Love Riesling? Here are the rules by @DhMeyer and @FandW

Stumbled upon this awesome wine pairing guide for the Riesling lovers in my copy of Food & Wine Magazine!

Here is another great article for interesting pairings with Danny’s infamous restaurants in NYC! {here}

Enjoy!

A Fabulous Wine and Cheese Party for Fall!

The leaves are turning in Central Park and it’s time to celebrate Fall colors with a fabulous Wine & Cheese gathering!

Have a gander at these helpful pairings of delicious cheeses with lovely wines when planning your Fall festivities!

Cheers!

Crisp Fall nights

Aged Cheese – Gruyere, Adam’s Cheddar

  • Chardonnay:  J.Lohr October Night Chardonnay 2007 ($25)
  • Rioja: Bodegas Altanza Lealtanza Crianza Tempranillo, Rioja, Spain ($16)

Goat Cheese – Chevrot, Capri

  • Sauvignon Blanc: 2009 Cakebread Sauvignon Blanc, Napa Valley, CA ($40)
  • Pinot Noir: 2008 A by Acacia Pinot Noir, California

Blue-veined Cheese – Gorgonzola, Danish Blue, Cambozola

  • Amarone: 2008 Le Tobele Amarone Della Valpolicella Ripasso, Veneto Italy ($15)
  • Muscat: 2009 Joseph Cattin Muscat ($15)

Afternoon Fall delights

Fresh Cheese – Mozzarella, Crescenza

  • Riesling: Late Harvest: Wente Late Harvest 1995 ($10)

Soft Cheese – Camembert, Brie

  • Vinho Verde: 2010 De Gomariz Vinho Verde, Douro, Portugal ($15)
  • Merlot: 2008 Cathedral Cellar Kwv Merlot, Coastal Region, South Africa ($15)

Sheep’s Milk Cheese – Feta, Manchego

  • Zinfandel: 2009 Francis Coppola Diamond Collection Red Label, Zinfandel ($22)
  • Sherry: 2008 Savory & James Amontillado Sherry, Spain ($12)

Wine Tip of the Day for a Happy Friday!

A great mnemonic device for remembering what wines are what from Esquire.com!

“For example, he’d point to the three major varieties of white wine — Riesling, Sauvignon blanc, and Chardonnay — and ask you to visualize them as skim milk, whole milk, and cream. Before you’d even tasted the wines, you had an idea of where they stood from light to heavy. Then he did the same for reds. Pinot noir: skim milk. Merlot: whole milk. Cabernet sauvignon: cream. With that information alone, you could go into a restaurant, order a thick sirloin, and know that it was wiser to muscle up to the steak with a hearty Cabernet than a willowy Riesling.”

To read more… http://www.esquire.com/blogs/food-for-men/windows-on-the-world-september-11

Related Posts Plugin for WordPress, Blogger...