Taking the world one wine at a time.
It’s not very often that Riesling gets the chance to be opened in my house. The Mrs. hasn’t always had the biggest affinity for the little German grape, as she (like most others), thinks all their wines are sweet. This was the pairing that would change her mind! The winemaking family history of Dr. Pauly Bergweiler, can be traced back to the 16th century in the Mosel. Therefore, they’ve had plenty of time to…
Read More
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…
Read More
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…
Read More
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…
Read More
It’s been far too long since I’ve featured a food and wine pairing! I find that pairing with food is one of my favorite ways of analyzing a wine. So many New World wines seem to be more suited for stand-alone drinking, with food seeming to be an after-thought. It’s therefore always nice to see how these wines stand up to certain cuisines.
Read More