Join us for an evening of rare and collectible wines and taste 16 outstanding wines from award winning producers, followed by a perfectly paired dinner at: Emilio Ristorante, 1 Colonial Place, Harrison NY 10528
Continue reading Fine wines are often discussed, but seldom opened
Thanksgiving’s dishes are traditionally rich demanding wines that pair/harmonize well with the food you are serving In most instances your favorite wine is the best wine to pair with your Thanksgiving dinner; but if you’re searching, or in the mood to experiment, I’m proposing some wines that you can experiment with, and get to see how they bring out the flavor of the food you will be serving, maybe a little bit before the Holiday hits us. And with all the other holidays ahead of us, you can experiment pairings with with some other favorite dishes you’ll be serving throughout the Holiday season. Hope you have as much fun experimenting as I did by searching for some great matches.
Continue reading Pairing ideas for giving thanks
This is a spring recipe for making Herbed Beef Tenderloin served with Field Greens and paired with TERRE di San Leonardo, a wine conceived by the Giacomo Tachis and crafted today by renowned enologist Carlo Ferrini.
Continue reading A heavenly Pairing
Hearth-baked cobblers, served on cast iron plates and house made ice cream, complete the locally sourced concept by adding the finishing touches to an already perfect meal, at Cooper’s Mill, where the local farming concept is extended by serving the freshest fish from a partnership between Cooper’s Mill and local fishermen from small-scale sustainable wild fisheries that eliminate the middleman and ship directly to restaurants. The bar expands on the local concept, by offering craft beers, from Captain Lawrence and Defiant. Also available are some of the region’s finest whiskeys and locally distilled honey-based vodka, gin and brandy, from StilltheOne Distillery in Port Chester, NY.
Continue reading Kickin’ farm to table up a notch or two
“Its summer”, said Chef Marc Lippman. “We need a Pool Party!” So, Chef Lippman and his team developed a series of three Poolside Summer Events that are paired creatively with a local distillery, a local beer brewery, and a local sake importer and sommelier to be the highlight of summer Pool Parties at Castle Hotel & Spa’s Poolside Grotto in July and August.
Continue reading Pool Party at the Castle Hotel & Spa
The sensation of balance on the palate between contrasting tastes and textures is the essence of the successful matching of food and wine. Based on the notion that a refined cuisine deserves fine wines and local wines are best drunk with local specialties, sake breweries in Japan produce an incredibly diverse range of flavors.
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Preparing fine food doesn’t have to be difficult; and great wine doesn’t have to be expensive. There probably isn’t any other company in the country that offers such a wide variety of wines at such great value. When we were selecting wines for this venture, we knew W. J. Deutsch had the ideal portfolio.
Continue reading Ucook! with Chef Bob
Food reveals the quality of a wine and exalts it
Continue reading The right combination
Pairing can be done by complementing the food with wine grown and produced in the same region as the food; this rule works very well because regional cuisines were adjusted to perfectly complement their wines.
Continue reading Planning wine and food pairings
Cheese masks the subtle flavors that mark out a good wine
Researchers say organizers who provide quality wine for wine-and-cheese parties are wasting their money. “Cheese masks the subtle flavors that mark out a good wine, so your guests won’t be able
Continue reading Is Cheese a good match for wine?