#burgundy red wine peppercorns
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#burgundy red wine peppercorn#burgundy red wine peppercorns#unique in the world#rare peppercorns#yupanqui pepper#yupanqui peppercorns#gourmet peppercorns#peppercorns#peppercorn#black pepper
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butter gn!reader, 2.5k
Astarion and his legendary beauty. Old hunting ground turned safe haven. A halo of well-aged tavern dust floats atop his perfect head in the sunlight and you couldn’t be more in love if you tried.
-
you and the vampire spend a short gloaming sun discussing marriage outside the Elfsong.
word count: 2,538
crossposted on AO3 HERE
read the tags and decide your fate!
He’s softer this evening and the room is fuzzy.
The smell of richly slow-roasted meats & seasonal field greens slapped up high on battered dishes and lathered with fresh salted butter, topped with baby mint, with window-grown rosemary; with truffle salts and crushed peppercorns. Red wine gravy. The open kitchen and the overworked barkeep with sweat glistening at his cheekbone.
Chalices lift from sticky dark tables, sleeves animated in shades of burgundy & emerald moving yellowed, peeling playing cards to chests. Hands joined in prayers of gratitude and glory. Extra chairs for those held close. Laughter; lilting as the bounce of those who whirl around the open floor to the sound of the bards, folding over in some giddy stupor and barreling back to the bar for more.
You nurse a now-warm pint of Balor Ale with eyes closed, calm in empty contemplation as the city smells and sounds wash over you. A late summertide tapestry.
Though people mill about the bar frenetically and the sounds from inside the Elfsong are as raucous as ever; it all knots together to form a sweet, almost melancholy ambience.
Nearby merchants bellow late-day deals on (mildly) heat-foetid produce. Peals of children laughing as they bomb through the cobbles.
Occasionally you’ll flit your lazy eyes open to find him amongst the throngs of people inside.
And in perfect view, he lounges on the back support of an open booth seat Karlach occupies.
Other party members dot similarly around the bar area and the wine flows free as the Chionthar among them. Legs crossed one over the other and cool hands coloured in late amber - one to support, the other to hold the stem of an ‘aged’ Rosymorn Firewine which threatens to spill a little overside as his arm moves in conversation.
From this angle he’s captured beautifully in the gloaming tenday light and from his slightly straightened poise it’s clear he knows that you’re watching for him.
A voyeur.
He’d question your intent, right by your ear, in a sing-song voice so sinfully rich it’d go straight to your head; before chortling in that one silly way he knows never fails to make you smile and capturing you - his darling dearest - in a kiss for the ages.
Astarion and his legendary beauty. Old hunting ground turned safe haven. A halo of well-aged tavern dust floats atop his perfect head in the sunlight and you couldn’t be more in love if you tried.
-
You see he looks to you after what seems to have been a joke told by one of the group, eyes heavy lidded with joy and the worn creases by his eyes a little deeper by the day. Checking in. You join your friends when you want and are gratefully received on those many occasions, but you revere your time alone. He holds back because he doesn’t want to upset you in the slightest.
Despite reiterating that he is forever welcome to join you in said alone time - and all puns entailing your ‘ alone time ’ whispered in a soft silken purr aside - you feel it in the way he speaks to you.
A fruitfly hums by your ear. You swat it away and look to him once more.
Astarion’s eyes are back on the group.
He listens to stories beyond your earshot and smiles, lolling his pretty head back and dipping to sip from his glass often, the tips of his ears twitching ever so slightly as he does. You clock the sparkling glassware as opposed to the standard tavern-offering pewter chalice and grimace. A heavy bell rings from one of the gilded towers in the near distance.
There’s a cathedral near where you’re from - you remember your visits there as a young thing. The height of the tallest spire seemingly miles above your tiny skull. Ribbed vaulting and lancets. You’d marry him there, when he’d let you, in one of the smaller chapels just off the aged cloister walkway.
The old stone reminiscent of so many who’d loved in all sorts of mangled, patchwork ways before you two were even a thought.
You’d find a way for the sun to forgive him once this was over, so he could stand in the light of a stained rose window and feel faith in something the way those born into religion do.
A reception bursting at the seams with old friends at the Elfsong. You could dance yourselves to the point of a tired stupor with reason enough to do so. A celebration.
Travel across Toril and find a way for him to be able to stomach real food, maybe. Have a cake with marzipan and trifle with rich sherry-soaked sponge for the guests. For him.
His lips show the faintest touch of a wine singe as he looks from Wyll and across to Jaheira, squinting in the sun before standing to - presumably - head to the bar.
-
You close your eyes again and somewhere in the middle distance, bells continue to ring. A dopey grin as light heeled footsteps approach.
“I think everyone was beginning to wonder if we’d had a tiff.”
Astarion sniffs gently and sits - almost slumped - toward you before leaning in for the kiss.
His lips open lazily to meet yours over and over again, skimming over the back of your teeth with a tannin-stained tongue and all the urgency of a tenday rest. A cold thumb brushes over the apple of your newly freckled cheek.
A carafe of freshly corked wine on the bench before you both, glassware and a plate with warm bread. The butter you’d smelled earlier.
“Could’ve come to me sooner, lover.” You pose with a slow blink, holding his arm still at the wrist to keep his hand to your burning face.
Foreheads meet. The sun beats in the back and the still early evening air is interrupted by the faint buzz of insects and far-off children.
“I know. I do. You just looked so very deep in thought. Our heroic leader.” He jokes, emphasising ‘heroic leader’ in a mock grizzled tone before his head leaves yours and bringing you into his torso with his arm around you.
His stillness feels reverent.
He doesn’t jostle, not a single gesture. You steadily pour two glasses of Firewine from the hefty carafe and sit back into him again.
“I was thinking about you.” You say in earnest while moving to toy mindlessly with the hand draped over your shoulder.
“Hm?”
A flicker - his eyes are on you, a familiar burn, a fire poker. He knows that he’s often the subject of your pondering (if your word is to be believed) and has spent days of his own considering what that could mean.
On nights where his tongue sours with centuries of fermented scorn and his bedroll soaks through with thick, cold sweat; your mind is a fertile meadow and he resides as naught but a simple buxom milkmaid - giving and dense and virile atop dry grassy knolls and by stony running rivers, rutting and riding and suckling and spilling with bare teeth brushing shining cheekbones and dirt smears on thighs. Dimples on cheeks. Eyes of green and silver, blunt teeth.
“You. I was thinking about you.”
Astarion looks into the oncoming twilight. He rests his head to the side on yours, then nestles in a little. A sigh.
From that meadow however, there’s a house with a thatch roof in the far distance; in which he sits by a roaring fireplace in comfortable clothes of his own choice and you, bundling through the door with a basket of fresh produce to stew in hand.
Those lips alone capable of crafting a euphoria akin to a godsly blessing on him.
One bedroom; perhaps two.
Maybe even three.
“How so, my sweet?” He speaks with the familiar measure of a thousand yard stare.
He doesn’t make the voyeur joke you’d seen so vividly in your mind’s eye, nor does he collapse around you with both arms at either of your sides and his chin on your head; burying kisses into your hair and cackling maniacally.
His laundry must’ve dried on the balcony in your party’s quarters during the blazing height of Flamerule. Ruffled shirt linen, crisp and earthy.
“You want to know how I was thinking about you?”
A soft intake of breath.
“Yes.”
You shift a little to look to the Lower City further down the hills and pathways of Baldur’s Gate, the span of the Chionthar and its banks now lit with flaming torches.
The racket continues inside the Elfsong with songs being sung; food arriving at waiting tables and being spooned, hot, into hungry, wet mouths. Sweat slickened palms joining in prayer. Yellowed cards downed and reshuffled, hands dealt. Bards plucking at lutes and lyres on streets and in parks just far enough away.
He looks to you as you roll your tongue around the inside of your cheek. Soft round eyes seeking permission to dream alongside you.
‘I was picturing a wedding. Our wedding. In the cathedral back near home - I’m sure I’ve mentioned it before.”
Though it hasn’t been left to sit long enough to aerate, you take a long sip of wine and a cloying film of carnelian remains on your tongue.
His eyes sharpen.
“You didn’t just propose to me, did you?’
He quirks a brow.
‘Really, darling? Here?’
He gestures to your surroundings while feigning disdain and reaching for the other glass. You begin to shake your head.
‘Come on now, little love. Not even a ring?”
Astarion drinks. His voice is lower. You roll your head back in loving laughter and wriggle yourself from his grasp, buttering a chunk of bread before popping it cleanly into your mouth.
”You want a ring?’
A sip. A smile.
‘Go nick one. You’re the rogue here.” You quip, chewing still on the crust and wiping your fingers on a scrap of cloth.
He brings them to his lips and licks clean any trace of salty butter, kissing each pad of calloused flesh attentively before sipping from his glass.
“Thieving my own engagement ring? How very sad.’
Spare hand gesturing once again to the tavern in such a blasé fashion it would make you cringe if you still put any doubt into his estimation of you.
‘This whole thing.”
His brows furrow in jest, the corner of his mouth pulling at a quick smirk.
“Steal one for me, then.” You suckle at your wine, keeping the vessel close pressed to your lips lest their wavering seriousness give your smile away. Astarion studies you.
“You’d accept a stolen ring as a sign of promise? Of intent to marry?” He queries, though not sounding as airy - nor aghast - as he likely means to.
“Depends who stole it.”
He looks back to the city in the distance. Silence between the two of you.
“What were you picturing in that pretty head of yours? The wedding.”
His hands roll over one another nonchalantly as he says the word. Wedding. The glass sloshes. He’s toying on the precipice of serious, a scene he can’t quite play at comfortably yet.
“Oh no no no, my love. You’ll recoil. It was far too homely for your tastes.” You shake your head animatedly, waving your hands in emphasis.
He leans in towards you; a sordid grin. He’s comfortable now. The warmth in which his shirt dried vividly present.
“Oh go on, darling. Make me squirm. Tell me every fang-rottingly flaccid detail and I’ll absolutely hate it, I promise.”
You choose to forget the face of endless night this evening.
The anticipated fast approaching absence of the tadpole means - most likely - the rescinding of Astarion’s ability to walk in the sun, to bask under the stained glass rose in the chapel; or to waltz in a quiet midday embrace atop the Elfsong veranda.
“Can I trust you to be as absolutely appalled as I imagine you’ll be?” You whisper, saccharine in mock secrecy.
