Brew Monkey offers an excellent article about pairing beer and food, including pairings for popular dishes like pizza, pasta, salads and dessert.
A picnic or BBQ is a great opportunity to try out a beer and food pairing on your friends and family. Have them try their favorite dish with their beer of choice, then with a beer "pairing" to see which one they prefer!
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive KathleenLisson's FREE Wine and Food Pairing Tips by Email.
Monday, June 22, 2009
Friday, June 19, 2009
How to Serve Cheese in Summer - Salads, Burgers and on the Grill!
Domenica Marchetti offers over a dozen suggestions for your summer cheese platter in the Washington Post article, 'Summer Cheeses - Get to know these 13 cheeses, each with seasonal charms suited to warm weather.'
The article offers cheeses that can go on summer salads, melted on burgers, eaten for dessert or, most interestingly, be grilled straight on the BBQ and served a little melted and gooey.
Would you grill cheese at your next BBQ?
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
The article offers cheeses that can go on summer salads, melted on burgers, eaten for dessert or, most interestingly, be grilled straight on the BBQ and served a little melted and gooey.
Would you grill cheese at your next BBQ?
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, June 15, 2009
Red and white wine pairings with an Argentinian steak
In the Dallas Morning News article 'Wine panel: Vintages from South America cozy up to grilled beef and chimichurri,' Tina Danze explores red and white wine pairings with an Argentinian steak dish.
This recipe is especially exciting because both red and white wine drinkers can enjoy this food and wine pairing.
Danze recommends serving the charcoal-grilled flank steak with both a full bodied, buttery Chardonnay and a rich and fruity Argentine malbec or an Old-World style Cabernet Sauvignon from Chile.
The wines match the spices in the chimichurri sauce, which is made with Italian parsley, cilantro, roasted garlic, lemon and lime juice, champagne vinegar, dried oregano, dried tarragon, dried bay leaves, cayenne pepper, hot Spanish paprika, red pepper flakes and roasted red bell pepper.
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
This recipe is especially exciting because both red and white wine drinkers can enjoy this food and wine pairing.
Danze recommends serving the charcoal-grilled flank steak with both a full bodied, buttery Chardonnay and a rich and fruity Argentine malbec or an Old-World style Cabernet Sauvignon from Chile.
The wines match the spices in the chimichurri sauce, which is made with Italian parsley, cilantro, roasted garlic, lemon and lime juice, champagne vinegar, dried oregano, dried tarragon, dried bay leaves, cayenne pepper, hot Spanish paprika, red pepper flakes and roasted red bell pepper.
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Friday, June 12, 2009
Belgian Beer and food pairings
In an article for the Toledo Blade titled, "Belgian Cuisine: Napoleon couple pair food and beer," Katie Smith lets Napoleon, Ohio brewmaster Bob Hall explain his favored beer and food pairings for a 'Bistro in Brussels' theme dinner.
Hall served a sausage and cheese platter with Hoegaarden Blanche.
Waterzooi, a Belgian seafood chowder, was paired with Saison Dupont from Brewery Ommegang in Cooperstown.
Carbonnade a la Flamande with venison was matched with a Westmall Trappist Dubble, and
A dessert of chocolate mousse was served with a Lambic beer.
Last year I visited Brewery Ommegang in Cooperstown, NY and chatted with the brewmaster Phil Leinhart about possible food pairings with their Belgian-style beers.
His pairing suggestions are here:
http://kathleenlisson.blogspot.com/2008/05/food-and-beer-pairings-from-brewery.html
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Hall served a sausage and cheese platter with Hoegaarden Blanche.
Waterzooi, a Belgian seafood chowder, was paired with Saison Dupont from Brewery Ommegang in Cooperstown.
Carbonnade a la Flamande with venison was matched with a Westmall Trappist Dubble, and
A dessert of chocolate mousse was served with a Lambic beer.
Last year I visited Brewery Ommegang in Cooperstown, NY and chatted with the brewmaster Phil Leinhart about possible food pairings with their Belgian-style beers.
His pairing suggestions are here:
http://kathleenlisson.blogspot.com/2008/05/food-and-beer-pairings-from-brewery.html
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, June 8, 2009
Scotch and Food Pairings
My friends at Empire Wine are having a Scotch Tasting on Saturday, June 13, 2009.
You are invited to sample from over 50 single malts including:
Macallan (10year, 12year, 18year), Glenlivet (12year, 15year, 18year, 21year), Glendiddich (15year, 18year & 21year), Johnnie Walker (Black, Gold, Green, Blue), Laphroaig (10year, 15year), Highland Park (12year & 18year), Talisker, Oban, Balvenie (12year Doublewood, 15year, 17year Rum Cask, 21year Portwood) Ardbeg, Dalmore, Scapa, and many others!
Stop by on Saturday, June 13th from 12-6 p.m. at Empire Wine at 1440 Central Avenue in Albany, NY
Here is a history of Scotch Whisky - http://www.whisky.com/history.html
The Star Spirits article 'Scotch Steps Forward at the Table' by Jim Clarke features recipes and suggestions for food pairings with Scotch - http://www.starchefs.com/wine/starspirits/html/scotch/scotch.shtml
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
You are invited to sample from over 50 single malts including:
Macallan (10year, 12year, 18year), Glenlivet (12year, 15year, 18year, 21year), Glendiddich (15year, 18year & 21year), Johnnie Walker (Black, Gold, Green, Blue), Laphroaig (10year, 15year), Highland Park (12year & 18year), Talisker, Oban, Balvenie (12year Doublewood, 15year, 17year Rum Cask, 21year Portwood) Ardbeg, Dalmore, Scapa, and many others!
Stop by on Saturday, June 13th from 12-6 p.m. at Empire Wine at 1440 Central Avenue in Albany, NY
Here is a history of Scotch Whisky - http://www.whisky.com/history.html
The Star Spirits article 'Scotch Steps Forward at the Table' by Jim Clarke features recipes and suggestions for food pairings with Scotch - http://www.starchefs.com/wine/starspirits/html/scotch/scotch.shtml
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, June 1, 2009
Why decant wine?
In the L.A. times article 'Wine decanting: Give wines some air,' W. Blake Gray discussed the benefits of decanting or aerating wines before serving.
Most interesting to me was the comment by Andrew Waterhouse, chairman of the Department of Viticulture and Enology at UC Davis, that a closed wine is actually the presence of "sulfur compounds that ... cover up the fresh fruit aromas you want to smell," not the absence of scent in the wine.
When a wine drinker lets a wine breathe, the compounds get a chance to reform into the smells that are advertised on the back of the wine bottle.
The article ends with advice about choosing the correct wine glass.
Here is a video on How to Choose the Correct Wine Glass:
http://www.youtube.com/watch?v=OSVMX73Td68
Do you decant all your wines?
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Most interesting to me was the comment by Andrew Waterhouse, chairman of the Department of Viticulture and Enology at UC Davis, that a closed wine is actually the presence of "sulfur compounds that ... cover up the fresh fruit aromas you want to smell," not the absence of scent in the wine.
When a wine drinker lets a wine breathe, the compounds get a chance to reform into the smells that are advertised on the back of the wine bottle.
The article ends with advice about choosing the correct wine glass.
Here is a video on How to Choose the Correct Wine Glass:
http://www.youtube.com/watch?v=OSVMX73Td68
Do you decant all your wines?
Want to use wine to create delicious meals for friends and loved ones? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
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