FOOD and WINE PAIRING-VEGETARIAN DISHES

November 8, 2011 3:12 pm | Posted by Graham D

FOOD and WINE PAIRING—VEGETARIAN DISHES
(continuation from blog “ Food and Wine Pairing” dated 3rd October 2011)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–VEGETARIAN DISHES have become much more popular in recent years and restaurant chefs are far more creative with their vegetarian recipes than perhaps a decade ago. With many different and wonderful flavours matching these dishes with wine is now a serious subject.

CHALLENGES:—–The main challenges are identifying what dishes are strong in flavour, such as a nut loaf or caramelised root vegetables or lighter flavoured dishes like salads or spring vegetable soup. Once you have catagorized your dishes then pairing with the right wines become much much easier.

RECOMMENDATIONS:—–With a light tasting soup such as pea or potato why not try a light bodied unoaked white wine such as Luztville Chenin Blanc from South Africa. For pulses like lentiles which have been enriched with cream or butter, go for a medium bodied red wine such as Pinot Noir by Tindall Vineyards in New Zealand. With strong flavoured dishes such as roasted vegetables, a powerful nut roast or stews which contain soya sauce or marmite to replicate meaty flavours, then a full bodied Bordeaux red such as Chateau Semonlon Haut Medoc or a new world wine like Carmenere Reserva from Chile will certainly do the trick.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Desserts

HAPPY VEGETARIAN DISHES AND WINE PAIRING DAYS

Graham D

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Pere Magloire Calvados

October 29, 2011 1:14 pm | Posted by Del

Pere Magloire Calvados:- In the early 19th century Gervais Magloire became an Innkeeper in Cagny, a village located on the main road between Paris and Normandy. Besides the excellent food and the comfort of the Inn, he also aged his own Calvados. The high quality of his “eau-de-vie” became famous and soon became know as “le Calvados du pere Magloire”. During the 50 years he operated the Inn, the reputation and renown of the Calvados Pere Magloire grew beyond the borders of Normandy and spread all over France.

Pere Magloire use both methods of distillation to create a distinctive range of styles, both aoc calvados and the more specific calvados pays d’auge. Softer single distillation preserves the essence of apple flavours and aromas, giving the calvados the intense and strong taste of its origin. Double distillation of ciders, on the other hand, leads to the selection of the lightest aromatic esters, and produces spirits with floral notes and delicate aromas.

The unrivalled collection of medals awarded to the range in recent years is a testament to the skill with which the distiller and blender use those two styles to create the sublime calvados.

calvados-pere-magloire-vsop-sml2Pere Magloire Calvados Pays D’Auge VSOP

Double distilled in traditional stills, lengthy ageing in oak casks give a unique aromatic richness

calvados-pere-magloire-xo

Pere Magloire Pays D’Auge XO

An exceptional blend distilled twice and aged in oak casks with a subtle bouquet of apples and long lasting palate


Gold Medal and Best in Class, International Wine and Spirit Competion (VSOP)

Gold Medal and Best in Class, International Wine and Spirit Competion (XO)

Double Gold Medal and Best Brandy, San Fransisco World Spirit Competion (XO)

Silver Medal and Best in Class, International Wine and Spirit Competion (12yo)

Silver Medal and Best in Class, International Wine and Spirit Competion (20yo)

A great way to taste apples !

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Pasta Dishes

October 3, 2011 12:43 pm | Posted by Graham D

Food and Wine Pairings: Pasta dishes (Continued from Blog “Food and Wine Pairing”)

Introduction:- This Blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the utlimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

Food Being Featured:- Pasta dishes a a big favourite of so many around the world. A favourable feature dishes contain tastey sauces and these sauces create great flexibility regarding the choice of wine.

Challenges:- The challenge of pairing pasta dishes with wine can be exciting and enjoyable because of the accomodating nature of pasta. Many dishes will equally match a red, white, rose or sparkling wine. Where people have preferences, then you may wish to alter choices of different wine when serving you pasta dishes.