“I swear it. Hand on undead heart.”
He lingers barely above you, solemn; a voice of liquid gold.
You let the silence hang.
“A chapel’
He winces.
‘Cold and draughty in some early morning moment - a choir elsewhere in the building, not close enough to be loud but not far enough to have their verses be wholly indiscernible in song.”
“Go on.”
“Maybe a little austere in tone owing to the nature of the environment, but each moment feels anticipatory. A small - no, intimate - service, fast but…’
You tap your fingers on the dry wood of the bench. Trying to recall the exact sentiment.
‘Eager. Full of devotion so sickeningly true it literally fizzes below the surface of the flesh. Both of us.”
Now you sip, content. Astarion looks into the distance
There are no burdens pertaining to the ‘Absolute’. Life is being lived and the day feels as if it is ending only for another one - just the same - to rise in its place tomorrow. The idea of fighting and peril waits for the morning chimes. An unspoken agreement.
“I keep forgetting I can make choices like that now, truth be told. To commit myself to something with no intent other than that which I decide.”
He’s wistful. A little contemplative. Fingers tapping away.
“There’s no rush, my dove.’
Eyes back on you, hand reaching for yours.
‘Besides - for the trifle I pictured at the reception; we’d need to solve your little taste problem first before I’d dream of allowing such an indulgence to go to waste.”
Astarion coughs, a glint in his eye.
“You’re questioning my taste now?”
“Oh, absolutely. Look at your choice in partner.”
He laughs softly.
“You're an insufferable thing.’
Your fingers & knapsack are both heavy already with stolen gems, as are those of every friend you’ve met along the road. Rings of onyx, quartz; once personal keepsakes & now your plunderer’s spoils. He’s like a magpie whilst rummaging through burlap sacks and rotten barrels. Token pieces without rhyme or reason.
He knows they’re worthless to sell on, anyway.
‘Who knows, though. I might like that. Once I know who I am again.”
Wobbles his head. Examines his pristine fingernails, buffing them softly against his blouse.
“Did you just accept a proposal that you fictionalised in the first place?” You gulp the last of your glass before refilling it swiftly.
“No. But now, you’ve got me thinking.”
“Pray tell?”
He looks at you, eyes now awash with mischief.
“Though I absolutely adore the vision of you on your knees for me - you know I do pet, hush now - I also like the idea of claiming the pose for myself. In a way that’s meaningful for me.’
He sips. You remain in place, hushed.
‘I’m not a details man, my love.’
Eyes on you.
‘Don’t do it for me. I want to. Once we know where we are.”
You beam at him. Pinpointing the moment he turns from rogue to butter, a soft smile on his face. Sincere in the last of the sunshine.
You’re not hinting, and you’d never intend to. When - or if - you’ll tie the knot is as asking the length of a piece of string.
The road which brought you to this very bench, however; has been one fraught with similar nonsensical questions.
#astarion x reader#astarion#fluff#not smut#my writing#one shot#talk of marriage#gender neutral reader#i think#should be anyway#soft astarion
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Tag Yourself: Ace Attorney Aesthetics!
❁ Phoenix Wright: Collecting coupons. Hearty stew for a winter dinner. Homemade embroidered handkerchief. The clacking of an old keyboard. Coffee mug collection. Apple turnovers. Warm cardigans in the spring. Mint chapstick. The smell of maple wood. Children’s cereal. Watching the sun set over a concrete jungle.
☯ Maya Fey: Collecting cheap earring studs. Incense-stained fingers. Pirating movies. Dipping fries into milkshakes. Fairy lights. Temporary tattoos. Shiba inu puppies. Lilac silk. Fir needle tea. Neon headphones. Moss-covered stone. Tinted fruit lipgloss. Burgundy wood. The tinkling sound of tiny bells.
♕ Miles Edgeworth: Earl Grey at sunrise. Knit cardigans. Leather-bound classical literature. Crushed velvet. A crackling fireplace. Painting in oils. Crystal decanters. Linen parchment paper. Designer-brand silverware. Jazz standards at 2am. Wine-red lipstick. Mahogany and maple. Taking long baths. The scratching of a pen on paper.
☀ Apollo Justice: Buzzing streetlamps. Midnight comic book binge. Character-themed shirts. Gummy candies. Vending machine stickers. The touch of fresh newsprint. Cans of cold beer. A field of summer grass. Quiet guitar ambience. Warm afternoon rain. Sandalwood and patchouli. Sipping coffee on the train at dawn.
♫ Klavier Gavin: Luxury skincare. Instagram pictures. Bulk bags of mini-sized Butterfingers. Black cold-brew coffee. Gunmetal crucifix earrings. 2am fast-food runs. Vintage polaroids. Sun-softened bedsheets. Malibu goth. Sophisticated old radio stations. Golden champagne. Overnight road trips in a luxury coach bus.
☾ Athena Cykes: Air Jordans. Mangonadas with extra lime. Nature hikes. Fruity-tasting tinted lip balm. Family movies. Wind chimes in the summer breeze. Eucalyptus and mint. Bubble baths. Vollyball on the beach. Painted terracotta flowerpots. Old scrapbooks. Pop songs from all around the world. Charcoal pencil stains. Fresh, warm bedsheets.
⤲ Simon Blackquill: Empty diners at midnight. Neon storefronts. Late-night Playstation sessions. Chilled bottles of artisanal stout beer. Framed ink paintings. Okazu bar food. Black leather boots. An autumn thunderstorm. Wasabi peas. Cast-iron pots and pans. The smell of nail polish. Dried lotus pods. Pure, undisturbed morning snow.
♤ Franziska von Karma: Dior lipstick. Concerto piano. Fountain pens. Almond trifle dessert in a five-star hotel. Clove cigarettes. Filled moleskin sketchbooks. Ten pairs of Louboutin heels. Bourbon cherries. Marble columns. The creaking of Italian leather. White onyx and silver chains. Loose-leaf tea. A delicately perfumed restrain order.
❀ Nahyuta Sahdmadhi: Bamboo broth during a chilly spring evening. Delicate embroidery. Echoing footsteps. An engraved elk antler haircomb. Artisanal wool tapestries. Rice water. A pale sunrise. Sparrowsong in the wind. Warm hands. Wooden chests. Stained glass roofs. Willow tree blossoms. Roast whole lamb with peppercorn and herb.
#ace attorney#phoenix wright#miles edgeworth#apollo justice#athena cykes#klavier gavin#simon blackquill#maya fey#franziska von karma#nahyuta sahdmadhi
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Ace Attorney! Aesthetics: Tag Yourself ...!
❁ Phoenix Wright: Collecting coupons. Hearty stew for a winter dinner. Homemade embroidered handkerchief. The clacking of an old keyboard. Coffee mug collection. Apple turnovers. Warm cardigans in the spring. Mint chapstick. The smell of maple wood. Children’s cereal. Watching the sun set over a concrete jungle.
☯ Maya Fey: Collecting cheap earring studs. Incense-stained fingers. Pirating movies. Dipping fries into milkshakes. Fairy lights. Temporary tattoos. Shiba inu puppies. Lilac silk. Fir needle tea. Neon headphones. Moss-covered stone. Tinted fruit lipgloss. Burgundy wood. The tinkling sound of tiny bells.
♕ Miles Edgeworth: Earl Grey at sunrise. Knit cardigans. Leather-bound classical literature. Crushed velvet. A crackling fireplace. Painting in oils. Crystal decanters. Linen parchment paper. Designer-brand silverware. Jazz standards at 2am. Wine-red lipstick. Mahogany and maple. Taking long baths. The scratching of a pen on paper.
☀ Apollo Justice: Buzzing streetlamps. Midnight comic book binge. Character-themed shirts. Gummy candies. Vending machine stickers. The touch of fresh newsprint. Cans of cold beer. A field of summer grass. Quiet guitar ambience. Warm afternoon rain. Sandalwood and patchouli. Sipping coffee on the train at dawn.
♫ Klavier Gavin: Luxury skincare. Instagram pictures. Bulk bags of mini-sized Butterfingers. Black cold-brew coffee. Gunmetal crucifix earrings. 2am fast-food runs. Vintage polaroids. Sun-softened bedsheets. Malibu goth. Sophisticated old radio stations. Golden champagne. Overnight road trips in a luxury coach bus.
☾ Athena Cykes: Air Jordans. Mangonadas with extra lime. Nature hikes. Fruity-tasting tinted lip balm. Family movies. Wind chimes in the summer breeze. Eucalyptus and mint. Bubble baths. Vollyball on the beach. Painted terracotta flowerpots. Old scrapbooks. Pop songs from all around the world. Charcoal pencil stains. Fresh, warm bedsheets.
⤲ Simon Blackquill: Empty diners at midnight. Neon storefronts. Late-night Playstation sessions. Chilled bottles of artisanal stout beer. Framed ink paintings. Okazu bar food. Black leather boots. An autumn thunderstorm. Wasabi peas. Cast-iron pots and pans. The smell of nail polish. Dried lotus pods. Pure, undisturbed morning snow.
♤ Franziska von Karma: Dior lipstick. Concerto piano. Fountain pens. Almond trifle dessert in a five-star hotel. Clove cigarettes. Filled moleskin sketchbooks. Ten pairs of Louboutin heels. Bourbon cherries. Marble columns. The creaking of Italian leather. White onyx and silver chains. Loose-leaf tea. A delicately perfumed restrain order.
❀ Nahyuta Sahdmadhi: Bamboo broth during a chilly spring evening. Delicate embroidery. Echoing footsteps. An engraved elk antler haircomb. Artisanal wool tapestries. Rice water. A pale sunrise. Sparrowsong in the wind. Warm hands. Wooden chests. Stained glass roofs. Willow tree blossoms. Roast whole lamb with peppercorn and herb.
