The video of the weekend features Albany, NY Sommelier Dominick Purnomo sharing tips on wine and food pairing and ordering wine at a restaurant for a date or business meeting.
Purnomo shares his secrets with you here: http://www.youtube.com/watch?v=ybRI4u2Hl4g
Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Friday, February 29, 2008
Book Reviews: Pick the Right Wine Every Time and Wine in Cooking and Dining
Pick the Right Wine Every Time
By Chris Losh
In this well-illustrated hardcover book, Losh gives the British perspective on choosing an appropriate wine (or sherry) for many common wine drinking occasions.
Wine and food pairing categories include the mid-week supper, the relaxing drink for Friday evening, the barbeque, the fancy Sunday lunch (more on that in the next paragraph), the dinner party, the anniversary, Thanksgiving and the cocktail party. Losh also gives advice on what wine to buy when the bottle is a gift for the in-laws or the hostess at a dinner party.
In Losh's words, Sunday lunch is, "several steps up from the rush and bustle of midweek dinners, yet not as involved as a gastronomic blowout; the sort of meal that you want to feel is a bit special, but not one you want to spend all day preparing." For Losh, "treating yourself a bit with your choice of wine is one of the best ways of instantly generating a feeling of indulgence without any real extra effort."
I couldn't agree more.
The best part of the book was Losh's advice for wine pairing with seafood, fusion food and French, Italian, Chinese, Japanese, Thai, Indian, Mexican, Greek and Lebanese dishes. This book can be a great resource for the adventurous gourmet chef who enjoys cooking cuisine from different countries.
I might chalk it up to Losh's British sensibilities, but I have never seen a wine book offer so many culinary opportunities for consuming sherry. If you have a friend or relative who enjoys Sherry, this may be a good gift idea.
If you can find this book at a reasonable price, it would be a solid addition to an inventive chef's culinary library.
Wine in Cooking and Dining, from the Culinary Arts Institute
by Barbara McDonald (c. 1976)
If you're over thirty, you will get a kick out of this book. Do you remember that fancy dinner your mom made when dad's boss came to eat when you were a kid? Did you ever watch the Brini Maxwell show? It's all here, the 70's food photography, the advice to use the fancy serving plates and soup tureen, and the retro recipes. Skip over the dated wine information (no mention of Napa in the California section) and start at page 27.
This book features dinner menus for French, German, Italian, Spanish and Greek themed dinner parties. Be sure to forewarn guests that this will be a RETRO international food dinner party. Were talking recipes for canapés, cocktail meatballs, cucumber soup, aspic, and "company affair lamb chops."
Go crazy and pick up some vintage plates and serving dishes at the thrift store or just wear that string of pearls with a nice dress.
Either way, Wine in Cooking and Dining is a great book to find at the local library if the word 'vintage' brings clothing and not fine wine to mind.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
By Chris Losh
In this well-illustrated hardcover book, Losh gives the British perspective on choosing an appropriate wine (or sherry) for many common wine drinking occasions.
Wine and food pairing categories include the mid-week supper, the relaxing drink for Friday evening, the barbeque, the fancy Sunday lunch (more on that in the next paragraph), the dinner party, the anniversary, Thanksgiving and the cocktail party. Losh also gives advice on what wine to buy when the bottle is a gift for the in-laws or the hostess at a dinner party.
In Losh's words, Sunday lunch is, "several steps up from the rush and bustle of midweek dinners, yet not as involved as a gastronomic blowout; the sort of meal that you want to feel is a bit special, but not one you want to spend all day preparing." For Losh, "treating yourself a bit with your choice of wine is one of the best ways of instantly generating a feeling of indulgence without any real extra effort."
I couldn't agree more.
The best part of the book was Losh's advice for wine pairing with seafood, fusion food and French, Italian, Chinese, Japanese, Thai, Indian, Mexican, Greek and Lebanese dishes. This book can be a great resource for the adventurous gourmet chef who enjoys cooking cuisine from different countries.
I might chalk it up to Losh's British sensibilities, but I have never seen a wine book offer so many culinary opportunities for consuming sherry. If you have a friend or relative who enjoys Sherry, this may be a good gift idea.
If you can find this book at a reasonable price, it would be a solid addition to an inventive chef's culinary library.
Wine in Cooking and Dining, from the Culinary Arts Institute
by Barbara McDonald (c. 1976)
If you're over thirty, you will get a kick out of this book. Do you remember that fancy dinner your mom made when dad's boss came to eat when you were a kid? Did you ever watch the Brini Maxwell show? It's all here, the 70's food photography, the advice to use the fancy serving plates and soup tureen, and the retro recipes. Skip over the dated wine information (no mention of Napa in the California section) and start at page 27.
This book features dinner menus for French, German, Italian, Spanish and Greek themed dinner parties. Be sure to forewarn guests that this will be a RETRO international food dinner party. Were talking recipes for canapés, cocktail meatballs, cucumber soup, aspic, and "company affair lamb chops."
Go crazy and pick up some vintage plates and serving dishes at the thrift store or just wear that string of pearls with a nice dress.
Either way, Wine in Cooking and Dining is a great book to find at the local library if the word 'vintage' brings clothing and not fine wine to mind.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Video Review - Cooking French: The Cuisine of Burgundy and Southern France
First, let me tell you what 'Cooking French: The Cuisine of Burgundy and Southern France' is not. It is not a how-to-cook video. The video shows chefs cooking traditional French cuisine, but it is not specifically instructional. This Travel Channel video series also features French landmarks and some background information on the culture. Highlights include the preparation of coq au vin and a segment on the Beaujolais wine region.
It's nothing to run out to the rental store tonight for, but it may be worth the time for those interested in learning more about Beaujolais wines.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
It's nothing to run out to the rental store tonight for, but it may be worth the time for those interested in learning more about Beaujolais wines.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Twenty "wine lover approved" red wine and appetizer pairings
Earlier this month, I invited a dozen friends from my wine group to my home to taste several red wines. Half of the group brought the wine – a bottle each of Covey Run Gewürztraminer, Castle Rock Pinot Noir, Four Sisters Merlot, Rodney Strong Cabernet Sauvignon, Beckmen Vineyards Syrah and Ravenswood Zinfandel. These wines were chosen because they demonstrated the typical flavors and aromas of their varietal at a
reasonable price.
The other half of the group brought the food – a spectacular sliced meat plate with Kalamata olives and samples of Capicola, Salami, roast beef, and Prosciutto; a selection of cheeses including an herbed goat cheese and smoked Gouda; mild Buffalo wings; and a cilantro and bean-based mild and flavorful Indian chili. The foods were chosen to represent typical appetizers that might be served at dinner or a party.
Guests enjoyed the Indian chili, goat cheese and the non-smoked pieces of Gouda with the Gewurztraminer.
The Indian chili and goat cheese were also a good match with the Pinot Noir, as were the Gouda cheese and the Capicola.
Salami and Gouda were both good matched with the Merlot.
The Cabernet matched with the olives, roast beef, and Gouda.
The Syrah matched with the chili, Gouda, roast beef, Prosciutto and goat cheese, and the Syrah and hot wings made a spicy combination.
The Zinfandel paired well with the Gouda, and hot wings with celery and bleu cheese, but overwhelmed the flavors in the chili.
One of the best parts of hosting a wine dinner is getting a chance to 'play' with the wine left over. I poured a sample of three of the wines in different glassed the next morning and took my time smelling and tasting each one. I picked up cedar and cocoa in the Rodney Strong Cabernet Sauvignon and meaty smells in the Syrah.
Would you use any of these appetizer and wine pairings the next time you serve a red wine with dinner?
Related Articles:
Matching wines with Asian, European, Middle Eastern, and North African flavored dishes
http://kathleenlisson.blogspot.com/2008/02/matching-wines-with-asian-european.html
Red Wine is Good for Your Health
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
reasonable price.
The other half of the group brought the food – a spectacular sliced meat plate with Kalamata olives and samples of Capicola, Salami, roast beef, and Prosciutto; a selection of cheeses including an herbed goat cheese and smoked Gouda; mild Buffalo wings; and a cilantro and bean-based mild and flavorful Indian chili. The foods were chosen to represent typical appetizers that might be served at dinner or a party.
Guests enjoyed the Indian chili, goat cheese and the non-smoked pieces of Gouda with the Gewurztraminer.
The Indian chili and goat cheese were also a good match with the Pinot Noir, as were the Gouda cheese and the Capicola.
Salami and Gouda were both good matched with the Merlot.
The Cabernet matched with the olives, roast beef, and Gouda.
