Food is wine

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Comment by Linderelli on September 8, 2009 at 3:13pm

Does anyone have a recipe for Lentejas de Chocolate? (Lentils in Chocolate sauce?) It sounds weird but I had it in Argentina, and it was amazing!

Comment by Linderelli on June 30, 2009 at 6:26pm

What wine goes best with Breakfast? I made Huevos Rancheros the other morning, with home-made Chorizo and it was awesome. Maybe just a Mimosa? Gosh they were so gooooood!

Comment by Scott Abernethy on June 29, 2009 at 7:54pm

Tonight I tried a dolcetto with a garlic-marinated pork tenderloin cooked on the barbeque. I was a little concerned that the marinade might overpower the dolcetto, but when it was all said and done, the marinade was mild and I think the pairing worked just fine. I'm not much of a light-bodied red wine drinker, but in this case, I think it was the right choice.

Comment by Judit & Corina on May 15, 2009 at 10:09pm

Love this GLOBALLY inspired menu! You know your food. Will you post some of your recipes? This are just suggestions, with out knowing the actual flavor profile or spice level.

PASSED HORS D’OEUVRES
2006 Grof Degenfeld Tokaji Muscat Lunel
2007 Roblar Winery Semillon

SEATED
2007 Gioia Chardonnay
2007 Alma Rosa WInery Pinot Noir - Sta. Rita Hills

DESSERT

2006 Roblar WInery Cabernet Sauvignon
2007 Brander Winery Moscato Di Fredi

Bon Apetit
WineDineTV.com

Comment by Linderelli on May 14, 2009 at 12:16pm

This menu sounds incredible! I am still new to pairing food and wine, but these would be my picks.

PASSED HORD D'OEUVRES

Herman J. Wiemer 2002 Blanc de Blanc

Sojourn Cellars 2006 Pinot Noir - Sangiacomo Vineyards

SEATED

Twisted Oak 2005 Calaveras County Tempranillo

Ceja Vineyards 2007 Sonoma Coast Sauvignon Blanc

DESSERT

Bonny Doon Vineyard 2007 Les Vol des Agnes

PS - I recommend American wines, because this is what I know!

Comment by David M. Root on May 14, 2009 at 11:30am

I just wrote this menu for a guest and maybe you'all might have some wine suggestions....get ready
PASSED HORS D’OEUVRES

WARM MINI OPEN FACED FOIE GRAS CLUB SANDWICH

HAZELNUT AND BRAISED OXTAIL TART WITH BREAD AND BUTTER PICKLED BEETS

WAKAMI SALAD ~ SASHIMI TUNA POKE PLANK

PROSCIUTTO & BLACK MOUNTAIN FIGS TUCKED IN
MASCARPONE FOAM

SEATED

WARM SPICED COACH GOAT CHEESE
TOSTED RED PEPPER BRIOCHE, VERY GREEN SICILIAN EXTRA VIRGIN OLIVE OIL

..........

BARRIER ISLANDS LUMP CRAB
HEARTS OF PALM, QUICK CHAR ITALIAN TOMATOES, WILD ARUGULA
AGED SHERRY VINAIGRETTE

..........

SOUS VIDE GINGER INFUSED MOULARD DUCK - CREPINETTE
BROCCOLINI, PINE NUT ~ BLACK SESAME GREMOLATA


..........

CRISPY SKIN ROASTED BLACK GROUPER
FLASH WILTED SPINACH, TASO HAM, TRUMPET MUSHROOMS

..........

DUO KUROBUTA PORK
CHARGRILLED TENDERLOIN with SPICED PEACH CONFIT
SLOW BRAISED SHOULDER, PICKLED RED ONIONS
SPICY WHIPPED SWEET POTATOES

..........

PANCETTA WRAPPED LOIN OF VEAL
ROASTED ROOT VEGETABLES, ALBA WHITE TRUFFLES

........

TAINORI CHOCOLATE DACQUOISE
FREEZE DRIED RASPBERRY RICE CRISPY
Lemon Curd, Dark Chocolate Ice Cream

Comment by Deborah Gee on April 16, 2009 at 3:31pm

I truly believe wine is created to enjoy with great food....I have paired awesome wines with fabulous food in a few of my vlogs... check it out and give me your feed back... www.thecorkscrewdiary.tv.. Remember life is too short, always drink good wine... Salute!

Comment by Erica Walter on April 8, 2009 at 8:31am

Lindi great idea - I think we should start with a veggie since its spring, or maybe risotto because that's a nice base for tons of recipes. Whatdya think?

Comment by Dana Lorelle Currie on April 7, 2009 at 8:23pm

Lindi--i agree--great idea!!! I can't wait to share some of my recipes :)

Comment by Lloyd Benedict on April 1, 2009 at 7:20pm

I love that idea Lindi! Start us off? what ingredient? GO!

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