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Sous Vide Eggs 62C/60mins with Mash, Dashi and Demi Glacé reduction Jus, shaved black Alba summer truffles and Aonori
Breakfast is the most important meal of the day. Yuhan loves eggs and mash. So here it is - 62 Deg C sous vide Cooke’s eggs on a bed of mash, with fresh shaved alba black truffles, and demi-glacé dashi gravy. Aonori to top it off. The trick to making this is really the 1 hour it takes to make the eggs. These are Farmer Brown’s medium sized eggs, around 63g each. When done, you just need to remove the top of the egg and the contents pour out as one whole piece. No trailing albumin. As for the jus, demi glacé makes all the difference. That’s 2kg of beef bones, 1kg of marrow bones, 2 beef shins and 500g of beef brisket blanched and browned on the oven at 200 deg C for 40 mins. Beef is then set aside. Then root veg - 2 onions, 2 celery sticks, 2 carrots, 2 leeks - are chopped and mixed in the same roasting pan to soak up the drippings from the beef, and roasted for 20 mins. Everything then goes into a stock pot with a bouquet garni (4 sprigs parsley, 3 thyme, 2 rosemary and 3 bay leaves) with some peppercorns. Separately, make a shortcut Espagnole sauce by sautéing lightly 2 French banana shallots in a sauce pan in 100g of butter. Add in a tin of tomato paste, and 500ml of red wine (Pinot Noir preferably, if you can’t get the real red Burgundy). Whisk well and integrate, and reduce the liquids by half. Combine the beef, vegetables, bouquet garni and the Espagnole sauce into a stock pot with 7 liters of water and 1.5 liters of chicken stock and bring to a boil, before lowering to a simmer. Skim off any gunk that forms. 18 hours into simmering, add 1 onion, 2 celery sticks, 1 leek and 1 carrot, all chopped, with 500ml of water into the pot and simmer for another 6 hours. Strain the stock through a chinoise or fine strainer and reduce it by half. By the end you should have roughly 3.5 to 4 liters of demi-glacé.
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Hypocras for Passion
The purpose of this recipe is to enhance someones passions. There may be consequences of and, that is part of using this. It has also been known to increase fertility, even though that is not it’s primary purpose, so user beware.
1 bottle dry red wine (A Burgundy is best)
8 g. ginger, freshly crushed
1 cinnamon stick
10 grains of paradise, freshly ground
10 black peppercorns, freshly ground
5 cloves, whole
2 coriander seeds, crushed
1 3/4 c. sugar
Non-aluminum saucepan or slow cooker
Cheesecloth or muslin bag.
Add wine to a non-aluminum saucepan or slow cooker. Bring to a simmer, keeping it on medium-low. Arrange your spices in the cheesecloth or muslin bag and cinch tightly. Place the bundle of spices into the wine, cover and simmer for three hours. Remove the cheesecloth and serve or consume warm.
#witchcraft#traditional witchcraft#aphrodesiac#kitchen witch#fertility magic#love spells#love potions#aphrodesiacs
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Five Quintessential Red Wine and Food Pairings, and Why They Work
Some people proclaim you “must” drink white wine with fish, or that red meat equals red wine; but those people are wrong. When it comes to food and wine pairings, you should really go with whatever suits you.
This said, there are certain pairings that should not be missed. These special combinations make both the food and wine greater than the sum of their parts. VinePair previously explored these combinations through the lens of white wine. Now it’s time to take a look at the reds.
Planning a midweek pasta night or got an aged steak lined up for the weekend? Here are five quintessential food and red wine pairings, and why they work.
Beef Bourguignon and Burgundy
Before globalization, regional recipes made best use of what was on hand. That may have meant developing recipes that paired well with the local wine, or finding the best way to use said wine in a dish. In the case of beef bourguignon and Burgundy, it’s both.
Burgundy typically stars in the dish itself, and for good reason. Fuller-bodied reds might mask the flavor of the meat, whereas wines made using Pinot Noir or Gamay enhance it.
When selecting a bottle to drink with beef bourguignon, if possible — and this can be difficult because of the exorbitant sums Burgundy commands — look for something with a little bottle age. This enhances the nuances of both the dish and the wine. The wine should also be slightly more acidic than the sauce; otherwise the sauce can make the wine taste flat or “flabby.”
Steak and Cabernet Sauvignon
Few pairings are as iconic as big, bold Cabernets and juicy chops. Quality steaks are prized for their melt-in-your-mouth texture, and Cabernet Sauvignon is also texturally interesting with enough heft to stand up to the meat.
Cabernet’s tannins marry with the charred texture of grilled steak. Meanwhile, the wines’ ripe fruity notes pair wonderfully with the tender meat inside. If you’re garnishing with red wine jus or peppercorn sauce, Cabernet Sauvignon’s piquant pyrazine notes are also a great match.
For some, Napa Cabs might be the ultimate steakhouse wines, but to only opt for bottles from one region risks ignoring some of the world’s finest examples of Cabernet Sauvignon, including classic Bordeaux blends, Italian Super Tuscans, and innovative blends from “New World” regions.
Port and Stilton
When choosing wines to pair with cheese, everything depends on when you plan to eat the cheese course. Served at the start of the meal, the best option is a light, dry white, which will stimulate the appetite and ensure you’re not full before the main meal starts. If you’re eating cheese after your entree (as is popular in many European countries), look no further than Portugal’s sweet, red, fortified port wines.
Port reaches an ABV content of up to 20 percent through fortification with a grape spirit. The spirit is added during fermentation, halting alcohol production and crucially leaving residual sugar. For this reason, theses wines are generally served with dessert.
There are various styles of port, ranging from the bright, young ruby, to bottle-aged and complex vintage port. All can be enjoyed with cheese, with pungent blue Stilton offering a classic pairing.
Port and Stilton work so well together because the wine’s sweetness is balanced by the saltiness of the creamy blue cheese.
Burger and Malbec
When it comes to finding a wine pairing for the ultimate crowd-pleasing dish, what could be better than a delicious, crowd-pleasing red, such as Malbec?
Typically vinified to an easy-drinking style, with pleasant tannins and just enough acidity, Malbec’s ripe fruit notes pair well with a juicy burger. The ripeness of the fruit notes, too, which can be perceived as sweetness, are an asset if you introduce tomato ketchup and pickles to the dish.
Some prefer lighter reds with burgers, like Pinot Noir. This writer disagrees because the wine’s subtle charms can easily become lost or overpowered. A tannic Cabernet Sauvignon, on the other hand, can dominate the dish. Malbec strikes a perfect balance.
Red Sauce and Sangiovese
Sangiovese is the leading red variety in Italy’s Chianti wines. Typical tasting notes include red fruits, tomatoes, and dried oregano. The latter two descriptors also feature prominently in traditional tomato sauces, making this pairing a no-brainer.
Sangiovese wines range in style from fruit-forward to tannic and savory. The younger, fruity style interacts best with sweet tomato sauce, with the wine’s peppery and clove-spice flavors adding further seasoning to the dish. Young Sangioveses also tend to be more affordable, making them ideal for midweek pasta nights.
The article Five Quintessential Red Wine and Food Pairings, and Why They Work appeared first on VinePair.
source https://vinepair.com/articles/best-food-red-wine-pairings-guide/
source https://vinology1.wordpress.com/2019/10/20/five-quintessential-red-wine-and-food-pairings-and-why-they-work/
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Belle’s Not-So-Provincial Coq au Vin
In Beauty and the Beast, Belle is constantly dreaming of a life outside of the confines of her small country town. Her favorite story is full of far off places, daring sword fights, magic spells, and even a prince in disguise. Now, people speculate that the story Belle is talking about could be another Disney movie, Aladdin. That movie was still in production when Beauty and the Beast was released, and Disney is know for sliding in Easter eggs in their movies. Recently, however, the director of Beauty and the Beast, Gary Trousdale, has stated it was more of an allusion to meeting the Beast later on in the movie. Whichever way you interpret Belle’s favorite book, I’ve interpreted her dreams of more than her provincial life into a classic French recipe. I’ve seasoned my coq au vin with Middle Eastern spices for an exotic twist that I believe would satisfy Belle’s craving of adventure....even if it’s just through dinner.
4 slices thick cut bacon
2 TBSP Baharat spice mix*
2 tsp cumin
1 tsp smoked paprika
8 chicken thighs bone-in, skin on
1/4 cup cognac
4 large carrots sliced thick
1 red bell pepper in a large dice
3 TBSP flour
2 cups burgundy or bordeaux wine
2 TBSP tomato paste
25 pearl onions (frozen is fine)
1/4 cup green lentils
Start by cutting the bacon into thin strips and place in a large dutch oven (or a large, heavy bottom pot), cooking over low heat to render out the fat until crisp.
Mix together the Baharat, cumin, and smoked paprika and sprinkle over chicken along with salt and rub in. You probably won’t use all the spice mix and that’s ok, we’ll add the rest to the pot later.
Remove the bacon, but keep the fat in the pot.
Sear off the chicken in the bacon grease until browned on all sides. You don’t want to crowd the pot otherwise the chicken will never brown, so you will most likely be doing this in batches. You also don’t need to fully cook the chicken just yet, we’re only browning at this point.
Once all the chicken is browned you can get rid of the excess fat in the pot* and return all the chicken to the pot, at this point it’s alright if the pot is crowded.
Add in the cognac, revel in that wonderful aroma, and use this time to scrape up those wonderful bits on the bottom of the pot.
Once the cognac has been reduced, sprinkle in the flour and make sure all the pieces of chicken are coated, even if just a little.
Add the carrots, pepper, tomato paste, and the rest of the spice mix from earlier and cook for a minute before adding the wine and enough chicken stock to have just submerged everything.
Season with salt and simmer for 5 minutes before adding the lentils.
Simmer for another 30 minutes and serve hot. If you like feel free to garnish with chopped cilantro, I personally detest the taste of cilantro so I did not.
So there you have it. Now yes, traditionally coq au vin is made with coq, or rooster, but they don’t sell rooster in my grocery store. If they do at yours, and you feel like trying it out, I say go for it! I just personally use chicken thighs since they’re much easier to find. You can also use an entire chicken cut up in pieces instead of just thighs, but there’s something rich about the succulent dark meat in this dish that I love. Hopefully, this dish will inspire you to have dreams of far-off, exotic places, just like Belle.
*Baharat is a Middle Eastern spice blend. If you can’t find it (I found mine at a specialty food store) it’s simple to make. 1 TBSP black peppercorn, 1 TBSP cumin seeds, 2 tsp coriander seeds, 1 tsp whole cloves, 1/2 tsp cardamom seeds toasted in a dry pan over medium-high heat until very fragrant. Transfer to a spice mill (mine is just a coffee grinder specifically for spices only) and allow to cool before grinding. Once ground add 1 1/2 TBSP paprika, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Store in an air tight container.
I know my photos aren’t the best right now, but my Mom is the greatest person on the planet and ordered me some lighting equipment and other tools to help take better pictures so the food will look as good as it tastes!
