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In North America, sake is often considered something to be paired solely with sushi. That couldn't be farther from the truth. As a lighter wine, sake goes well with seafood and vegetable based dishes. Full bodied sakes can be paired with slightly spicy, deep-fried, and saltier foods. It should be avoided with overly flavourful foods such as BBQ, as that would overpower the delicate sake taste.
My love affair with Cava continues. Pale lemon green with lots of tiny persistent bubbles. The nose is clean and offers green apple, lemon, lemon zest, biscuit, pear. The palate is dry with lively acidity and noted baked bread. The length is medium on a crisp palate cleansing finish. Not overly complex but good quality and the price is right!
A lot of people assume that healthy eating and wine consumption are mutually exclusive. But that's not the case as far as I am concerned. I have long enjoyed a good glass of vino with dinner. I wanted to offer up this sleek, simple, and sommelier-approved soup recipe, that pairs sublimely with a cool Chardonnay.
Cupcakes and Gewürztraminer: A match made in heaven? There's just something about putting together wines and food that can leave the most confident food-lover more than a bit puzzled. Which is why we...
General wine wisdom often automatically pairs meat with red wine, and while that needn't always be the case, for the purposes of this week, it shall be. I've put together a list of eight wines that work wonderfully with whatever might be on your carnivorous menus -- and don't forget to save a glass for dessert.
One of the most stressful elements of throwing a party -- outside of the preparation -- is trying to figure out what wine to serve guests. If you're dining on turkey, is white a must? Or can you serve...
It's Friday night. You and your nearest and dearest arrive at the new, swanky restaurant in town, dressed to kill and ready to celebrate your anniversary/big promotion/making it through another week virtually unscathed. Everything is perfectly right with the world until the wine list is dropped in your lap. Now what?
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We have a secret. When we go wine shopping, we like to play a game. It's called the Cheaper and Better Game. The rules of this game are simple: find the best wines we can for $15 and under.
We were tasting a flight of Barbarescos, the northern Italian wine from Piedmont. The guy behind the booth waxed poetic about the wine's nuanced flavours, marveling at its rustic leather notes mixing with dark fruit, tea leaves and rose petal. "I get none of that," I thought to myself.
This year, let's thank the women and men who actually grow or raise the food that we put on the table on Monday because I swear that it tastes better to me for having seen the soil from which it sprung.