Taking the world one wine at a time.
The Mrs. wanted burgers, I wanted steak. Since it way my day off, and therefore my turn to cook: STEAK IT IS (WAS)! Hanger Steak is one of my favorite cuts of meat, however, I think my brief stay in England a few weeks ago might have impaired my ability to grill red meat to a cooking temperature of rare. I’m serious! It’s a major problem over there, with most beef being served to the…
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“Do you want us to filet it for you?”, said the helpful fish monger at my local fish shop. “Nah, that’s alright mate! I got it!”, I confidently replied, knowing full-well that I can’t remember the last time (if ever) that I filleted Sea Bass. Work seems to have been so crazy for me lately, that putting the time into making a good home- cooked meal meal has kind of been put on the backburner….
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Oh, this was a good one! Last week I picked up a small bundle of cedar planks from the Riverside Arts Market here in Jacksonville; kind of an impulse purchase really since I’ve never actually cooked anything using cedar planks.The recipe I selected to test out my newly acquired planks was admittedly the first one I found after throwing “Cedar Plank Salmon” into Google. Luckily it panned out! The recipe itself is very simple; just…
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If you remember my article last week entitled A Sardinian Feast with Friends; well I actually had a couple of emails from people wishing to know how to make the Stuffed Squid in Vernanccia Sauce. Since it wasn’t my recipe, I had to get with my friend Adam to but it into text form… Stuffed Squid in Vernaccia Sauce by Adam Bartoy This is the 1st time I have written a recipe, so I…
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A couple of years go, the Mrs. and I jetted off to the small Italian island of Sardinia for the marriage of two of our best friends; Mr. Adam Bartoy and Miss Jacqueline Mariani. Jacq’s family is native to Sardinia, and so both her and Adam end up going back there about every couple of years for family obligations. Their most recent obligation/vacation (a couple of weeks ago) was for a baptism, and when they…
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You won’t find me posting too many reviews of New Zealand Sauvignon Blanc <cough> they all taste <cough> the same <cough>! Wow! I’m sorry. I really need to get to a Doctor with that cough! So anyway, as I was saying, New Zealand Sauvignon Blanc’s; notorious for their crisp, refreshing, aromatic, grapefruit, and freshly squeezed lemon / lime flavors. The quintessential outdoorsy spring / summer wine. A little unfair to say that they all taste…
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I think it should go without saying that everyone has a lifetime worth of experiences and knowledge relating to food tastes and characteristics; but most of us don’t necessarily pair wine with meals on a daily basis. As a result, it could be stated that the general population lacks a decent ability to match appropriate wines with particular foods. Because of this, we generally have a shortage of good advice that people can use in…
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Since today is/was #ChardonnayDay on Twitter, my day has been very much planned accordingly around the worlds most popular white grape. You’re forgiven if you aren’t yet clued in as to what #ChardonnayDay is actually all about; it’s new to me too! The event essentially revolves around Twitter, with wine drinkers throughout the Twitterverse (yes it’s a word) all gathering either online or at various organized meetups to drink and “tweet” tasting notes and opinions…
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Grape 100% Tempranillo Most often found in Spain, particularly in the Rioja wine region, the name Tempranillo is thought to be linked to the Spanish word “temprano” meaning “early”. The grape supposedly ripens weeks earlier than other varietals. Facts So this would be my first Aussie Tempranillo, at least from what I can remember, but then again my memory is pretty horrible. Tempranillo has always been a grape that has fascinated me. It is…
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I decided to switch things up a little with this pairing. I’ve been trying to do the “low carb thing” for the last few weeks, and also going forward into the next few months. I figured I needed to drop a lb or three! For this reason, the next few months worth of pairings will probably not feature any type of carb item. Just a friendly warning. I found the recipe for Chicken and Watercress…
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I’ve been trying to convince Mrs. Chislett to eat more Salmon, I personally LOVE IT, but for some reason she has always had an aversion to it. Maybe it’s an English thing on my part! Salmon seems to be a much more prevalent menu item over there! I actually chose the wine first for this pairing, and then selected the recipe to match. The Triennes Provence Rose is a joint project between Michel Macaux…
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I first tasted the Field Recordings Chenin Blanc back toward the earlier part of the year. It’s imported into Florida by a good friend of mine that decided to start a wine distributor business: Vingevity. The Field Recordings is a single-vineyard, unfiltered, unfined, 285 case production, “old vine” Chenin Blanc from Santa Ynez, and sells for around $18 retail. If you’re a true wine geek, by this point you should be____________. I’ll let you fill…
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