The other night at a dinner party a dear friend thanked me for turning him onto dry rosé wines. He said, At first, he only bought the brand that I shared with him but has since branched out and is trying and finding a slew of new rosé wines he loves. Additionally, the other day in a conversation with another friend she told me a similar story but then added that since she has started to go to the Strong Coffee to Red Wine wine tastings, she has learned that her wine palate is much broader than she ever imagined. As…
Leave a CommentCategory: Red Wine
In my last post, I introduced you to the affordable wines of Cariñena D.O.P in northwest Spain. If you missed it, you might want to go back and glance at it now. I was so impressed by these wines that I have been scouring the area wine shops for these super-value wines. Having found five wines at Trader Joe’s, I hosted an impromptu wine tasting with some friends and neighbors to help me evaluate these finds. Part Two: Finding Cariñena All of the wines are red. Four were blends, and one was a Tempranillo. Unfortunately, none were strictly Garnacha, but…
6 Comments
Finding Cariñena: Part One At the Wine Blogger’s Conference back in November, I had the pleasure of attending a seminar presented by Lyn Farmer, a James Beard Award-winning wine and food writer about the Cariñena D.O.P. wine region in Spain. Never heard of it? Don’t feel bad; I am not sure many at the conference had either. Winemakers in the region have been producing wine for thousands of years, but doing so flying under the radar. Some of the larger producers in the area want to change that and have begun a big push for recognition. This seminar was one of the…
1 Comment
I had lots of great responses to the pickled shrimp recipe that I posted last week. And just so you know I ate it for several days and while it evolved, it remained delicious to the bitter end. So now let’s talk about the beverages that we enjoyed on New Year’s Eve. Pickled Without Trying To be clear there is very little forethought that goes into what we drink on NYE. Every one of us brings several wines that we want to share. We then line it up and decide the order that it should be consumed based on our…
1 Comment
It is autumn, so my cravings for apple desserts has been building. I wasn’t sure if I wanted a crumble, a crisp, a cobbler, a buckle, a Brown Betty, a grunt or a slump. Confused? A crumble has an oat-based streusel topping. A crisp has a streusel topping sans oats. A cobbler is topped with individually-dropped biscuits. A buckle uses a cakey batter underneath the fruit and as the fruit sinks to the bottom the cake “buckles” over the edges of the fruit. A grunt and a slump is the same thing; it just depends on where you live. They are both cobblers that…
Comments closed
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…
Leave a Comment
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…
22 Comments
* 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…
4 Comments