Recommendations:- Pasta is synonymos with Italy and convention often suggests serving Italian wines with Italian pasta dishes.Staying with tradition why not select a full bodied Chianti with a rich meat based dish such as lasagne or pasta with meatballs. Staying with the red wines and being a little experimental, why not pair a lite fruity Valpolicella or Brouilly with a seafood pasta dish flavoursome cheese sauce, the match can be perfect. For white wine lovers, try Pinot Grigio with Fellucine, Alfredo or Macaroni Cheese. For Rose wine lovers, try Le Pas de la Rhone, it’s the perfect match.

Main Directory :- Click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeurves, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

Next Article :- Vegetarian Dishes

Happy Pasta Dishes and Wine Pairing Days

Graham D


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Chairman’s Reserve Rum, St Lucia

August 21, 2011 5:49 pm | Posted by Del

Caribbean Rum at its very best

In 1922 , the Barnard family purchased the large sugar estate of Dennery. Ten years after that purchase, the young Denis Barnard founded a distillery at Dennery. The grandson of the original owners of Dennery is still the current Managing Director of St Lucia Distillers, now based at Roseau. The family run factory has been modernised over the years and new technologies and improvements constantly incorporated. A Pot Still was installed in 1998 and has meant that especially high quality flavourful rums which are still being aged , are now being produce. Two more Pot Stills have been introduced, adding to the variety of rums being produced.

chairmans-resChairman’s Reserve is a blend of doubled distilled pot still and column still rums, aged for up to five years in bourbon barrels. The pot still richness comes through on the nose along with juicy fruits and a hint of honey. A medium bodied palate with a soft feel, a hint of vanilla and spices. Delicious on its own, but works well in a Mojito and many other great drinks.

img_9394Chairman’s Reserve Spice is the latest addition to the St Lucia Distillers range. Based on the same high quality spirit, it has been infused with authentic Caribbean spices such as cinnamon, clove, nutmeg and vanilla and richeria grandis which is known locally as “bois bande” to create a genuine St Lucia experience.

Try it over ice with ginger beer or cranberry juice for a refreshing long drink,

Winner of Gold Medal “Best in Class ” International Wine and Spirit Competition, Winner of Double Gold Medal, San Francisco Spirits Competition

Rums of a very special nature

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Food and Wine Pairing – White Fish

August 4, 2011 11:40 am | Posted by Graham D

FOOD AND WINE PAIRING – WHITE FISH (continuation from BLOG “FOOD AND WINE PAIRING” dated 2nd December 2010)

INTRODUCTION :- This blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine

FOOD BEING FEATURED :- WHITE FISH, white fleshed fish such as Lemon Sole, Flounder, Dover Sole, Dab, Turbot, Halibut and Brill have the lightest, sweetish and most delicate flesh of all the fish family

CHALLENGES :- Finding the perfect match for fish can be challenging since a very dry and acidic wine could go well with oily fish like Mackerel or Sardines, but could destroy subtle dishes like Poached Halibut or Sole Meuniere. Go for mellow and fruity white wines with little or no oak. Stay clear of red wines, although light red wines like Fleurie can go well with meaty, dark fleshed oily fish

RECOMMENDATIONS:- It’s not only traditional , but white wine certainly supports most fish dishes, especially white fish. So white wine with pan fried fish like sole or plaice are exceptinally well suited to a good quality Chenin Blanc such as Luztville from South Africa. Poached Halibut in olive oil and match with a Chilean Gewurztraminer from Vina Segu, the slight acidity from this wine works very nicely. Wild Sea Bass will respond well to a firm, fruity Italian white wine like Gavi de Gavi from the Piedmonte region of Italy.

Your choice of sauce or accompaniment can also be influential to a fish dish. A heavy tomato based sauce or a side dish with spice would welcome a white wine with high intensity and substance such as a white Chateauneuf du Pape or a full bodied Chardonnay such as those made in the Barossa Valley, Australia.

MAIN DIRECTORY :- Click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS-CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE :- PASTA DISHES

HAPPY FISH AND WINE PAIRING DAYS

GRAHAM D

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FOOD and WINE PAIRING—Chinese Food

December 2, 2010 11:25 am | Posted by Graham D

 FOOD and WINE PAIRING—Chinese Food (continuation from blog  “ Food and Wine Pairing”  dated 24 October  2010)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

 
FOOD BEING FEATURED:—–CHINESE FOOD, Cuisine that encompasses many different styles of cooking -noodles,dumplings and the sizzling meats of North China, lightly spiced seafood dishes of the eastern coastal regions, very hot and spicy dishes from Sichuan and then the huge variety of stir-fries which are popular in and around Canton.

