Tag Archives: food and wine magazine

Love Riesling? Here are the rules by @DhMeyer and @FandW

12 Jun

Stumbled upon this awesome wine pairing guide for the Riesling lovers in my copy of Food & Wine Magazine!

Here is another great article for interesting pairings with Danny’s infamous restaurants in NYC! {here}

Enjoy!

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Easter Wines – Happy Easter!

23 Apr

For all those celebrating Easter this Sunday, be sure to add a great bottle of wine that complements your meat filled feast.  We’ve been good about no meat on Fridays now let us indulge!  From Food and Wine Magazine see below!

Fact Sheet: Holiday Wines | Easter

10 Top Bottles

EASTER WINES

2002 Avery Lane Sauvignon Blanc ($7) From a Washington State producer with a remarkable commitment to value, this lively, medium-bodied Sauvignon Blanc (in only its second vintage) has bright fruit and a well-integrated cut of citrusy acidity.

2002 Domaine Tempier Bandol Rosé ($27) A fruity but dry Provençal rosé is especially good with a salty ham. This bottling has the body of a red wine and the juiciness of a white.

2000 Museum Crianza ($14) This red from north-central Spain’s Cigales region is a lot like a lively, lightly aged Rioja. It’s medium-bodied with flavors of spicy black pepper and crushed plum.

2001 Potel-Aviron Morgon Château-Gaillard ($19) A fine Beaujolais may be the most flexible wine you can buy—able to complement heavy grilled meats but not so intense that it overwhelms lighter dishes. This elegant, fruity version is from dynamic Burgundy négociant Nicolas Potel.

2001 Le Serre Nuove di Tenuta dell’Ornellaia ($50) Grilled lamb is a Tuscan specialty, and this generous Italian red from the Tuscan region of Bolgheri is the meat’s perfect match—with soft, refined tannins and an appealing youthful suppleness.

Wine and Food – Elegance Slowly Dissolving??

7 Apr

I’ve seen a lot of articles this week about wine and food and how with some wine drinkers, food is lost… I found contradictory reviews regarding the matter and honestly did not come to a clear conclusion myself.

On one hand, I truly enjoy a great meal with a great pairing of wine.  When you find that perfect complement of food and wine balance, nothing tastes better and you want to savor that moment and taste forever.  It makes for great conversation and wine drinking that much more sociable and interactive.  Having one type of wine to go with appetizers, one with dinner, and a port with dessert, there’s your dinner party!  In fact, I am sitting here writing this sipping on a Château de Costis Grand Vin de Bordeaux 2009 (only $9.99 for an amazing Bordeaux) enjoying a piece of German “Chili” dark chocolate… what could be better?

On the other hand, I love drinking wine when I am out and without food you really soak up the tastes and activate all of your taste buds to experience the wine itself…. But I will say after a while of drinking red wine w/o food all I can think about is how a nice piece of cheese would taste!

So, I guess I like to do both, but is that such a bad thing?  I think as mentioned in my very first post – like wine, it is all about personal preference.  No one should tell you what to drink when and with what – that is up for you to decide with yourself, your taste buds and your company..

And to end, if you are hopelessly searching for what to pair with what wine… here’s a little tip – with whatever type of wine you are drinking make sure the food and wine both evenly represent itself taste wise in your mouth. If the food overpowers the wine (no good) and vice versa.. You have to find that perfect balance to experience that elegant finish… I would recommend experimenting with your friends and creating a fun wine/cooking night out of it!!

Here are some other POVs….. What do you guys think?

http://dinersjournal.blogs.nytimes.com/2011/04/06/does-wine-need-anything-more-than-a-glass/

http://www.nytimes.com/2011/04/06/dining/06pour.html

FOOD & WINE Magazine’s Top Unconventional Wine Bar Picks Around the Country

7 Apr

Check out some really interesting wine bars from FOOD & WINE Magazine that stray from the  traditional. For New Yorkers, check out By the Ounce at Bouley Bakery.  Wines are sold by the ounce, the half-glass and glass. Elegant finger foods to compliment the wine are available such as charcuterie, cheeses and caviar, and of course are all sold by the ounce: 120 West Broadway (Duane Street), (917) 237-3207.

Wine Bars 2.0

Bookstores and coffee shops have become great places to taste wine, and restaurants are offering their own new ways to tap into wine trends.

By Emily Kaiser, Jen Murphy

The New Tasting Rooms

These unconventional wine bars appeal to connoisseurs of all kinds, from beer geeks to artisanal-cheese fanatics to book lovers.

Bouley Bakery.Bouley Bakery. Photo © Nicole Bartelme. 

CHICAGO: ROOTSTOCK

This hip new bar puts equal emphasis on small-production beers and wines.

IOWA CITY: PRAIRIE LIGHTS

A favorite of David Sedaris’s, this cult bookstore added a wine bar to pay homage to a literary society that drank there in the 1930s.

NEW YORK: BY THE OUNCE AT BOULEY BAKERY

David Bouley now turns his stellar bakery into a wine bar at night, with pours in amounts as small as an ounce. To eat: a great cheese selection.

SEATTLE: FONTÉ CAFE AND WINE BAR

This excellent micro-roaster’s first café serves flights of rare coffees, as well as wines selected by former Herbfarm sommelier Tysan Dutta.

Where to Get Wine on Tap

Wine KegsPhoto © Two Urban Licks 

ATLANTA: TWO URBAN LICKS

The restaurant stores its entire list of more than 40 American wines in stainless steel kegs.

LOS ANGELES: FATHER’S OFFICE

Sang Yoon sells both wine and beer on draft at the Culver City branch of his beer-centric bar and restaurant.

OAKLAND, CA: CHOP BAR

The eco-conscious new Jack London Square restaurant serves more than half of its locally driven wine list from kegs.

SAN FRANCISCO: FRANCES

Melissa Perello’s new restaurant sells two house wines on tap, custom-blended by California’s Core Wine Company.

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