This is the first of several posts documenting our Grand Cru Burgundy barge cruise, an unforgettable experience that should be on every Burgundy-lover’s bucket list. First up . . . the barge and our itinerary.
When we discovered this recipe, we were amazed at how wine-friendly it was. While Chenin Blanc won us over, the flavors in this grilled salad also pair nicely with Rosé and lighter-styled Merlots. This is a summertime must-do.
The crowded field of Rosé cries out for leadership and direction. The Rosés from this Provence Chateau may be the best place to start. Check out this four course lunch we enjoyed with their wines.
The wine pairings we enjoyed at Mr. G’s illustrate the flexibility of Sancerre and Chardonnay with different foods. Here’s how it came down.
Open your cellar door to two wines from Chile – Carmenère and Carignan. Both are great with Osso Buco, yet appeal to different wine palates. And give us your thoughts about our new wine flavor grids.
Hannibal Lecter loved Chianti. However, we disagree with his suggested food pairing. We posit that Lamb Ragù is the ideal pairing for this delicious Sangiovese from the 2010 vintage.
Time to revisit Fettucini Alfredo? No, it’s time to move on. This pasta dish kills Alfredo especially when paired with either Barbaresco or Arneis. Don’t hesitate.
Rare is the wine dinner when one can taste 25 consecutive vintages of a world class Priorat paired with 6 Catalan-inspired courses. Here’s how it unfolded.
Fiano di Avellino and this retro sauce recipe make music together when paired with grilled Salmon. Check it out.
The rosemary-infused marinade for these chops drove the wine pairing. The result? A perfect score for the Janasse Chateauneuf du Pape!