Macedonia (The Republic of Macedonia, to be precise) is a small country right in a middle of Balkan Peninsula in Europe. While it exists under its current name only since 1991, it is one of the oldest countries in Europe, tracing its history for more than 7,000 years. Similar to its neighbors – Turkey, Greece and others – Macedonia also has very long wine history, but still remains “one of the Europe’s last undiscovered wine country”, as stated on Wines of Macedonia web site.
Macedonia has about 62,000 acres of vines planted, split between 3 regions and 16 wine districts. There are 28 grape varietals growing there, equally split between white and red. The climate in Macedonia is a cross between Mediterranean and Continental with warm, dry summer and fall, which definitely helps with wine production.
Okay, enough of the facts – you can read that all on your own. Now let me explain the “unexpected” part of the title. In my mind, Macedonian mostly associated with indigenous grapes, such as Vranec (there are 7 indigenous grapes in Macedonia at the moment). When I was offered a sample of Macedonian wines, I was hoping to find something new and unusual, and may be even advance my grape count.
When the box arrived and was opened, to my surprise I found inside a bottle of Rkatsiteli and a bottle of Merlot. Rkatsiteli to me is a Georgian variety (yes, I heard that it is growing in some of the Balkan countries). And Merlot – don’t think we need to discuss the origins of that. I don’t know what I was expecting, but Merlot and Rkatsiteli definitely surprised me. Both wines came from the region called Tikveš, which is the biggest wine region out of three in Macedonia. Well, of course I tasted the wines, and below you can find my thoughts:
2014 Stobi Rkatsiteli Tikveš, Macedonia (12.3% ABV, $12, 100% Rkatsiteli)
C: Pale straw
N: touch of minerality, white peaches, candied lemon zest, overall very inviting
P: lemony acidity, underripe green apple, nice creaminess, touch of minerality, medium+ body, clean
V: 7+, food wine – fresh seafood, oysters
2009 Bovin Merlot Barrique Tikveš, Macedonia (14% ABV, $N/A, 12 month in Macedonian oak)
C: dark garnet, almost black
N: delicious dark chocolate, ripe fruit, hint of black currant, blueberries
P: medium to full body, baking spices, slightly overripe cherries, short finish.
V: I had this wine over the period of a few days. Here is the conclusion from the initial tasting: 7-, beautiful nose; interesting taste components on the palate, but not coherent together. Two days later, the wine became surprisingly coherent, rounded up and showed an silky dark power and excellent balance, so the final verdict is 7+/8-.
There you have it, my friends – two wines, may be unexpected, but well drinkable. Next time if you see a wine from Macedonia on the shelf – give it a try, you might be pleasantly surprised. Cheers!
For the first time ever, my business took me to China. Not only China, but it was also my first visit to Asia, so definitely a new experience. Of course I read and heard many China food-related stories from people, but as we all know, there is a big difference between the two – “virtual” and “real-life” experiences are vastly different, especially when it comes to something which you put into your mouth.
During the week in Beijing, I had an opportunity to try many different dishes and visit a number of restaurants. One challenge is that for the most of the restaurants I visited, I don’t have their English names or addresses, so what I will share with you will be mostly a collection of impressions, primarily in the pictures, without much useful references for you in case you will be visiting China any time soon. But I hope at least you will get an idea for what to expect, especially if you grew up on mostly European food. I also plan another post which will be just about the “tourist” experiences, for things outside of the food per se.
First restaurant I visited was a “Noodle House” type if I’m not mistaken, and it was located right around the corner from the Sheraton Great Wall hotel where I was staying.
The main dish at Noodle House was of course, the noodles, but before we got to them we also had lots of appetizers. Pork belly with roasted garlic and Quail eggs was particularly tasty, and it became only better with time, as it had its own heat and garlic continued cooking. Noodles were good, but hard to finish after all the food prior. Chicken with peanuts (as opposed to traditional cashew nuts in US) were also very tasty.
Now, I have to mention the first one experience (well, the actual “first” was undrinkable wine at the reception, but that we will skip). When I poured myself a glass of Chinese Chardonnay (at a happy hour), I had no expectations – just curiosity. First sip, and – wow – not bad at all! 1421 Gold Chardonnay Xinjiang China had a characteristic nose of Chardonnay, with touch of vanilla. The palate had touch of golden apples, vanilla, good acidity – overall, very enjoyable. I like the brand’s description on the 1421 web site: “1421….the year Admiral Zheng He, leading one of the largest fleets ever seen, sailed to many, many parts of the world. Wine much like travel, has served as a link between different cultures, people and countries. Today at the beginning of the 21st century, 1421 follows the same mission as Admiral Zheng He, sharing his spirit for a better world.” – the Chardonnay I had was definitely the wine worth sharing.
