Monday, September 6, 2010

The Weekly Pick

Sommelier John Lancaster: Peay Vineyards “La Bruma” Syrah Sommelier John Lancaster: Peay Vineyards “La Bruma” Syrah

This week’s pick comes from John Lancaster of Boulevard Restaurant in San Francisco.  I was interested in  John’s pairing recommendation for the California squab & quail combination on Boulevard’s menu.  Here’s a description of what the pan roasted birds are served with:  Wild Rice & Farro with Seared Foie Gras &... [Read more of this review]


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Editor Picks

Bianchi Winery Zinfandel and Petite Sirah Bianchi Winery Zinfandel and Petite Sirah

If you are looking for bold flavors and character in your wine without breaking... 


Fox Run Winery: Must Try Finger Lakes’ Rielsing and More Fox Run Winery: Must Try Finger Lakes’ Rielsing and More

Wine expert Karen MacNeil, author of The Wine Bible, suggests that if you visit New... 


Laurenz V Gruner Veltliner – Charming and Singing Laurenz V Gruner Veltliner – Charming and Singing

Summer vacation come and gone.  With the heat wave that embraced us for the past... 


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DC Wine & Dine

Albariño With Paella and Gazpacho Albariño With Paella and Gazpacho

The second rule of wine-food pairing is “drink the cuisine.” (The first rule... 


J’s White Wines at Sequoia Restaurant J’s White Wines at Sequoia Restaurant

George Bursick put Ferrari-Carano Winery on the map. Founded in 1981 by Don and Rhonda... 


Blackened Steak Quesadilla with Rodney Strong Blackened Steak Quesadilla with Rodney Strong

Mexican food does not always call for Negro Modelo, the favorite beer from south... 


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WINE IQ

Pinot Grigio and the End of Summer Pinot Grigio and the End of Summer

The end of summer is such a sad time. Okay, there’s football and cooler weather (break out the red wine!) and sundry other pleasures. But the waning daylight and loss of warm sunny days means that light, refreshing, brisk white wines will lose some of their appeal. So, quick, let’s drink them up while the sun still shines. And I can’t think of... [Read more of this review]


Wild Boar Sausage with Aglianico Wild Boar Sausage with Aglianico

Wild boar, and especially Tuscany’s heavenly cinghiale sausage which is made from wild boar, is a unique experience that requires a unique wine. Aglianico, though not from the same region, fits the bill perfectly. Bottled by the name of the grape – Aglianico – and sometimes as Aglianico del Vulture or Taurasi, this is one of Italy’s best unknown... [Read more of this review]


Icewine and Crème Brûlée and Crème Caramel Icewine and Crème Brûlée and Crème Caramel

Okay, let’s see a show of hands: Who wants something cold and invigorating? Got it, it’s unanimous. With this heat and this humidity, full-bodied, warm red wines won’t hit the spot, but chilled, full-bodied dessert wines might. And anything with “ice” in the title works. Let’s start with Canadian Icewine. Made from a variety of grapes grown... [Read more of this review]


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