Results tagged “wine & food” from Wine

Gloria Ferrer Catalan Festival

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A Spanish Heritage of Wine, Music and Food



Transport yourself to the beauty and culture of Spain without the expense! Visit Gloria Ferrer Caves & Vineyards this summer, July 19-20, 2014, for their annual Catalan Festival. This two day celebration was established by the Ferrer family of Spain to honor the opening of Gloria Ferrer Caves & Vineyards in 1986, the first Catalan-owned winery in California.

Each day of the lively festival, guests will stroll Las Ramblas, replicating Barcelona's popular main street filled with the colors, smells and sounds of Spain.  Along the way they will sample savory tapas, enjoy paella and cooking demonstrations, and participate in educational seminars, cocktail demonstrations, food & wine pairings and a festive grape stomp.  Acclaimed Gloria Ferrer Carneros sparkling and estate varietal wines, as well as select wines from the Ferrer family's Spanish wineries, will be available for sipping. 

Those captivated by the mood may also learn to dance the traditional Sardana or learn about Havaneras. This year, music and entertainment will be provided by Makru Music and Sol Flamenco.  Finally, each year the handmade artistic replica of the Gegants de Mataró made specifically for Gloria Ferrer is presented during the festival. These 15-foot-tall paper mâché figures represent the Catalan Medieval King & Queen and are traditional to every Catalan town festival.

Tickets range from $60-90 per person and are on sale now at www.gloriaferrer.com or call the winery directly at (707)933-1917. The winery is located at 23555 Carneros Highway in Sonoma Wine Country. This is a popular event, so buy your tickets early!

The Holidays: Wine Pairing Suggestions

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Whitehall Lane Winery has several suggestions for keeping holiday meal planning and wine selection stress free!

whitehall-lane-winery-wine-bottle-medley.jpg(1) Don't Interfere
Select wines with low tannins that won't make the mouth pucker (like biting a banana peel) and overpower the meal. Avoid big, buttery chardonnays and young cabernet, syrah and petite sirah that can have a lot of bite. Light-to-medium reds, such as pinot noir, Beaujolais, Burgundy and tempranillo, rosés, and steel-casked whites mix well with abundant holiday meals.

Select a wine that complements the sauce.
The darker the sauce, the darker the wine. Giblet gravy is great with a savory white while a well-aged red brings out the flavor in red-wine and red meat sauces.

(2) Consider Audience
Is the table full of foodies who love to experiment or Aunt Opal who has an opinion on everything? Always consider whether or not your guests like to stick to the tried and true or if they're willing to experiment with something new.

(3) Don't Break the Bank
Both quality and quantity are important. Keep in mind that there are many high-quality, reasonably priced wines out there and the professionals at your local wine store or favorite winery online shop can help you stay on budget while also helping you find everything you need to impress your guests.

(4) Go Big!
Big bottles, such as magnums, three-liter and six-liter bottles, are ideal for holiday meals. Many people are intimidated by big bottles but they're great for budget-conscious consumers looking to save time and money while at the wine store or favorite winery. It will leave your guests feeling impressed and you feeling like you hit a home-run.

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Partake by KJ : Now Open in Healdsburg

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Kendall Jackson Winery is upping the ante of your tasting experience with it's very own wine tasting lounge, Partake, is now open!

KJ_newWineTastingLounge_Partake.jpgPartake is located in the ever popular and trendy town of Healdsburg, right off the square, and will specialize in wine flights and seasonal bites that showcase the diversity of flavors in Sonoma County. Imagine an array of estate grown olive oils, organic vegetables, fruits & herbs, artisan cheeses, and sustainably raised meats - each dish artfully inspired to pair with the vast collection of Kendall Jackson wines.

Pinot & Mushroom Weekend at Chateau St. Jean

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event_ChateauStJean_PinotMushroom.jpgNo need to forage for mushrooms on your own this season. Join local Sonoma County mushroom experts at Chateau St. Jean February 23rd and 24th for a weekend of discovery with perfect pairings of fine St. Jean Pinot Noir and artisanal mushrooms. This special event will feature special wine and mushroom flights, a bountiful, mushroom-centric marketplace, informative lectures on fabulous fungi, an incredible Station-to-Station tasting experience, and a sumptuous Earthly Wonders luncheon, all which will leave you with a renowned sense of awe for the so-called simple mushroom and Pinot Noir. See more details below!


Summer Wine and the Living is Easy

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We're already a full week into summer and what better way to enjoy the weather then with a glass of "light, crisp, and refreshing" wine. Winemaker Cameron Parry from Chateau Montelena Winery makes some recommendations on his favorites and possible wine and food pairings.

chMontelena_Blog_SummerWine.jpgExcerpt from Blog Post:
So what is a "summer wine?"  Well, the snarky (but accurate) answer is that a "summer wine" is whatever happens to be in your glass from June 20th to September 21st.  However, most of the time we're talking about anything that is light, crisp, and refreshing - a wine that can benefit from a bit of time in the refrigerator (or even - *gasp* - the occasional ice-cube in the glass). For me, most often that means Sauvignon Blanc nice and frosty right out of the 'fridge . . . Close runners-up for summer time R&R are Riesling and Rosie . . .