My next experience was a first encounter with the traditional Peking Duck, a whole duck seasoned and roasted in the special oven, with its crispy skin been the most sought-after delicacy. The place we went to, Dadong Roasted Duck Restaurant, defines itself as an Artistic Concept Food, and it does it – “Artistic Concept” – very successfully – in ambiance, food presentation, service – all the elements are there, definitely a world-class restaurant.
Of course my encounter with the restaurant started from the wine list, which was something to look at. The list was very substantial, with the wide range of offerings, adequately priced for the “concept restaurant”. I don’t remember which exact Bordeaux wine was that, but it was priced at a measly ¥28,000 (the ¥ symbol depicts Chinese Yuan, often also called RMB), which would translate into roughly $4,800. You could also have Penfolds Grange for only ¥7,200, which would be roughly $1,200 – which is almost reasonable (hope it was not a young vintage).
So after hopelessly scanning the wine list for a few minutes, I finally discovered what I was looking for – a small section of Chinese wines. Luckily, I already was given the name of one of the best wines in China (according to the local sources, of course) – the wine called Changyu, and there it was on the list. There was no vintage listed, but there were three wines offered with different “age” – 1, 3 and 5 years. I’m not sure what it means, but one year old looked as good to me as all others, and at ¥196 ($33) I felt very comfortable with my choice, whether the wine would be good or bad.
Turns out that Changyu was the oldest commercial winery in China, started in 1892, then of course significantly destroyed in 1949 and now getting back to their roots. The only thing I was able to figure out from the label was that the wine was made out of the grape called Cabernet Gernischt, which, according to the article by Jancis Robinson, is actually a Carmenere. I couldn’t figure out the vintage or any other details, but I can tell you that this Changyu Red Wine Blend Ningxia, China was simply outstanding – delicious nose of black currant with touch of mint, and perfectly balanced body of the classic Bordeaux blend which is ready to drink – nothing green, just cassis, eucalyptus, firm, good structure, welcoming pinch of tannins, good acidity and perfect balance. I got 2 bottles of Changyu at duty free, so probably there will be another post on the subject.
While I was working through the wine list, my host was navigating through much bigger book – here is the look of the menu at Dadong restaurant:
I can only say “kudos to my host” for been able to select anything from the book of that size – I would probably spend half a day flipping through the pages. Anyway, we started our dinner with a couple of exotic appetizers. Both were vegetables, one had sweet sauce and was crunchy, may be some sort of squash, but cooked very lightly? The second one was somewhat reminiscent of pickled mushrooms in texture, but didn’t have pickled taste. Both of course had a beautiful presentation. Then the duck arrived, was quickly presented to us (yes, I forgot to take a picture) and then it was sliced table-side. The only part which made it to the table was duck breast, with maximum skin exposure, as this is the most prized part. I was explained that proper way to eat duck is to take the top part which is mostly skin, dip in the sweet crunchy beans (more reminiscent of a sugar), then sweet soy-based sauce, and then put it in your mouth, where it literally melts – it seriously disappears without much chewing effort. The second way is to take a paper-thin pancake, and assemble a tiny taco if you will, by combining few slices of duck with thinly sliced vegetables and addition of the sauce – and this is how it is mostly consumed.
Once we were done with the main course, first the branch with tiny mandarins appeared, beautifully presented on top of a bowl with ice – when it showed up, it looked like the smoke was coming from the plate. For my dessert, I decided to try a pastry filled with cream made with the fruit called Durian. Durian is known to have the taste which is extremely polarizing to the people – only love/hate with nothing in between. Imagine the taste of raw onion, rather intense pungency of the shallot, mixed with strawberry cream – that would give you an approximation of the taste of that dessert. I personally liked it, but I can easily see how lots of people wouldn’t even touch it.
I’m not planning on give you the daily report on our eating, but I still want to include a a few pictures for probably the best lunch we had – two different dim sum and then a simple shrimp dish:
Next traditional cooking style we experienced was so called Hot Pot. The idea is that you have a special cooking vessel, which looks like a sombrero hat, if you will, with the channel filled with aromatic broth, and the middle section containing burning charcoal, which quickly brings broth to a boil. Technically, the channel is split into two parts, so you can have spicy and non-spicy broth separately – however, no matter what, by the end of the evening it becomes all the same.
