Tag: food and wine pairing

Wine Pairing for Thanksgiving 2019

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. […]

Tailgate Wine Pairings

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, […]

Five Sexy Meals Ideas

[vc_row][vc_column width=”1/1″][vc_column_text] There is nothing sexier than making a great meal for your sweetheart.  Why battle the hungry hoards on Valentine’s Day, and putting up with dumbed-down menus to accommodate the folks who venture out only on Valentine’s Day.  Besides, this is THE DAY for the Serious Foodie to impress with a hand-crafted meal for the significant other(s) in our life, with matching wines, candle light, flowers, and other romantic touches.  Before you dive into the recipe details, you should also take a look at the Serious Foodie 10 Steps for Sexy Meals (click HERE to see the article now).   While doing our research, we came a across some fun websites that talk about sexy meals: Bon Appetit poles 11 celebrity chefs on their sexiest meals ever (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 (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). Here’s five of the Serious Foodie favorite suggestions on what to serve that special […]

The Serious Foodie 10 Steps for Sexy Meals

We have a saying at the Serious Foodie – there is nothing sexier than good food and good wine.  This is especially true for Valentine’s Day, which is our 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 will dumbed-down the menus to accommodate the folks who venture out only on Valentine’s Day.  Besides, this is THE DAY for the Serious Foodie to impress with a hand-crafted meal for the significant other(s) in our life, with matching wines, candle light, flowers, and other romantic touches. Besides recipes and ingredients, you should also consider certain DO’s and DON’Ts.  Here is our Serious Foodie 10 steps for sexy meals which will help you to impress your date, get another date, and who knows what else? [/vc_column_text][vc_separator color=”black”][vc_column_text] 10 Steps for Sexy Meals [/vc_column_text][vc_column_text] Not all great food is date food! Make sure you find out likes/dislikes before you start getting your ingredients together (“Didn’t you know that I’m allergic to shellfish??!!!) Don’t just buy the most expensive ingredients, especially if you haven’t had experience with them.  For instance, do you really […]

A New Take on Chicken with Lemon, Olives, and Capers

We have made versions of this recipe for quite a few years, and it is close to a classic recipe.  When we came across a bottle of preserved Meyer lemon (Lulu Gourmet, found at Sur La Table), we thought we’d take a shot at updating this classic recipe.  This recipe would probably work with regular preserved lemons, but the Meyer lemons definitely took this dish up a notch. Ingredients 4 chicken breast halves, or 8 thighs (or a combination) All purpose flour (about 3-4 tablespoons for dusting) Italian seasonings (we use the Serious Foodie Sette Erbe) 4 tablespoons olive oil, and 1 tablespoon butter 1 cup halved cherry tomatoes 1 cup dry white wine (Soave works well in this recipe) 1/2 cup sliced pitted green Sicilian olives (or other brine-cured green olives) 2 tablespoons drained capers 1 1/2 cup chicken stock Juice and zest from 1/2 Meyer lemon 1 piece preserved Meyer lemon, finely diced Salt and pepper 2 tablespoons butter 2-3 tablespoons chopped fresh parsley Directions Sprinkle chicken with salt, pepper and the Italian seasonings.  Dust the chicken pieces with flours, and shake off any excess. Heat oil and 1 tablespoon butter in a large skillet over medium high […]

25 Fabulous Red Wines Under $25 for 2014

Each year, the Serious Foodie posts a list of the quality wines we consider bargains – and hopefully wines you can easily find.  Our red wine list gets posted every Fall, after considerable research and input from our associate tasters.  Last year we did 20 wines under $20 – we decided to expand it a bit by including five more wines, and going to the $25 level.  There were quite a few great wines that came in just above $20 that we felt it would warrant the extra few bucks for some tasty wines. There were quite a few quality bargain wines from Italy this year, and a few pinot noirs made the list.  In the past, it’s been hard to find quality bargain red wines from California, but we found a few that were outstanding. We have identified five special wines from this group of 25: The Top 5 Value Wines for 2014 Brancaia  Tre Toscana, Cambria Pinot Noir Santa Maria Valley Julia’s Vineyard, Domaine de Pallus Chinon Les Pensees de Pallus, Frescobaldi Chianti Rufina Riserva Nipozzano, and Tolani Valdisanti. Let us know what you think of these wines, and send along the names of your favorite bargain bottles.  Here’s […]