 
CHALLENGES:—–The common perception is that Chinese Foods pair better with beer than wine -this is not true. With such a variety of tastes and flavours as highlighted above, the challenge is tricky, but certainly not impossible. We do need to consider wines that are all rounders, wines that pair well with the delicate dim sum dishes as well as sharp and spicy dishes which utilize much pepper and chilli. 

 
RECOMMENDATIONS:—–There are a number of wines that work well with most Chinese dishes – the conventional wisdom of matching a medium bodied Gewurztraminer W. Gisselbrecht with either light fish dishes or hot Sichuan dishes does work very well. A German Riesling of Kabinett quality such as Johannisberger Erntebringer has similar attributes in pairing with the variety of tastes and flavours of Chinese food. For lovers of red wines, try a New World full bodied Merlot from Santa Cecilia Chile, the wine has a good balance of fruit and tannins which will compliment light dishes of the South and the more robust and spicy dishes of Northern China.

A little tip - similar to Indian or Thai food, sip a little water between different wines and different courses. It helps a lot in introducing a new wine or changing from a spicy to more delicate dish.

 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

 

NEXT ARTICLE:—–White Fish
 

HAPPY CHINESE FOOD and WINE PAIRING DAYS

Graham D

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CONNEMARA IRISH WHISKEY FROM THE COOLEY DISTILLERY

November 24, 2010 3:44 pm | Posted by Del

Cooley Distillery is the only independently Irish-owned whiskey distillery in Ireland. It was founded in 1987 when John Teeling bought the former state-owned alcohol plant on the Cooley Peninsula and converted it into two distilleries – a pot still and a patent still operation. The company takes it name from the location of the distillery at the foothills of the Cooley Mountains in County Louth. Acquisitions included the assets of the old A.A. Watt Distillery in Co.Derry (established in 1762) and John Locke and Co.of Kilbeggan (established in 1757); the latter is the oldest licensed distillery in the world.
The company now produces three styles of single malt whiskey, several blends and a small batch single grain. Distillation continues to take place at the Cooley Distillery with the cooperage and ageing cellars in the John Locke’s Distillery in Kilbeggan.
Connemara is a wild, mountainous region on the west coast of Ireland with majestic mountains, lakes, streams, glens and rain-soaked peat bogs creating a landscape of unique natural beauty. The bogs are major fuel sources to the region and have played an important role throughout Irish history, cottage distillers used the bog peat to dry the cereal.

 img_1401_edited-1Connemara Peated Single Malt Irish Whiskey is a tribute to this region and to its grassroots culture. Its complex characters and peaty taste revive a tradition that in recent years has been forgotten by Irish distillers throughout the country.
Connemara’s strength is the balance of peat with sweet malt and oak. Double distillation retains the flavours which are in perfect balance with the phenol levels of 15 parts per million – far less than the 50 parts per million for most heavily peated whiskies.

Connemara is also available in img_1406_edited-1

12 Years Old,

 img_1400_edited-1Single Cask

connemara-caskand Cask Strength.

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Food and Wine Pairing – Spanish Tapas

October 24, 2010 2:09 pm | Posted by Graham D

FOOD AND WINE PAIRINGSPANISH TAPAS (continuation from BLOG “FOOD AND WINE PAIRING” dated 5th June 2010

INTRODUCTION:- This blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine

FOOD BEING FEATURED:- SPANISH TAPAS, delicious small dishes most suitable for sharing, often early evening at a bar before a late dinner. A good range of tapas would probably include red and white meats, seafood, egg and cheese dishes and many vegetable delights.

CHALLENGES:- The big challenge is the vast range of different dishes and flavours that can be consumed in just one or two hours. In a short period of time, one could have enjoyed dishes made from red meat, white meat, shellfish, grilled oily fish, cheese and eggs, and a mixture of light to strong tasting vegetables. These dishes will be paired with sauces of many flavours and textures with examples being Tomato and Garlic sauce, white wine sauce, sweet and chilli sauces, and citrus sauces just a few to mention.