The Syrah matched with the chili, Gouda, roast beef, Prosciutto and goat cheese, and the Syrah and hot wings made a spicy combination.
The Zinfandel paired well with the Gouda, and hot wings with celery and bleu cheese, but overwhelmed the flavors in the chili.
One of the best parts of hosting a wine dinner is getting a chance to 'play' with the wine left over. I poured a sample of three of the wines in different glassed the next morning and took my time smelling and tasting each one. I picked up cedar and cocoa in the Rodney Strong Cabernet Sauvignon and meaty smells in the Syrah.
Would you use any of these appetizer and wine pairings the next time you serve a red wine with dinner?
Related Articles:
Matching wines with Asian, European, Middle Eastern, and North African flavored dishes
http://kathleenlisson.blogspot.com/2008/02/matching-wines-with-asian-european.html
Red Wine is Good for Your Health
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
Monday, February 25, 2008
Video: How to Choose the Correct Wine Glass
The video of the week is a free Youtube class on how to choose the correct wine glass: http://www.youtube.com/watch?v=OSVMX73Td68
Please let your friends know about my wine and food pairing blog by pointing them to: http://kathleenlisson.blogspot.com
Please let your friends know about my wine and food pairing blog by pointing them to: http://kathleenlisson.blogspot.com
Free Recipe Cards
Personalize your culinary creations with these Free Recipe Cards
I came across a great website that offers free 4 x 6 recipe card images that you can reproduce on your printer. If you like sunflowers, birds, bees, apples or teddy bears, you'll love these offerings. Using a recipe card is a great way to personalize the creations that come out of your kitchen on the holidays and all year round.
Ideas for using recipe cards:
Share family recipes with the younger generation
Swap recipes with a new neighbor
Let everyone know how to recreate your dish at the next potluck
Start a recipe swap at your church
To make your cards extra special, include a wine pairing suggestion at the bottom.
http://www.countryclipart.com/recipecards.htm
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
I came across a great website that offers free 4 x 6 recipe card images that you can reproduce on your printer. If you like sunflowers, birds, bees, apples or teddy bears, you'll love these offerings. Using a recipe card is a great way to personalize the creations that come out of your kitchen on the holidays and all year round.
Ideas for using recipe cards:
Share family recipes with the younger generation
Swap recipes with a new neighbor
Let everyone know how to recreate your dish at the next potluck
Start a recipe swap at your church
To make your cards extra special, include a wine pairing suggestion at the bottom.
http://www.countryclipart.com/recipecards.htm
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Stir fry cooking tips and wine pairing
Collin Keefe shares some tips on cooking with a wok from Chef Eric Justice in the phillyburbs article '8 Ways for better wok cooking.'
Chef Justice's tips include how to prepare your ingredients for the best cooking results, how to use oil in a wok, which ingredients to add first and which to leave until last, the best way to add cornstarch to thicken a recipe and tips on how to prevent burning while ensuring that your stir fry cooks evenly.
Stir fries are a great way to eat healthful meals, and the crunch of all those colorful vegetables reminds me that spring is just around the corner!
Fruity white wines like Chenin Blanc, Gewurztraminer, Pinot Gris, Riesling and Sauvignon Blanc are great matches for a crisp, flavorful stir fry.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Article:
Chinese Takeout and Wine Pairing
http://kathleenlisson.blogspot.com/2007/12/what-wine-goes-with-chinese-food.html
Chef Justice's tips include how to prepare your ingredients for the best cooking results, how to use oil in a wok, which ingredients to add first and which to leave until last, the best way to add cornstarch to thicken a recipe and tips on how to prevent burning while ensuring that your stir fry cooks evenly.
Stir fries are a great way to eat healthful meals, and the crunch of all those colorful vegetables reminds me that spring is just around the corner!
Fruity white wines like Chenin Blanc, Gewurztraminer, Pinot Gris, Riesling and Sauvignon Blanc are great matches for a crisp, flavorful stir fry.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Article:
Chinese Takeout and Wine Pairing
http://kathleenlisson.blogspot.com/2007/12/what-wine-goes-with-chinese-food.html
Pheasant cooking tips and wine pairing
Bruce Poole, the chef-owner of Chez Bruce in London, England offers some advice for cooking pheasant in the Times Online article, 'How to cook a pheasant.'
Poole stresses that Pheasant is a game meat, and will cook differently than pen reared meat. He recommends using the legs in a stock and preparing one pheasant for every two dinner guests. Poole's cooking tips include regular basting and allowing the meat to rest well before slicing.
Big red wines with 'earthy' flavors like Bordeaux, Cabernet Sauvignon, Pinot Noir, Rioja and Syrah are good pairings with pheasant.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Articles:
What to serve for dinner with Spanish Rioja Wine
http://kathleenlisson.blogspot.com/2008/01/what-to-serve-for-dinner-with-spanish.html
Poole stresses that Pheasant is a game meat, and will cook differently than pen reared meat. He recommends using the legs in a stock and preparing one pheasant for every two dinner guests. Poole's cooking tips include regular basting and allowing the meat to rest well before slicing.
Big red wines with 'earthy' flavors like Bordeaux, Cabernet Sauvignon, Pinot Noir, Rioja and Syrah are good pairings with pheasant.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Articles:
What to serve for dinner with Spanish Rioja Wine
http://kathleenlisson.blogspot.com/2008/01/what-to-serve-for-dinner-with-spanish.html
Friday, February 22, 2008
Video: Wine and Cheese Pairing
The video of the week is my free class on wine and cheese pairing – watch it at: http://www.youtube.com/watch?v=XthfDWIeN_g
Please let your friends know about my wine and food pairing blog by pointing them to: http://kathleenlisson.blogspot.com
Please let your friends know about my wine and food pairing blog by pointing them to: http://kathleenlisson.blogspot.com
Indian food and red wine pairing
Indian food and a big red wine?
Gewurztraminer is my usual go-to wine with anything spicy, but I have always wondered what wine would pair well with a heartier Indian dish like lamb in a curry sauce. Wine Spectator answered my question recently with a tempting recipe that pairs well with a big red wine - Malbec.
Their recipe for Roghan Josh is an adaptation from Madhur Jaffrey's Indian Cooking, and includes lamb shoulder or other lamb stew meat, garlic, fresh ginger, cardamom pods, peppercorns, cloves, bay leaves, a cinnamon stick, onions, paprika, cayenne, cumin, coriander, plain yogurt and garam masala.
An Indian food store should carry most of the more exotic ingredients. I can almost smell the warm, heady scent of good Indian curry. Just remember to shut your closets and bedroom door before you start cooking!
Malbec is quite popular in Argentina, but the grape is grown around the world, under many different names, including Auxerrios, Cot, Grifforin, Jacobain, Pied Rouge and Pressac. Malbec will be the easiest name to find, though I have seen bottles of Cot, which the French call "the black wine of Cahors."
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Article:
Recipe and Wine Pairing for Indian, Seafood and Thai Curry
http://kathleenlisson.blogspot.com/2008/01/recipe-and-wine-pairing-for-indian.html
Mejillones a la Marinera recipe and wine pairing
Here is a mussels recipe from my Spanish friend Cati, perfect for a crisp white wine. Albarino might be a good match.
Mejillones a la Marinera (mussels made the "sailor" way)
1 1/2 kg. mussels
1 clove of garlic
4 tbsp of fried tomato paste
4 tbsp of olive oil
1 onion
1/2 cup of white wine
1 basil leaf
1 tsp of paprika
salt, pepper, flat parsley to taste
Clean the mussels well; use cold water and scrape with a knife all the dirt from the shells. Put in a pot with 1/2 a cup of water and 1 basil leaf. The mussels will open this way.
In the meantime, put the olive oil in a pan and fry the onion and the minced garlic until they are almost transparent. Add the tomato paste, the wine, the minced parsley, and the paprika. Stir and add the salt/pepper. When this paste is ready, you add the mussels. You can sprinkle some more parsley. Serve right away.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Article:
Wine and Fish Pairing Guide
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Venison food and wine pairing
Venison food and wine pairing
In the San Marcos Record article entitled 'A Hunter's Cuisine,' Melissa Dunson offers tips on preparing a variety of venison-based meals, including hints on how cooks can work with the wild game's natural flavor.
Local hunters, processors and the Department of Conservation offer advice on how to properly cook, clean and store venison, including ways to keep the meat from tasting 'gamey,' which animals in the herd have the best meat, and how to keep the moisture in this very lean cut of meat.
Dunson also offers recipes for Swiss venison steak, Venison chili and Summer sausage.