You can order very thinly sliced meat (pork, beef, lamb), vegetables and noodles. You cook it all in the broth, and then you have a choice of dipping sauce. To be entirely honest, hot pot is not my thing – the meat, which is cooked for 10-15 seconds, has no flavor and simply becomes the vessel to eat the dipping sauce. Vegetables should be dumped in for the longer time, and then it is really hard to find them in the boiling murky liquid. This is not the worst food I ever had, but still – I had to have it twice, and only marginally enjoyed it both times.
I’m almost done with my China food stories. We experienced one more Roasted Duck restaurant, called Xile Village Roasted Duck Restaurant, located in the brand spanking new shopping mall.
Here the duck was sliced in 3 different ways – just the skin, top of the breast with skin and meat, and mostly meat pieces. At this restaurant, mustard was also served as a condiment for the duck breast, which was quite tasty. There were lots of dishes before the roasted duck arrived, as it takes 50 minutes for it to cook. My highlights here were delicious shrimp and very very tasty eggplant (one of the best vegetable dishes I had in China). Also, once all the meat was carefully cut off the duck, the carcass was chopped up and deep fried – nothing goes to waste :)
Okay, I hope I didn’t bore you to death – but I’m finally done. There you have it, my friends – my Chinese food and wines escapades. I plan to share some traveling advice regarding China in the next post. If any of these pictures triggered any thoughts – you know where the comment section is. Cheers!
Let me ask you something – what is your relationship with Merlot? Are you still under the influence of Miles?
Believe it or not, but movie Sideways had an impact on consumer’s attention to Merlot – up until two years ago, I couldn’t see Merlot wines on the shelves of my neighborhood wine store – simply for the luck of demand.
But situation is changing, and people are happily asking for and drinking Merlot again. Over the past 2 month, I had at least 4 Merlot or predominantly Merlot wines, which were outstanding, from Bordeaux, Napa Valley, Long Island New York and Macedonia:
Merlot deserves an utmost respect as it makes wonderful wines on its own (Petrus or Masseto, anyone?), and it also plays perfectly well in the blends.
November 7th is an International Merlot day, and all you have to do is to find a bottle of your favorite Merlot, open it, [invite your friends over – however, this is entirely optional], and have fun. Better yet, find a bottle of Merlot you never had before, and be surprised. By the way, how are your Merlot skills? Do you think you know everything about black-skinned grape? You can test your knowledge with the Grape Trivia quiz which I used to run every Saturday – here is the one about Merlot.
Merlot is well worth your attention, so please don’t be Miles. And if you got a second, leave a note for me below about your favorite Merlot wine. Cheers!
Today I’m offering to your attention a guest post which is a bit unusual for this blog – it is a lot more technical then we usually get here, on the pages of Talk-a-Vino. This blog post is written by Urška Krajnc (email: email@example.com), Business developer of eVineyard, a vineyard management solution (and an App), helping viticulturists to grow better grapes. Hope you will find it interesting. Your comments and questions are definitely encouraged. Enjoy!
Agricultural production is one of the most important economic activities on Earth. The majority of human food originates from land, which must perform over time in a consistent manner and produce huge quantities of output. To meet the demands of the world’s growing population, farmers have to increase crop production and availability of food. This is nowadays achieved through the standardization of crops, genetic changes of plants, growth hormones and excessive use of pesticides. Many argue that changes in agricultural production are not going into the right direction. Therefore initiatives for more economical, environmentally and socially sustainable agriculture have emerged.
An important problem of the agriculture production are pesticides, which have negative impact on human health and environmental pollution. While inappropriate use of pesticides is literally directly threatening human lives in certain (usually less developed) areas of the world, it also counts for many indirect harmful effects on human health, ecosystem changes, etc. Pesticide spraying, for example, has a huge impact on the bee population in the country-side, while bees are the main pollinators of certain species of plants. In certain areas, the bee population has reduced by as impressive amounts as 30%. All this is leading to large environmental imbalances – as the pollination reduces, the flora will not flourish as it should anymore, and soon fauna will follow. And we’re a very part of that, even though we may not see it.
