Tweet Your Recipe

Tweet Your Recipe Imagine squeezing a recipe with local ingredients into a single 140 character tweet.  Recently, Rick Bakas challenged his readers to tweet food pairing submissions in a competition featuring a different Washington State wine every day.  Sponsored by @2DaysinSeattle, the wine assignment for Wednesday was Andrew Will Sorella 2004, a bordeaux style blend … Continue reading

CSAWineClick!

Are you a CSA (community supported agriculture) member?  We’re trying our first CSA cropshare this summer, so we’ll have lots of opportunities to try pairing wines with a wider variety of vegetables than usual. Bossy Acres Bossy Acres is the name of the farm; Karla and Elizabeth together are the Bossy Chicks (aka the farmers).  … Continue reading

Kielbasi, Sauerkraut & Two Cab Francs

When learning a new grape, I try to get examples from both the classic “old world” and the “new world”.  I don’t expect them to be identical, but I enjoy comparing the two for similarities and differences.  Pairing with food can be a bit of a guess until I have more experience with the grape.  … Continue reading

Under $20 Bourgogne Rouge

After the virtual Burgundy tour, I started to wonder how inexpensive Bourgogne Rouge would stack up to the Village wines we tried.  In addition, many wine drinkers just don’t have the $$ or interest to spend $50 on a bottle of wine.  I decided to gather up a few under $20 examples (on sale) to … Continue reading

Burgundy Conclusions

Burgundy wines can easily be a lifelong investigation.  Our virtual tour was only an introduction, but it sure was fun!  Tasting a variety of wines gave us a sense of what to expect from the region, and showed us a variety of villages, vintages, and producers.  Future installments may explore each of these variables in … Continue reading

Salmon, Risotto & Gevrey-Chambertin: A Meal to Remember

We’ve come to the end of our virtual tour of Burgundy, with a nice finish.  I’ve been working on my risotto skills this winter, and  I think I finally figured it out with this dinner; still a bit chewy but not too much.   In fact, it felt like a very nice restaurant meal.  Not bad … Continue reading

Steak & Vosne-Romanée

Working our way north, we have exited the Côte de Beaune and have entered the Côte de Nuits.  While the  Côte de Beaune produces both white (Chardonnay) and red (Pinot Noir) wines, the Côte de Nuits produces almost exclusively red wines. The top Grand Cru wines can cost >$500 per bottle, a little out of our price range!  … Continue reading

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