Venison and other game meats match well with a big, bold wine like Zinfandel.
Do you eat wild game?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Articles:
Barolo and Braised Goat food and wine pairing
http://kathleenlisson.blogspot.com/2008/01/barolo-food-and-wine-pairings.html
Rioja and Wild Game food and wine pairing
http://kathleenlisson.blogspot.com/2008/01/what-to-serve-for-dinner-with-spanish.html
In the San Marcos Record article entitled 'A Hunter's Cuisine,' Melissa Dunson offers tips on preparing a variety of venison-based meals, including hints on how cooks can work with the wild game's natural flavor.
Local hunters, processors and the Department of Conservation offer advice on how to properly cook, clean and store venison, including ways to keep the meat from tasting 'gamey,' which animals in the herd have the best meat, and how to keep the moisture in this very lean cut of meat.
Dunson also offers recipes for Swiss venison steak, Venison chili and Summer sausage.
Venison and other game meats match well with a big, bold wine like Zinfandel.
Do you eat wild game?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Articles:
Barolo and Braised Goat food and wine pairing
http://kathleenlisson.blogspot.com/2008/01/barolo-food-and-wine-pairings.html
Rioja and Wild Game food and wine pairing
http://kathleenlisson.blogspot.com/2008/01/what-to-serve-for-dinner-with-spanish.html
Monday, February 18, 2008
Vietnamese Summer Roll Primer and Wine Pairing
Food blogger Jaden Hair of Jaden's Steamy Kitchen offers a great food pairing for Riesling or Gewurztraminer in her recent post and recipe on Vietnamese Summer Rolls.
Hair is a a food writer and cooking instructor specializing in Modern Asian Cooking and features recipes she says are, "fast, fresh and simple enough for tonight's supper."
Her Vietnamese Summer Rolls, or Goi Cuon, feature dried rice vermicelli, grilled shrimp, round rice papers (8" diameter), butter orBoston Bibb lettuce, julienned or shredded carrots, julienned red bell peppers, mango and mint leaves.
The shrimp marinade for the Vietnamese Summer Rolls uses fish sauce and freshly grated lemongrass.
Hair also includes a video clip of her teaching local TV viewers how to roll the summer rolls tight and an easy way to julienne carrots!
I'm looking forward to making these and relaxing with a glass of Gewurztraminer!
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related Articles:
Which Wine Goes with Chinese Food?
Italian Cooking DVD Review
Italian Cooking DVD Review
Cooking Italian: The Cuisine of Southern Italy and the Islands is a wonderful movie for those who enjoy cooking.
Complemented by a dash of sightseeing and local history, this movie concentrates on showing Italians cooking traditional regional recipes in their own kitchens and notable chefs preparing spectacular dishes at highly regarded Italian restaurants.
Areas covered include Perugia, Lazio, Rome, Naples, the Amalfi coast and Sicily.
Dishes prepared include focaccia, risotto, spaghetti carbonara, saltinbocca and pizza.
An enjoyable experience for avid chefs, food lovers and those interested in a unique view of Italian culture, watching Cooking Italian is the perfect way to get inspired to cook your next Italian meal.
Related Article:
How to Serve an Italian style Dinner - http://kathleenlisson.blogspot.com/2008/02/how-to-serve-italian-style-dinner.html
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How to buy a good red wine (or white or rose or sparkling...) at a wine shop
Fellow wine educator Jonathon Alsop, the author of the wine column 'In Vino Veritas' and founder of the Boston Wine School, shares his tips for buying a good wine.
In a recent article for 'The Dancing Spoon' entitled 'Wine: by the numbers,' Jonathan Alsop gives us two numbers to look for on a wine bottle in order to determine whether to bring it home or leave it on the shelf, and they have nothing to do with Robert Parker or Wine Spectator!
Alsop recommends finding out the year the winery was founded, and says that, "all else being equal, go with the older winery."
His second number is the crop yields in tons per acre. Alsop advises that, "less is more: two or three tons per acre is luxury range."
This method could come in useful to both beginning and veteran wine drinkers when choosing a wine from an unknown area or producer.
What numbers do you look for when purchasing wine?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related articles:
How to be a New York Wine Insider
http://kathleenlisson.blogspot.com/2007/09/how-to-be-new-york-wine-insider.html
How to pick a new wine
http://kathleenlisson.blogspot.com/2008/01/how-to-pick-new-wine-to-try-use-wines.html
In a recent article for 'The Dancing Spoon' entitled 'Wine: by the numbers,' Jonathan Alsop gives us two numbers to look for on a wine bottle in order to determine whether to bring it home or leave it on the shelf, and they have nothing to do with Robert Parker or Wine Spectator!
Alsop recommends finding out the year the winery was founded, and says that, "all else being equal, go with the older winery."
His second number is the crop yields in tons per acre. Alsop advises that, "less is more: two or three tons per acre is luxury range."
This method could come in useful to both beginning and veteran wine drinkers when choosing a wine from an unknown area or producer.
What numbers do you look for when purchasing wine?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related articles:
How to be a New York Wine Insider
http://kathleenlisson.blogspot.com/2007/09/how-to-be-new-york-wine-insider.html
How to pick a new wine
http://kathleenlisson.blogspot.com/2008/01/how-to-pick-new-wine-to-try-use-wines.html
Seven Local Cheese Pairings for Riesling, Sauternes, Grenache, Beaujolais, Pinot Noir, Cabernet Sauvignon and Syrah
Farmer-owned Cabot Creamery out of nearby Vermont has a section devoted to wine and cheese pairing ideas on their website.
The Habanero Cheddar and Black Bean Spread recipe includes black-eyed peas or black beans, lime juice, cumin and Cabot Habanero or Chipotle Cheddar cheese.
Shiraz is a full bodied wine pairing for this bold, cheesy spread.
Cabot also offers a list red and white wine matches for its flavorful cheeses. They recommend:
Riesling and Chipotle cheese
Sauternes and mild cheddar cheese
Grenache Rose and Habanero hot pepper cheese
Beaujolais and Horseradish cheese
Pinot Noir and Pepperjack cheese
Cabernet Sauvignon and sharp Cheddar cheese
Three ideas for using these cheeses:
Melting any of these cheeses over tortilla chips could make some uniquely flavored nachos.
Cubing them and serving with small glasses of the matching wine could provide an educational angle to your next wine and cheese party.
Adding beans, rice, lettuce and tomato to a shredded handful of one of these cheeses and wrapping in a tortilla can make a simple burrito with a built in wine pairing.
Do you enjoy spicy flavored cheeses?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Related articles:
How to Serve Brie
http://kathleenlisson.blogspot.com/2008/01/how-to-serve-brie-and-other-cheese-at.html
Easy Rules for Wine and Cheese Pairinghttp://kathleenlisson.blogspot.com/2007/11/easy-rules-for-wine-and-cheese-pairing.html
Wine and Cheese Pairing Ideas
http://kathleenlisson.blogspot.com/2007/12/wine-and-cheese-pairing-ideas.html
Friday, February 15, 2008
New York State Wines Featured on WLTV
If you haven't watched Wine Library TV yet, this is the episode to watch - Gary tastes some New York wines (and yes, that's me in a cameo at the end)
Featured is a Finger Lakes Gewurztraminer, and Gary is on point with the fact that this aromatic wine is excellent with many different food pairings.
The episode is here:
http://tv.winelibrary.com/2008/02/15/laid-back-friday-with-wines-from-the-finger-lakes-episode-409/
Mediterranean diet 'Seta' mushroom recipe and wine pairing
The Figs, Bay, & Wine blog embraces a Mediterranean cultural style of eating through the use of seasonal, local produce and simple, unadorned cooking.
Amanda says that, "Setas, or wild mushrooms, are a tapas bar classic in Spain. The term Setas refers to any mushrooms other than the cultivated white champiñón.
Her quick recipe uses a mixture of oyster, shitake, and hen of the woods setas, as well as shallots, garlic, lemon juice and dry sherry.
Pinot Noir is a classic pairing for mushroom based dishes, due to its mushroom-like aroma.
Would you eat mushrooms for dinner?
Related Article:
Food and Wine Pairings for Pinot Noir
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
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Low Fat Gumbo Recipe Tips and Wine Pairing
In an New Jersey Star Ledger article entitled, 'Gumbo Light,' Kimberly L. Jackson describes her mothers' meaty, fatty gumbo and offers tips and a recipe for reducing the fat in gumbo.
Jackson uses, "turkey sausage in place of beef or pork varieties, which can have more than 15 grams of fat per serving, compared to about 6 grams for turkey."
