on pairing wine with Indian, Seafood and Thai curries.
http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes
http://www.videojug.com/film/how-to-choose-the-best-wine-for-a-curry
The website Videojug also has an entire food and wine pairing section, including entries on how to match Beef Bourguignon, Ribeye Steak, Roast Chicken and Sushi here:
http://www.videojug.com/tag/matching-wine-with-food
Of course, half the fun is learning about wine from some young British chap with an adorable accent!
Will you try the curry and wine dinner recipe and wine pairing?
Related Articles:
Spaghetti Bolognese and Wine Pairing
Champagne and Food Pairings
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Sunday, January 6, 2008
Spaghetti Bolognese food and wine pairing
I found a video recipe for Spaghetti Bolognese with Red Wine on Videojug, a video-based cooking website. I especially like video based cooking demonstrations because they provide more information than a static print recipe. Find this video and recipes for Spaghetti Carbonara, Chicken Tikka Masala, Chile Con Carne, Chicken Curry, Lasagne, Beef Wellington and more at videojug.com
Do you learn new recipes best from recipe books, borrowed recipes or videos?
Related Articles:
For Gorgonzola Lovers, a Pungent Food and Wine Pairing
The Best Wine Pairing for a Ribeye Steak
Do you learn new recipes best from recipe books, borrowed recipes or videos?
Related Articles:
For Gorgonzola Lovers, a Pungent Food and Wine Pairing
The Best Wine Pairing for a Ribeye Steak
Saturday, January 5, 2008
What to serve for dinner with Spanish Rioja Wine
The nice folks at the Vibrant Rioja website say that Rioja wines are made to go with lamb or game.
To compliment a bottle of Rioja Wine, New York food stylist Lisa Léonard Lee shares a recipe for Lamb Tagine made with lamb shoulder, ginger, aleppo pepper, ground sumac, cinnamon bark, green cardamom pods, saffron, bay leaf, pitted prunes, Turkish apricots, orange flower water, baby spinach and cilantro leaves. The website pairs with a Rioja Reserva, known for its deep and complex flavors with hints of vanilla, cherries and wild berries.
Find the recipe with a photo at Adrian Murcia's Blame It On Rioja blog.
Find Rioja wine friendly recipes from Penelope Casas at http://www.vibrantrioja.com/food_and_fun.html including Red Pepper, Tomato and Tuna Salad Andalusian Style, Shrimp Pancakes, Vegetable Paella, Manchego Cheese Canapes With Olives And Piquillo Peppers and Orange Cake.
Have you ever tried a wine from Rioja? Do you have any food pairing suggestions?
Related Articles:
Food and Wine Matches for Petite Sirah
To compliment a bottle of Rioja Wine, New York food stylist Lisa Léonard Lee shares a recipe for Lamb Tagine made with lamb shoulder, ginger, aleppo pepper, ground sumac, cinnamon bark, green cardamom pods, saffron, bay leaf, pitted prunes, Turkish apricots, orange flower water, baby spinach and cilantro leaves. The website pairs with a Rioja Reserva, known for its deep and complex flavors with hints of vanilla, cherries and wild berries.
Find the recipe with a photo at Adrian Murcia's Blame It On Rioja blog.
Find Rioja wine friendly recipes from Penelope Casas at http://www.vibrantrioja.com/food_and_fun.html including Red Pepper, Tomato and Tuna Salad Andalusian Style, Shrimp Pancakes, Vegetable Paella, Manchego Cheese Canapes With Olives And Piquillo Peppers and Orange Cake.
Have you ever tried a wine from Rioja? Do you have any food pairing suggestions?
Related Articles:
Food and Wine Matches for Petite Sirah
Friday, January 4, 2008
Pairing Wines with Superbowl Snacks
Benmarl Winery, located at 156 Highland Ave in Marlboro NY, will be hosting a seminar January 13 at 2:00 pm entitled "Pairing Wines with Superbowl Snacks."
I have a soft spot for Benmarl, “America’s Oldest Vineyard,” because winemaker Kristop Brown was kind enough to give me my first sip of wine out of a barrel.
Benmarl has made a fantastic investment in their winery’s future by hiring Wendy, a trained chef who has her master certificate in artisanal cheese, to be their Wine Events Coordinator. A wine dynamo, Wendy has also completed Windows on The World Wine School, earned both the Intermediate & Advanced Certificates with honors from the WSET Program and she is currently a Diploma student with the WSET/International Wine Center.