Similar story exists with water organisms, which are being killed by the over-usage of pesticides, drifted from the spray targets to the water flows. Pesticides affect human health also through the residues left in food, that can be toxic to humans. Grapes are believed to be among fruits with the highest level of pesticide residues. Not only in table grapes, but also in wine, several pesticides can be found, especially when the conventional production methods of wine are followed. Therefore in certain regions of the world, more sustainable and environmentally friendly agricultural production methods have developed to a larger extent. Alternative methods for large-scale growing are becoming feasible through the latest technology. The fact is that the food production needs optimization, and research has shown that an optimization can be only achieved if the resources that farmers use, are applied in a knowledgeable way.
Some of the countries are already taking steps towards the reduction of pesticides usage. France, for example, decided to reduce the amount of pesticide spraying by 50% in the time between 2008 and 2018. But even though there are national directives, and common sense leading more and more people to move away from pesticides, there are still situations where spraying is seen as necessary – and maybe in some cases it actually is, in order to avoid larger pollution later on, and to sustain the production that feeds our world today. However, a French winegrower from Burgundy probably wouldn’t agree, and would rather go to jail for a few weeks than to spray his grapevines with a pesticide that would consequently poison his soil for the generations to come. Even more, the first real cases against the corporations providing pesticides, are starting, as some people die of cancer which was clearly the consequence of long-term pesticide usage.
The fact is that some of the pesticides are originating from military chemicals and the vast majority of them includes synthetically originated chemical compounds, developed to kill certain pests. Even here, the things are changing through the development of the natural fungicides, which don’t harm non-target pests, but work on fungus. Big steps were done also by science in predicting the disease outbreaks according to the environmental conditions, and using those predictions to spray selectively in order to prevent the diseases at the optimal time, instead of routine spraying. This scientific research is nowadays manifesting in practice through cost-effective solutions, based on sensors and data about the weather, and is targeted at the crops which are classically produced with large amounts of pesticides, like grapes.
Several wine producing countries – France, Spain and Italy under the EU agricultural policy, as well as Australia and United States of America, are systematically reducing the use of pesticides on grapevines for the last 15 years. The practical measures are taken to reduce pesticide residues and environmental pollution via usage restrictions of several dangerous pesticides and introduction of Integrated Pest Management approach. This approach has proven to reduce pesticides residues not only in wine, but also in the other agricultural products. Australian winegrowers have reduced the usage of pesticides through the use of technological solutions for strategic spray timing and through the use of more naturally produced pesticides. In the United States of America, the reduction of pollution is achieved through banning of several harmful pesticides and through the introduction of sustainable wine-growing practices, supported with the sensors and information technology, used to optimize other processes, such as irrigation. Similar practices are used throughout the Europe, which has seen a big increase in pesticide use in post World War II time, which is now decreasing.
In many European countries, the “Denomination of Origin” policies don’t allow irrigation and some other kinds of terroir manipulation in order to get the “DO” sign. But systems for smarter plant protection are always welcome and are already in place in most of the countries by big growers, with the adoption of technology now being done by smaller growers as well. Some winegrowers around the world went even a step further and applied organic wine production principals, due to the changes in market demands, led by the conscious consumers. In EU, 6.6% of the grape-growing area is treated as organic, from which one third of organic grape-growing area is in Spain. Unfortunately, on the other side of the world, in China, with rapidly growing grape production, a production and usage of pesticides is increasing.
A lot of solutions exist – we can spray very selectively by using sensors and computers that take into account the existent knowledge. We can completely avoid spraying in some cases, and in the other cases, we may use the natural fungicides that don’t harm the organisms, which were not targeted as harmful, like bees. It will take some time for all those solutions to become mainstream, but some parts of the world are already moving in that direction. It’s our, humanity’s, turn, to make healthy and sustainable future a reality. We’re not left with many other options anyway.
Yesterday the full summer menu was published, and here are the detailed notes on the pairing of the summer menu dishes with wines. Let me know what do you think!
Originally posted on The Dinner Party Collective:
For starters, let’s greet our dinner guests with a glass of … bubbly. I don’t know about you, but when guests arrive at my house, I want them to have a glass in their hand pretty much as soon as they walk through the door. Sparkling wine is a great way to start the evening. There is something magical in those little bubbles slowly running towards the surface. There is definitely an unlimited choice of Sparkling wines available nowadays, but just to simplify the problem of choice for you, I would like to bring to your attention Cava – a sparkling wine which comes from Spain. Cava is made in the same way as Champagne, using the so called Classic Method, or méthode champenoise. Similar to Champagne, Cava offers the full range of options, both stylistically from white to rosé, as well as from super-dry (Brut Nature-type)…
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If you will ask me “what is your favorite wine”, I would always honestly tell you that I don’t have one. Which is generally a true statement. With may be an exception of the Spanish wines – and Tempranillo wines in particular. Deep, deep down, I know that I have a tiny bias towards Tempranillo. Or at least if you will ask about the most memorable wine experiences, Tempranillo wines would be definitely at the forefront.
