There’s no better definition of Texas BBQ than a smoked brisket. Succulent, tender and smoky. We like to pair this with an aged Shiraz rather than Zinfandel. Here’s why.
Summer means lighter wines, lighter fare and fast preparations. Vermentino and Shrimp Scampi deliver all of that. Check out the details in this post.
So you like Nebbiolo from Barolo and Barbaresco, but never tried Nebbiolo from Gattinara??? This pairing will convince you to do so.
The wine world is awash with Rosé, Rosato (Italy) and Rosado (Portugal and Spanish-speaking countries). How do we make sense of this bounty of riches???
With dominant flavors such as anchovy, garlic and capers in this killer sauce, what’s the right pairing: Pinot Gris, Verdicchio or Chardonnay??? Tune in.
Monumental wines and a killer Short Rib recipe fit for Royalty. What are you waiting for?
Join us on a short tour of some of the noteworthy wines of the South of France . . . and a dish called Les Farcis. Yes, St-Tropez and le Lavandou are beautiful, but this food and wine pairing is the Provence that resonates with us.
Focusing on the oak treatment of Sauvignon Blancs, we call out those Cali wines better suited for food from those that are patio-sippers. Seared Sea Scallops with Grapefruit Beurre Blanc makes for a beautiful pairing.
Spicy chicken dishes are world staples. Nearly every culture has them. But if you want to move beyond beer as a beverage for these dishes, you’ve got to explore the landscape of Rieslings.
Salmon, Tuna, Swordfish – all great, but don’t you want to grill something else for a change? Try Black Cod . . . especially with this Pea Sauce from a great chef that may be new to you. While you’re at it, make room for Vouvray on your wine rack – a versatile, delicious white wine!