Wendy will be focusing on Buffalo chicken wings, and guests will get to mix and match wings with Sesame, Soy and Ginger sauces with a Riesling; Spicy BBQ wings with a Zinfandel; and, the most dangerous pairing to my tongue - Wasabi wings with a Traminette!
Wendy will pair a white bean chili with an Austrian red wine and nachos with some
spicy red wines. She will also offer recipes and tips on matching wine and cheese.
Tickets are $35 sold in advance only. Call Wendy to get your spot at 845-542-0562.
Stay tuned to developments from Benmarl as Wendy promises she will hold a York State Wine and New York State cheese pairing event in May! Visit their website at www.benmarl.com
Other articles:
Pairing wine with party dips
http://kathleenlisson.blogspot.com/2007/11/be-that-amazing-dip-guy-or-lady-this.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
I have a soft spot for Benmarl, “America’s Oldest Vineyard,” because winemaker Kristop Brown was kind enough to give me my first sip of wine out of a barrel.
Benmarl has made a fantastic investment in their winery’s future by hiring Wendy, a trained chef who has her master certificate in artisanal cheese, to be their Wine Events Coordinator. A wine dynamo, Wendy has also completed Windows on The World Wine School, earned both the Intermediate & Advanced Certificates with honors from the WSET Program and she is currently a Diploma student with the WSET/International Wine Center.
Wendy will be focusing on Buffalo chicken wings, and guests will get to mix and match wings with Sesame, Soy and Ginger sauces with a Riesling; Spicy BBQ wings with a Zinfandel; and, the most dangerous pairing to my tongue - Wasabi wings with a Traminette!
Wendy will pair a white bean chili with an Austrian red wine and nachos with some
spicy red wines. She will also offer recipes and tips on matching wine and cheese.
Tickets are $35 sold in advance only. Call Wendy to get your spot at 845-542-0562.
Stay tuned to developments from Benmarl as Wendy promises she will hold a York State Wine and New York State cheese pairing event in May! Visit their website at www.benmarl.com
Other articles:
Pairing wine with party dips
http://kathleenlisson.blogspot.com/2007/11/be-that-amazing-dip-guy-or-lady-this.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Thursday, January 3, 2008
A simple food and wine pairing for a quiet evening
A post holiday shopping wine and food pairing
My boyfriend Jim is an active duty Lieutenant in the US Army, stationed in Fort Carson Colorado and training his men for a 2008 deployment to IRAQ while I keep the home fires burning for him in Albany, NY. He was fortunate to get a week of leave for the Christmas holiday and I traveled out to his hometown of Hornell, NY to spend the time with him at his parents' house.
After a few days of shopping, getting over the time zone change and trying to spend quality time with his younger brothers, parents and old friends, my Jimmy was tired and ready to relax on the couch.
That evening his parents were off doing some shopping of their own, so I was tapped for cooking duty at dinnertime. I opted for something simple and easy, tuna noodle casserole made from a box recipe and a can of Wegmans tuna.
I'd like to think the meal went well because 'when a dish is made with love, it doesn't have to be fancy,' but the truth is as long as it tastes better than a cold MRE, Jim loves it!
Winter in Upstate New York provides the perfect wine chiller - four inches of snow covering the back deck! I tossed a bottle of Glenora Chardonnay out on the porch before I started cooking, and it was perfectly chilled by the time the pasta was ready.
I used the family's old-style wine cork and poured our wine into little juice cups. The casserole was in cereal bowls, with only a shake of pepper as a garnish. The twinkle of the tree in the other room was our romantic candlelight.
This meal was proof that the perfect way to make any meal special, even a simple one, is a bottle of wine.
The creamy sauce and hearty tuna chunks complimented the creamy, lightly oaked Chardonnay. We both agreed that it was a good match.
A glass of wine is a great tool to relax and unwind after a busy day, whether you are alone or with loved ones. Don't miss an opportunity to uncork and enjoy a great bottle of wine just because you don't have the energy to cook something spectacular.
Sometimes the simplest pairings are the sweetest.
My boyfriend Jim is an active duty Lieutenant in the US Army, stationed in Fort Carson Colorado and training his men for a 2008 deployment to IRAQ while I keep the home fires burning for him in Albany, NY. He was fortunate to get a week of leave for the Christmas holiday and I traveled out to his hometown of Hornell, NY to spend the time with him at his parents' house.
