Anchovy Beet-Green Pesto Pasta & Arneis
TuLangheRoero is currently hosting a food blogging/photography contest. The challenge runs a little like the “Chopped” cooking show in slow motion. Each Monday, they announce the secret ingredient, always a favorite in the Langhe and Roero districts of the Piedmont region in Italy. The contest is to create and photograph a dish using the secret … Continue reading
#NWTW: Torrontes
New Wine This Week Are you interested in expanding your wine choices this year? Join in with a group of wine lovers around the world (OK, it’s currently a small group) and participate in New Wine This Week (#NWTW on twitter). A blogger in England, Please Bring Me My Wine, started 2014 with a pledge … Continue reading
Super Bowl Duel: Barolo vs. Napa Cab w/Steak
For Super Bowl Sunday, we’re running a head-to-head wine duel with a steak dinner. Who will win: Barolo or Napa Cabernet? In the pre-game matchup, we compare the wine stats. The Oddero Barolo is lighter in color. However, it reports 14.5% alcohol vs. the 13.9% for the Frog’s Leap Cab. Which one is more intense? … Continue reading
Fish in Parchment: Viognier or Sancerre?
Our final Viognier test will be with a light dish: fish in parchment. Medium bodied Viognier or light bodied Sancerre; which will pair the best? We’ve tried Viognier with heartier fare and spicy foods, now we’ll challenge it on the opposite side. Matello Deux Vert Viognier 2010 ($28 from the Winery) Eye: Nice rich yellow … Continue reading
Barolo Chinato: Dark Chocolate Partner
How would you feel about a dessert wine described as “traditionally drunk for medicinal purposes to guard against fevers and stomach upsets”? How about one described as bitter and sweet, infused with quinine bark and cardamom? Via twitter, Stefano Poggio (@Batasiolo_US) suggested the winter weather in Minnesota might be a perfect opportunity to try Barolo … Continue reading
Holiday Oysters & Champagne
Do you have a Christmas Day tradition? After all the pre-Christmas family events, our usual Christmas day is easy and unstructured. During a visit to the Walrus and the Carpenter in Seattle over Thanksgiving, we found our young adult children both liked oysters on the half shell. A new Christmas tradition is born: Oysters and … Continue reading
Shrimp Masala & Viognier
Viognier with Spicy Indian Food After some early success in this Viognier series with spicy foods, I decided to take the spice level up a notch. Today, we’ll try a couple of nice Viogniers with Shrimp Masala. Whenever I’m looking for an Indian recipe, my first stop is My Fancy Pantry. Shari is a food … Continue reading
Roast Chicken Pairing: Viognier or Pinot Noir?
Viognier Exploration #3: Wine Pairing with Roast Chicken Our next Viognier experiment will test two very nice wines with a locally sourced roast chicken dinner. For roast chicken, I would often pick out a nice Pinot Noir. If I’m really open, would a Viognier be a better match? Going Local in Late Fall All summer … Continue reading
3 Rules for Wine Pairing with Turducken
Recently, I was contacted by Echelon Foods with a request to provide wine pairings for their Original Turducken. Never having prepared or eaten a Turducken before, I thought it sounded like fun! Julie and I prepared an early mini-holiday Turducken dinner. The question was: how does a Turducken differ from a traditional turkey dinner … Continue reading
#TempranilloDay
#TempranilloDay Oh No! Another wine day. I don’t know why, but I just can’t resist. November 14 is Tempranillo Day, and we’re encouraged to open a bottle of wine made from the Tempranillo grape, then share the experience on social media. If you’re curious, just enter #TempranilloDay on Twitter. We don’t drink Tempranillo all that … Continue reading
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