Thanksgiving is our favorite holiday at Serious Foodie. You owe no greeting cards, no gifts. You can stuff yourself silly, drink too much wine (or beer, or cocktails), then pass out in front of the TV, opening an occasional eye to check the score of a football game. But you still have to contend with the meal, and getting the right combination of food and wine together. Wine pairing might scare some, but it’s a whole lot easier than experts might have you believe. Doing a traditional dinner with turkey and the usual sides (mashed potatoes, green beans, cranberry sauce, etc.)? Think light, crispy, acidic wines (white or red). Going the vegetarian route, with a lot of root vegetables and greens? Same scenario: light, crisp, acidic wines (maybe with a slight bit of sweetness). We’ve produced a list that will work with most Thanksgiving menus – some favorites we’ve listed previously, and a few off the beaten path bottles. And if all else falls flat, mix up some cocktails (check out our new cocktail/beverage blog). The Whites Mirabelle Brut by Schramsberg, (California; $19). Schramsberg was one of the first sparkling-wine makers in California, and is still one of the best. […]
Category: Wine & Food Pairing
Even though there is nothing like watching football with a great brew in hand, you don’t need to have a beer-only ootball party. But the Serious Foodies at your party may not be your average American football fan. So, let’s impress them with a nice glass of vino to go with all those great football party munchies. This article focuses on wine suggestions that would work with most foods you’ll have on hand during the big game(s). Let’s start with the starters – chips & salsa, maybe some smoked salmon, or guacamole. We think that the whites from Campania are magical with guacamole, like Greco di Tufo or Falanghina (try Taburno). If you want a riper wine to cut through the spice, try Grüner Veltliner from the Wachau region (Hermann Moser, for example). You want enough alcohol to match the weight and texture of the avocado, but enough acidity to match the lime. These wines will also work well with shellfish & seafood (crab dip, shrimp, oysters). If you are starting with something very spice, you can always go to a semi-dry Riesling. It might be a wine-pairing cliche at this point, but these wines are perfect with Mexican food, […]
There are enough Italian wine varietals to make any wine lover, whether professional or amateur, confused for a lifetime.
The weekend Wall Street Journal had a great article by the brilliant Lettie Teague – she always has something new and interesting to say about wines, always brings in experts in the field, and never seems pretentious about drinking wine.
There is nothing sexier than good food and good wine that you bring to the table yourself. this is especially true for Valentine’s Day, which is second least-favorite day to dine out (next to New Year’s Eve). Why? The good-to-great restaurants are packed, the kitchens are stressed, the prices are higher, and many places dumb-down the menus to accommodate the folks who venture to restaurants only on Valentine’s Day. Besides, this is THE DAY for a Serious Foodie to impress with a hand-crafted meal for your significant other(s) in your life – bring along some flowers, add a bit of candlelight, and check out some of these simple & elegant meal ideas. And let the magic happen… Bon Appetit poled 11 celebrity chefs on their sexiest meals ever – so you might want to check them out (click HERE). There’s a website call Seduction Meals – the title says it all (click HERE). Food & Wine gives a very broad selection of menus, with lots of variety (click HERE). We really liked the meals selected by Delish for Valentine’s Day (click HERE). What about the vegetarian in your life? Take a look at this great Buzzfeed article (click HERE). Crudo & Sushi In many ways, […]
[vc_row][vc_column width=”1/1″][vc_column_text] Lettie Teague did a great service for people who love to drink Gruner Veltliner in her recent Wall Street Journal article – including the team at Serious Foodie. It is a great Spring and Summer wine with “bright, lively acidity that pairs well with all kinds of spring food…” with “unusual flavors and aromas, which range from white pepper to citrus and herbs.” It is also the only wine we know which you can pair with asparagus. While Gruner is one of our favorite white wines for spring food/wine pairing, we wanted to highlight four others that we love to pair with food and share with friends. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Gruner Veltliner” title_align=”separator_align_left” align=”align_left” color=”sandy_brown” style=”dashed”][/vc_column][vc_column width=”1/4″][vc_single_image border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border” image=”4875″][/vc_column][vc_column width=”3/4″][vc_column_text] Ms. Teague highlighted 3 wines in her article, all under $25: Szigeti Gruner Veltliner nonvintage Brut ($20), Loimer Langenlois Gruner Veltliner Kamptal 2014 ($18), and Malat Gruner Veltliner Kremstal 2012 ($23). The Malat sounds particularly intriguing, “…boldly structured with a powerful acidity…” However, we love the Hermann Moser Karmeliterber Gruner Veltliner 2013 ($19). The Wine Advocate (91 points) says “It shows total citrus focus, linearity and precision, fringed by green pear peel […]
Coq au Vin always conjures up deep seated emotions and lively, if not loud, conversations on who has the best recipe. It is one of the most ubiquitous French comfort (bistro) foods, probably best defined by the classic Julia Child recipe – which we have done on many occasions. This dish can be found in almost every region in France, with variations based on the availability of ingredients – but most importantly the wine from the region. Bar none, the wine is the most important part of the dish. We’ve used Burgundy, Côtes du Rhône, and tried Bordeaux blends for the classic red version. The traditionalists will insist that true coq au vin must be made with red Burgundy wine. You don’t need to spend a fortune on the wine, but the rule of thumb is always this: only cook with wine that you’d drink. And we won’t tell anybody if you use a California pinot noir. While researching recipes, we found a number of interesting variations: in Provence, they include tomatoes, red peppers, black olives and extra garlic, ; in Normandy, they replace the wine with cider. We across an interesting recipe in the Wall Street Journal (click HERE for […]
[vc_row][vc_column width=”1/1″][vc_column_text] White wines from Italy are very often over-looked by the wine geeks, mostly because of the mass-produced, insipid versions of Pinot Grigio that appears on most low-end Italian restaurants. HOWEVER…what we found over the years is that Italy produces wonderful white wines, if you are willing to experiment a bit – with many quality wines under $20 per bottle. We saw a great article by one of favorite wine writers, Lettie Teague, in the 4/11/15 issue of the Wall Street Journal. Ms. Teague talks about her early love affair with Gavi – a popular wine from the Piedmont region. In her words, “Gavi offered a more stylish alternative to other Italian whites such as Frascati and Orvieto, was almost as popular as Pinot Grigio (in the ’90’s) and it was just as easy to say (“Gah-vee”). But perhaps more important, it was the favorite wine of my boyfriend back then. (Love stories of wine often begin with love stories of a different kind.)” We have always loved Gavi, since our first trip to Italy in the ’80’s. Gavi is a DOCG wine made from Cortese, which is found predominately in the province of Alessandria near the Ligurian boarder. […]