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Food for Thought
I like MasterChef. I used to like it in the olden days, when it was Loyd Grossman cogitating and digesting, and I like it now, when it’s a shrieking costermonger and an Australian Droopy Dog lookalike pulling faces at each other. I still don’t know why Gregg Wallace is there, but I appreciate the fact that he is.
It’s not the parade of own-brand celebrities I really like, or the ominous voiceovers, or the weird use of indie music at moments of high drama - for me, the best bits are when the hapless contestants are sent off to professional kitchens to see how the culinary world really works. It reminds of my own time working in a kitchen, washing dishes, scrubbing pans, burning endless cardboard boxes in the yard out back, and generally trying to survive the endless shifts without suffering too many cuts and burns. The chefs, powered by misanthropy, cigarettes, and other combustibles, weren’t artistic geniuses so much as school dropouts with anti-social hours and a lack of vitamin D, but I liked the camaraderie and the dirty jokes, and the MasterChef segments give me brief, slightly harrowing flashbacks.
One of the most memorable visits was when they were packed off to Noma, the Danish restaurant masterminded by culinary whizzkid René Redzepi, which focuses on reinventing and reinvigorating Nordic cooking, and has won every accolade going in the pursuit. I remember watching it as the chefs finessed fronds of foraged herbs into artful arrangements on the hand-glazed earthenware plates, using ingredients poached that day from the harbour-side, or brought in fresh from local fields and woodlands. It was all about creating an intimate sense of place, a unique and one-off creation that could only exist at that time and place, a joyful hymn to setting and season.
So why, I wondered, did they accompany this offering with fermented grape juice from hundreds, if not thousands of miles away?
I like to think of myself as a drinks critic, and yet, I confess, I’ve never really understood why wine, or any drink, is paired with food. I understand the principles, how the two can complement each other, add light and shade to their counterpart, highlight parallels or draw out differences, but it’s just not something I really “get”. Especially when your cooking is so rooted in a particular place - by what logic is it that a wine, of all things, will be the appropriate partner? Why not Sprite? Why not chocolate milk? It feels more like tradition than actual taste, a convention we can’t quite shake off. The fact that restaurants make most of their meagre profits from the mark up on booze can only be part of the equation.
Don’t get me wrong, I like a packet of salty, fatty, ever-so-slightly hairy pork scratchings alongside a cool pint of Burton pale ale as much as anyone, but I’m just not sure food and drink pairings are really for me.
When Brooklyn Brewery sent me a bottle of their new beer, Cloaking Device, in the post, alongside some meats, cheeses, and half a loaf of crusty sourdough bread, I was delighted, but I wasn’t sure I would necessarily appreciate them together, despite their claim it would make a versatile partner for various foodie treats.
I needn’t have worried. The snacks were delicious, but the beer was plenty fascinating on it’s own, with or without other flavours to counterbalance it, even if they extend to, in the brewery’s own words,”Barbecue, venison, dry-aged steaks, science fiction, hearty cheeses, pubs with old wood paneling, dark chocolate, fine tobacco, fireplaces, and elegance.”
Cloaking Device is a 10.5% porter fermented with Brett and aged for nine months in French oak red wine barrels. It pours an inky black with a sense memory of something chestnut brown, with a light tan head that dissipates quitely into the room. From that promising start, the nose is actually fairly unappealing, a patina of farmyard with a substrata, somewhere, of Burgundian shit (a sommelier once told me, in proud tones, that good Burgundy should smell of shit), though the Diva, my drinking companion, sensed plastic, the kind of fume that comes off our baby’s toys when we first open the packet.
But this isn’t a beer that reveals itself all on first impressions. The first sip is such a confusion that it’s hard to make anything out at all, but slowly, over the length of a glass, and the bottle, it begins to organise itself into some kind of sense. There’s that unmistakable Brett character, all lithe and perfumed with violets and old medicine cabinets in mildewed bathrooms, combined with a square of chocolate so dark it’s never quite known what sweetness is. There’s some peppercorn, slightly drying tannins, a hint of blackcurrant, and the feeling of hard, bullying London water. There’s a roast note that broadens as it warms, becoming richer, thicker, more sure of itself. The whole thing is smooth, decidedly unfizzy despite a refermentation in the bottle with Champagne yeast, and there’s nary a whiff of booze despite the double digit ABV. It’s intriguing and complex in the best possible ways, and yet strangely indistinct despite all of that. I’m confused and seduced by it, I want to know more while it’s already winning me over. You could drink bottle after bottle without scratching the surface, pair it with every cuisine under the sun and find new facets, without ever really understanding what it is. I think I like it.
I dread to think what Gregg Wallace would make of it.
#beer#review#writing#brooklyn#brooklyn brewery#cloaking device#porter#brett#masterchef#gregg wallace#john torode#wine#food#craft beer
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25 of the Best Scotch Whiskies for Every Budget
“Scotland is home to over 120 malt and grain distilleries, making it the greatest concentration of whisky production in the world,” according to the Scotch Whisky Association (SWA). The spirit’s 525-year history comprises an immensely complicated past, and, today, Scotch brands are divided by region, distiller, blend or no blend, and single malt or single grain.
Semantics aside, Scotch is actually an approachable spirit.
VinePair tasted more than 50 Scotch whiskies over three separate sittings to determine the best brands for every budget. From the Highlands to the Islands, and from the light and fruity Lowlands blends to the super-peaty single malts of Speyside, here are 25 of the best Scotch whiskies for every budget.
Table Of Contents
Best Scotch Under $25
Best Scotch Under $50
Best Scotch $50-$75
Best Scotch $75-$100
Best Scotch $100-$200
$25 and Under
3. Johnnie Walker Red Label
Pale amber, this Scotch has notes of toasted oak and subtle smoke on the palate, plus a somewhat oily texture and sandalwood finish. Average price: $22.
2. The Famous Grouse Ruby Cask
This auburn whisky marries sweet tobacco leaf, pear, and orange peel aromas with an earthy, herbal finish that one taster found “very gentle, lingering, and smooth.” The Famous Grouse Bourbon Cask ($25) and The Famous Grouse ($18) are also great values. Average price: $25.
1. Dewar’s Caribbean Smooth 8 Year
Oak and maple syrup comprise the nose of this pale amber Scotch aged a minimum of eight years and finished in rum casks. Tasters enjoyed its light body, minimal burn, and peppery finish. Average price: $22.
$50 and Under
8. Glenfiddich 12 Year
The botanical nose on this whisky reminded one panelist “almost of gin.” It’s light and spicy, “really drinkable,” with easy-drinking honey and pepper notes. Average price: $42.
7. Old Pulteney 12 Year
Brown sugar and Maraschino cherry aromas are followed by warm baking spice flavors and a kick of peppery heat on the finish. Average price: $43.
6. Chivas Regal 13 Year
A potpourri aroma, “like dried flowers, herbal tea leaves, and dried berries,” is followed by balanced notes of earth, grain, and fruit on the palate. Average price: $36.
5. Dewar’s 12 Year The Ancestor
Alluring aromas of honey, birch bark, and “blondie” accompany this amber whisky. Silky on the palate with a hint of smoky toasted finish, tasters found it “oddly refreshing, almost thirst quenching,” with a tannic note on the finish. Average price: $27.
4. anCnoc Highland Single Malt 12 Year
This Highland single malt is pale gold and bright and fruity on the palate, with a sweet orange note. One taster enjoyed “burnt butter cookie” on the nose, and a “silky, comforting and fresh finish.” For others, the finish had an acidic citric kick. Average price: $44.
3. Johnnie Walker Black Label 12 Year
Fresh and floral, with “green leaves” on the nose, this 12-year-old whisky from Johnnie Walker “segues into a savory note on the nose,” one taster said. It has a creamy texture with charred oak and pronounced vanilla bean on the finish. Average price: $35.
2. Glen Moray Elgin Classic
Tasters found this Speyside single malt “earthy” and “toasted” on the nose, with notes of “dried leaves” and “maple sap.” Savory toasted oak and grain flavors accompany “a nice body,” finishing with a “scorched barrel” note. “It lingers in the best way,” one taster said. Average price: $26.
1. Speyburn Arranta Casks
This U.S.A. exclusive has “delicious dessert aromas … molasses, honey, maple, brown sugar, pound cake, vanilla, and chocolate,” tasters said. It’s creamy on the palate, then “sneaks up with you with tingling heat” and a spicy finish. “Excellent balance,” one panelist added. Average price: $40.
$50 to $75
8. Buchanan’s Select 15 years
This whisky has an herbal nose, silky texture, and cooling sensation on the palate, “like lemongrass,” one panelist said, adding, “I feel invigorated!” Average price: $52.
7. Speyburn 15 Year
This 15-year-old Scotch is golden and a touch oily in texture, with coconut and raisin aromas. Tasters enjoyed its vanilla-extract-like finish. Average price: $66.
6. The Glenlivet 14 Cognac Cask Selection
Fruity and zesty, with citric acidity, this Cognac-finished Scotch whisky “has nuances to explore,” one panelist said. All enjoyed its peppery finish. Average price: $64.
5. Glenmorangie ‘The Quinta Ruban’ Port Cask Finish
This attractive, “red wine and amber” port-cask-finished Scotch is peaty and full-bodied, with apple and citrus flavors followed by a “hot chile” finish. Average price: $59.
4. Bowmore 12 Year
Peaty and sweet on the nose, “like a bonfire,” or “like chewing on a delicious twig,” according to VinePair’s panelists. Raisiny, fig-like flavors on the finish bring it home. Average price: $50.
3. Glenfiddich Bourbon Barrel Reserve 14 Years
Sweet and warm, with vanilla, chocolate, oak, and “freshly baked bread” aromas, this bourbon-barrel-aged Scotch was a crowd favorite. It has a creamy body and fruity, peppery finish, “like peppercorn and orange peel.” Glenfiddich 14 was also a favorite, with “Lipton-tea-like bitterness and acidity on the finish,” one taster said. Panelists found both whiskies approachable and easy to drink. Average price: $55.
2. The Balvenie DoubleWood 12 Year
Citrus and orange peel are pronounced on the nose of this Scotch, “like an Old Fashioned,” one taster said. It’s bright, acidic, and zesty on the palate, “light and smooth, with a short finish,” said another, adding, “I’m salivating.” Panelists also enjoyed Balvenie 14 Year Caribbean Cask ($72). Average price: $57.