The “world-class” is not necessarily a generic term when it comes to wines – but this is how I like to refer to the wines which are best of the best in my opinion. The “world-class” in my vocabulary is reserved to the wines which don’t leave you indifferent; these wines solicit emotional response from the person drinking them, and for the most cases that response is a simple three letter “word” – wow (is this actually a word? Not so sure…).
Tempranillo is a great grape of Spain. Rioja, Ribera del Duero and Toro are close to any oenophile’s heart, with lots of unquestionably world-class wines, with hundreds years of winemaking history. Tempranillo made it to the California at the beginning of the 20th century, but was planted in the wrong places too many times (Tempranillo does the best on higher appellations and in the cooler climates), and was mostly used in the blends. In the 1990s, it made it to Oregon, Washington and then Texas, where it started showing excellent results in the single-varietal wines. I had an opportunity to taste single-varietal Tempranillo from Abacela winery in Oregon, and few of the Tempranillo wines from Texas, and they all were good and promising wines.
Couple of days after I published my Spanish Wine Recommendations posts, I got an email from Danielle Irwin, who I knew as a blogger at Naggiar Vineyards, the winery in the Sierra Foothills region in California, where her husband Derek works as a winemaker. Danielle offered to send me a sample of their Tempranillo wine, bottled under their own label as Irwin Family Vineyards. As you can imagine, I gleefully agreed (I rarely refuse a sample, never mind a bottle of Tempranillo), and in a few days the package arrived with two bottles and a letter from Derek inside. The letter included all the technical details regarding the Tempranillo bottle, as to where the grapes were growing (specific plot of the estate vineyard at 1,500 ft elevation), when the grapes were picked (in October 2010), how grapes were fermented (stainless steel and large format French oak barrels) and then how the wine was aged. I let the wine rest for a few days after the trip (to try to avoid “bottle shock”), but then patience worn out, and I opened that bottle…
2010 Irwin Family Tempranillo Piedra Roja Block 22 Sierra Foothills ($36, 13.5% ABV, 90% French Oak, 10% American Oak, 28 month)
Color: Dark garnet
Nose: Cherries, cedar box, spices
Palate: Dense, chewy, layered, blackberries, dusty texture (reminiscent of the famous Rutherford Dust). Great complementing tannins, soft but well supporting the structure. Perfect balance. Coffee and mocha in the long lingering finish.
Verdict: outright delicious, world-class wine. Drinkability: 8+. I would drink this wine in a heartbeat at any time. As an interesting side note, the wine paired amazingly well with the Comte cheese.
Derek mentioned in his note that this wine was inspired by the wines of Toro region, which typically are the most concentrated renditions of the Tempranillo, and I definitely see that parallel.
The second bottle was a Tempranillo blend:
2013 Irwin Family Vineyards The Bull Sierra Foothills ($24, 13.8% ABV, 44% Tempranillo, 28% Malbec, 28% Petite Sirah)
Color: Dark Garnet
Nose: sweet plums, vanilla, nutmeg, dark chocolate
Palate: medium body, touch of spices, perfect acidity, nice textural presence, nutmeg, impeccable balance, lots of dark chocolate both on the palate and in the medium-long finish
Verdict: Delicious! Drinkability: 8. Bonus: works very well with food, especially charcuterie (meat and cheese).
There you go, my friends – two delicious wines from the region which I really want to explore in depth (Sierra Foothills), and the world-class American Tempranillo. You don’t have to believe me – head over to the Napa and taste it at Irwin Family Vineyards, or sign up for their wine club (Tempranillo is only available for the club members). Cheers!
During 2011 I wrote a number of posts for the project called The Art Of Life Magazine – of course talking about my favorite subject, wine. The project was closed and even the web site is down, but as I still like the posts I wrote, I decided to re-post them in this blog. To tell you the truth, if I would write such a “Father’s Day Gifts” post today, I would write it differently. But I can always write it differently some other time, and for now – here is the original.
