Serving Temperatures: Too Hot – Too Cold – Just Right No, this is not the story about The Three Bears but it could be if that children’s story was about wine. Why? Because we, Americans, do not typically heed proper wine serving temperatures. Our reds are too warm and our whites and rosés are too cold. This post hopes to enlighten so that we all can serve and drink them – just right. Achieving Proper Serving Temperatures with Wine Storage. It is best to store wine in a wine cooler set between 50-55 degrees. If you buy wine as…
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Wines weekly are the wine selections that we have tried and enjoyed so much we needed to share them with you.
“Hey, Grandpa… What’s fer Supper!” Oh, I know I am dating myself when I use a line from television of days gone by. This quote, of course, is from the Grandpa Jones long running skit on Hee Haw. If you look at the linked example of the skit, all I can say is… you had to be there… back when we only had three channels. When apparently things did not have to be funny to be funny. I can just hear him saying refrigerator casserole. And then describe what is in it. Back on Topic At any rate, I seem to have…
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This post has garnered a great deal of attention since I first posted it back in July of 2017. When you do the online search, “what happened to Meoimi”, this post is at the top of the list. It gets 400 to 600 hits a month. So clearly, I am not the only person who thinks that Meomi has changed. Since the original posting, I have even had an employee of Constellation Brands (although he did not disclose this fact) leave a comment that the wine has not changed. That is the position I would take too if I worked…
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I was shopping last Friday at Costco as I do at least twice each month and I came across these beautiful pork loin chops. It was a pack of six, and each chop was two inches thick. They were calling me, and I knew just what to do with them. Our neighbor Natalie and her kids just got back from a week long vacation, and we really missed them, so we invited them for happy hour and dinner on Sunday. Her parents are also in town, and so I said to bring them along we have plenty of food. So the gang came over, and…
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Before June 2015, I drank red wine. A few months prior I experienced French rosés and began to drink those as well. But my “go to” wine was still a red; either a Malbec, a Pinot Noir, Syrah or Petite Syrah. Then there was that monumental trip to wine country in Southern France. Forgive me for bringing it up again, but it was in Chateauneuf-du-Pape that I learned that I enjoy white wine. Yes, as that story goes, the kind woman pouring samples at Famille Quiot started pouring white wine into my tasting glass, I stopped her and announced that I did…
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* Saturday Dinner Club * It is my turn to host a wonderful group of friends for dinner. We each take a turn at making a scratch dinner served along with lots of wine. On Friday morning, I still did not know what I was going to make. But that is typical for me as I need to mash around ideas in my head for several days to then give me direction. Then I peruse my recipes to see what is close to what I have been pondering. I decided the main course to be Deconstructed Tarragon Chicken Pot Pie…
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Saturday we had friends, Shawn and Michael over for dinner. With Shawn being a destination wedding planner and me a wedding photographer, it takes some doing to find a Saturday when all four of us are free. It was so great to catch up. Shawn and I’s cocktail wine was a bottle of the French, La Galoche, Beaujolais Blanc 2016. Gary and Michael started with the Greek, Galavas Voudomato 2016 Rosé. With dinner, we drank the Spanish Casa Morales, Rioja 2016 Rosé and ended the night with a bottle of the French, Puech Haut Prestige 2016 Rosé. We were all over the…
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Gary is out of town this weekend at a conference. I have no dogs to watch over, so it is just me on a Friday night and it’s time for dinner. Actually, I came to this realization early Friday morning and I thought…”This will be a great day for that delicious Peruvian-style Chicken with Tangy Green Sauce and Salad.” I say that because this is a recipe that uses a whole roasting chicken with skin and bones. Gary likes his chicken without bones or skin so this was the perfect dish since he is not here. So I called a…
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