Try the Riesling with some Memphis style ribs - you'll be pleasantly surprised; the Sauv Blanc, on the other hand, is a great match for barbequed oysters.   As far as the Rosie goes, it is a small production Rosé of Zinfandel that is great with grilled pork chops. 

Now, don't worry, I'm not leaving out the Chardonnay, and no it is not 4th place on my summer (or any other) list, but it is far too versatile to be pigeon-holed as a "summer wine."

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The Summer Grilling Wine Guide

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grilledSteak.jpgSummertime . . .and the grilling is easy. The long, warm days of summer are reason enough to fire up the grill - or barbecue - and enjoy some of the tastiest food on the planet with family and friends. Serving a good wine with fare hot off the grill turns dinner into a feast to be savored and making a good wine match is easy if you know how.

Making that good wine match begins with knowing the food to be grilled. While grilling imparts smoky, caramelized flavors, it is - with a few major exceptions - the food's intrinsic character that suggests good wine choices. As with most wine and food matches, the key is to select a wine that both complements the flavor and approximates the flavor intensity of the food.

For example, grilled steaks offer rich, hearty, mouthfilling flavor that pair well with Cabernet Sauvignon and Syrah, which offer similar richness, heartiness and depth; Kenwood Sonoma County Cabernet Sauvignon, Kenwood Jack London Vineyard Cabernet Sauvignon, Valley of the Moon Sonoma County Syrah and - for more smoothness and complexity - Valley of the Moon Cuvée de La Luna Red Wine are all terrific matches.

World Series Wines

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What to Quaff With What to Eat While Tuning In
By Courtney Cochran

drinkingWine.jpgAT&T Park - home to SF's National-League-topping Giants - is renowned for its fancy game fare (Gilroy garlic fries, anyone?), though beer usually trumps wine as game-viewing-beverage-of-choice at the LEED-certified park.  Still, we know that vinous-inclined ball fans watching from home will no doubt reach for the corkscrew come this evening's World Series kickoff game.  Accordingly, we've put together a few suggested food and wine pairings for those of you who prefer the likes of Zin while taking in our team's next win.

Peanuts
Where would a true ball fan be without this classic game viewing staple?  When tucking into 'nuts, there's nothing more fitting with which to pair them than a crisp sparkling wine.  Why? Its acidity will deftly offset all the salt in this treat, while its bubbly profile and creamy mousse recall beer (though we know bubbly is better!).

*Make 'em gourmet: Upgrade your traditional basic nut to fancy Virginia versions.

Hot Dogs
We can't imagine a ball game without 'dogs.  Accordingly, uncork a fruity, medium-bodied red like Pinot Noir or Cru Beaujolais (for the latter, we like versions from Morgon and Brouilly) when tucking into this meaty treat.  These wines' mellow tannins will stand up to dogs' chewy texture, while their fruity flavor profiles make great foils to the savory taste of this choice game fare.

*Make 'em gourmet: Opt for Polish sausage franks for a richer, beefier taste.

Bridge Wines: The Ultimate List

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Red with meat, white with fish?  Not necessarily! 

By Courtney Cochran

For years, the annals of wine drinking 101 have told us that we must drink whites with light dishes like fish and reds with sturdier fare such as steak.  Not so!  Turns out there are many wines that manage to work well with foods on both sides of the intensity spectrum - and they're primed for your food and wine pairing pleasure.  We call them bridge wines, and we've prepared a whole list of our favorites for you below, along with tips - natch - on the best fare with which to pair them.  

Get ready to start drinking outside the proverbial wine box. 

Cooking With Wine

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When You Actually Put It In the Food

By Deirdre Bourdet

Some may consider the deliberate pouring of wine into anything other than a drinking vessel or eager mouth a shameful, wasteful act.  While I see their point, wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food.  A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.
 
Then there are the truly wine-based recipes (coq au vin, boeuf bourguignon, moules marinière, etc.) where the wine takes center stage.  Typically there is a great deal of reduction involved--simmering the wine with other ingredients to concentrate flavor and reduce the volume of liquid to a thicker, more sauce-like consistency.  These recipes make you confront the question of which bottle to use head-on, because the quality of the wine reduction really sets the tone of the dish.

Cayenne You Drink Wine With That?!

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Honing in on the best wines for hot fare

by Courtney Cochran

There are few places in the world where people get as excited about eclectic cuisine as they do in Northern California. This truth was at the top of my mind while I reflected on a spirited Cajun-style crawfish boil I attended at a private home in Napa a while ago.

There, an excited group of wine industry luminaries had waited anxiously while two giant pots' worth of crawfish freshly harvested from the Sacramento River cooked over several hours in piquant Cajun spices. After a protracted cocktail/cooking hour, the pots of boiled crustaceans were poured out onto newspapers spread on an outdoor table for a southern-style alfresco meal. The guests, taking cues from a host with Louisiana roots, rolled up their sleeves and dove into the crawfish, ultimately polishing off the entire batch before retiring to nurse their over-spiced taste buds over conversation and cold beer.

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