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 amount of thighs and [...]
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 year. [...]
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 raspberry, [...]
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 chicken. [...]
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 experience [...]
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 perfectly [...]