After a few days of shopping, getting over the time zone change and trying to spend quality time with his younger brothers, parents and old friends, my Jimmy was tired and ready to relax on the couch.
That evening his parents were off doing some shopping of their own, so I was tapped for cooking duty at dinnertime. I opted for something simple and easy, tuna noodle casserole made from a box recipe and a can of Wegmans tuna.
I'd like to think the meal went well because 'when a dish is made with love, it doesn't have to be fancy,' but the truth is as long as it tastes better than a cold MRE, Jim loves it!
Winter in Upstate New York provides the perfect wine chiller - four inches of snow covering the back deck! I tossed a bottle of Glenora Chardonnay out on the porch before I started cooking, and it was perfectly chilled by the time the pasta was ready.
I used the family's old-style wine cork and poured our wine into little juice cups. The casserole was in cereal bowls, with only a shake of pepper as a garnish. The twinkle of the tree in the other room was our romantic candlelight.
This meal was proof that the perfect way to make any meal special, even a simple one, is a bottle of wine.
The creamy sauce and hearty tuna chunks complimented the creamy, lightly oaked Chardonnay. We both agreed that it was a good match.
A glass of wine is a great tool to relax and unwind after a busy day, whether you are alone or with loved ones. Don't miss an opportunity to uncork and enjoy a great bottle of wine just because you don't have the energy to cook something spectacular.
Sometimes the simplest pairings are the sweetest.
Wednesday, January 2, 2008
How to Choose a Wine Glass for your next wine and food pairing
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How to Choose the correct Wine Glass for your next food and wine pairing.
What wine glasses are in your present collection?
What wine glasses would you like to add to your collection?
Would you use different wine glasses for red and white wines?
Would you invest in Reidel glasses or buy more economical, inexpensive glasses?
How to Choose the correct Wine Glass for your next food and wine pairing.
What wine glasses are in your present collection?
What wine glasses would you like to add to your collection?
Would you use different wine glasses for red and white wines?
Would you invest in Reidel glasses or buy more economical, inexpensive glasses?
Choosing the right wine glass
Do the right wine glasses really make a difference?
Classic Wines host Brian Freedman tastes a Burgundy - Jaboulet-
Vercherre 2004 Gevrey - Chambertin in a regular glass and the Taste of
Purple Vino2 glass to see if a wine really tastes different in a more
upscale wine glass.
Would you purchase a specialty wine glass?
Related articles:
My free wine class video on selecting the proper wine glass for red, white and sparkling wine is at http://kathleenlisson.blogspot.com/2008/01/how-to-choose-wine-glass-for-your-next.html
Classic Wines host Brian Freedman tastes a Burgundy - Jaboulet-
Vercherre 2004 Gevrey - Chambertin in a regular glass and the Taste of
Purple Vino2 glass to see if a wine really tastes different in a more
upscale wine glass.
Would you purchase a specialty wine glass?
Related articles:
My free wine class video on selecting the proper wine glass for red, white and sparkling wine is at http://kathleenlisson.blogspot.com/2008/01/how-to-choose-wine-glass-for-your-next.html
Tuesday, January 1, 2008
Food and Wine Pairing - Poached Pears
Food and Wine Pairing - Poached Pears
A Chicago Tribune article packed with tips tricks and recipes for poached fruit, ‘Achieving Poaching Perfection’ by James P. DeWan includes a recipe for poached fruit in red wine.
Red or white wine as well as vanilla, cinnamon and lemon zest are popular poaching ingredients, but for a more exotic or savory note, deWan suggests using whole peppercorns, cumin, cardamom, or fresh or dried chilies.
The article is here:
http://www.chicagotribune.com/news/local/northwest/chi-prep_fruit_19dec19,1,4208460.story?page=1
Have you ever served poached fruit?
A Chicago Tribune article packed with tips tricks and recipes for poached fruit, ‘Achieving Poaching Perfection’ by James P. DeWan includes a recipe for poached fruit in red wine.
Red or white wine as well as vanilla, cinnamon and lemon zest are popular poaching ingredients, but for a more exotic or savory note, deWan suggests using whole peppercorns, cumin, cardamom, or fresh or dried chilies.
The article is here:
http://www.chicagotribune.com/news/local/northwest/chi-prep_fruit_19dec19,1,4208460.story?page=1
Have you ever served poached fruit?
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