To go with fried fish, go for a touch of acidity
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Article published on 26 January 2012 |
Fried fish and fried shellfish are a found in the cuisine of nearly every country throughout the world. One thing they have in common is the preparation method. The ingredients may or may not be breaded or coated prior to frying, but all are plunged into boiling oil to complete the cooking. Often served at the beginning of the meal, fried foods call for aromatic, refreshing thirst wines. The basis for the pairing lies in choosing good acidity,
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With creamy veal kidneys, serve white wine
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Article published on 26 January 2012 |
During the chilly months of the year, veal kidneys just beg to be enjoyed at the winter dinner table. In the kidney family there are what we call the whites, that is
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Putting China on the grapevine
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Article published on 12 January 2012 |
Wine steward, cellarmaster, whatever name you prefer, the traditional and prestigious profession of sommelier which was initiated in the west, France in particular, is now becoming popular among young Chinese.
Read Global Times | December 01, 2011 20:12
By Jiang Wanjuan photo Rui Leow
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Artichockes, difficult to pair with wines
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Article published on 03 October 2011 |
Artichokes are Mediterranean in origin and are strong on mineral elements. They are among the vegetables that are difficult to pair with wine.
Often served alone, in a salad or as a soup they are sometimes served as a side with meat.
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My interest in wood
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Article published on 19 September 2011 |
Some fiftee years ago, the French National Forest Service asked me to do something a bit unusual – they asked me to conduct a parallel tasting of a red wine and a white wine. The two wines were wines from Burgundy. The red came from the Chalons slopes – to be more specific it came from Mercurey, from the Champ Martin premier cru terroir, from the Juillot estate. The white wine was a Puligny Montrachet Village premier Cru le clos du Cailleret from the Chartron Trébuchet winemakers.
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