Wine Food Pairing .I absolutely love it. It allows my imagination to run wild with possibilities! I am famous for my all American potato salad.at least with my friends and neighbors, and of course thats all that matters. I have even lined up friends at my kitchen counter and given lessons.some of them actually wrote down what I saideven though I really dont have exact measurements or anything.mostly, I do it by taste..trial and error.
To start off, I begin by opening a family sized (1.5 liter) bottle of Cavit Pinot Grigio from Italy. I take down my favorite Tervis tumblers with the saying Its 5 oclock Somewhere embroidered on the front. To these I add icefill tumbler half with the delightful Pinot and then top off with sparkling mineral water..NOW, with spritzer in hand I can begin the prep for the potato salad.
I like to use Idaho baking potatoes.I know they tend to fall apart a bit when you boil them, but they absorb all the wonderful flavors so nicely that I use them anyway. I usually boil about 8 medium sized potatoes and then while Im steaming up the kitchen I also hard boil half dozen eggs. While these are cooking I go to the chopping board and dice up my green onions/scallions and celery for a bit of crunch.these all go in my super king-sized metal bowl to wait for the rest of the goodies. In another bowl I mix up my dressing..lots (maybe a cup or more) of miracle whip light and at least half of a jar of pickled sweet relish.several dashes of Janes Crazy Salt and paprika (the sweet kind, not the eyebrow sweating Hungarian kind!) Did I forget to mention the special Austrian mustard that I bring over once a year? It comes in a tube and has the word Senf on the frontI think that means mustard in German.anyway, add a goodly squeeze of that!
OK, the potatoes are now cooked, drained, cooled, peeled and diced and the eggs are peeled and chopped (actually I have one of those egg slicer deals that work great). This takes about two spritzers worth of time. Now we are ready to combine! Put everything together in the king sized bowl and mix with a large spoon..I use my Moms old wooden spoon that she got from her Dad..it is about eighty years old and I think that this is why the salad always turns out so good, but I may be wrong!
Now we enter into the trial and error portion of the prep.I call it tasting and tweaking.I believe it is self explanatory. When it tastes great.STOP! Refrigerate and let the flavors marry.YUM!
I like to fire up the grill about now I am on spritzer number threemore mineral water than wine .I must pace myself..and bring out the brats to go on the barbie. I have already boiled these guys in beer for about fifteen minutes to take the edge off and placed them in a Ziploc with a touch of extra virgin olive oil and a few dashes of Italian seasoning to marinade. The barbecue is hot and I call my husband (of course I could do it myself, but I am a princess and he grills much better than I). The cook always needs a beverage and usually it is a spritzer, also.because grilling is HOT workat least that what he tells me!
The food is ready, the Pinot Grigio is on the table along with the sparkling water and another Wine Food Pairing has begun.or maybe it is ending! CHEERS!
Denise Clarke has been passionate about wine food pairing for many years... follow her blog at: http://www.winefoodpairing.blogspot.com or go to her website at: http://www.wine-food-pairing.com
Wine Knowledge for Getting Started when Pairing Wine and Food…
As I have said before, and I am sure will say many times more, WINE IS FUN. Pairing Wine and Food is even more fun. Well at least it should be. Sometimes I listen to the wine aficionados talk, and all I can hear is them intellectualizing over the win...
Serve the Right Wine - How-To
Because Im a young woman working in the wine business, friends forever grill me for wine-buying advice. Whether you need wine for a party, to give as a gift or to share with a friendall wine is not created equal, and each situation does require some ...
Red Wine Uruguayan Tannat - A Guide to This Fine Wine - Its Benefits and Secrets
Tannat red wine produces wine tasting notes of red fruits and spices with an intense cherry red color and purplish tint.
Why the Uruguayan Tannat is different to the French Tannat wine?The wine making process in Uruguay changed when the Tannat wine ...
Tips for Finding Wines You Like and Pairing with Food…
You know, wine paired with food is fun. Not just the drinking of the wine, but also in deciding which wine you want to purchase and what foods you want to pair it with . Lets start with some ideas when you go to purchase the wine.First of all you nee...
The Diet For Modern Living - Meals Suggestions, Components of Healthy Diet
Meals SuggestionsHere are some suggestions for meals that are enjoyable as well as nutritious.Most are quick to prepare and require little skill in the kitchen.BREAKFASTIs the most important meal of the day. It should be substantial enough to lastyou...
Wine Food Pairing - The Cows Go Up And The Cows Come Down!
Wine Food Pairing in the Alps what, could be more of an adventure? Every autumn, usually in September or October the cows in the Alpine regions of Europe make the annual trek down the mountainside after a summer of feasting on sweet, tender grass on...
I Love French Wine and Food - A Bordeaux Rose
If you are looking for fine French wine and food, consider the world-famous Bordeaux region of southwestern France. You may find a bargain, and I hope that youll have fun on this fact-filled wine education tour in which we review a Bordeaux ros from ...
I Love German Wine and Food - A Rheinhessen Liebfraumilch
If you are looking for fine German wine and food, consider the Rheinhessen region of southwestern Germany. You may find a bargain, and I hope that youll have fun on this fact-filled wine education tour in which we review a local white Liebfraumilch.R...
Fine Italian Wines for Everyone
Italy is famous for many things, but perhaps it is most famous for its wine. The wines of Italy are almost as varied as the people themselves. Wine is very common in Italy, as are tea and coffee in other parts of the world. There are many different t...
Pairing Food and Wine is a Matter of Taste
First off let me say that I am in no way a wine snob. I do not believe that there is an ultimate right and wrong way to pair wine with food. It all boils down to your personal taste and the tastes of your guests. Most people like to pair white wines ...