1. The GlenDronach Original 12 Year
Panelists admired this whisky’s dark gold color “with a bit of red in it, almost burgundy,” said one taster. “This one smells nice, like a warm fireplace,” another added, while others likened it to “a crackling fireplace while someone’s baking in the other room.” Rich, fruity layers round out the palate, making it on the sweeter side while still being complex. Average price: $60.
Over $75 to $100
3. Laphroaig Càirdeas Triple Wood Original Cask Strength
“This would be better in a cocktail than neat,” one panelist mused, while others noticed cake, leather, and plasticky flavors. Thoughtful, and not for the faint of heart. Average price: $99.
2. Aberfeldy 16 Year
Light, approachable, and complex, this single malt finished in Madeira casks has a warm vanilla aroma. “The palate is completely different,” a panelist pointed out, adding, “It delays, then comes in with a little bit of smokiness at the end. Whoa.” One tasters also enjoyed a “cupcake frosting” note. Average price: $94.
1. Glen Moray Speyside Elgin Heritage 18 Year
Bright amber and “almost glistening,” this attractive dram reminded one taster of “a forest on a fall morning at dawn.” Crisp, crunchy leaves, new oak, and “a hint of hot toddy” float from the glass, while the palate is “creamy with a peppery twinge on the tip of the tongue,” one panelist said. “A great fall sipper for those looking to add a bit of quiet spice to their night — or day!,” one taster said. Average price: $94.
$100 – $200
4. Johnnie Walker Blue Label
This amber gem has a peaty aroma that reminded one panelist of “maple bacon,” and another of “crackers and brie.” A silky, honey-sweet texture gently ascends to a peppery kick, with tingling spice sticking to the cheeks and lips. “This is one to sit with and savor on a crisp night, hopefully with something to celebrate,” one panelist said. Average price: $185.
3. Glenmorangie 18 Year Extremely Rare
A savory umami note caught our panel’s attention, plus honey, syrup, and candied fruit flavors and a bubble gum finish. Average price: $112.
2. GlenDronach Parliament 21 Year
Dark “like a tobacco leaf,” this Scotch has nuanced aromas that excited our panel — brown sugar, molasses, cookie dough, and “almost roasty, like imperial stout,” one panelist said. Others tasted “marzipan” and “vanilla cake with homemade icing.” “It has a noticeable kick to it,” a panelist added. “I keep coming back for another sip,” they concluded. Average price: $178.
1. Aberfeldy 18 Year Double Cask
This double-cask single malt whisky is one of Aberfeldy’s Exceptional Cask Series released in October 2019. It’s finished nine years in an oloroso sherry cask, picking up sweet and spicy notes. “This is as good with dessert as it is for dessert,” one panelist said. A bitter chocolate flavor on the finish ties it up neatly and deliciously. Average price: $200.
The article 25 of the Best Scotch Whiskies for Every Budget appeared first on VinePair.
source https://vinepair.com/buy-this-booze/best-scotch-whisky-brands-2019/
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25 of the Best Scotch Whiskies for Every Budget
“Scotland is home to over 120 malt and grain distilleries, making it the greatest concentration of whisky production in the world,” according to the Scotch Whisky Association (SWA). The spirit’s 525-year history comprises an immensely complicated past, and, today, Scotch brands are divided by region, distiller, blend or no blend, and single malt or single grain.
Semantics aside, Scotch is actually an approachable spirit.
VinePair tasted more than 50 Scotch whiskies over three separate sittings to determine the best brands for every budget. From the Highlands to the Islands, and from the light and fruity Lowlands blends to the super-peaty single malts of Speyside, here are 25 of the best Scotch whiskies for every budget.
Table Of Contents
Best Scotch Under $25
Best Scotch Under $50
Best Scotch $50-$75
Best Scotch $75-$100
Best Scotch $100-$200
$25 and Under
3. Johnnie Walker Red Label
Pale amber, this Scotch has notes of toasted oak and subtle smoke on the palate, plus a somewhat oily texture and sandalwood finish. Average price: $22.
2. The Famous Grouse Ruby Cask
This auburn whisky marries sweet tobacco leaf, pear, and orange peel aromas with an earthy, herbal finish that one taster found “very gentle, lingering, and smooth.” The Famous Grouse Bourbon Cask ($25) and The Famous Grouse ($18) are also great values. Average price: $25.
1. Dewar’s Caribbean Smooth 8 Year
Oak and maple syrup comprise the nose of this pale amber Scotch aged a minimum of eight years and finished in rum casks. Tasters enjoyed its light body, minimal burn, and peppery finish. Average price: $22.
$50 and Under
8. Glenfiddich 12 Year
The botanical nose on this whisky reminded one panelist “almost of gin.” It’s light and spicy, “really drinkable,” with easy-drinking honey and pepper notes. Average price: $42.
7. Old Pulteney 12 Year
Brown sugar and Maraschino cherry aromas are followed by warm baking spice flavors and a kick of peppery heat on the finish. Average price: $43.
6. Chivas Regal 13 Year
A potpourri aroma, “like dried flowers, herbal tea leaves, and dried berries,” is followed by balanced notes of earth, grain, and fruit on the palate. Average price: $36.
5. Dewar’s 12 Year The Ancestor
Alluring aromas of honey, birch bark, and “blondie” accompany this amber whisky. Silky on the palate with a hint of smoky toasted finish, tasters found it “oddly refreshing, almost thirst quenching,” with a tannic note on the finish. Average price: $27.
4. anCnoc Highland Single Malt 12 Year
This Highland single malt is pale gold and bright and fruity on the palate, with a sweet orange note. One taster enjoyed “burnt butter cookie” on the nose, and a “silky, comforting and fresh finish.” For others, the finish had an acidic citric kick. Average price: $44.
3. Johnnie Walker Black Label 12 Year
Fresh and floral, with “green leaves” on the nose, this 12-year-old whisky from Johnnie Walker “segues into a savory note on the nose,” one taster said. It has a creamy texture with charred oak and pronounced vanilla bean on the finish. Average price: $35.
2. Glen Moray Elgin Classic
Tasters found this Speyside single malt “earthy” and “toasted” on the nose, with notes of “dried leaves” and “maple sap.” Savory toasted oak and grain flavors accompany “a nice body,” finishing with a “scorched barrel” note. “It lingers in the best way,” one taster said. Average price: $26.
1. Speyburn Arranta Casks
This U.S.A. exclusive has “delicious dessert aromas … molasses, honey, maple, brown sugar, pound cake, vanilla, and chocolate,” tasters said. It’s creamy on the palate, then “sneaks up with you with tingling heat” and a spicy finish. “Excellent balance,” one panelist added. Average price: $40.
$50 to $75
8. Buchanan’s Select 15 years
This whisky has an herbal nose, silky texture, and cooling sensation on the palate, “like lemongrass,” one panelist said, adding, “I feel invigorated!” Average price: $52.
7. Speyburn 15 Year
This 15-year-old Scotch is golden and a touch oily in texture, with coconut and raisin aromas. Tasters enjoyed its vanilla-extract-like finish. Average price: $66.
6. The Glenlivet 14 Cognac Cask Selection
Fruity and zesty, with citric acidity, this Cognac-finished Scotch whisky “has nuances to explore,” one panelist said. All enjoyed its peppery finish. Average price: $64.
5. Glenmorangie ‘The Quinta Ruban’ Port Cask Finish
This attractive, “red wine and amber” port-cask-finished Scotch is peaty and full-bodied, with apple and citrus flavors followed by a “hot chile” finish. Average price: $59.
4. Bowmore 12 Year
Peaty and sweet on the nose, “like a bonfire,” or “like chewing on a delicious twig,” according to VinePair’s panelists. Raisiny, fig-like flavors on the finish bring it home. Average price: $50.
3. Glenfiddich Bourbon Barrel Reserve 14 Years
Sweet and warm, with vanilla, chocolate, oak, and “freshly baked bread” aromas, this bourbon-barrel-aged Scotch was a crowd favorite. It has a creamy body and fruity, peppery finish, “like peppercorn and orange peel.” Glenfiddich 14 was also a favorite, with “Lipton-tea-like bitterness and acidity on the finish,” one taster said. Panelists found both whiskies approachable and easy to drink. Average price: $55.
2. The Balvenie DoubleWood 12 Year
Citrus and orange peel are pronounced on the nose of this Scotch, “like an Old Fashioned,” one taster said. It’s bright, acidic, and zesty on the palate, “light and smooth, with a short finish,” said another, adding, “I’m salivating.” Panelists also enjoyed Balvenie 14 Year Caribbean Cask ($72). Average price: $57.
1. The GlenDronach Original 12 Year
Panelists admired this whisky’s dark gold color “with a bit of red in it, almost burgundy,” said one taster. “This one smells nice, like a warm fireplace,” another added, while others likened it to “a crackling fireplace while someone’s baking in the other room.” Rich, fruity layers round out the palate, making it on the sweeter side while still being complex. Average price: $60.
Over $75 to $100
3. Laphroaig Càirdeas Triple Wood Original Cask Strength
“This would be better in a cocktail than neat,” one panelist mused, while others noticed cake, leather, and plasticky flavors. Thoughtful, and not for the faint of heart. Average price: $99.
2. Aberfeldy 16 Year
Light, approachable, and complex, this single malt finished in Madeira casks has a warm vanilla aroma. “The palate is completely different,” a panelist pointed out, adding, “It delays, then comes in with a little bit of smokiness at the end. Whoa.” One tasters also enjoyed a “cupcake frosting” note. Average price: $94.
1. Glen Moray Speyside Elgin Heritage 18 Year
Bright amber and “almost glistening,” this attractive dram reminded one taster of “a forest on a fall morning at dawn.” Crisp, crunchy leaves, new oak, and “a hint of hot toddy” float from the glass, while the palate is “creamy with a peppery twinge on the tip of the tongue,” one panelist said. “A great fall sipper for those looking to add a bit of quiet spice to their night — or day!,” one taster said. Average price: $94.
$100 – $200
4. Johnnie Walker Blue Label
This amber gem has a peaty aroma that reminded one panelist of “maple bacon,” and another of “crackers and brie.” A silky, honey-sweet texture gently ascends to a peppery kick, with tingling spice sticking to the cheeks and lips. “This is one to sit with and savor on a crisp night, hopefully with something to celebrate,” one panelist said. Average price: $185.