Note that the series was written for a slightly different audience – I hope none of my readers will take offense in the fact that sometimes I’m stating the obvious…
Considering that Father’s Day is rapidly approaching, let’s talk about gifts for Dad. Even if Father’s Day is not celebrated in your country, remember – any day is a great day to get a present for your hard-working Dad.
This is the wine blog, so of course our gift suggestions will be related to the wine. And while I’m sure everybody wants to buy the best gift ever, not all of us can afford that ideal present, so let’s look for a few options in different price categories. Let’s start.
You think it is impossible to get a great bottle of wine under $15? Think again. Here are two suggestions:
What: Bodegas Volver La Mancha DO, Spain
Why: This is a serious man’s wine. There is nothing wimpy about this wine. It has super-broad shoulders, it is bone dry, and it has strong tannins grip, strong as dad’s handshake. At the same time, it is very balanced and elegant, and if you will try it with a mildly sharp cheese with some fig jam on top of it, you might find heaven on earth.
What: Le Petit Chambord Cour-Cheverny, Loire, France
Why: Same as the one before, this is the wine for a real man. Brighter than sun acidity, supported by good fruit, very balanced. Another trait which many dads possess – it needs patience, as it will greatly improve with age. Give it 10-15 years and prepare to be amazed.
A different game, seems to be lots of choices, but it is not always the case. Let’s look at some suggestions.
What: Peter Michael Chardonnay (there are many options, but either one will do).
Why: When Dad will try this wine, he will experience [very strong] emotions. Who knows, he might even cry. This wine will remind him of his true love – wife, if he is happily married, and his dreams – if he is not. Incredibly balanced, with all components (fruit, acidity, vanilla, toasted oak, tannins) being in perfect harmony. Once Dad will experience this wine, it will be one and only Chardonnay he will be willing to drink.
What: Adrien Camut Calvados 6 years old
Why: It is reminiscent of a Dad in a tuxedo. Calvados is a cognac’s relative, only made out of apples. Calvados has the same alcohol content as cognac, but it is not aggressive at all compare to many cognacs which are. It is pure elegance and class, exactly as a man in tuxedo feels like.
What: Del Maguey Single Village Mezcal
Why: Because it will make Dad to think of adventure. May be he will finally go to safari, after dreaming about it for more than 20 years. May be Dad will recall the warmth of campfire under an open starry sky. Pleasant roughness paired with deep smoke flavor – it will make dad’s heart to pump faster and happier.
Unlimited, or at least above $3000
This is the category for those who has everything – but even when you have everything, something is probably still missing… Let’s look for some options – and I guarantee you, it will not be easy to find.
What: Taylor-Fladgate Scion Very Old Port
Why: Because I want one for myself? Okay, but on a more serious note, this port is made out of the pre-Phylloxera grapes in approximately 1855, so this wine is about 160 years old! It is awe-inspiring for any wine lover, and to say it has limited availability would be an understatement. But – if you can afford it, make an effort, find it – and Dad will thank you profusely.
What: Domaine De La Romanee-Conti La Tache, Burgundy, France
Why: Because I want this one too? Domaine De La Romanee-Conti, or DRC for short, makes literally the most amazing wines in the world. These wines are literally impossible to find, so it you will present such a bottle to Dad, I’m sure he will really appreciate the sacrifice(s) you had to make to get it for him.
Our session is over – hope I was able to help! Good luck with all the presents, and Happy Father’s Day to all the Dads out there!
Here is the post which I wrote for the new interesting project I’m involved in. We (The Dinner Party Collective crowd) want to recreate the Art of “food together” by offering complete seasonal menus which people around the world can use to bring friends and families around the dinner table. Where there is food, there should be wine, and the wine should “work” with food. Here are some thoughts on making food and wine work together. Enjoy (and share your thoughts)!
Originally posted on The Dinner Party Collective:
Written by Anatoli (of Talk-a-Vino)
The Dinner Party Collective started a few months ago by Margot (of Gather and Graze), as an attempt to reinforce the Art of Food Together as one of the best forms of human interaction. The result is a complete menu which you can enjoy cooking and serving to your guests and family – but in essence, there is a lot more here. We (TDPC crowd) want to offer you more than just a menu you can cook. We want to make your meal an experience. How? By going to the next step and pairing food with wine. Food is definitely a centerpiece of a meal experience, but the addition of wine takes it to the next level. Something which we call a “food and wine pairing”, when done successfully, creates a heavenly combination out of the bite of food in your mouth and a…
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