a·pair·i·tif

Posted By admin on October 7, 2011

Category: Food And Wine | 3 Comments »
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Posted By admin on January 25, 2012

Three Farmers
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Posted By admin on January 23, 2012

Article by Jean Bolton

Years ago, if you would ask a wine expert or die hard enthusiast about which wine to choose with a certain kind of food they would talk about rules that you had to follow when you want to pair food and wine. These days however the rules aren’t that strict anymore because wine is becoming more and more popular with a much broader audience.

Let’s be honest, wine pairing is not rocket science but you do need to have a good working taste and knowledge of wine. There is not real wrong or right answer when you pair food and wine it would rather be a personal preference to choose one above the other. On the other hand there are a few wines that should not be used with certain foods because they clash, the reason being the chemicals found in each of them.

Some of the guidelines

Lets take a look at wine first, the thing you should concentrate on is not how the wine tastes but what the body and structure is like. A chardonnay with a medium body that has a little bit of oak undertone in it can be served with a wide range of food, a heavy one on the other hand would narrow your choice a lot.

The thing to remember is that it is better not to match a delicate wine with heavy food because the wine would be lost in the taste of the food. A nice acid taste in wine will be great with fried food and fish or cheese. An excellent pair would be a wine that is a bit tart and a sauce or vinaigrette that also has a tart taste to it.

Using an astringent, high in tannins kind of wine with a high fat content dish would be a fantastic match, this is because of the biting wine taste will cut through the richness of the fatty food. Never upstage either the food or the wine, this is a guideline you should remember. AS an example, you would never eat an elaborate dish when you want to show off a vintage wine you have lying in the cellar, you would rather eat something light that would let the wine be the center of attention.

Things you should know

Red wine goes with red meat and white wine goes with fish or any other seafood dish and chicken. While you don’t have to be so strict about it these are some of the simpel rules to follow when you are not sure what to do. The thing to remember is that if your dish is heavy in taste your wine should not be and the other way round.

Never let the flavors battle each other is a basic rule when it comes to food and wine pairings. It would confuse your guests at the dinner table and that is not what you want to do. In the end it comes down to being sensible about the wine choice, again it is not rocket science.

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Tags: afraid, Food, Never, Pairing, some, Wine

Posted By admin on January 20, 2012

Question by Somewhere over the rainbow..: Wine and food pairing… HELP ME?
I need some help here. The person that I am dateing really likes wine. I am learning to drink it. I want to make a romantic dinner in the near future so I need some help with this one.
PLEASE specific in your suggestions. I need a main dish with wine pairing. I have looked on a bunch of recipie sites, but nothing jumps out at me, and they don’t get specific enough for someone who has no clue how to buy a bottle of wine… HELP

Best answer:

Answer by Jewels
Rules for Perfect Pairing
F&W’s Ray Isle simplifies the task of pairing food and wine into seven mantras; Test Kitchen Supervisor Marcia Kiesel creates enlightened recipes for each.
By Ray Isle
Pairing Rule #1
Serve a dry rosé with hors d’oeuvres

Rosé with Creamy Anchoïade
Rosé with Roquefort Gougères
Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d’oeuvres, from crudités to gougères.

Pairing Rule #2
Serve an unoaked white with anything you can squeeze a lemon or lime on

Albariño with Pan-Glazed Salmon with Oyster Sauce and Basil
Sauvignon Blanc with Smoked Sablefish and Potato Salad with Capers and Onions
White wines such as Sauvignon Blanc, Albariño and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

Pairing Rule #3
Try low-alcohol wines with spicy foods

Riesling with Pan-Seared Chicken Breasts with Jamaican Curry
Riesling with Shrimp with Green Beans and Toasted Coconut
Alcohol accentuates the oils that make spicy food hot. So when confronted with dishes like a fiery curried chicken or Thai stir-fry, look for wines that are low in alcohol, such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

Pairing Rule #4
Match rich red meats with tannic reds

Cabernet with Duck Confit with Turnips
Syrah with Sausages with Grapes
Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats—making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan-seared sausages.

Pairing Rule #5
With lighter meats, pair the wine with the sauce

Portugese Red with Pork Chops with Shallots
Chardonnay with Chicken Breasts with Leeks and Pine Nuts
Often the chief protein in a dish—chicken or pork, say—isn’t the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce; in each case, the sauce dictates the pairing choice.

Pairing Rule #6
Choose earthy wines with earthy foods

Pinot Noir with Bison Rib Eye Steaks with Roasted Garlic
Nebbiolo with Mushroom-Shallot Ragout
Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

Pairing Rule #7
For desserts, go with a lighter wine

Moscato with Moscato-Roasted Pears and Cider-Poached Apples
Madeira with Dulce de Leche Crispies
When pairing desserts and dessert wines, it’s easy to overwhelm the taste buds with sweetness. Instead, choose a wine that’s a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d’Asti with roasted pears.

This article originally appeared in October, 2007.

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Category: Food And Wine Pairing | 7 Comments »
Tags: Food, help, Pairing, Wine

Posted By admin on January 17, 2012

Article by Keith Barrett

Do you get concerned about whether you’re serving up the right style of wine with a meal? It may not even be something that you think about a great deal but there’s no doubt that a good bottle of wine can really bring out the flavour of food.

Wine has been served together with food for many centuries. Indeed, you may well be aware that the Romans were great growers of grapes and drinkers of wine. We also know that the drink can be used in cooking too, although some would say that British cooks don’t use it in this way as frequently as they should do.

