WineCountry Staff: September 2009 Archives

Upcoming Event: Old Town Food & Wine Festival

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joeDavidAuthor.jpgGet ready to Swirl, Sip & Sizzle at the Old Food & Wine Festival in Alexandria, Virginia on October 10-11th from 11am to 6pm both days. Meet local winemakers and taste Virginia's small-batch artisan wines. Tasting admission also includes a souvenir glass and all exhibits and seminars on the Viking culinary stage.

For the foodies, author Joe David, Gourmet Getaways (50 Top spots to cook and learn), will be on hand to share what he thinks makes your meals special. According to an excerpt from his book "One way to create an outstanding meal is to add the meal multiple layers of well-prepared ingredients that will enhance the essential goodness of the primary ingredient."  David, along with a local catering chef and a winemaker will have a wine and food tasting and food demonstration ~ Saturday, Oct. 10th at 1 p.m. and Sunday, Oct. 11th at 3 p.m.

What: Old Town Food & Wine Festival
When: October 10 - 11, 2009; 11 a.m. - 6 p.m.
Where:
Old Town Alexandria, Virginia
Tickets: Tasting Admission ($35), General Admission ($15)
More Info: www.oldtownwinefestival.com

Top Ten Food and Wine Hall of Fame

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by Courtney Cochran


As with so many things in life, trends in food and wine come and go. One season, chefs scramble to pair Riesling with faddish new foam sauces, the next they're matching up Cabernet with the likes of PB&J. But a handful of tried-and-true pairings consistently rise above these of-the-moment fads, delivering the unsurpassed pleasure that can only result from an absolutely perfect marriage of food and wine. Read on for our favorites, and bon appétit.

Pissaladiere (French Onion Pizza)

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kellerRecipe2.jpgChef Jennifer B. Keller (from the Keller Family)

The aromas of cherry, raspberry, tangerine and minerals are in harmony in this lovely wine and once more show us the nature of the Keller Estate terroir. The lively acidity on the palate reminds us that this wine is meant to express the most delicate side of Pinot Noir, while making for a great wine to be paired with summer fare. To continue on this voyage to the south of France we share with you a family recipe for pissaladière, a flavorful onion flatbread that work beautifully as an appetizer to pair with our Rosé!

Margherita Pizza, Napoletana Style

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recipeBoskosPizza.jpg
Submitted by Chef Jon Seeger of Boskos Trattoria

Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel

Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.  

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