Category Archives: Viognier
Fall brings Football, sweaters, and comfort foods. Its also marks the time when many of us will begin to pair our comfort foods with red wines. We’ll leave behind the fruitful white wines for a rich and full bodied red wines. But what wine will go best with your tailgating buffet of food during this cooling off season? After all beer is usually what is being served with burgers, chilli, and wings. Well I’m here to tell you that you can have your buffalos wings and enjoy the taste of a good red wine. So gather around and see which of your favorite football foods will be complimented by red wine that are out of this world!
Buffalo Wings + Pinot Noir
Pinot Noirs are known for their light to medium bodied flavors. They really balance out the heat of the spicy wing with hints of sweetness capped off with a earthy notes. You’ll find that this balance brings out the flavors of not only the spicy but also the flavor of the chicken.
***If you like only white wine: wings I’d suggest a Brut Sparkling White Wine or a Cava.
Chili + Grenache
Chili dishes have both heat and smoke to them and Grenache its juiciness and lush fruit mingle work beautifuly with the complexity of a good Chilli. Note if your chili is coming out of a can you might as well break out the wine in a box. But if you’re doing a traditional slow cooked chili pick up a Grenache, they sell for reasonable prices.
***If you like only white wine: Try a Rose its still light and crispy to compliment the smokiness of the Chilli. But stay away from sweet Roses. It’ll ruin the flavor of your Chilli
Brats, Burgers, Hot Dogs + Malbec or Vacqueyras
Meats and Malbecs or Vacqueyras are a match made in heaven. Malbecs are Full Bodied with rich flavors that end in a minerally note. Vacqueyras is another full rich wine that tannic, peppery and bold. You can’t go wrong with either a Malbec or Vacqueyras for your grilled meat dishes.
***If you like only white wine: Viognier is a great heavy white wine with hints of melon, this isn’t a sweet wine. Its bold to compliment the meat but it won’t take over the flavor of your dish like richer Chardonnay.
Happy Tailgating to everyone!
GO O-H-I-O! And LETS GO CHICAGO BEARS!
Happy Fourth everyone!!!
While this normally isn’t a food site I thought it would be a nice idea to give you all some recipes for your upcoming BBQs.
Try this Chipotle-Corn Salad
2 cans of corn-drained
1/2 an onion thinly sliced
1 tablespoon of olive oil
1/4 cup of sour cream
1 chipotle chiles in adobo sauce-seeded and chopped
1 scallion thinly sliced
Salt and Pepper
1.) Sautee your corn and opinion with the olive oil until the corn is lightly brown
2.) Let cool and put into a bowl
3) Mix, sour cream with lime juice, chopped chipotle chiles, sliced scallion.
3.) Season the corn with salt and pepper
Serves 4-6 people. Great with a grilled chicken and a glass of Rose. Try Shady Lane 2008 Coop de Rouge or Dr Loosen Bernkasteler Lay Riesling Kabinett
Lets not forget it is the 4th and what’s more American then a cheeseburger. He is a great recipe for you to enjoy
All American Burger
1 pound lean ground beef
2 tablespoons ketchup
1 tablespoon Hamburger Seasoning
1 teaspoon Worcestershire sauce
4 slices Cheddar or American cheese (optional)
4 hamburger rolls
8 slices cooked bacon (optional)
Lettuce, tomato and condiments (optional)
1.)Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties.
2.) Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
3.) Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.
Serves 4. Enjoy your all American burger with a great glass of red like Gnarly Head Zinfandel Old Vine, Tilia Malbec
If you’re not in the mood for wine try one of Dana’s Sangria recipes or try this new recipe we found
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
1 bottle dry white wine
6 ounces vodka
4 ounces Cointreau or other triple sec
4 ounces Citrus Syrup
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
Remember to Drink Responsibly this Holiday Weekend!
Cheers and Happy 4th from Dana, Rio, and I!!!!!