Ok… How many times have you made pancakes for Mom on Mother’s Day? Surprise her this year with sophisticated brunch that pairs up well with wine or mimosas. These dishes are easy to prep ahead to time so that you can enjoy a glass of wine, too!Continue reading Food & Wine: Mother’s Day Brunch and Wine Pairings
Continue reading New Zealand, Sauvignon Blanc and Center Stage
For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?
It’s always exciting to meet the actual human who bears the name of a winery, particularly one that has become a household name. In this case, it was Gérard Bertrand. This may not be a household name in every house, but it is in mine. Our affinity for Rhone wines certainly extends to the rest of Southern France, where there is a unique style and value to be found. Gérard Bertrand wines combine just that: style & value.Continue reading Gérard Bertrand: Story behind the Wine
The other day a friend asked me, “Why is there always a clam chowder special on Fridays?”. Well, folks, that comes from “fish Fridays”. The one day a week when Catholics would abstain from eating meat. Now, it’s only done during Lent, which is the season before Easter. In my family, it meant tuna sandwiches for lunch and bacalao, salted cod, at my grandfather’s house for dinner. Here are a few creative and easy fish recipes with matching wines for your Friday so that you don’t spend all of Lent eating fish sticks!Buen provecho! Continue reading Food & Wine: Fish Fridays!