Her red bean gumbo includes thyme, rosemary, red kidney beans, bell pepper, onion, celery, garlic, Trader Joe's Chipotle Pepper sausage (or other smoked sausage), okra and rice.
A spicy gumbo pairs well with a glass of spicy Zinfandel.
Do you have a gumbo recipe?
Related articles:
Pairing Wines with Game Day Snacks
http://kathleenlisson.blogspot.com/2008/01/pairing-wines-with-superbowl-snacks.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Jackson uses, "turkey sausage in place of beef or pork varieties, which can have more than 15 grams of fat per serving, compared to about 6 grams for turkey."
Her red bean gumbo includes thyme, rosemary, red kidney beans, bell pepper, onion, celery, garlic, Trader Joe's Chipotle Pepper sausage (or other smoked sausage), okra and rice.
A spicy gumbo pairs well with a glass of spicy Zinfandel.
Do you have a gumbo recipe?
Related articles:
Pairing Wines with Game Day Snacks
http://kathleenlisson.blogspot.com/2008/01/pairing-wines-with-superbowl-snacks.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Two Tips on Cooking Wild Game and a game-friendly wine suggestion
In an article for the Reno Gazette Journal entitled 'Chef: Stay low, slow to cook game,' Steve Timko interviews John Schumacher, a Culinary Institute of America-trained chef who has traveled the world hunting and cooking game.
Schumacher's two tips for cooking game are removing the bones, fat and connective tissues before cooking, and, because wild meat has less fat than domesticated, factory farmed meat, cooking the meat slowly on low heat.
My boyfriend Jimmy is a big deer hunter, so this is great advice for me, though I've never eaten any of his venison. Syrah, with all it's funky aromas, and Spanish Rioja, are great pairings for wild game.
Do you eat wild game?
Syrah side Dish
http://kathleenlisson.blogspot.com/2008/01/brussels-sprouts-recipe-and-wine.html
Food Pairings for a Spanish Rioja
http://kathleenlisson.blogspot.com/2008/01/what-to-serve-for-dinner-with-spanish.html
Teochew Cold Crab and Riesling - food and wine pairing
Teochew Cold Crab and Riesling
My Facebook friend William Chong from Singapore shares this multicultural wine and food match: Teochew Cold Crab with a German wine pairing.
Chong says that the biggest challenge for an American could be trying to get hold of the right type of crabs.
He recommends finding an importer/retailer of mud crab, and asking for crabs suitable for Teochew Cold Crab - sometimes also called "double-shell crab" from Sri Lanka.
The crabs should be dark green-grey and "look pretty mean with big pincers." Always buy them live as mud crabs deteriorate quickly once dead. You know you've got the right crab when you open it up after cooking and is able to pull the second shell out of the main one.
"The preparation is messy and not for the squeamish... the main part of it is killing and cleaning some live crabs! But I must say this is one dish to die for!" Chong advises.
~ Teochew Cold Crab ~
Ingredients:
a. 2-4 live mud crab in an advanced stage of malting (i.e. hard shell on the exterior with a new, soft shell forming inside. Typically medium in size weighing around 400g - 500g each.)
b. Ginger
c. Chinese cooking wine
Preparation:
a. Kill the crabs just before cooking. Do NOT break open the crab.
b. Wash the exterior of the crab with a brush.
c. Turn over the crab, flip open the flap and squeeze out any feces (very important!).
d. Cut the ginger into thin slices, you'll need 2 slices per crab.
e. Arrange the crabs onto a plate, back facing up.
f. Place the ginger slices underneath and between the crabs.
g. Fire up the steamer till there is a build up of steam.
h. Place the crabs into the steamer and steam for 20 - 25 mins depending on the size of the crabs.
i. Remove the crabs from the steamer, removing juices/ginger and leave to cool. Once at room temperature, put them in the fridge till chilled.
Serving:
a. Break open the shell from behind, remove gills and and entrails leaving the rich, creamy yellow roe intact. You should be able to pull a second shell from the main shell and that's edible - the best part.
b. Quarter the rest of the crab and pre-crack the pincers.
c. Serve cold.
Chong recommends serving the crab with a sweet German Riesling at Kabinett or Spatlese level.
"The crab roe has the texture of durian flesh and is sweet & savoury. Rich stuff. The acidity-sweetness balance of German Rieslings works nicely in that the sweetness holds it own while the acids pierce through the rich roe." Chong concludes.
Related Articles:
Wine and Fish Pairing
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.
My Facebook friend William Chong from Singapore shares this multicultural wine and food match: Teochew Cold Crab with a German wine pairing.
Chong says that the biggest challenge for an American could be trying to get hold of the right type of crabs.
He recommends finding an importer/retailer of mud crab, and asking for crabs suitable for Teochew Cold Crab - sometimes also called "double-shell crab" from Sri Lanka.
The crabs should be dark green-grey and "look pretty mean with big pincers." Always buy them live as mud crabs deteriorate quickly once dead. You know you've got the right crab when you open it up after cooking and is able to pull the second shell out of the main one.
"The preparation is messy and not for the squeamish... the main part of it is killing and cleaning some live crabs! But I must say this is one dish to die for!" Chong advises.
~ Teochew Cold Crab ~
Ingredients:
a. 2-4 live mud crab in an advanced stage of malting (i.e. hard shell on the exterior with a new, soft shell forming inside. Typically medium in size weighing around 400g - 500g each.)
b. Ginger
c. Chinese cooking wine
Preparation:
a. Kill the crabs just before cooking. Do NOT break open the crab.
b. Wash the exterior of the crab with a brush.
c. Turn over the crab, flip open the flap and squeeze out any feces (very important!).
d. Cut the ginger into thin slices, you'll need 2 slices per crab.
e. Arrange the crabs onto a plate, back facing up.
f. Place the ginger slices underneath and between the crabs.
g. Fire up the steamer till there is a build up of steam.
h. Place the crabs into the steamer and steam for 20 - 25 mins depending on the size of the crabs.
i. Remove the crabs from the steamer, removing juices/ginger and leave to cool. Once at room temperature, put them in the fridge till chilled.
Serving:
a. Break open the shell from behind, remove gills and and entrails leaving the rich, creamy yellow roe intact. You should be able to pull a second shell from the main shell and that's edible - the best part.
b. Quarter the rest of the crab and pre-crack the pincers.
c. Serve cold.
Chong recommends serving the crab with a sweet German Riesling at Kabinett or Spatlese level.
"The crab roe has the texture of durian flesh and is sweet & savoury. Rich stuff. The acidity-sweetness balance of German Rieslings works nicely in that the sweetness holds it own while the acids pierce through the rich roe." Chong concludes.
Related Articles:
Wine and Fish Pairing
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.
Monday, February 11, 2008
Two Tips for Improving Your Wine Palate
If you were unable to take my 'Tips for Improving Your Wine Palate' class at the Honest Weight Coop last week, here is the suggested shopping list.
The aroma of each one of these items may be found in red, rose, sparkling and/or white wines. By remembering what foods smell and taste like, we may be able to more easily pick up the smells and tastes in the wines we enjoy.
Jellies and Jams:
Apricot
Black Currant
Strawberry
Cherry
Blackberry
Fruits and Veggies:
Melon
Kiwi
Apricot
Pear
Green and Red apples
Lemon
Orange
Banana
Grapefruit (juice OK)
Pineapple (canned or frozen OK)
Strawberries (frozen OK)
Cherries (frozen OK)
Blackberries (frozen OK)
Blueberries (frozen OK)
Raspberries (frozen OK)
Bell pepper
Mushroom
Wines can also display non-food aromas, including these:
Around the House:
Leather
Tobacco
Vanilla
Clove
Cinnamon
Black and white pepper
Indian spices
Wet teabag
Melted butter
"Twizzlers"
Licorice
Dark chocolate
Butterscotch
"Juicy Fruit"
Caramels
Skittles
Take a walk and look for:
Skunk
Freshly-cut grass
Eucalyptus tree
Wet pavement and wet rocks
Fresh-cut lumber
Barnyard
Wet Dog
Freshly tilled earth
Mud
Here's a fun experiment to try with your favorite red wine. Tell me about your experiences by leaving a comment below.
Host a Wine Sleepover:
1. On Friday night, open a bottle of red wine. Pour a few ounces in
three glasses. Swirl, sniff and have a taste right after opening.
2. Enjoy the other glass an hour later.
3. Put the third glass in the fridge for 20 minutes, then taste it.
4. Leave the bottle on the counter overnight. Taste some the next
morning, then the next night.
