How do you keep your wine & food pairings from being too repetitive?
My wife and I are finding it harder and harder to pair food with wine week after week. Sometimes we just say fuck it and just drink the wine on its own.
We like Napa cabs and red blends, Bordeaux blends, Portuguese reds, and Australian Shiraz.
Beyond the usual steaks, burgers, Italian dishes with red sauce, pizza, cured meats with cheeses and crackers, or bread with olive oil…what unusual pairings have you come across that work well with reds?
We actually found that hot dogs pair pretty well with some Napa cabs. Mac n' Cheese works well too.
Thanks for any suggestions.
Submitted July 18, 2018 at 07:53AM by sixbone
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Dry Rose recommendation
Dry and minerally. If it feels like I'm drinking a quarry, I'm in the right spot. Under $20 preferred, if it's in stock at Total Wine, even better.
Have at it!
Submitted July 18, 2018 at 10:42AM by 75footubi
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Central Coast vintners who thought they were planting the “Monastrell clone” of Mourvèdre just learned that they were instead harvesting an obscure grape from Rioja
Submitted July 18, 2018 at 02:48AM by JStarkiller
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Industry Related – Liqueur store workers across province of Quebec begin strike today
Submitted July 17, 2018 at 01:26PM by BiscuitBibou
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Wineries to visit in Santa Barbara Recommendations?
I'm visiting Santa Barbara this weekend and would like to check out a nearby winery, or do a local wine tasting class. Does anyone have any recommendations? My wife and I enjoy all the reds produced in there (cab sauv, grenache, pinot noir, syrah)
Submitted July 18, 2018 at 06:03AM by ADD_McGee
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Let me open a wine bottle this way. WCGW?
Submitted July 18, 2018 at 12:00AM by AlbinoWino11
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What am I tasting in new world Pinots?
So whenever I drink New World style Pinot Noir I pick up a pretty specific taste and mouthfeel.
I don't really notice it in any other varietals, at least not with the same intensity, and I never experience it in Burgundies, or Burgundian style Pinots….
It's hard to describe, but it's almost like a bitter vegetal smoke along with a clingy mouthfeel. I know it sounds like I'm describing tannins, however it's pretty specific to big fruity new world pinots as opposed to other traditionally tannic wines. I'm curious if anyone else knows what I'm talking about, and what causes it.
Submitted July 17, 2018 at 04:37PM by phauwn
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Did we win the race to first harvest? Texas Hill Country Albarino and Vermentino.
Submitted July 17, 2018 at 07:52PM by Cooper_MHA
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Was gifted a lot of wine, curious if there’s anything good. I drink it a bit but don’t know anything about it. Mods, remove if necessary.
Submitted July 17, 2018 at 06:36PM by gnitsuj
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South Africa Winemakers Fear Goverment Takeover
Submitted July 17, 2018 at 03:11PM by chicagowine
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