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I couldn't help but display my Chanukah cookies instead of photos of wine...they came out so nicely!

Combining family, food and festivities, Hanukkah is truly a holiday experienced through the senses. Add some wine to the mix with these tailored tips, and you’ll up the simcha factor faster than a spinning dreidel.

With wine, it is important to relax and ultimately drink what you enjoy. Hanukkah’s treats and wintry backdrop provide just the occasion to experiment with food pairings. The first four tips offer advice on tasting and pairing.

1. Discover the new kosher wines. Gone are the days of kosher wines being synonymous with thick, syrupy concoctions (though these can get quite tasty during a four-cup seder). Today’s kosher wines, from Israel to the U.S. and even Australia, have begun garnering serious awards, and are redefining our concept of Jewish wines for the chagim.

2. Hanukkat Bayit. In Hebrew, Hanukkah means “rededication,” and what better way to celebrate this cozy festival of lights than to host a Hanukkah wine tasting with good friends, featuring – symbolically – eight wines for the group to try.
 

3. The new pairing theory. Did you know that the old “red wine with red meat, white wines with white meat” adage was born post-World War II, as an attempt by European wine promoters to target the steak-happy U.S. market? Some exceptions apply to that rule, such as the classic pairing of Pinot Noir and salmon, so modern wine specialists recommend pairing foods and wines that share equal heft or intensity of flavor, so as not to overwhelm one of the components. For example, chicken with herbs may be delicate enough for a white Chenin Blanc, but with a dark mushroom sauce, the chicken may be better suited to a red Beaujolais or Burgundy.

4. Wine’s yin and yang. Another simple pairing strategy is to take shared elements found in a food and a wine, and pair them in a complementary manner. Think of a crispy, fried latke and a buttery, oaked Chardonnay, both sharing a heavy richness on the tongue. An equally intriguing palate pleaser results from contrasting two elements – such as that hot, oily latke with a sip of crisp, clean Sauvignon Blanc, a delicate wine whose citruslike acidity cuts through the oil and cleanses the palate.

While the true essence of Hanukkah hardly emphasizes presents, it helps to have a plan for purchasing wines for a special friend, colleague or hostess. These next four strategies will keep your gift in their hearts long after the eighth candle has waned.

5. Pick a relevant region. Today, all 50 states make wine. If you have a loved one who will be visiting from New York, for example, why not give them a bottle of fine, red Meritage from the North Fork of Long Island?
 

6. Mark a meaningful year. Perhaps your niece got engaged in 2003. Why not track down a case or a magnum (large-format bottle) of a rich Cabernet Sauvignon from that vintage year?

7. Hone in on a hobby. With an abundance of clever winery names and creative labels available, this is one time when judging a book by its cover is encouraged. There are wine labels with favorite animals, tongue-in-cheek humor or even a sultry bottle of Marilyn Merlot for the fans.

8. Bundle wines from Israel and the Diaspora. Give a multiple gift by selecting the recipient’s favorite type of wine and gathering an Israeli version along with one from the U.S., Australia or Europe. Call this the “Nes Gadol Haya Po v’Sham” gift: A great miracle happened here and there!

Spanning the globe and various budgets, here are three kosher wines that pair smartly with Hanukkah fare.

Sauvignon Blanc: Goose Bay Sauvignon Blanc

The signature citrus and gooseberry flavor combination put Marlborough, New Zealand, on the world map for notable Sauvignon Blanc production, and this example is just that – and perfect as a crisp contrast to hot latkes.
(White wine from New Zealand. Kashrut index: Mevushal, OU. Approximately $16/bottle)

Chardonnay: Altoona Hills Chardonnay

The full-bodied fruit and creamy oak essence lend a vibrant touch to this classic white sipper. With an exceptionally rich structure, this Australian landmark wine can easily complement any oil-laden Hanukkah treats.
(White wine from Australia. Kashrut index: Mevushal, OU. Approximately $8/bottle)

Pinot Noir: Galil Pinot Noir

This Israeli gem demonstrates the fruit-forward New World style of Pinot Noir, featuring tangy, earthy notes that showcase signature sour cherries and berries. Food-friendly and versatile, it is equally at home with schnitzel, mushroom-based dishes or grilled salmon. (Red wine from Israel. Kashrut index: Non-mevushal, OK. Approximately $19/bottle)

Gilat Ben-Dor, MBA, CSW is a wine educator and sommelier. She is the director of Renaissance Wine Academy™ in Scottsdale, Arizona, which offers wine education, keynote speaking, and consulting for corporate and private clients. Visit RenaissanceWineAcademy.com for more details.