5. Does the wine change? Do the tannins soften? Does the wine feel
different in your mouth?
6. Does it smell different at different temperatures and as it is
exposed to oxygen?
Here is a report back from two class attendees last week:
I was at your Wine and Food Pairing class last night at the Honest Weight Food Co-op. My friend Mike and I were sitting in the back. I just wanted to let you know that we really enjoyed the class.
We picked up a bottle of "7 Deadly Zins" and tried 3 glasses (1 right after opening, 1 chilled for 20 minutes, and 1 left out for an hour). The wine was very complex. It had a lot of flavors at different points in each sip. I can't say that I could really tell the difference between the 3 glasses, but I think the one that was left out might have tasted a little bit fruitier. Either way, it was still fun to sit around and try to pinpoint all the flavors we were tasting.
I think the best thing I learned from your class was that practice makes perfect, and I intend on doing a lot of practicing.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
The aroma of each one of these items may be found in red, rose, sparkling and/or white wines. By remembering what foods smell and taste like, we may be able to more easily pick up the smells and tastes in the wines we enjoy.
Jellies and Jams:
Apricot
Black Currant
Strawberry
Cherry
Blackberry
Fruits and Veggies:
Melon
Kiwi
Apricot
Pear
Green and Red apples
Lemon
Orange
Banana
Grapefruit (juice OK)
Pineapple (canned or frozen OK)
Strawberries (frozen OK)
Cherries (frozen OK)
Blackberries (frozen OK)
Blueberries (frozen OK)
Raspberries (frozen OK)
Bell pepper
Mushroom
Wines can also display non-food aromas, including these:
Around the House:
Leather
Tobacco
Vanilla
Clove
Cinnamon
Black and white pepper
Indian spices
Wet teabag
Melted butter
"Twizzlers"
Licorice
Dark chocolate
Butterscotch
"Juicy Fruit"
Caramels
Skittles
Take a walk and look for:
Skunk
Freshly-cut grass
Eucalyptus tree
Wet pavement and wet rocks
Fresh-cut lumber
Barnyard
Wet Dog
Freshly tilled earth
Mud
Here's a fun experiment to try with your favorite red wine. Tell me about your experiences by leaving a comment below.
Host a Wine Sleepover:
1. On Friday night, open a bottle of red wine. Pour a few ounces in
three glasses. Swirl, sniff and have a taste right after opening.
2. Enjoy the other glass an hour later.
3. Put the third glass in the fridge for 20 minutes, then taste it.
4. Leave the bottle on the counter overnight. Taste some the next
morning, then the next night.
5. Does the wine change? Do the tannins soften? Does the wine feel
different in your mouth?
6. Does it smell different at different temperatures and as it is
exposed to oxygen?
Here is a report back from two class attendees last week:
I was at your Wine and Food Pairing class last night at the Honest Weight Food Co-op. My friend Mike and I were sitting in the back. I just wanted to let you know that we really enjoyed the class.
We picked up a bottle of "7 Deadly Zins" and tried 3 glasses (1 right after opening, 1 chilled for 20 minutes, and 1 left out for an hour). The wine was very complex. It had a lot of flavors at different points in each sip. I can't say that I could really tell the difference between the 3 glasses, but I think the one that was left out might have tasted a little bit fruitier. Either way, it was still fun to sit around and try to pinpoint all the flavors we were tasting.
I think the best thing I learned from your class was that practice makes perfect, and I intend on doing a lot of practicing.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Open That Bottle Night
February 23 is Open That Bottle Night!
A holiday spearheaded by By Dorothy Gaiter and John Brecher of Wall Street Journal 'Tastings' column fame, February 23 is 'Open That Bottle Night.' 'Open That Bottle Night' is a special night devoted to uncorking and enjoying all those 'save it for later,' 'too expensive to drink with dinner' wines gathering dust in your wine rack.
Dorothy and John explain how to throw your own 'Open That Bottle Night' in this recent column. The essential elements include:
Inviting friends over if you like, or keeping the evening it quiet with just you and a loved one.
Sharing and discussing the bottle's emotional significance as you drink.
Pairing your wine with a meal or serving it alone.
Standing an older bottle upright for a few days to allow the sediment to gather at the bottom.
If you don't have a special bottle on your wine rack, buy and open a bottle with special significance, like the wine served at your first date, when he proposed, at your wedding or on your honeymoon.
Which bottle on your wine rack is a good candidate for 'Open That Bottle Night?'
Related articles:
How to decant an older bottle of wine
http://kathleenlisson.blogspot.com/2008/01/how-to-decant-older-bottle-of-wine.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
A holiday spearheaded by By Dorothy Gaiter and John Brecher of Wall Street Journal 'Tastings' column fame, February 23 is 'Open That Bottle Night.' 'Open That Bottle Night' is a special night devoted to uncorking and enjoying all those 'save it for later,' 'too expensive to drink with dinner' wines gathering dust in your wine rack.
Dorothy and John explain how to throw your own 'Open That Bottle Night' in this recent column. The essential elements include:
Inviting friends over if you like, or keeping the evening it quiet with just you and a loved one.
Sharing and discussing the bottle's emotional significance as you drink.
Pairing your wine with a meal or serving it alone.
Standing an older bottle upright for a few days to allow the sediment to gather at the bottom.
If you don't have a special bottle on your wine rack, buy and open a bottle with special significance, like the wine served at your first date, when he proposed, at your wedding or on your honeymoon.
Which bottle on your wine rack is a good candidate for 'Open That Bottle Night?'
Related articles:
How to decant an older bottle of wine
http://kathleenlisson.blogspot.com/2008/01/how-to-decant-older-bottle-of-wine.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
How to live longer if you already eat right and exercise
How to live longer if you already eat right and exercise
In the Wine Spectator article, 'Moderate Drinkers Who Also Exercise Likely to Live Longer, Study Finds,' Jacob Gaffney reports that a long-term study of nearly 12,000 people in Denmark found a reduced risk of life-threatening ailments among those who both drank alcohol and exercised regularly.
According to the article, this first study to examine a combination of alcohol consumption and exercise on health found that, "moderate consumption of alcohol and moderate exercise are both associated with longer life but, more important, the benefit increases when the two behaviors are combined."
This is great news for me, as I exercise and try to include as many 'superfoods' in my diet as possible. This study makes me feel better about the healthful practice of including ONE GLASS of red wine a day in my diet.
My wine matches for health 'superfoods' are here:
http://kathleenlisson.blogspot.com/2008/01/food-and-wine-pairings-with-top-five.html
Advice on how to include ONE GLASS of wine a day to your diet without wasting bottles and bottles of wine is here: http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
More health studies are here:
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.
In the Wine Spectator article, 'Moderate Drinkers Who Also Exercise Likely to Live Longer, Study Finds,' Jacob Gaffney reports that a long-term study of nearly 12,000 people in Denmark found a reduced risk of life-threatening ailments among those who both drank alcohol and exercised regularly.
According to the article, this first study to examine a combination of alcohol consumption and exercise on health found that, "moderate consumption of alcohol and moderate exercise are both associated with longer life but, more important, the benefit increases when the two behaviors are combined."
This is great news for me, as I exercise and try to include as many 'superfoods' in my diet as possible. This study makes me feel better about the healthful practice of including ONE GLASS of red wine a day in my diet.
My wine matches for health 'superfoods' are here:
http://kathleenlisson.blogspot.com/2008/01/food-and-wine-pairings-with-top-five.html
Advice on how to include ONE GLASS of wine a day to your diet without wasting bottles and bottles of wine is here: http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
More health studies are here:
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.
Pot Roast food and wine pairing
In the Burlington Free Press article ' Pot roast, an American classic,' author Debbie Salomon offers tips on cooking a flavorful pot roast. For roasting liquid, she recommends, "equal amounts of dry red wine and canned beef broth (to barely cover meat)."
For an flavorful twist, Salomon offers a list of interesting ingredients to add to pot roast, including cranberry juice, ketchup, vinegar, V-8, prune juice, orange, lemon, allspice and cumin.
Red wine is a traditional wine pairing for pot roast. Choose a Merlot or Pinot Noir for a lighter style, venture into a Malbec, Syrah or Zinfandel pairing for a more flavorful roast.
Salomon says it best, "no deli meat even comes close to a hot pot roast sandwich on rye bread or a crusty roll."
Related Articles:
Wine Friendly Spices - How to season your dinner for a better wine pairing
http://kathleenlisson.blogspot.com/2008/01/wine-friendly-spices-season-your-food.html
Pinot Grigio, Sangiovese, Primitivo and Merlot wine and food pairings
Danzante Italian Wines has done a great job of highlighting the importance of wine and food pairing. Their website features recipes and wine and food pairings for each of their wines.
