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Wine Pairing Club
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Share Recipes and Favourite Wines
Share Recipes and Favourite Wines

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Cobbler is the old name of a mixed drink that contains a spirit with sugar and fresh fruit. My wine cobbler is made from white wine with ice, garnished with fresh, citrus fruit and interesting fresh herbs. The additions taste absolutely fabulous when added to inexpensive wines. The additional ingredients move the beverage into a food group, I say.. http://ow.ly/m7sj7 http://ow.ly/m7skx

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Beso Vino Seleccion do Carinena, CSPC 231787, $9.95 is a gem-of-a-wine, an easy drinking red vinified from a blend of Syrah and Grenache grapes. This is a burger- on-the-barbie wine, with more berry flavours than earth, medium weight and simple tannins leading to a smooth and silky finish. http://ow.ly/lgwZV

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It’s all about the ‘glaze.’ Ham is the centre-piece of Easter Sunday dinner, at least in my house. Ham is salty and therefore naturally harmonizes with glazes showing sweetness. Ham also seems to work well with fruit like pineapple. This sweetness is demanding of a wine with equal sweetness to match. Fruit wines If you intend to serve wine at this festival event, you must consider the glaze. http://ow.ly/jBBTk
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Valentine’s Day is almost to an end. If you didn’t have time to celebrate this evening with your loved one, there is always this coming weekend. I suggest you invest in a delicious bottle of red wine and pair the wine to some dark chocolate or truffles hand created at the Chocolate Rabbit in Lakefield. If you’re reading this column and you don’t live near Lakefield, your closest and most reputable chocolate house will work. On celebration days like “late Valentine’s Day” I prefer a big, fat red wine — even before I can contemplate dinner. I like to call these gems ‘Relaxing Reds.’
http://ow.ly/hJxEl

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Had to share my good news. If you are interested in learning how I did this, just send me an email at shariLdarling@gmail.com http://ow.ly/fOJFH http://ow.ly/i/1cDmR

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How about Champagne and caviar? The acidity in a brut Champagne nicely offsets the saltiness of cavair bringing harmony to the palate. How about Champagne and raw oysters on the half shell? Same thing. Acidity and saltiness are partners in the culinary orgasmic. Crisp, dry whites, medium bodied whites and even big, fat whites are enhanced by saltiness. So, too, are reds.

http://ow.ly/fxesA http://ow.ly/i/1aawR (rest of the story)

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Apples are readily available in the fall and winter and can be utilized in a whole bunch of recipes that pair with wine.
http://ow.ly/fnq8q (the rest of the story) http://ow.ly/i/18M0D

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Apples are readily available in the fall and winter and can be utilized in a whole bunch of recipes that pair with wine.

http://ow.ly/fnnvW http://ow.ly/i/18LAb
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