We paired this dish with a 2015 Paracombe Cabernet Franc. This is a very special bottle to me. It represents how amazing the wine community is. I saw that Cathie Schafer posted about this Cabernet Franc on Instagram. I commented how I had never had an Australian Cab Franc and she replied asking for my…
We paired this meal with a 2010 Cayuse Bionic Frog. This wine is 100% Syrah from Walla Walla, Washington. The savory notes and meatiness of the wine paired well with the soy sauce in the dish. Please support our sponsor: Try the 90+ rated and multiple Double Gold medal winning wines of Dracaena Wines and…
We paired the salad with a beautiful bottle of Le Colture Rive di Santo Stefano Gerardo Valdobbiadene DOCG Extra Brut. The fruit is harvested from 35 – 40 year old vines on the steepest slopes of the vineyard. The wine is dedicated to Gerardo Ruggeri, who loved tended the vines. Le Colture had its beginnings…
I have just come back from a week in Bordeaux. I had the distinct privilege of tasting the 2017 en primeur thanks to Millesima. My article Portugal’s Political History Affects Its Culinary and Wine Culture #WinePW won the prestigious Millesima Wine Bloggers Award for Wine and Food Pairing and my prize was a week in Bordeaux. Honestly,…
There is a new Mediterranean grill restaurant in Fresno called Tofas. Last week, I checked out the menu and saw a Falafel wrap. I had never heard of this before, but according to the menu it was a combination of fava and chick peas with spices, lettuce and tomato in something called a juju sauce. …
Looking for a simple weeknight meal? This dish takes a total of 15 minutes from start to table and it’s oh so good! We chose to pair this dish with a sparkling wine. Cava was ideal for the dish! Mastinell cavas and wines is located in the heart of the Penedès Denomination of Origin. Not…
Last week, I was scrolling through social media and came upon a few posts saying that January 4th was National Spaghetti Day! Did you know that the oldest recorded documentation of pasta is found in the writings of Roman poet Quintus Horatius Flaccus, referring to sheets of dough called lagana? Hmmm. and we now have…
I love arancini balls. I don’t remember the first time I had them, but I do remember the ooey gooey cheese that was inside surrounded by total yumminess. For those that do not know what they are, arancini are Italian rice balls that are stuffed, coated with bread crumbs and deep fried. I try to…