Pinot Grigio can match with Risotto with Truffles, Potato Ravioli, Lemon and Black Pepper Grilled Chicken Legs and Baked Swordfish with Vegetables.
Their Sangiovese can pair with Caponate, Pasta and Bean Soup, Guinea Foul with Grapes and Roast Veal with Lemon and Aniseed.
The Merlot food and wine matches can include Harvest Minestrone, Shitake Mushroom Crostini, Grilled Pizza and Polenta with Sausage.
Last but not least, the Primitivo may pair with Late Harvest Tomato and Basil Sauce with Rigatoni, Seafood Jambalaya, Roast Quail Stuffed with Pate and Served in Pastry Crust and Braised Beef "Al Primitivo."
These wine and recipe matches are perfect for red wine drinkers that want to use my 'buddy system' to drink their one glass a day for health. For each type of wine, all the recipes are on the same page, making your trip to the grocery store much easier!
Read more about my 'buddy system' plan here:
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
Which recipe and wine pairing would you try first?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Pinot Grigio can match with Risotto with Truffles, Potato Ravioli, Lemon and Black Pepper Grilled Chicken Legs and Baked Swordfish with Vegetables.
Their Sangiovese can pair with Caponate, Pasta and Bean Soup, Guinea Foul with Grapes and Roast Veal with Lemon and Aniseed.
The Merlot food and wine matches can include Harvest Minestrone, Shitake Mushroom Crostini, Grilled Pizza and Polenta with Sausage.
Last but not least, the Primitivo may pair with Late Harvest Tomato and Basil Sauce with Rigatoni, Seafood Jambalaya, Roast Quail Stuffed with Pate and Served in Pastry Crust and Braised Beef "Al Primitivo."
These wine and recipe matches are perfect for red wine drinkers that want to use my 'buddy system' to drink their one glass a day for health. For each type of wine, all the recipes are on the same page, making your trip to the grocery store much easier!
Read more about my 'buddy system' plan here:
http://kathleenlisson.blogspot.com/2008/01/red-wine-is-good-for-your-health.html
Which recipe and wine pairing would you try first?
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Friday, February 8, 2008
Pairing Winter Vegetables and Wine
Steve Petusevsky shares 'Some simple ideas for neglected winter veggies' in an article in the Morning Call of Allentown, PA.
Petusevsky first shares the simple way to prepare leeks, turnips, rutabagas, beets, brussels sprouts, parsnips and kohlrabi - steaming the winter vegetable and adding a sprinkling of salt and pepper or drizzle of extra-virgin olive oil or melted butter.
He then shares additional recipes for preparing these great winter side dishes.
Wine and Winter Vegetable Pairing Ideas:
The big, bold caramelized flavors of grilled vegetables pair well with big red wines like Merlot, Syrah, or Zinfandel.
If you are adding a non-grilled vegetable side to a 'red wine' loving entree, choose a less tannic Pinot Noir, especially if the dish includes mushrooms. Another interesting pairing option is the oft forgotten Rose - it has most of the bold flavor of a red wine without many of the tannins.
For white wine entrees with winter vegetables, you might choose Gewurztraminer, Chardonnay or Pinot Gris as a wine pairing.
Another way to approach food and wine pairing, particularly with vegetables, is by thinking of the herbs and sauces you use to prepare the dish:
If you are pulling basil, dill or cilantro from the spice rack, try a New Zealand Sauvignon Blanc.
Fruity sauces pair well with Gewurztraminer and off dry Rieslings.
If there is a well used tub of butter on your table, pair your veggies with a creamy Chardonnay.
Do you like to cook and eat winter vegetables?
Related articles:
Brussels Sprouts recipe and wine pairing
http://kathleenlisson.blogspot.com/2008/01/brussels-sprouts-recipe-and-wine.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 an Italian Style Dinner
How to Host an Italian Family Meal
ItalianMade.com, the official website of the Italian Trade Commission, provides some interesting insight into why Italian meals seem so relaxing and the perfect guideline for preparing dishes for your next Italian-style dinner!
More information is here: http://www.italianmade.com/intro/page4.cfm
What to put on the invitation:
According to the website's primer, the Pasto (meal) can be either a Prima Colazione (continental breakfast), a Colazione (lunch or a mid-morning meal), a Merenda or Spuntino (mid-afternoon or mid-morning snack-or light lunch) and the Cena (evening meal or late supper). A Pranzo (either lunch or dinner) is an important meal, banquet or business dinner.
I have heard from several sources that five or six smaller meals is better for you than our American diet of three large meals a day. This belief passes the 'would your grandmother do it' test, at least for the Italian grandmothers that had all these different meals in the old country!
How to plan your meal:
A Portate is a full meal with three to six courses, not including the antipasti (appetizers).
Your Primo Piatto (first course) can be similar to the American first course - pasta, risotto, polenta, gnocchi or soup.
Your Secondo Piatto or Piatto di Mezzo can be a plate of seafood, meat, poultry or game, an omelet or a cooked cheese or vegetable dish.
Also consider serving a Contorno (side dish) of cooked vegetables, salad, rice, noodles or polenta.
So in America, the salad comes first, then the entree and side of pasta, but in Italy the soup or pasta comes first, then the entree and salad.
After your main course you can also serve Formaggio (cheese), Frutta (fresh fruit), Dolce (dessert).
As far as beverages, of course serve wines with each course, and end the meal with Caffe (espresso) or a purely Italian Digestivo - Grappa, Brandy, Amaro or Sambuca.
Would you serve a meal Italian style for a special occasion?
Related articles:
Wine Pairings with Italian Dishes
http://kathleenlisson.blogspot.com/2008/01/italian-food-and-wine-pairing.html
Wine and Fish Pairing Guide
http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
How to Make a Wine Friendly Salad
http://kathleenlisson.blogspot.com/2007/10/add-cheese-to-your-meals-how-to-make.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Do you like Spirits? A Book and DVD review for Drinkers
Book and DVD review for Spirits Lovers
The Business of Spirits
How savvy marketers, innovative distillers and entrepreneurs changed how we drink
by Noah Rothbaum
Do you have that friend that absolutely loves his or her premium liquour? Can he invite friends over for a drink at a moment's notice and actually be prepared to make most of the cocktails they request at the fully appointed bar in his home?
If he prefers the best and can impress everyone with tidbits about how different liquors are made, this book is for him.
Even better, if this person is your boyfriend or girlfriend, husband or wife, this will make a great Valentine's Day gift with a bottle of his favorite liquid refreshment.
Full of intruiging tales about the history of distilling, from the days of George Washington's copper stills at Mount Vernon to today's Whisky trails in Scotland, The Business of Spirits is an interesting read and looks great on the bar top or as an addition to your reference collection.
The Thirsty Traveler DVD
The Food Network's Kevin Brauch has every guy's dream job - travel to foreign countries just to try their beer.
In the first installment of the series, Brauch wings it to Scotland to track down some whisky, travels to Ireland in search of stout, tries a bunch of beer in Belgium, and visits France to try their Champagne.
Each visit includes a lesson on the local culture, the traditions associated with the native alcoholic beverage and, best of all, a wine or beer or whisky and food pairing with local cuisine. Highly recommended, the perfect video to enjoy over drinks on a quiet Friday night.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
The Business of Spirits
How savvy marketers, innovative distillers and entrepreneurs changed how we drink
by Noah Rothbaum
Do you have that friend that absolutely loves his or her premium liquour? Can he invite friends over for a drink at a moment's notice and actually be prepared to make most of the cocktails they request at the fully appointed bar in his home?
If he prefers the best and can impress everyone with tidbits about how different liquors are made, this book is for him.
Even better, if this person is your boyfriend or girlfriend, husband or wife, this will make a great Valentine's Day gift with a bottle of his favorite liquid refreshment.
Full of intruiging tales about the history of distilling, from the days of George Washington's copper stills at Mount Vernon to today's Whisky trails in Scotland, The Business of Spirits is an interesting read and looks great on the bar top or as an addition to your reference collection.
The Thirsty Traveler DVD
The Food Network's Kevin Brauch has every guy's dream job - travel to foreign countries just to try their beer.
In the first installment of the series, Brauch wings it to Scotland to track down some whisky, travels to Ireland in search of stout, tries a bunch of beer in Belgium, and visits France to try their Champagne.
