Archive for March, 2014

Canned Tomatoes Paired with Wine

| March 24, 2014 | 0 Comments

In this dreadfully cold weather, the last thing anybody should be eating is fresh tomatoes. They taste bland, juiceless, and mealy, not even a vague recollection of summer.  Canned tomatoes are the next best alternative!   Canned tomatoes are an indispensable ingredient in our pantry! In terms of quality, flavour and texture, what brand  of […]

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Brut Sparkling Wine Paired with Caesar Salad

| March 16, 2014 | 0 Comments

I had a few friends over for dinner a few nights ago.   After hors d’oeuvres but before the entree, I served my guests a glass of brut sparkling wine to harmonize with my hybrid Caesar salad. Brut sparkling wine has that bone dryness and sharp acidity that harmonizes extremely well with the saltiness of Parmigiano-Reggiano […]

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Pinot Noir can work with beef and rosemary

| March 2, 2014 | 0 Comments

Pinot Noir is considered, in general, a light, fruity red wine, an ideal companion for salmon or other fatty fish and, perhaps, chicken. But Pinot Noir, depending on where it is grown and vinified, can have enough structure, character and weight to stand up to beef.  It depends on the Pinot Noir grape, the region and […]

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