© Gilat Ben-Dor, 2008-2010.

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Do lobsters feel pain or fear as we boil them live? Do we really want to know?

Do lobsters feel pain or fear as we boil them live? Do we really want to know?

Musing about hapless crustaceans that are sacrificed daily for the sake of a good bite is probably not the most uplifting way to pass the time. However, I was thinking about a recent visit to one of those restaurants—the kind of place where you point to your desired lobster in a tank, he looks at you (I swear), and half an hour later, you pretend it is a completely different lobster that is served to you. This experience brings to mind a culinary conundrum. Do lobsters have feelings when they are dropped, live, into a pot of boiling water? Do they know what is happening to them?

This scene was played out a bit too comically in the recent, double-bio film, Julie & Julia. The character of food blogger Julie Powell cringed a little while trying to throw a few defenseless lobsters into a boiling pot, got her husband to help her, and that was it. Ha ha, next scene.

This lobster guilt delves much deeper into our culinary consciousness. I, for one, absolutely love lobster. So am I mean to send one to its death each time I order it in a live-tank restaurant? (Or, heck, shall I resist ordering it in general, since it was once alive somewhere?)

And I love foie gras, as well, but should I stop eating it because of some unsavory or downright cruel practices used in artificially fattening the birds’ livers? Should we shun veal because of the idea that baby calves should not be pent-up, awaiting our next piccata? What about poor, helpless snails that were just minding their own business before becoming a garlicky plate of escargot?

Of course, who’s to say that these dilemmas should be reserved for only the more exotic creatures, or for the more publicized animal-treatment scandals? Do we know that pigs, cows, and chickens do not feel pain, or cannot sense their impending doom at some point in the slaughter houses?

This is not about endangerment of species, like in the case of shark fin soup, or even whether our food is prepared safely, like the nouveau urging to avoid chicken from dirty, overcrowded poultry farms.

Incredibly, perhaps, but I continue to enjoy my meat, seafood, and poultry; and yes, I did watch the documentary Food, Inc. The solution here is not to simply buy “organic” or “grass fed”—that may solve our health concerns and fight Big Business in the process– but the question I am asking is, do animals feel pain and fear, particularly relating to their slaughter for the purpose of our next meal? And if so, is it or is it not the way of the world – similar to Mother Nature’s world of predator and prey?

If we were to apply a perfect argument, we could not draw the line about guilt over some meats but not all meats. If we did categorize these meats with our conscience in mind, would we break them down into staple meats and nice-to-have/shame-on-you meats? And which animals deserve to be assigned into either predicament?

© Gilat Ben-Dor. All rights reserved.

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Boutique L’chamim (Bread Boutique) in northern Tel Aviv offers a tempting array of goody-encrusted breads.

Boutique L’chamim ("Bread Boutique") in northern Tel Aviv offers a tempting array of goody-encrusted breads.

Organic bread. How warm and fuzzy. Just those words, organic bread, invoke images of crusty, chewy loaves that could scratch your face but are so delicious, especially when hot from the oven. These dreamy loaves would also be infused with highly unusual ingredients, lovingly prepared by a gentle artisan who likely favors handmade sweaters and vintage note cards. “Hi there!” they would cheerfully greet me as I walk into their fragrant bakery, feeling the need to hide my BlackBerry and other worldly trappings.

“Care for some lavender oat spelt bread? And a bedtime story?” Perhaps my imagination has taken over (yet again), but I do enjoy the idea of a natural, accidental sort of delicacy – the cool gourmet that wasn’t even trying – through its sheer simplicity of preparation.

And rightfully so. Who wouldn’t want their bread free of chemicals, pesticides, or other extra processing elements that diminish its otherwise grainy goodness? But…here’s the million-dollar question: Could you tell whether you were eating organic versus “regular” bread if there was no fancy sign about it? We could put this to the test by having bakers participate in a blind tasting. Would they be stumped? If not, what would be the distinguishing feature that would whisper organic to their palates?

I am still on my Israel kick from a recent trip there. If you happen to visit or live in Tel Aviv and are seeking organic breads, Boutique L’chamim (Bread Boutique) is your answer. It is a pleasant walk away from the milestone Even G’virol Street. The Boutique sells a variety of breads and sweet baked goods, as well as a collection of jams, spreads and tapenades. Organic or not, I am partial to breads with suspended “stuff” in them (walnuts, olives, sun-dried tomatoes…). Now think back. What is the most unique bread you’ve ever tasted?

And, if blindfolded, could you distinguish between organic and non-organic bread?

© Gilat Ben-Dor. All rights reserved.

