Arancini are deep-fried or baked rice balls stuffed with yum. You make them with leftover risotto, which has to be one of the most popular, signature Italian dishes after pizza. And the best way to enjoy arancini is with a glass of Sicilian wine! Reputedly a great Sicilian street food, the Arabs occupying Sicily served bowls of rice and saffron,… Read more »
Kneading dough and making naan bread during the social isolation of Covid-19. This is the time to dig into the things you’ve been wanting to do, paired with wine of course!
A caramelized oozy dessert with melt-in-your-mouth apples and a semi-flaky crust, that’s Tarte Tatin. When I know it’s coming, I wish it were the only course of the meal. It really is that good.
This is not any wine. Nope… nor a regular duck confit dish. Prepared with potimarron and duck from a local producer, the dish and Rasteau AOC wine combo could be one of our favorites.
Fresh sardines grilled with lemon and garlic or stuffed are tasty. We reach for our favorite pairing, a Spanish Rosado wine. Here’s a perfect summer recipe to try them both.
Pairing sweet and savory flavors definitely works, it certainly did here- a tart with figs, pears and caramelized leek yum. My choice was Beaujolais, anything other than a Beaujolais Nouveau, the wine so many are familiar with this time of year. Depending on how you garnish this vegetarian tart, it pairs with many types of wine. Figs not in season? No worries, skip them or use another fruit.
Alto Adige gets about 300 sunny days per year – perfect for high acidity retention in grapes. It’s where snow capped mountain slopes meet a Mediterranean climate and pristine blue skies. And it’s where distinctive wines are produced. The Italian Food, Wine, and Travel authors (#ItalianFWT) virtually travel to northern Italy for Alpine Wines this month. And, in fact, Alto… Read more »
There are food and wine pairings so singular, it’s hard to stray from them. Once you partake, the flavors are etched in your mind. They meld with the people and the place. I’ve caught myself reminiscing… remembering that Tortilla Española and French wine pairing.
A dessert style wine implies it’s for dessert. Who named it that anyway?!? I’m here to tell you they aren’t just for dessert, they pair brilliantly with savory, salty snacks and dishes. Many sweet wines are fascinating. I say “many” as some are mass produced with nothing but sweetness. I’m talking about those that see botrytis (noble rot) or that… Read more »
Here in Bordeaux, harvest is in full swing, as are plums. We started with a variety of Italian Prune plum. The oh so petit and feminine Mirabelle were a treat. Then came the Yellow Gage, followed by a plum that resembles the Santa Rosa Plum. The Japanese or Red Plum was more familiar, as were the Greengage, and now finally… Read more »