Each visit includes a lesson on the local culture, the traditions associated with the native alcoholic beverage and, best of all, a wine or beer or whisky and food pairing with local cuisine. Highly recommended, the perfect video to enjoy over drinks on a quiet Friday night.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Four tips for matching wines with Asian, European, Middle Eastern, and North African flavored dishes
Oscar Foulkes, a self-confessed 'shiraz junkie' from Cloof in Cape Town, South Africa, shares tips from a wine and food pairing presentation he facilitated on his blog, 'In Pursuit of Pleasure.'
His wines included a Bordeaux, a Burgundy, a Pinotage, a South African Merlot, a wine from Tuscany, and a Syrah from the Languedoc.
His sauce pairings were:
Classic European – Rich, red wine and beef
Asian – Soy sauce, Chinese Five Spice and beef
Middle-Eastern/North African – Spicy (no chili) and lamb
European autumn – Pungent mushrooms and truffles in cream
Foulkes said that his top-scoring combo was the Classic European sauce with the Bordeaux, followed by the Burgundy with the mushroom dish.
The lamb was better suited to a white wine and the Pinotage matched perfectly with the Asian pairing.
I learned that red wine with meat, white wine with fish doesn't always work. If I am cooking with cumin, coriander, cinnamon, tumeric and paprika, I may have to be wary of a red wine match. Red wines also may not match well with a hot chili spicy sauce.
Do you match the sauce with the wine?
Related articles:
Wine Friendly Spices – how to season your food for a perfect wine and food pairing
http://kathleenlisson.blogspot.com/2008/01/wine-friendly-spices-season-your-food.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
His wines included a Bordeaux, a Burgundy, a Pinotage, a South African Merlot, a wine from Tuscany, and a Syrah from the Languedoc.
His sauce pairings were:
Classic European – Rich, red wine and beef
Asian – Soy sauce, Chinese Five Spice and beef
Middle-Eastern/North African – Spicy (no chili) and lamb
European autumn – Pungent mushrooms and truffles in cream
Foulkes said that his top-scoring combo was the Classic European sauce with the Bordeaux, followed by the Burgundy with the mushroom dish.
The lamb was better suited to a white wine and the Pinotage matched perfectly with the Asian pairing.
I learned that red wine with meat, white wine with fish doesn't always work. If I am cooking with cumin, coriander, cinnamon, tumeric and paprika, I may have to be wary of a red wine match. Red wines also may not match well with a hot chili spicy sauce.
Do you match the sauce with the wine?
Related articles:
Wine Friendly Spices – how to season your food for a perfect wine and food pairing
http://kathleenlisson.blogspot.com/2008/01/wine-friendly-spices-season-your-food.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, February 4, 2008
Try the Wine Spectator 'How to Order Wine in a Restaurant' Experiment
I just ran across an incredibly useful video from Wine Spectator on How to Order Wine in a Restaurant. Wine Spectator interviewed several sommeliers and wine directors, and among the great advice was one creative suggestion.
The usual practice when ordering wine is to decide what the diners will be eating and then attempt to choose a wine that would match most of the dishes.
One sommelier suggested doing the opposite – choosing a bottle of wine to drink and then choosing an entrée to match.
I think this would be an exciting way to try new dishes with adventurous dining partners.
The next time you go to a restaurant, decide what type of wine you'd like to drink. Then ask the sommelier to suggest different food pairings. Encourage every guest to order a different entrée and taste each others' food with the wine.
•Choosing a favorite type of wine will let you try out food and wine pairings that you can replicate in your own dining room at home.
•Choosing a new 'out of the box' bottle of wine could be like taking a mini-vacation – your own dining and drinking adventure.
Would you try this dining experiment?
The Wine Spectator Video is Here
Related Articles:
dp Sommelier Dominick Purnomo talks about ordering wine in a
restaurant for a date or business meeting
http://www.youtube.com/watch?v=ybRI4u2Hl4g
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
The usual practice when ordering wine is to decide what the diners will be eating and then attempt to choose a wine that would match most of the dishes.
One sommelier suggested doing the opposite – choosing a bottle of wine to drink and then choosing an entrée to match.
I think this would be an exciting way to try new dishes with adventurous dining partners.
The next time you go to a restaurant, decide what type of wine you'd like to drink. Then ask the sommelier to suggest different food pairings. Encourage every guest to order a different entrée and taste each others' food with the wine.
•Choosing a favorite type of wine will let you try out food and wine pairings that you can replicate in your own dining room at home.
•Choosing a new 'out of the box' bottle of wine could be like taking a mini-vacation – your own dining and drinking adventure.
Would you try this dining experiment?
The Wine Spectator Video is Here
Related Articles:
dp Sommelier Dominick Purnomo talks about ordering wine in a
restaurant for a date or business meeting
http://www.youtube.com/watch?v=ybRI4u2Hl4g
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Ragu Bolognese Food and Wine Pairing
Mario Batali's Ragu Bolognese Food and Wine Pairing
I just watched a great Wine Spectator video where Mario Batali and Joe Bastianich paired Mario's Ragu Bolognese with a Sangiovese and a Chianti Classico wine.
Bastianich preferred the lighter Sangiovese wine to the 'flashier' Chianti Classico. He felt a more intense wine could overpower the flavors in the Bolognese sauce.
Barbera was mentioned as an alternate wine and food pairing for Ragu Bolognese.
Watch Mario and Joe here: http://www.youtube.com/watch?v=ZWgjJNKSAEw
Related Articles:
Pasta Bolognese
http://kathleenlisson.blogspot.com/2008/01/spaghetti-bolognese-food-and-wine.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
I just watched a great Wine Spectator video where Mario Batali and Joe Bastianich paired Mario's Ragu Bolognese with a Sangiovese and a Chianti Classico wine.
Bastianich preferred the lighter Sangiovese wine to the 'flashier' Chianti Classico. He felt a more intense wine could overpower the flavors in the Bolognese sauce.
Barbera was mentioned as an alternate wine and food pairing for Ragu Bolognese.
Watch Mario and Joe here: http://www.youtube.com/watch?v=ZWgjJNKSAEw
Related Articles:
Pasta Bolognese
http://kathleenlisson.blogspot.com/2008/01/spaghetti-bolognese-food-and-wine.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Free Wine Tasting Podcasts - a great way to learn about wine
How can you find out how different types of wine taste without wearing out your corkscrew?
Watch Wine Library TV.
Wine Library TV (WLTV) is a wine tasting video podcast hosted by Gary Vaynerchuk (GV) of Wine Library, a wine store in New Jersey. GV tastes three or four wines and tells viewers what they smell and taste like.
He will occasionally talk about the history of the wine or mention a possible food pairing, but the core of the show is GV's wild interpretations of a wine's aroma and taste. If a wine smells soapy, GV will tell it like it is – it smells like a Laundromat.
I am one of the show's regular fans, or 'Vayniacs.' GV's anti-wine snob attitude and exuberant tasting notes have inspired me to start smelling everything around me.
This Monday is GV's 400th show, so I asked my fellow Vayniacs to share what they had learned from watching GV taste wine. Their responses are below. If you are interested in learning more about wine, I hope you will consider watching an episode or two of GV's show.
WIN0 said, "GV helps wine feel accessible to anyone, working against old notions of the private domain of smug clubs. To me he's kind of a spokesperson for wine freedom, and a guru of wine self-confidence."
Wolfie said, "The biggest thing I've learned from (GV) is how to vocalize what I'm tasting… by watching him work at putting a wine into words, I've learned to do the same for myself. I think before WLTV I tried to express things the way wine reviews were written, and it didn't work for me. WLTV got me to break out of the mold."
WinoMoose said, "Put simply it has taught me to expand my horizons with regard to wine. I focus on trying anything and everything and am not pigeon-holed in liking just Cabernets or Pinots."
SoboJosh said, "I guess the most important theme I take from the Thunder Show, is that wine is fun! It's not supposed to be snobby or over people's heads. Just have fun! SHARE great wine with great friends and family."
Dr. T said, "1) Don't take yourself too seriously, but 2) Don't let others tell you what you should like. And for students: the wine world is a big place, have fun playing in it and discover what YOU like."
DarkSoldier712 said, "The most important things I've learned from GV are: TASTE NEW THINGS. Don't be afraid to go outside your comfort zone. It's only juice. TRUST YOUR PALATE. Don't let anyone else tell you what you like, because you know that better than anyone else. AND HAVE FUN. It's about the journey, not the destination."
BarrelMonkey said, "Wine brings people together. This is quite a subtle and multifaceted statement. And the reasons why it is true are not all apparent to me now. However I see knew manifestations of this fact at each wine event I go to and organize."
