Cobb Salad with Riesling Wine: Our Riesling 2017 - Dry, high alcohol, high acidity, and medium body. Goes with a lot of various food, Asian food, Mexican food, and seafood. Food pairing: Gina decided to make a Cobb salad with left over turkey breast from Thanksgiving, bacon, hard broiled eggs, grilled asparagus, Mexican zucchini, red […]

Bratwurst and Sauerkraut Wine:Trebbiano d'Abruzzo 2014 - Italy - Acidic, on the dry side, and medium body. Notes of apple, pears, peach, honey, and smoke. Food Pairing: Gina did a grilled Bratwurst on the BBQ with Sauerkraut and apples, drizzled with honey...and here you are. Served with some cauliflowers, a salad and her freshly made […]

Meatballs and Pasta: Wine: Kepe Garnacha 2016 - Bold, dry, medium tannins, and medium acidity. Food Pairing: Because the wine is bold and has acidity, it is good with tomatoes, pasta and meat...So Gina did pasta with meat balls and tomatos. Pretty cool.   Pâtes avec des boulettes de viande hachée. Vin: Kepe Garnacha 2016 […]

Beef Shanks with CHV Sangiovese Wine: Our Sangiovese 2016 is dry, medium-high body, high alcohol and high acidity, so it can take big food like stew, food with lots of substance, mushroom, tomatoes, onions and such. Food Pairing: Gina is making a beef shank that is aromatic and have all the characteristics listing above...and it […]

Seafood Pasta and Chenin Blanc Wine: We have a Chenin Blanc 2017 "Petit Zebra" from Western Cape, South Africa. It is crisp, zingy, with citrus (aka acidic) and some tropical flavors. Food pairing: Gina did some pasta with clams, served with a salad of cabbage, mint and pine nuts.. A chenin blanc from the shore […]

Risotto Di Mare Wine: We have a Chenin Blanc 2017 "Petit Zebra" from Western Cape, South Africa. It is crisp, zingy, with citrus (aka acidic) and some tropical flavors. Food pairing: Gina did a risotto with rice, some onions and cayenne peppers, topped with some seafood (calamari). A chenin blanc from the shore with seafood... […]

Sunday Breakfast Today we are having eggs cooked in white wine and butter with gruyère and Dijon mustard, then served on a toasted muffin. The wine is our own Riesling. We used to do that recipe a lot in Seattle with Château Saint Michel Riesling. But I think it is better with ours.Ours is silkier […]

Riesling and Coq Au Vin Blanc Wine: CHV Riesling 2017. Nice, dry and acidic. Food pairing: Well, our rooster, Brandy "the Randy", had an accident with our dog and broke its neck. So it became dinner (4 dinners to be precised). We decided to use our own Riesling to marinate our poor rooster and do […]

Bordeaux and Steak Au Poivre Wine: Saint Vincent Baron, Bordeaux 2014. It has Cabernet Sauvignon of course, and also Cabernet Franc and Merlot. It's a classic Bordeaux Rive Gauche. Food Pairing: Angus steak with a pepper sauce and asparagus saute. Side dish is giant capers and palm hearts. The pepper, vegetable and side dish are […]

Riesling and Cheese Fondue: It has been a while since I did a Food and Wine Pairing Series, and, by popular demand, it is back but with some changes. I will now present the wine, and later the food we paired it with and why. It seems more appropriate this way. Wine: So the wine […]