3. Glenmorangie 18 Year Extremely Rare
A savory umami note caught our panel’s attention, plus honey, syrup, and candied fruit flavors and a bubble gum finish. Average price: $112.
2. GlenDronach Parliament 21 Year
Dark “like a tobacco leaf,” this Scotch has nuanced aromas that excited our panel — brown sugar, molasses, cookie dough, and “almost roasty, like imperial stout,” one panelist said. Others tasted “marzipan” and “vanilla cake with homemade icing.” “It has a noticeable kick to it,” a panelist added. “I keep coming back for another sip,” they concluded. Average price: $178.
1. Aberfeldy 18 Year Double Cask
This double-cask single malt whisky is one of Aberfeldy’s Exceptional Cask Series released in October 2019. It’s finished nine years in an oloroso sherry cask, picking up sweet and spicy notes. “This is as good with dessert as it is for dessert,” one panelist said. A bitter chocolate flavor on the finish ties it up neatly and deliciously. Average price: $200.
The article 25 of the Best Scotch Whiskies for Every Budget appeared first on VinePair.
source https://vinepair.com/buy-this-booze/best-scotch-whisky-brands-2019/
source https://vinology1.tumblr.com/post/188538383219
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25 of the Best Scotch Whiskies for Every Budget
“Scotland is home to over 120 malt and grain distilleries, making it the greatest concentration of whisky production in the world,” according to the Scotch Whisky Association (SWA). The spirit’s 525-year history comprises an immensely complicated past, and, today, Scotch brands are divided by region, distiller, blend or no blend, and single malt or single grain.
Semantics aside, Scotch is actually an approachable spirit.
VinePair tasted more than 50 Scotch whiskies over three separate sittings to determine the best brands for every budget. From the Highlands to the Islands, and from the light and fruity Lowlands blends to the super-peaty single malts of Speyside, here are 25 of the best Scotch whiskies for every budget.
Table Of Contents
Best Scotch Under $25
Best Scotch Under $50
Best Scotch $50-$75
Best Scotch $75-$100
Best Scotch $100-$200
$25 and Under
3. Johnnie Walker Red Label
Pale amber, this Scotch has notes of toasted oak and subtle smoke on the palate, plus a somewhat oily texture and sandalwood finish. Average price: $22.
2. The Famous Grouse Ruby Cask
This auburn whisky marries sweet tobacco leaf, pear, and orange peel aromas with an earthy, herbal finish that one taster found “very gentle, lingering, and smooth.” The Famous Grouse Bourbon Cask ($25) and The Famous Grouse ($18) are also great values. Average price: $25.
1. Dewar’s Caribbean Smooth 8 Year
Oak and maple syrup comprise the nose of this pale amber Scotch aged a minimum of eight years and finished in rum casks. Tasters enjoyed its light body, minimal burn, and peppery finish. Average price: $22.
$50 and Under
8. Glenfiddich 12 Year
The botanical nose on this whisky reminded one panelist “almost of gin.” It’s light and spicy, “really drinkable,” with easy-drinking honey and pepper notes. Average price: $42.
7. Old Pulteney 12 Year
Brown sugar and Maraschino cherry aromas are followed by warm baking spice flavors and a kick of peppery heat on the finish. Average price: $43.
6. Chivas Regal 13 Year
A potpourri aroma, “like dried flowers, herbal tea leaves, and dried berries,” is followed by balanced notes of earth, grain, and fruit on the palate. Average price: $36.
5. Dewar’s 12 Year The Ancestor
Alluring aromas of honey, birch bark, and “blondie” accompany this amber whisky. Silky on the palate with a hint of smoky toasted finish, tasters found it “oddly refreshing, almost thirst quenching,” with a tannic note on the finish. Average price: $27.
4. anCnoc Highland Single Malt 12 Year
This Highland single malt is pale gold and bright and fruity on the palate, with a sweet orange note. One taster enjoyed “burnt butter cookie” on the nose, and a “silky, comforting and fresh finish.” For others, the finish had an acidic citric kick. Average price: $44.
3. Johnnie Walker Black Label 12 Year
Fresh and floral, with “green leaves” on the nose, this 12-year-old whisky from Johnnie Walker “segues into a savory note on the nose,” one taster said. It has a creamy texture with charred oak and pronounced vanilla bean on the finish. Average price: $35.
2. Glen Moray Elgin Classic
Tasters found this Speyside single malt “earthy” and “toasted” on the nose, with notes of “dried leaves” and “maple sap.” Savory toasted oak and grain flavors accompany “a nice body,” finishing with a “scorched barrel” note. “It lingers in the best way,” one taster said. Average price: $26.
1. Speyburn Arranta Casks
This U.S.A. exclusive has “delicious dessert aromas … molasses, honey, maple, brown sugar, pound cake, vanilla, and chocolate,” tasters said. It’s creamy on the palate, then “sneaks up with you with tingling heat” and a spicy finish. “Excellent balance,” one panelist added. Average price: $40.
$50 to $75
8. Buchanan’s Select 15 years
This whisky has an herbal nose, silky texture, and cooling sensation on the palate, “like lemongrass,” one panelist said, adding, “I feel invigorated!” Average price: $52.
7. Speyburn 15 Year
This 15-year-old Scotch is golden and a touch oily in texture, with coconut and raisin aromas. Tasters enjoyed its vanilla-extract-like finish. Average price: $66.
6. The Glenlivet 14 Cognac Cask Selection
Fruity and zesty, with citric acidity, this Cognac-finished Scotch whisky “has nuances to explore,” one panelist said. All enjoyed its peppery finish. Average price: $64.
5. Glenmorangie ‘The Quinta Ruban’ Port Cask Finish
This attractive, “red wine and amber” port-cask-finished Scotch is peaty and full-bodied, with apple and citrus flavors followed by a “hot chile” finish. Average price: $59.
4. Bowmore 12 Year
Peaty and sweet on the nose, “like a bonfire,” or “like chewing on a delicious twig,” according to VinePair’s panelists. Raisiny, fig-like flavors on the finish bring it home. Average price: $50.
3. Glenfiddich Bourbon Barrel Reserve 14 Years
Sweet and warm, with vanilla, chocolate, oak, and “freshly baked bread” aromas, this bourbon-barrel-aged Scotch was a crowd favorite. It has a creamy body and fruity, peppery finish, “like peppercorn and orange peel.” Glenfiddich 14 was also a favorite, with “Lipton-tea-like bitterness and acidity on the finish,” one taster said. Panelists found both whiskies approachable and easy to drink. Average price: $55.
2. The Balvenie DoubleWood 12 Year
Citrus and orange peel are pronounced on the nose of this Scotch, “like an Old Fashioned,” one taster said. It’s bright, acidic, and zesty on the palate, “light and smooth, with a short finish,” said another, adding, “I’m salivating.” Panelists also enjoyed Balvenie 14 Year Caribbean Cask ($72). Average price: $57.
1. The GlenDronach Original 12 Year
Panelists admired this whisky’s dark gold color “with a bit of red in it, almost burgundy,” said one taster. “This one smells nice, like a warm fireplace,” another added, while others likened it to “a crackling fireplace while someone’s baking in the other room.” Rich, fruity layers round out the palate, making it on the sweeter side while still being complex. Average price: $60.
Over $75 to $100
3. Laphroaig Càirdeas Triple Wood Original Cask Strength
“This would be better in a cocktail than neat,” one panelist mused, while others noticed cake, leather, and plasticky flavors. Thoughtful, and not for the faint of heart. Average price: $99.
2. Aberfeldy 16 Year
Light, approachable, and complex, this single malt finished in Madeira casks has a warm vanilla aroma. “The palate is completely different,” a panelist pointed out, adding, “It delays, then comes in with a little bit of smokiness at the end. Whoa.” One tasters also enjoyed a “cupcake frosting” note. Average price: $94.
1. Glen Moray Speyside Elgin Heritage 18 Year
Bright amber and “almost glistening,” this attractive dram reminded one taster of “a forest on a fall morning at dawn.” Crisp, crunchy leaves, new oak, and “a hint of hot toddy” float from the glass, while the palate is “creamy with a peppery twinge on the tip of the tongue,” one panelist said. “A great fall sipper for those looking to add a bit of quiet spice to their night — or day!,” one taster said. Average price: $94.
$100 – $200
4. Johnnie Walker Blue Label
This amber gem has a peaty aroma that reminded one panelist of “maple bacon,” and another of “crackers and brie.” A silky, honey-sweet texture gently ascends to a peppery kick, with tingling spice sticking to the cheeks and lips. “This is one to sit with and savor on a crisp night, hopefully with something to celebrate,” one panelist said. Average price: $185.
3. Glenmorangie 18 Year Extremely Rare
A savory umami note caught our panel’s attention, plus honey, syrup, and candied fruit flavors and a bubble gum finish. Average price: $112.
2. GlenDronach Parliament 21 Year
Dark “like a tobacco leaf,” this Scotch has nuanced aromas that excited our panel — brown sugar, molasses, cookie dough, and “almost roasty, like imperial stout,” one panelist said. Others tasted “marzipan” and “vanilla cake with homemade icing.” “It has a noticeable kick to it,” a panelist added. “I keep coming back for another sip,” they concluded. Average price: $178.
1. Aberfeldy 18 Year Double Cask
This double-cask single malt whisky is one of Aberfeldy’s Exceptional Cask Series released in October 2019. It’s finished nine years in an oloroso sherry cask, picking up sweet and spicy notes. “This is as good with dessert as it is for dessert,” one panelist said. A bitter chocolate flavor on the finish ties it up neatly and deliciously. Average price: $200.
The article 25 of the Best Scotch Whiskies for Every Budget appeared first on VinePair.
Via https://vinepair.com/buy-this-booze/best-scotch-whisky-brands-2019/
source https://vinology1.weebly.com/blog/25-of-the-best-scotch-whiskies-for-every-budget
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Domaine Les Perrières La Chênaie Gamay de Peissy 2014
https://www.saq.com/page/en/saqcom/red-wine/domaine-les-perrieres-la-chenaie-gamay-de-peissy-2014/13110655
Why did I buy it?
I’m building a swiss degustation quatuor and there were only two kind of swiss red available at the store: this gamay and a pinot noir. Beggars cannot be choosers!
