Veal Marsala
This is the recipe I used to pair with Merenzao. It’s a lighter version of the traditional Veal Marsala and … Continue reading Veal Marsala
Category: wine and food pairings
Merenzao: A Grape with Many Names
Trousseau, Bastardo, Gros Cabernet. These are just a few of the names Merenzao answers to. Originally from the Jura region … Continue reading Merenzao: A Grape with Many Names
Pineau d’Aunis: The Comeback Grape
How did a grape that was once the favorite of King Charles III, exported as the first “vin clairet” to … Continue reading Pineau d’Aunis: The Comeback Grape
Skirt Steak with Chimichurri Sauce
This is the recipe I used to pair with my Tannat from Uruguay. I also greatly enjoyed the Tannat with … Continue reading Skirt Steak with Chimichurri Sauce
Tannat: The Crown Jewel of Uruguay.
Tannat was born in 1783 in the southwest region of Madiran, France. Here, it was firm and powerful, with skins … Continue reading Tannat: The Crown Jewel of Uruguay.
Crab and Fennel Pasta
This is the recipe I used to pair with Grignolino. It’s a great springtime pasta that’s perfect for sitting outside … Continue reading Crab and Fennel Pasta
Grignolino: Springtime Pasta’s Perfect Pair
One of the things that most interests me as a sommelier is the wide variety of grapes grown. It fascinates … Continue reading Grignolino: Springtime Pasta’s Perfect Pair
Alicante Bouschet: Planting Roots in the New World
Alicante Bouschet was originally a French grape designed by viticulturist, Henri Bouschet, when he cross bred the grapes Petit Bouschet … Continue reading Alicante Bouschet: Planting Roots in the New World
Cheese Fondue
Here’s the fondue recipe I used to pair with Chasselas wine. I used my Instant Pot but you could also … Continue reading Cheese Fondue
Chasselas: Switzerland’s White Wine
When you think of wine making countries, which come to mind? France, Italy, the US, Australia. One rarely shouts, “Switzerland!” … Continue reading Chasselas: Switzerland’s White Wine
Off the Beaten Wine Path 