So how much do you know about how well food and wine go together. Most people tend to think that chicken and fish would be best accompanied by dry white wines, while beef might be best served with red wine.

This is a good starting point, but it’s important not to be too inflexible. If you’ve ever tasted chicken or fish cooked in red wine then you’ll know that such limitations needn’t always apply.

It’s important to serve wine that you are happy to drink with a particular meal. If you enjoy the taste then it’s worth using the same wine again in the future. Making a note of your favourite wines to accompany particular meals is certainly to be encouraged. There are so many vineyards and grape varieties in the world, meaning that it can be difficult keeping track of all the differing wines that you drink.

By identifying the best combinations and writing down what works well, you’ll have a list that you can refer back to when you’re next doing your shopping.

By the same token, if you find a particular food and wine combination that really doesn’t work then you also need to make a note, so that you can avoid making the same mistake in future.

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Tags: Food, matching, Wine

Posted By admin on January 14, 2012

www.tescorealfood.com Mulled wine from Jean-Christophe Novelli. What are your tips for great mulled wine?
Video Rating: 4 / 5

Category: Food & Wine Recipes | 3 Comments »
Tags: Christmas, JeanChristophe, Mulled, Novelli's, RECIPES, Wine

Posted By admin on January 12, 2012

Food and Wine
By JILL CATALDO By JILL CATALDO I love bargain hunting, and January is my favorite month for shopping. It's one of the best times of the year to find great deals on non-grocery items, particularly toys and clothing. AP VIDEO more>> Why January? …
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10 Healthy Party Food Makeovers
Daily updates on all of The Daily Meal's newest food and wine coverage. Weekly newsletter with top dining news, trends, restaurant reviews, chef coverage and more. Weekly newsletter with new cocktail recipes, wine reviews, nightlife ideas and more. …
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Braly: Beef stew recipe is ultimate comfort food
Also, during the last hour, I poured in about two cups of dry red wine. Wine brings the flavor of any dish to a magnificent crescendo, don't you think? The blue cheese sprinkles added at the end are not listed as optional in the original recipe, …
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Posted By admin on January 8, 2012

The Annapolis Food and Wine Festival 2012
The Annapolis Food and Wine Festivall 2012 will be the hottest ticket in the City Dock area of downtown Annapolis, featuring wine and food tastings at The Annapolis Marriott Waterfront Hotel, "Sip and Stroll" at local downtown restaurants, …
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Chefs up for the challenge in the ultimate food-and-wine competition
trash talking as the days tick down to the inaugural Local Food & Wine Challenge taking place Jan. 19 in the ballroom atop the Crowne Plaza Ventura Beach Hotel. Creators of both the wine-trail map and the culinary competition already have matched each …
Read more on Ventura County Star

Food & Wine Events: South Bay & Beyond, Jan. 8-21
The week kicks off with a party at Livermore's Underdog Wine Bar Jan. 20. Details at www.trivalleycvb.com/tasteoftrivalley. To list your event, go to http://events.mercurynews.com, click "add to our listings" and follow the instructions under "Food …
Read more on San Jose Mercury News

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Tags: 2012, Annapolis, Festival, Food, Wine

Posted By admin on January 6, 2012

Question by answering god!!!: food!!!!!!!?
what desserts did the colonists eat? something that an 8th grader can make thats easy and that his class would like! plz include a recipe if possible thx:)

Best answer:

Answer by sadie
Molasses Gingerbread

One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well ’till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don’t scorch; before it is put in, wash it with whites and sugar beat together.

COMMON GINGERBREAD

Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses, two tablespoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste. Make in into a stiff paste, and roll it out thin. Put it on buttered tins, and bake in a moderate oven.

Cocoa-nut Drops.

One pound of grated Cocoa-nut, only the white part. One pound sifted white Sugar. The whites of six Eggs, cut to a stiff Froth. You must have enough Whjites of eggs to wet the whole Stiff. Drop on buttered plates the size of a Penny and bake immediately.

Sweet Potato Pie.

Two pounds of potatoes will make two pies. Boil the potatoes soft; peel and mash fine through a cullender while hot; one tablespoonful of butter to be mashed in with the potato. Take five eggs and beat the yelks and whites separate and add one gill of milk; sweeten to taste; squeeze the juice of one orange, and grate one-half of the peel into the liquid. One half teaspoonful of salt in the potatoes. Have only one crust and that at the bottom of the plate. Bake quickly

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Category: Food & Wine Recipes | 4 Comments »
Tags: Food

Posted By admin on January 3, 2012

Summer festivals vie for state funds
The Taste food and wine festival in Hobart and the Falls music festival at Marion Bay are each seeking about $ 300000 a year to help the events remain viable. Lord Mayor Damon Thomas says the Government does not contribute to the week-long Taste …
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Foodie things to see and do this year in the nation's capital
Three-day pass is $ 15; daily admission $ 10. Food and wine tastings are extra. With lots of free parking, it's a delightful gastronomic festival showcasing establishments within easy driving distance of Ottawa on both sides of the river. …
Read more on Ottawa Citizen (blog)

Salute to Noosa food
NOOSA's rich and entertaining take on fine food and drink has been the toast of Italy. When Jim Berardo and Greg O'Brien began the Noosa Food & Wine Festival in 2003 with a modest farmer's market in the hinterland and a party on main beach in front of …
Read more on Noosa News

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Tags: festivals, funds, state, Summer