I’m always curious to taste new gamay, especially produced by terroir I completely ignore
The year
Noboody has vintage charts for Swiss wine
Cepage
100% Gamay
Sugar
N/A
Alcohol
13%
Terroir:
Clay
Vinification and aging:
Harvested early October. 10 to 14 days of skin contact Carbonic maceration for part of it. The wine is stored in French oak barrel for 6 months.
Characteristic (by producer)
Fruity (aromas of strawberry and vanilla), with a pleasant balance between alcohol, fruit and tannins. This wine is a light red with the by the complexity brought ageing in oak barrel.
Serving instructions (when provided by producer)
Temperature : 16°C / 18°C
Organic?
No
What is Gamay?
If you’re one of the few who actually stops to smell the neighbor’s flowers, or breathes in deeply when you’re in a forested area then you are the ideal drinking candidate for Gamay. Also, you do realize you’re a rarity, don’t you?
Gamay (“Gam-may” aka Gamay Noir) is a light-bodied red wine that’s similar in taste to Pinot Noir. In fact, this variety is a cousin of Pinot Noir and it grows primarily next to Burgundy, France (Pinot motherland) in a region called Beaujolais. Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with food (even fish!). The best part is, you can find high-quality Gamay at a much better price than Pinot Noir.
If you want to try Gamay, there are a few things to know and expect from this wine. Gamay has been steadily growing in popularity in cool-climate regions such as France, Canada, Switzerland, Oregon and New Zealand.
Gamay is one of those wines where a large part of the fruit character in the wine is derived from the aromas (and not as much in the taste). It’s a wine that is best served in a large globe-shaped Burgundy glass to collect all the stunning fruity and flowery aromas. Expect to smell fresh cut violets, iris and peony flowers wrapped in cherry, raspberry and plum with subtle background notes of potting soil. On the palate, the wines are light with high acidity and tart flavors of red fruits along with a subtle bitter note on the finish. You’ll find that French Gamay labeled as Beaujolais, is a degree or two more earthy in taste than Gamay from Canada or New Zealand.
Similar tasting wines: Pinot Noir, St. Laurent, Schiava, Zweigelt
Cost for quality: $15–25 for an outstanding bottle of Gamay
The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very wide array of foods. Basically, it’s hard to go wrong with Gamay and food.
Examples
Meat
Roast Chicken with Herbs de Provence
Chicken Tangine with Apricots and Olives
Chicken dumplings
Chicken Liver Paté
Duck with Plum sauce
Turkey with Chestnut stuffing
Beef Stroganoff
Pork Sausages
Hangar steak with Chimichuri
Spicy Tuna Roll
Planked Salmon with Soy Glaze
Grilled Salmon with Dijon Glaze
Roasted Black Cod with Lentils and Pork Belly
Fried Calamari
Cajun Shrimp and Grits
Cheese
Neuchatel
Chèvre
Comté
Brie
Mimolette
Saint- Nectare
Swiss Raclette
Brie with Pomegranate sauce
Cream Cheese
Farmer’s Cheese
Swiss
Gruyere
Monterey Jack
Herb/Spice
Fennel
Anise
Green Cardamom
Mustard
Horseradish
Caraway
Garlic
Shallot
Chive
Leek
Marjoram
Bay Leaf
Dill
Lavender
Sage
Mint
Chervil
Pink Peppercorn
Clove
Nutmeg
Allspice
Cinnamon
Vegetable
Spanakopita
Black Olive Tapenade
Roasted Potatoes with Dill
Onion Rings
Roasted Eggplant
Portabello Mushroom
Sunchoke
Spinach Salad with Beets
Red Quinoa
Capers
Apricot
Dried Cranberry
Cranberry Sauce
Walnuts
Pecans
Butternut Squash
Delicata Squash
Acorn Squash
http://winefolly.com/review/tasters-guide-to-gamay-wine/
On the producer
The little village of Peissy, tucked away in the heart of Geneva’s vineyards, just a few kilometres outside the city, has been home to our family estate since 1794.
Able to look back on 220 years of wine-growing, the Domaine Les Perrières is now run by Bernard Rochaix, assisted by members of the younger generation, passionate and disciplined about their work and eager to carry on the wine-growing heritage. Together, they have the classic winemaking techniques down to a fine art, know all about the latest winemaking techniques and can rely on the valuable co-operation of the talented wine expert, Sébastien Schwarz.
DIVERSE QUALITY WINES
The Domaine Les Perrières offers seventeen extremely diverse different grape varieties, grown on around one hundred hectares.
Each variety is typified by its own cultivation and winemaking technique that will allow it to express its authentic personality and distinctive flavor to the full. Our vines are respectful of the environment and grown in accordance with Federal Integrated Production (I.P.) standards.
The Domaine Les Perrières may be found at the top of the winner’s podium at national and international competitions. The estate’s vintages may be found in the best restaurants in Switzerland and around the world.
PEISSY, A UNIQUE VINEYARD
912 is a landmark date in the history of the village of Peissy and its vineyards. A document dating from this time officially records the donation of this land to Satigny Priory. The age-old cultivation of vines is celebrated every year in November at the village fete of St. Martin.
The ‘terroir’, composed of molassic and clayey soils, and the mild climate of the region lend a warmth of flavor to our wines to underline the fruitiness of our grapes.
Parker review
Not rated
Wine spectator review
Not rated
Jancis Robinson (2012 cuvée, not the same one)
Not rated
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Look at all the things to do this weekend in our region.
Friday, March 24, 2017 timeless
Building 429 and Josh Wilson Concert by admin :: DEFAULT
Students of the Pamlico Art - Turnage Gallery by admin :: DEFAULT
06:00am
06:00am - 06:00pm Success Fest by admin :: DEFAULT
09:00am
09:00am - 09:00pm 2017 Taste of the Beach by admin :: DEFAULT
10:00am
10:00am - 06:00pm Toast The Coast! NC's Finest Wines and Cheeses by admin :: DEFAULT
10:30am - 11:30am Art Play @ Serenity Studio Arts by admin :: DEFAULT
10:30am - 11:30am Cooking With Tea! by admin :: DEFAULT
11:00am
11:30am - 09:00pm All Hands On Deck at Dirty Dick's Crab House by admin :: DEFAULT
12:00pm
12:00pm - 06:00pm Foot Hill's Tap Shack Takeover by admin :: DEFAULT
12:00pm - 03:00pm Foothill's Tap Shack Takeover by admin :: DEFAULT
12:00pm - 02:00pm Glass in Session! Outer Banks Winemaking School (Friday) by admin :: DEFAULT
12:00pm - 03:00pm The Outer Banks BBQ & Wing Showdown sponsored by Joe Lamb, Jr. Associates & the Outer Banks Visitors Bureauby admin :: DEFAULT
12:30pm - 02:00pm Tastefully Fit with Chef Wes Stepp by admin :: DEFAULT
01:00pm
01:00pm - 04:00pm Triple D Happy Hour Tour by admin :: DEFAULT
03:00pm
03:00pm - 05:00pm Delicious Focus: A Masterclass in Food and Wine Photography by admin :: DEFAULT
03:00pm - 05:00pm Micro Micro Beer Fest 2017 by admin :: DEFAULT
04:00pm
04:00pm - 05:00pm Journey to the Middle East and North Africa by admin :: DEFAULT
04:00pm - 07:00pm Packet Pick Up for "Sprinting into Spring" by admin :: DEFAULT
04:30pm - 08:00pm Basnight's Annual Shrimp Extravaganza by admin :: DEFAULT
05:00pm
05:00pm - 08:00pm Around The World 5 Courses of Wine & Tapas from 5 different Countries by admin :: DEFAULT
05:00pm - 08:30pm Taste of the Beach "Maine" Event at Owens' by admin :: DEFAULT
05:00pm - 09:00pm The Duck Tapas Crawl by admin :: DEFAULT
06:00pm
06:00pm - 09:00pm $15 SALE! Spring Cleaning Time! by admin :: DEFAULT
06:00pm - 09:00pm Monte Hooker @ Aqua Restaurant & Spa by admin :: DEFAULT
06:00pm - 09:00pm Phil Watson @ Rooster's Southern Kitchen by admin :: DEFAULT
06:30pm - 02:00pm Mulligan's Taste of the Beach Lineup by admin :: DEFAULT
07:00pm
07:30pm - 09:00pm Awesome 80s Night -Top Gun by admin :: DEFAULT
07:30pm - 10:30pm The EPIC Weekend Take 2 by admin :: DEFAULT
07:30pm - 10:30pm The Wilders @ Peppercorn's / Ramada Plaza by admin :: DEFAULT
07:45pm - 10:45pm Paleface Playing 2 Nights in Kitty Hawk NC by admin :: DEFAULT
08:00pm
08:00pm - 12:00am Jeremy Russell @ Gaffer's Sports Pub by admin :: DEFAULT
08:00pm - 11:00pm Steve Hauser Duo @ Poor Richard's Sandwich Shop by admin :: DEFAULT
08:00pm - 11:00pm Tech Café by admin :: DEFAULT
09:00pm
09:00pm - 01:00am Karaoke @ Chilli Pepper's Coastal Grill by admin :: DEFAULT
09:30pm - 01:30am The DeLoreans @ Kelly's Outer Banks Restaurant & Tavern by admin :: DEFAULT
10:00pm
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
10:30pm - 02:00am DJ Ninja 90's Night @ Outer Banks Brewing Station by admin :: DEFAULT
10:30pm - 01:30am Live Band @ Longboard's Island Grill by admin :: DEFAULT
Saturday, March 25, 2017 timeless
Rocky Hock Playhouse Easter Show by admin :: DEFAULT
Students of the Pamlico Art - Turnage Gallery by admin :: DEFAULT
05:00am
05:00am - 03:00pm 9th Annual Special Olympics' Benefit Field Trial! by admin :: DEFAULT
06:00am
06:00am - 06:00pm Success Fest by admin :: DEFAULT
08:00am
08:00am - 03:00pm Boating Swap Shop by admin :: DEFAULT
08:00am - 05:00pm March Magic Dressage by admin :: DEFAULT
08:00am - 10:00am Sprinting into Spring by admin :: DEFAULT
09:00am
09:00am - 09:00pm 2017 Taste of the Beach by admin :: DEFAULT
09:00am - 05:00pm 3rd Annual OBE - of the Albemarle Spring Expo by admin :: DEFAULT
09:00am - 11:00pm Diesel Truck Wars Event by admin :: DEFAULT
09:00am - 05:00pm Greenville COMIC BOOK SHOW by admin :: DEFAULT
09:00am - 12:00pm Indoor Farmers Market by admin :: DEFAULT
09:00am - 12:00pm NC Coast Oyster Eco Tour by admin :: DEFAULT
09:00am - 04:00pm Workshop - "Keeping it Simple" by admin :: DEFAULT
