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Sauvignon Blanc, and how to sip it

From the banks of southern Australia, the Oxford Landing Sauvignon Blanc is fresh and zesty; with aromas of green nettles, passionfruit, lemongrass and mango. It is light bodied with a fine, crunchy acidity that draws your attention to its clean and delicious finish. 

The punchy zest pairs well with several of our dishes, namely appetizers such as the Steamed Artichoke or the Mezze Board, our Roast Chicken, the Linguine or the Fettuccini. Indeed, Sauvignon Blanc couples well with asparagus, artichoke, or roasted legumes, as well as zesty seafood and white meats. 

Bon Appétit! 

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Flamenco is an art-form based on the various folkloric music traditions of Southern Spain, and predominantly Andalusia. It encompasses cante (singing), toque (guitar playing), baile (dance), jaleo (vocalizations and chorus clapping), palmas (handclapping) and pitos (finger snapping). El baile flamenco is known for its emotional intensity and expressive use of the arms and rhythmic stamping of the feet. As with any dance form, many different styles of flamenco have developed.

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Piña Colada, the pirate’s choice

Did you know that the earliest known story (19th Century) about the piña colada tells the tale of Puerto Rican pirate, called Roberto Cofresí, who gave his crew a beverage (or cocktail) that contained coconut, pineapple and white rum to boost their morale? This was what would be later known as the famous piña colada. But with his death in 1825, the recipe for the piña colada was lost for a whole century.

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There are so many things going on at a wedding, emotions are high, people are coming from all over the place, bands need to be picked, and so much more!

When it comes to the reception we like to keep things simple: open bar, some appetizers walking around, followed by a buffet. Make sure to have options that work for everybody!

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Sangiovese is an Italian red wine that derives its name from sangria Jovis, “the blood of Jupiter”. Due to substantial tannins, high acidity, fruitiness and earthy/spiced aromas the Sangiovese pairs well with Tuscan cuisine such as pasta, grilled vegetables, roasted pork dishes and gnocchi!

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Rioja is a Spanish red wine with characteristics and tannins similar to Cabernet Sauvignon with an added fruity characteristic. You will also distinguish a vanilla flavor, which is particular to Rioja, due to oak-aging. It is a blend of grape varieties, Tempranillo being the dominant grape and Garnacha typically included in the blend to add some fruitiness. 

If it is a young - “joven” - Rioja it can handle quite robust and spicy dishes. If you’ve picked an older - “reserva” or “gran reserva” - wine then it is best paired with simple dishes. 

Rioja can be paired with lamb or pork dishes. It also tastes good with recipes that include red peppers, pimentos, paprika and saffron. You can even enjoy Rioja with modern Indian food or hard sheep’ cheese like Manchego!