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Photo credit: meatcards.com

Photo credit: meatcards.com

I was thoroughly tickled to find a product that, quite literally, combines my love of food and business…and is also a perfect complement to my appreciation of bizarre and corny humor. Enter MeatCards.

A group of fearless entrepreneurs have experimented – successfully, it seems – with laser printing onto beef jerky, to create edible, and highly original business cards made of meat. Going by their Twitter handles of @eagleapex and @tikaro, they share their prototyping process via photos on Flickr and offer information about purchasing their meaty wares by following them on Twitter (@MEATCARDS).

Rather than spring for a predictable “first come, first serve” basis for creating business card prototypes for new clients, they awarded the customized samples via a most unusual competition: The first fifteen people who submitted photos accurately recreating scenes of man vs. dinosaur, based on Frank Frazetta’s stylized, pre-historic/fantasy paintings, were winners of the coveted meat cards.

MeatCards.com has swiftly been garnering global exposure, with a spot on Chinese television and a viral Internet following. The following statement from their website may sum it all up, especially for us over-the-top, business-minded carnivores: “MEAT CARDS do not fit in a Rolodex, because their deliciousness CANNOT BE CONTAINED in a Rolodex.”

Take a bite out of business, have a good chuckle, and keep your eyes open at your next networking event. The local Big Cheese may be bringing some meat to the table.

Fruit roll-up flyers, anyone?

© Gilat Ben-Dor. All rights reserved.

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Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

One of my sweet childhood memories, literally, involves a snack made in Israel: crunchy, festive little magenta spheres, strawberry flavored and known as “sweet Bamba” (as opposed to their original, burnt-orange colored, peanut-flavored counterpart, just known as “Bamba”). Given that a dessert should never be sweeter than a wine that it’s paired with (lest it make the wine taste bland or bitter), I’m curious as to pairing a ripe, honeyed Sauternes or Barsac with good ol’ strawberry Bamba.

If anyone beats me to this, let me know the results…or at least, your predictions.

© Gilat Ben-Dor.

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Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

What makes a place an “institution”? No, not those kinds of institutions with straight jackets, mind you, but those places like Katz’s Deli in New York or Barnacle Billy’s in Maine. What makes a place elicit repeat business and a certain comfy notoriety? The predictable answer may be the combination of good food, hearty portions (that’s comfy!), warm service and a historic bent to the place. Add to that some childhood memories, and you’ve got the formula for a landmark locale.

Take Abulafia, the Jaffa-based boulangerie in Israel. They have expanded locations and gotten somewhat more slick in their distribution of their beigaleh and other savory baked treats, yet on a recent visit to Israel, after 18 years away, a funny thing happened to me. I did not necessarily recognize the original building (was it there in ’91?) but rather, I remembered what I used to order as a child from there…and had to get another. Take it all in: the flavorful sautée of onions, mushrooms, and yes, egg, all on a base of their hearty white beigaleh. It was nice to be back.

© Gilat Ben-Dor.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

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Pate and foie gras on sale at gourmet purveyor Comtesse du Barry in Paris.

Pate and foie gras on sale at gourmet purveyor Comtesse du Barry in Paris.

Time magazine has done it again. In the same issue as Ted Kennedy’s retrospective and Michelle Obama’s hair (week of September 7, 2009), Time has included a newsworthy article by Lisa Abend on a topic that has raised a hot debate in both the dining scene and the legislature – the ethics (and legality) of the force-feeding of geese to fatten their livers for the creation of foie gras. Foie gras is goose liver that has been prepared into a silky, flavorful delicacy favored by many a European and American.

The practice of force-feeding grain through a feeding tube to hapless animals in order to engorge their liver for the human “yum” factor has garnered both media and governmental attention, to the point that force-fed foie gras has become an outlawed product in certain foodie cities, including New York City. This cultural phenomenon that has quickly translated into an industry-wide economic scenario is now being revisited, thanks to the alternative philosophies of Eduardo Sousa, a “goose whisperer” who also raises about 1,000 geese in a natural environment in Extremadura, Spain.

Sousa’s answer to the industrial-style, forced fattening of the geese is to emulate their natural environment, from how they are birthed to how they forage for their food, and thereby “fooling” them into thinking they are wild, and not domesticated. This is directly beneficial in solving the natural-but-miniscule-liver issue often resulting from the disbanding of force-feeding. Sousa explains in Abend’s article that if you convince the geese that they are, in fact, “wild” and not in captivity, they will be influenced fully by their natural instincts. And then, he explains, the weather turns cold and in their instinctual state, the geese begin gorging themselves in preparation for their (imagined) long, airborne journey ahead. Ah…so is self-gorging the solution to force-feeding, then? Either way, this may pave the way for a new look at foie gras production practices and their ramifications, from gavel to table.

