Tag Archives: food and wine pairing

Sweervy’s Messy Affairs

I have to admit, as much as I enjoy cooking for my other half, family and friends, I am way too lazy to cook for myself alone. With the dearest being away for the WE and after having spend the day outdoors, I inevitably find myself hungry at dinnertime and no desire whatsoever going out again or ordering any kind of heavy takeout.

A trip to the fridge revealed Continue reading Sweervy’s Messy Affairs

A little tribute to my former homeland

There is hardly anything more exciting for a wine-geek than meeting the winemaker in person. And I mean no representative of a marketing team but the guy who really is responsible for what’s in your glass. The one with his hands on the vines in the vineyard, the artist in the winery and the mastermind behind all the processes before, in between and after production which influence the quality and character and create the soul of the wine.

josefumathum
Josef Umathum. Source: Wein & Co http://www.weinco.at/content/11562

Recently I was very lucky to meet Continue reading A little tribute to my former homeland

Season pre-opening – summer whites dreaming

Even though it may seem like this winter will never end, we are officially, inevitably and luckily (yay!) approaching its end. Meaning that sometime sooner or later we will be stepping away from our full-bodied, big, warming, winter red wines and reach out for that bottle of refreshing crisp white to go with our ever lighter meals.

In the meantime, I thought I would start spreading some summer mood and pre-open the season of “refreshing whites” with an impressive bottle I received from the London merchant Roberson Wine for review: Continue reading Season pre-opening – summer whites dreaming

A taste of CVNE Rioja

Haro at a glance
Source: Decanter 12/2014, p. 38

If you enjoy drinking Rioja you probably will have come across the CVNE wines. CVNE (pronounced “Coonay”) stands for Compañía Vinícola del Norte de España (The Northern Spanish Wine Company) and was established in the late 19th century in Haro, Rioja Alta, by the brothers Raimundo and Eusebio de Asua who were originally from Bilbao.

The history of CVNE is remarkable and their traditional yet innovative approach to winemaking has made the winery one of Rioja’s best known and loved ones in Spain.

Travel tip:

  • The historic Alexandre-Gustave Eiffel’s cellar of CUNE has been completed in early 20th century and is today the barrel cellar for the Imperial brand and a popular visitor attraction.
  • Haro is a great hub for wine tours of Rioja as many big names, e.g. Muga and La Rioja Alta are based here.

Continue reading A taste of CVNE Rioja

No guilt no pleasure at Christmas

The well known fact is that Christmas is a time to indulge. To indulge into all sorts of guilty pleasures – the more the merrier – until the January blues kicks in with all the detoxes, dry Januaries and other kinds of depressing New Years resolutions. But until then, we enjoy stuffing our bellies with hearty filling delicious things (solid and liquid) in company of our beloved family and friends and we do it without any hard feelings.

Therefore, in the spirit of Christmas indulgence, here is a dish I made for dinner today, inspired by Fiona Beckett’s Instagram post. It is ridiculously easy to make and even if you happen to be one of those people who wishes sprouts to become extinct – worry not, you can simply replace them with a veg you enjoy. And here how it’s made:

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Toss your sprouts (or baby potatoes or any other veg of your choice) with sea salt and a bit of olive oil and roast on a baking tray in the oven until tender. Get your Camembert out of the package and put either into its own wooden box or into a little ovenproof dish and using a sharp knife score a large cross in the top of the cheese. You can add some rosemary or other herb to taste if you wish (I left it plain). Roast in the oven together with the sprouts so they are ready at the same time.

Arrange on a wooden board or serving tray with crispy rind bread (baguette, ciabatta or similar) and serve with beetroot & red onion chutney (mine was out of the jar and delicious). You can go with cranberry jam or any sweet component you prefer with cheese.

This can serve as a delicious starter on your Christmas dinner or maybe as a main for vegetarians. Enjoy and let me know what you think about it!

Recommended wine pairing: full bodied creamy Chardonnay from Burgundy, Australia or California to match the weight and creaminess of the cheese. A more adventurous alternative, especially if you are having a sweet chutney or jam with it, would be a sweet red wine.

MERRY CHRISTMAS and a HAPPY NEW YEAR!!!