RECOMMENDATIONS:- Tradition suggests sherry was served with Tapas originally in bars througout Andalusia. So why not enjoy your tapas with a good Manzanilla sherry such as Las Medallas de Argueso Manzanilla Half Bottle      or a dry Oloroso sherry like Williams & Humbert 12 years old Dry Oloroso Sherry      . But, if you prefer wine, then the challenge is pairing wines with so many varying tastes and flavours e.g. Potato or Chicken Croquettes, Lamb Meatballs, Deep Fried Squid, Prawns in Garlic, Artichoke Hearts with garlic mayonnaise, slices of spanish omlette and also the many different olive dishes. A fruity and tasty rose wine from Marques de Caceres, Rioja     might just cover all permentations. If that is not your preference and there are more than four in your party, then select a quality medium bodied white wine from Mallorca  such as  L’Antull, Vins de Mortitx  and a quality medium bodied red wine from  Rioja  such as  Anares Reserva Rioja, Bodegas Olarra  .  Neither of these wines will let you down.

MAIN DIRECTORY:- click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’Oeuvres, starters, soups, main courses, and desserts. Also view GREAT FRIENDS-CHEESE AND WINE for cheese and wine PAIRING.

NEXT ARTICLE:- CHINESE FOOD

HAPPY SPANISH TAPAS AND WINE PAIRING DAYS

GRAHAM D

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Offley Porto Wine

October 19, 2010 5:01 pm | Posted by Del

OFFLEY PORTO WINE

A brand with a prestigious heritage in the making of great ports, OFFLEY today adjusts yesterday’s experience to tomorrows challenges. OFFLEY makes ports of all four main categories : white,rose, ruby and tawny, as well as Late Bottled Vintage Port and classic Vintage Port.

OFFLEY’S history goes back to 1737, the year in which the Englishman William Offley founded the company to which he gave his own name. It is however from the 19th century onwards that the company acquired a new dynamism. In 1831, Joseph James Forrester, a newphew of the founder, joined the company. An academic and an artist, James Forrester was the first person to map the River Douro and its region, as well as to draw maps that became works of reference. He also undertook numerous wine-growing studies and left important graphical works – paintings, drawings and sketches – in which he shows all his passion for the Douro. James Forrester’s contribution to the development of the region where Port Wine is made, as well as to its trade, earned him the title of Baron given to him by the King of Portugal.

offley-whiteOFFLEY WHITE is a rich White Porto wine, full of freshness and youth, created for the enjoyment of many consumers worldwide by Offley, the prestigious brand that combines modernity with almost three centuries of experience.
TASTING NOTES: OFFLEY WHITE PORTO has an attractive yellow-straw hue and an intense aroma dominated by floral,apricot and peach, marmalade and dry fruit notes. The aging in oak wood has ennobled it, increasing its richness and complexity. In the mouth, the balance between acidity and sweetness stands out, culminating in a lingering and elegant finish.
SERVING SUGGESTIONS: OFFLEY WHITE PORTO should be served chilled (about 10C -12C) with dry fruit or salted almonds,appetisers and varied starters. It is surprising also when served with fresh desserts (for instance, vanilla ice-cream with tropical fruits…) or in the Offley Tonic version (in a tall glass serve 1/2 of Offley White Porto, 1/2 of Tonic Water, ice and lemon). OFFLEY WHITE PORTO is ready for drinking and does not require decanting.

offley-roseOFFLEY ROSE is a young rose Porto wine, a fresh and light new flavour proposed by Offley. This new OFFLEY ROSE combines the freshness and delicacy sought in a rose wine with the elegance and charisma normally associated with Porto wine. OFFLEY ROSE is a versatile wine that takes Porto wine category into yet unexplored areas.
TASTING NOTES: OFFLEY ROSE has a light hue,with shades of violet and a fine bouquet of tropical fruits and exotic wood. In the mouth is quite balanced and fresh,with a flavour of tropical fruits and a long and elegant finish.
SERVING SUGGESTIONS: OFFLEY ROSE PORTO is ready for drinking and does not require decanting.It should be served in a large glass, chilled or on the rocks, it makes an excellent aperitif. It may also be enjoyed in cocktails or with tonic water, ice and lemon in a long drink glass.