Canadian Chris said, "After watching GV, I really got over the idea that I needed to spend years studying wine to be able to enjoy it. Understanding it does take decades. Now that I've spent some time with it I can talk the lingo, but most of the time I would rather say "it smells like a brand new he man action figure dipped in raspberry
preserve and rolled down a hill of freshly cut grass and straw" than "hints of cedar and banana peel underscore this bouquet and compliment the ripe raspberry and rustic countryside aromas. I learned to trust my palate, and call 'em like I see 'em instead of timidly trying to recite tired tasting clichés. TRUST YOUR PALATE, IGNORE THE CRITICS."
Watch an episode by visiting http://tv.winelibrary.com/
Related Resources:
Free Wine Classes - 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.
Watch Wine Library TV.
Wine Library TV (WLTV) is a wine tasting video podcast hosted by Gary Vaynerchuk (GV) of Wine Library, a wine store in New Jersey. GV tastes three or four wines and tells viewers what they smell and taste like.
He will occasionally talk about the history of the wine or mention a possible food pairing, but the core of the show is GV's wild interpretations of a wine's aroma and taste. If a wine smells soapy, GV will tell it like it is – it smells like a Laundromat.
I am one of the show's regular fans, or 'Vayniacs.' GV's anti-wine snob attitude and exuberant tasting notes have inspired me to start smelling everything around me.
This Monday is GV's 400th show, so I asked my fellow Vayniacs to share what they had learned from watching GV taste wine. Their responses are below. If you are interested in learning more about wine, I hope you will consider watching an episode or two of GV's show.
WIN0 said, "GV helps wine feel accessible to anyone, working against old notions of the private domain of smug clubs. To me he's kind of a spokesperson for wine freedom, and a guru of wine self-confidence."
Wolfie said, "The biggest thing I've learned from (GV) is how to vocalize what I'm tasting… by watching him work at putting a wine into words, I've learned to do the same for myself. I think before WLTV I tried to express things the way wine reviews were written, and it didn't work for me. WLTV got me to break out of the mold."
WinoMoose said, "Put simply it has taught me to expand my horizons with regard to wine. I focus on trying anything and everything and am not pigeon-holed in liking just Cabernets or Pinots."
SoboJosh said, "I guess the most important theme I take from the Thunder Show, is that wine is fun! It's not supposed to be snobby or over people's heads. Just have fun! SHARE great wine with great friends and family."
Dr. T said, "1) Don't take yourself too seriously, but 2) Don't let others tell you what you should like. And for students: the wine world is a big place, have fun playing in it and discover what YOU like."
DarkSoldier712 said, "The most important things I've learned from GV are: TASTE NEW THINGS. Don't be afraid to go outside your comfort zone. It's only juice. TRUST YOUR PALATE. Don't let anyone else tell you what you like, because you know that better than anyone else. AND HAVE FUN. It's about the journey, not the destination."
BarrelMonkey said, "Wine brings people together. This is quite a subtle and multifaceted statement. And the reasons why it is true are not all apparent to me now. However I see knew manifestations of this fact at each wine event I go to and organize."
Canadian Chris said, "After watching GV, I really got over the idea that I needed to spend years studying wine to be able to enjoy it. Understanding it does take decades. Now that I've spent some time with it I can talk the lingo, but most of the time I would rather say "it smells like a brand new he man action figure dipped in raspberry
preserve and rolled down a hill of freshly cut grass and straw" than "hints of cedar and banana peel underscore this bouquet and compliment the ripe raspberry and rustic countryside aromas. I learned to trust my palate, and call 'em like I see 'em instead of timidly trying to recite tired tasting clichés. TRUST YOUR PALATE, IGNORE THE CRITICS."
Watch an episode by visiting http://tv.winelibrary.com/
Related Resources:
Free Wine Classes - 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.
Friday, February 1, 2008
Vegetarian Food and Red Wine Pairing
A Vegetarian food and Red Wine Pairing
The Insomniac Chef blog, written by two vegetarian foodies from Baltimore, features a recipe that they say goes well with that lonely bottle of red wine that's been hanging out on your wine rack.
Their recommended dinner, adapted from a Veg Times recipe, features chickpeas, couscous, soy sauce, red wine vinegar, thyme, rosemary, red wine, parsley and cloves. These homemade chickpea patties are a filling, low calorie meal that serves four. The recipe and photo is here, along with other vegetarian recipes:
http://insomniacchef.blogspot.com/2007/04/cheap-red-wine.html
Related article:
Petite Sirah and ... Tofurky 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 Insomniac Chef blog, written by two vegetarian foodies from Baltimore, features a recipe that they say goes well with that lonely bottle of red wine that's been hanging out on your wine rack.
Their recommended dinner, adapted from a Veg Times recipe, features chickpeas, couscous, soy sauce, red wine vinegar, thyme, rosemary, red wine, parsley and cloves. These homemade chickpea patties are a filling, low calorie meal that serves four. The recipe and photo is here, along with other vegetarian recipes:
http://insomniacchef.blogspot.com/2007/04/cheap-red-wine.html
Related article:
Petite Sirah and ... Tofurky 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.
Shrimp and wine pairing using that bottle of white wine in your wine rack
The MetroWest Daily News article, 'A boost for your shrimp' by Christopher Kimball features a recipe for skillet shrimp saute recipe from Cook's Illustrated that is topped with toasted breadcrumbs. Ingredients include frozen shrimp, bread crumbs, garlic, olive oil, red pepper flakes, lemon, parsley and dry white wine.
This is one of those great recipes where you can choose you favorite white wine, or finally use that white wine that's been sitting in your wine rack, just begging to be opened. Have a sip or two as you cook, use some in the recipe and serve the rest at dinner. The shrimp recipe serves four as an entree, six as an appetizer, and can be doubled for a large gathering.
I would try a Riesling or Chardonnay with this recipe.
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.
This is one of those great recipes where you can choose you favorite white wine, or finally use that white wine that's been sitting in your wine rack, just begging to be opened. Have a sip or two as you cook, use some in the recipe and serve the rest at dinner. The shrimp recipe serves four as an entree, six as an appetizer, and can be doubled for a large gathering.
I would try a Riesling or Chardonnay with this recipe.
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.
Five Food and Wine Pairings from Albany's Angelo's 677 Prime
According to Steve Barnes' Table Hopping Blog, Angelo's 677 Prime in Albany is hosting a dinner featuring the wines of Chateau Montelena, the Napa winery famous for winning, with its Chardonnay, the 1976 Judgment of Paris wine competition.
Food and Wine Pairings include:
* Roasted beet chop salad, candied walnuts, baby arugula, red
onion, fried shallots, chevre, white-balsamic vinaigrette matched with
a Sauvignon Blanc.
* Lobster and rock shrimp scampi, lemon, parsley, garlic, crumbled
feta, red chili flakes, basil, crostini paired with Chardonnay.
* Fennel-dusted tuna mignon, foie gras, roasted balsamic fig and
onions, parsnip puree matched with Cabernet Sauvignon
* Kurobuta pork, rosemary Parmesan grits, roasted cherry tomatoes, oregano butter, pork jus paired with Petite Sirah
* Rack of lamb, caraway potato croquette, braised cabbage, red wine glaze, lamb jus matched with Cabernet Sauvignon
I'm surprised at the pairing of beets with Sauvignon Blanc, and excited at all the other pairings.
Related Articles:
Pairings from a Yono's Food and Wine Dinner
http://kathleenlisson.blogspot.com/2008/01/pairing-ideas-from-yonos-wine-and-food.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Food and Wine Pairings include:
* Roasted beet chop salad, candied walnuts, baby arugula, red
onion, fried shallots, chevre, white-balsamic vinaigrette matched with
a Sauvignon Blanc.
* Lobster and rock shrimp scampi, lemon, parsley, garlic, crumbled
feta, red chili flakes, basil, crostini paired with Chardonnay.
* Fennel-dusted tuna mignon, foie gras, roasted balsamic fig and
onions, parsnip puree matched with Cabernet Sauvignon
* Kurobuta pork, rosemary Parmesan grits, roasted cherry tomatoes, oregano butter, pork jus paired with Petite Sirah
* Rack of lamb, caraway potato croquette, braised cabbage, red wine glaze, lamb jus matched with Cabernet Sauvignon
I'm surprised at the pairing of beets with Sauvignon Blanc, and excited at all the other pairings.
Related Articles:
Pairings from a Yono's Food and Wine Dinner
http://kathleenlisson.blogspot.com/2008/01/pairing-ideas-from-yonos-wine-and-food.html
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
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