Caviar With the holiday season upon us, many of us will enjoy Thanksgiving feasts, followed by Christmas and New Years parties. Chances are, if it’s a dressy affair, they’ll serve caviar. This has always been one my favorite little indulgences. Big, Old Fish The majority of the world’s caviar comes from the Caspian Sea. Russia, [...]
Crisp Sauvignon blanc When most of us think of wine with eggs, we usually think of eggs benedict at a Champagne brunch. Good, but eggs are great for any meal. Once in a while we have eggs for dinner and we always enjoy it and wonder why we don’t do it more often. You don’t [...]
Coq au vin Because it takes a lot of preparation time, I don’t make make this dish very often. Well, it’s time! I suggest using the same wine in the recipe that you serve your guests. INGREDIENTS 10 slices bacon, sliced into 1/2-inch pieces 3 1/2 lbs chicken (either one chicken cut up or equivalent [...]
Prices Continue to Drop New Zealand sauvignon blanc makes up 80% of the nation’s wine exports. On the South Island’s Marlborough region, the amount of land devoted to vineyards has increase four-fold in the past six years. That’s the good news. The bad news is, the average export price of wine will fall 12% next [...]
Fritz Winery 2005 Zinfandel, Estate, Dry Creek Valley The Dry Creek area of Sonoma produces some of the best California Zins you can find. Because the weather is more temperate, you don’t get the fruit bombs like the warmer climates of Paso Robles and Lodi produce. The Fritz Zinfandel has bright color with aromas of [...]
Louis Latour Pouilly-Vinzelles en Paradis 2006 A great summer wine made of Chardonnay grapes from the same limestone hills in Burgundy as it’s pricier cousin, Pouilly Fuisse. Aromas of pear and spice. Full flavors of apple compote and poached pear. Medium body and balanced with a slight mineral finish. Perfect with seared scallops or roast [...]
A Great Summer White On our recent trip to Napa, we made a point to stop by the Robert Sinskey tasting room. Here they do it right – a flight of 4 reds served with a small plate of munchies to match the wines. The small servings of perfectly matched food make for a wine [...]
The Blue Cheeses Blue cheese is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had Penicillium cultures added – producing the blue, blue-gray or blue-green veins or spots of mold in the cheese. The 3 classic blue cheeses are Roquefort, Gorgonzola and Stilton. The saltiness of the cheese is [...]