09:30am - 04:00pm Tea with Mrs. Stone by admin :: DEFAULT
10:00am
10:00am - 01:00pm 5th Annual NE NC Championship by admin :: DEFAULT
10:00am - 01:00pm BCTMA Open Jam by admin :: DEFAULT
10:00am - 04:00pm Sculpture Workshop with Carol Willett by admin :: DEFAULT
10:00am - 12:00pm Workshop: Mother's Day Gift by admin :: DEFAULT
11:00am
11:00am - 02:00pm Dave Cynar Band by admin :: DEFAULT
12:00pm
12:00pm - 03:00pm 8th Annual Chowder Cookoff by admin :: DEFAULT
12:00pm - 03:00pm Foothill's Tap Shack Takeover by admin :: DEFAULT
12:00pm - 04:00pm Hope Plantation's "Tea With Mrs. Stone" by admin :: DEFAULT
01:00pm
01:00pm - 04:00pm Build Your Own Bloody Mary by admin :: DEFAULT
02:00pm
02:00pm - 05:00pm Taste of The Beach 2017 by admin :: DEFAULT
06:00pm
06:00pm - 09:00pm BC @ Aqua Restaurant & Spa by admin :: DEFAULT
06:00pm - 09:00pm SOULone @ Rooster's Southern Kitchen by admin :: DEFAULT
06:00pm - 09:00pm The Wilder Brothers @ Bonzer Shack Bar & Grill by admin :: DEFAULT
06:30pm - 09:30pm Bounty of Burgundy Wine Dinner by admin :: DEFAULT
06:30pm - 02:00pm Mulligan's Taste of the Beach Lineup by admin :: DEFAULT
07:00pm
07:30pm - 09:30pm Big Red Blind Wine Dinner by admin :: DEFAULT
07:30pm - 10:30pm Paleface @ Trio by admin :: DEFAULT
07:30pm - 10:30pm The EPIC Weekend Take 2 by admin :: DEFAULT
07:45pm - 10:45pm Paleface Playing 2 Nights in Kitty Hawk NC by admin :: DEFAULT
08:00pm
08:00pm - 11:00pm Ashley Robinson @ Poor Richard's by admin :: DEFAULT
08:00pm - 12:00am Jeremy Russell @ Gaffer's Sports Pub by admin :: DEFAULT
09:00pm
09:00pm - 01:00am Karaoke @ Chilli Pepper's Coastal Grill by admin :: DEFAULT
09:30pm - 01:30am Karaoke @ Longboards Island Grill by admin :: DEFAULT
09:30pm - 01:30am The DeLoreans @ Kelly's Outer Banks Restaurant & Tavern by admin :: DEFAULT
09:30pm - 01:30am The Switch @ Kelly's Outer Banks Restaurant & Tavern by admin :: DEFAULT
10:00pm
10:00pm - 05:00am ICSC Open Show by admin :: DEFAULT
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
10:30pm - 02:00am DJ Ninja 90's Night @ Outer Banks Brewing Station by admin :: DEFAULT
10:30pm - 01:30am Live Band @ Longboard's Island Grill by admin :: DEFAULT
11:00pm
11:00pm - 02:00am Live EDM Dance Party w/ Janxx Feat. 'Discotono' & 'Read Dad' @ Bonzer Shack Bar & Grill by admin :: DEFAULT
Sunday, March 26, 2017 timeless
Students of the Pamlico Art - Turnage Gallery by admin :: DEFAULT
08:00am
08:00am - 05:30pm Concealed Carry Class by admin :: DEFAULT
08:00am - 05:00pm March Magic Dressage by admin :: DEFAULT
09:00am
09:00am - 09:00pm 2017 Taste of the Beach by admin :: DEFAULT
09:00am - 04:00pm Workshop - "Keeping it Simple" by admin :: DEFAULT
12:00pm
12:00pm - 03:00pm Foothill's Tap Shack Takeover by admin :: DEFAULT
06:00pm
06:30pm - 02:00pm Mulligan's Taste of the Beach Lineup by admin :: DEFAULT
06:30pm - 09:30pm Scott Sechman @ Trio by admin :: DEFAULT
07:00pm
07:30pm - 10:30pm The EPIC Weekend Take 2 by admin :: DEFAULT
08:00pm
08:00pm - 11:00pm Hank & Pattie Duo Electric Boogaloo at SpazzFest: Christy's Pub by admin :: DEFAULT
09:00pm
09:30pm - 01:30am Karaoke @ Longboards Island Grill by admin :: DEFAULT
09:30pm - 01:30am The Switch @ Kelly's Outer Banks Restaurant & Tavern by admin :: DEFAULT
10:00pm
10:00pm - 05:00am ICSC Open Show by admin :: DEFAULT
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
10:00pm - 01:30am Karaoke @ Jolly Roger Restaurant by admin :: DEFAULT
11:00pm
11:00pm - 02:00am Live EDM Dance Party w/ Janxx Feat. 'Discotono' & 'Read Dad' @ Bonzer Shack Bar & Grill by admin :: DEFAULT
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So this was my evening's tipple. A 50% #cabernetsauvignon and 50% #merlot blend, from the Colli Euganei #doc #wine production zone. It is barrel aged for a year and has had plenty of time to mature. With a beautiful deep burgundy colour, the first impact on the nose is one of immediate sensuality. This wine is an alpha-female, middle-aged, deeply confident and breathtakingly sensual. On the nose the overwhelming aromas are those of ripe blackberries and blueberries, red peppercorns and vanilla. In the mouth, dry, with medium tannins, and hints of forest fruits, liquorice and Cuban cigar. This woman is seductive, inebriating, invites you to desire more. She is intensely feline. A thoroughbred feline, however, perfect and constructed and entirely in control. She doesn't let herself go, though, and it is difficult to arrive at her true essence and understand her innate nature. (at Yummy Italy)
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Five Quintessential Red Wine and Food Pairings, and Why They Work
Some people proclaim you “must” drink white wine with fish, or that red meat equals red wine; but those people are wrong. When it comes to food and wine pairings, you should really go with whatever suits you.
This said, there are certain pairings that should not be missed. These special combinations make both the food and wine greater than the sum of their parts. VinePair previously explored these combinations through the lens of white wine. Now it’s time to take a look at the reds.
Planning a midweek pasta night or got an aged steak lined up for the weekend? Here are five quintessential food and red wine pairings, and why they work.
Beef Bourguignon and Burgundy
Before globalization, regional recipes made best use of what was on hand. That may have meant developing recipes that paired well with the local wine, or finding the best way to use said wine in a dish. In the case of beef bourguignon and Burgundy, it’s both.
Burgundy typically stars in the dish itself, and for good reason. Fuller-bodied reds might mask the flavor of the meat, whereas wines made using Pinot Noir or Gamay enhance it.
When selecting a bottle to drink with beef bourguignon, if possible — and this can be difficult because of the exorbitant sums Burgundy commands — look for something with a little bottle age. This enhances the nuances of both the dish and the wine. The wine should also be slightly more acidic than the sauce; otherwise the sauce can make the wine taste flat or “flabby.”
Steak and Cabernet Sauvignon
Few pairings are as iconic as big, bold Cabernets and juicy chops. Quality steaks are prized for their melt-in-your-mouth texture, and Cabernet Sauvignon is also texturally interesting with enough heft to stand up to the meat.
Cabernet’s tannins marry with the charred texture of grilled steak. Meanwhile, the wines’ ripe fruity notes pair wonderfully with the tender meat inside. If you’re garnishing with red wine jus or peppercorn sauce, Cabernet Sauvignon’s piquant pyrazine notes are also a great match.
For some, Napa Cabs might be the ultimate steakhouse wines, but to only opt for bottles from one region risks ignoring some of the world’s finest examples of Cabernet Sauvignon, including classic Bordeaux blends, Italian Super Tuscans, and innovative blends from “New World” regions.
Port and Stilton
When choosing wines to pair with cheese, everything depends on when you plan to eat the cheese course. Served at the start of the meal, the best option is a light, dry white, which will stimulate the appetite and ensure you’re not full before the main meal starts. If you’re eating cheese after your entree (as is popular in many European countries), look no further than Portugal’s sweet, red, fortified port wines.
Port reaches an ABV content of up to 20 percent through fortification with a grape spirit. The spirit is added during fermentation, halting alcohol production and crucially leaving residual sugar. For this reason, theses wines are generally served with dessert.
There are various styles of port, ranging from the bright, young ruby, to bottle-aged and complex vintage port. All can be enjoyed with cheese, with pungent blue Stilton offering a classic pairing.
Port and Stilton work so well together because the wine’s sweetness is balanced by the saltiness of the creamy blue cheese.
Burger and Malbec
When it comes to finding a wine pairing for the ultimate crowd-pleasing dish, what could be better than a delicious, crowd-pleasing red, such as Malbec?
Typically vinified to an easy-drinking style, with pleasant tannins and just enough acidity, Malbec’s ripe fruit notes pair well with a juicy burger. The ripeness of the fruit notes, too, which can be perceived as sweetness, are an asset if you introduce tomato ketchup and pickles to the dish.
Some prefer lighter reds with burgers, like Pinot Noir. This writer disagrees because the wine’s subtle charms can easily become lost or overpowered. A tannic Cabernet Sauvignon, on the other hand, can dominate the dish. Malbec strikes a perfect balance.
Red Sauce and Sangiovese
Sangiovese is the leading red variety in Italy’s Chianti wines. Typical tasting notes include red fruits, tomatoes, and dried oregano. The latter two descriptors also feature prominently in traditional tomato sauces, making this pairing a no-brainer.
Sangiovese wines range in style from fruit-forward to tannic and savory. The younger, fruity style interacts best with sweet tomato sauce, with the wine’s peppery and clove-spice flavors adding further seasoning to the dish. Young Sangioveses also tend to be more affordable, making them ideal for midweek pasta nights.
The article Five Quintessential Red Wine and Food Pairings, and Why They Work appeared first on VinePair.
source https://vinepair.com/articles/best-food-red-wine-pairings-guide/
source https://vinology1.tumblr.com/post/188475704619
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