Pairings 101 – Wine with Passover and Easter Feasts

Passover and Easter meals are always about family and friends – and it is an ideal time to wow everyone with your knowledge on the best wines to match with the foods of the Spring.  The challenge to any meal with a large number of people is finding foods that fit all tastes and dietary requirements.  In this article, we explore possible Spring menus, and provide some general rules for matching wines, with recommendations from our previous tastings. Wines to use while waiting and noshing Brunch wines Wines with poultry & fish Wines with meats The finishing touch – wine with dessert and after the meal    For Starters, Let’s Try…. We are very fortunate to live in a climate where we can serve our guest outside for most of the year – but this is especially true in the Spring.  We like to use wines with a bit of acidity and a bit of tropical flavors – a refreshing treat that can sipped on its own, or used with mildly flavored appetizers.  The general rule of thumb is to keep it light when starting out.  You will focus mostly on white wines such as sauvignon blanc, albarino, gruner veltliner, […]

Chocolate Decadence

One of our very “Serious” friends – Texans Alan and Jacqui – agreed to share their amazing chocolate dessert that paired perfectly with the wines from our recent Sangiovese Tasting event.  It is a simple, elegant recipe that will surely impress your guests.  Try it with red wine, or wines that were suggested during our great chocolate/wine pairing event. From Chef Wayne Brooks Ingredients: 1 lb butter 1 1/2 cups sugar 6 large eggs 10 oz dark chocolate, cut into pieces Directions: Heat oven to 325° F. Gently heat the butter until just melted. Melt the chocolate in a double boiler, over simmering water.  Take the chocolate off the stove, then slowly whisk the butter into the chocolate. In a separate bowl, beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture. Pour into a 9-inch cake pan that has been lined with parchment paper or wax paper. Rap pan sharply on counter to eliminate air bubbles. Place the cake pan into a larger dish, and fill with enough water to […]

Sangiovese Tasting – Round 2

We did a Sangiovese-inspired wine & food tasting a while back –  it was a great success, so we decided to expand the efforts, increasing the number of wines, the geographic scope, and the number of tasters. After some more research, we found a selection of wines that were mostly sourced from local stores (Tampa to Venice FL), with all the wines easy to obtain.  We picked eight wines for this effort, keeping to wines that were at least 80% Sangiovese, and retaining two wines from the previous Sangiovese tasting. This event included: Volpaia Chianti Classico (2007) – Tuscany Casanova di Neri Rosso di Montelcino (2011) – Tuscany Paolo Bea Montefalco Riserva (2007) – Umbria Mocali Morellino di Scansano (2012) – Tuscany Tolaini Al Passo (2009) – Tuscany Tre Monte Campo di Mezzo (2011) – Emilia Romagna Avignonese Vino Nobile di Montepulciano (2011) – Tuscany Bibi Graetz It’s a Game (2010) – Tuscany We keep to a very simple scoring system: Weasel pee Let’s move on – drinkable, but save it for cooking wine Not bad – might buy it. Pass me another slice of pizza This is good stuff – I want more! Yes, yes, yes! (“I’ll have what […]

Marea: One of New York's Finest (And a Crudo Recipe)

There are so many choices in NYC for fine dining, and it seems that bar gets raised higher and higher as new restaurants open, new concepts explored, new trends established.  Marea is not so new (opened in 2009), relatively speaking, but it is still “young” – and still has the feel of youthful exuberance in its atmosphere, service, and menu.  It’s hard to believe that an Italian seafood-oriented restaurant can rival the great Le Bernardin, but Marea is at the same level. From start (amuse bouche) to finish (house-made mini chocolate cake), we were “wowed,” which is no small feat.  Highest quality crudo in the city, done with elegance & creativity.  And probably one of the best pasta dishes in the world (octopus & bone marrow – simply amazing!).  Worth the trip, and worth the price.   We also want to greatly complement the wait staff.  We were there the day before the Super Bowl, with every football dignitary in town. A well-known group from the Washington, DC area requested a last minute change – from a table of six to twelve.  The wait staff performed an incredible ballet to accommodate, orchestrated by Maitre d’ George, which minimized any inconvenience […]

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