offley-ruby1OFFLEY RUBY is a young red Porto wine, an accessible classic created for the satisfaction of the many that enjoy this style by Offley.
TASTING NOTES: OFFLEY RUBY PORTO has an attractive and well defined red-ruby hue and lively aroma reminiscent of red fruit with some more complex notes arising from its aging in oak wood.In the mouth, it has a fine balance between sweetness and mature tannins, it is well structured and it has a long finish. Its elegance and liveliness make it the ideal option for those who enjoy young and accessible Porto wines.
SERVING SUGGESTIONS: OFFLEY RUBY PORTO is a versatile wine that goes very well with cheese and assorted desserts, including fresh fruit tarts.Served on its own, chilled or with ice, it is also a surprising option as an aperitif or evening drink.

offley-tawnyOFFLEY TAWNY is an elegant red Porto wine, a tawny wine with a classic style, both with maturity and freshness, created for the satisfaction of the many that enjoy this style.
TASTING NOTES: OFFLEY TAWNY has an attractive red-tawny hue, typical of an older wine, a delicate aroma reminiscent of ripe red fruit and enhanced by dry fruit notes that provide it with an added complexity. In the mouth, there is a fine balance between soft tannins and natural sweetness which combine harmoniously towards an elegant and fine finish.
SERVING SUGGESTIONS: OFFLEY TAWNY PORTO is a very versatile and attractive wine, ideal with traditional desserts, from creme caramel to apple, almond and cream tarts.Served chilled it is an excellent aperitif and goes well with some salted starters.

offley-lbvOFFLEY LATE BOTTLED VINTAGE 2004 is a top quality wine of single fine year, bottled between the 4th and 6th year following harvest in the traditional L.B.V. style.
TASTING NOTES: OFFLEY LATE BOTTLED VINTAGE 2004 shows a very deep, intense ruby red colour and full aromatic concentration. Its aromas are very elegant and complex with predominance of full ripe red black fruit as well as balsamic aromas and cinnamon. In the mouth, it has a very good balance between acidity and tannins that give great harmony and the complexity typical of the Offley style. This is a wine which can be enjoyed young and will age well for some years.
SERVING SUGGESTIONS: OFFLEY LATE BOTTLED VINTAGE 2004 is a classic and powerful Porto wine ideal to serve at the end of a good meal, on its own, with cheese or intense desserts like chocolate. Serve in a good sized glass, slightly cold fo fuller appreciation. OFFLEY LATE BOTTLED VINTAGE 2004 may require decanting, following some years of ageing in bottle.

    
HAPPY OFFLEY PORTO WINE DAYS

Graham D

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FOOD and WINE PAIRING – TUNA, MARLIN and SWORDFISH

June 5, 2010 4:28 pm | Posted by Graham D

FOOD and WINE PAIRING—TUNA, MARLIN and SWORDFISH DISHES  (continuation from blog  “ Food and Wine pairing”  dated 11th May 2010)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–TUNA, MARLIN and SWORDFISH. The steaks being grilled, panfried or baked. Larding these type of fish steaks can also enhance the texture and flavour.

CHALLENGES:—–The three fish in question can be compared in a little way with the tender texture and delicate flavour of a top quality Sirloin, Wagyu or Kobe Steak. These three game fish have totally different flavours to the more widely available white seafish from the colder seas of Western Europe.

RECOMMENDATIONS:—–With intense flavoured fish like Tuna, Marlin and Swordfish our choice of wine is varied.
For all three fish we can recommend light red wines such as Julienas from the Beaujolais region of France,or Sangiovese Rosso Toscana from Tuscany in Italy.

For white wines we would suggest a full bodied wine such as Jane Hunters’s oaked Sauvignon Blanc from New Zealand and also a full flavoured Rhone white such as Pas de la Beaume Blanc from Cave de Cairanne.

A very good quality sparkling Rose such as Chateau Montgueret Saumur Brut Rose will be a superb pairing with either of the three fishes in question.   
 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also Great Friends-Cheese and Wine for cheese and wine pairing.

 

NEXT ARTICLE:—–Spanish Tapas
HAPPY  TUNA, MARLIN,SWORDFISH AND WINE PAIRING DAYS

Graham D

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