The foie gras issue is a tough issue. And let me just say that I am a huge fan of the stuff. Where do we draw the line with “humane” food consumption? If we boycott foie gras because of the force-feeding, are we still any better than the next person as we continue to eat veal, or eggs from caged chickens, or pork from pigs that were treated meanly at the feed lot? Heck, do we need to just say no to leather altogether?

Where does it end? And what are your thoughts?

*Further reading: for a Q & A article about Mark Caro, author of The Foie Gras Wars (and a disturbing photo of a tube-fed duck), click here.

© Gilat Ben-Dor.

A selection of foie gras products at a Paris shop.

A selection of foie gras products at a Paris shop.

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Pair hot dogs and mustard with a mildly sweet wine like Riesling or Gewürtztraminer for a sweet-and-spicy contrast.

Pair hot dogs and mustard with a mildly sweet version of Riesling or Gewürtztraminer for a sweet-and-spicy contrast.

The first thing I’d like to get off of my chest is that, no, not all Rieslings are cloyingly sweet, and no, “Gewürtztraminer” is not what we say when someone sneezes. Close, but not quite.

Having said that, there is a phenomenon in which sweet wines tend to calm down spicy foods (this works great with Asian cuisine hot with chili flakes, paired with a well-chilled Riesling). In fact, it is fun to test out this tried-and-true principle in our own backyards, pairing spicy brats, Italian sausages, or hot dogs (the milder cousin, but flavorfully salty) along with some off-dry (and yes, some moderately sweet versions of) Riesling and Gewürtztraminer.

I recently paired these not in a grassy suburban backyard, but in a television studio during my appearance on the morning TV segment of “The Pat McMahon Show” (AZTV). One way to build an even stronger contrast of the hot versus sweet is to up the ante on both ends: if you start with regular hot dogs, add some heat to them with different types of spicy mustards. If you are like me, you relate to the foodie’s dream pantry of having 23 different types of mustards (“No two are the same!” we’d argue, as we pondered over a jar of whole-seed or garlic-herb Dijon). The spicier the mustard, the sweeter you can go (to a point—but try and try again. This is not such terrible work).

The Riesling can come from Old World sources (i.e., European), especially Germany, in which the sweetness levels are officially classified, and acidity is known to balance sweetness and help avert a syrupy fate; or New World sources, like Australia and California, in which you will find drier versions much more commonly.  Older Rieslings are known to have a slight yet distinct petrol aroma (not kidding) but this will likely not come into play if you purchase New World brands geared towards the more ready-to-drink market.

Gewürtztraminer, which is (not surprisingly) thought to hail from the town of Traminer (in Northern Italy, near Alto Adige), is often associated with Riesling if only for their common propensity for sweetness and heady aromas. However, Gewürtztraminer does not typically reach the acidity levels of Riesling and is well-known for its signature notes of lychee fruit.

The Asian cuisine and Riesling phenomenon is a fun one to try, but today, let’s break out the buns, dogs, and mustard, and have an Oktoberfest in our mouths with our guests of honor: Riesling and Gewürtztraminer.

This post is part of a series on summer wine pairings. To see the starting post, click here.

Good examples: Chateau St. Michelle Columbia Valley Riesling 2008 (Washington, approx. $9); Fetzer Gewürtztraminer Valley Oaks 2007 (California, $7); Mirassou Monterey Riesling 2007 (California, $9).

Even sweeter picks: The spicier the food, the sweeter the wine to complement it. For traditionally sweet Rieslings, try one of these age-worthy gems from the German “doctors”: Dr. Loosen “Dr. L” Riesling 2008 (Germany, $10); Dr. Pauly Noble House Riesling 2005 (Germany, $11); Dr. Thanisch Bernkasteler Lay Auslese 2005 (Germany, $37).

© Gilat Ben-Dor.

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Get out of auto-pilot mode and reach for a non-Cabernet with your burger.

Get out of auto-pilot mode and reach for a non-Cabernet with your burger.

There is something primal and so satisfying about the classic, hearty combination of “reds with reds.” And for summer, this hot match can still sizzle: imagine a meaty, iron-rich burger in one hand, with juices dripping down your wrist, and in the other hand, perfectly poised, a glass of robust red wine to match. Just when you thought things could not get better—oh yes, they can.

When beef comes to mind, the first red wine that is often on our lips (oh no, more puns!) is a hearty Cabernet Sauvignon. Nothing wrong with that. However, with summer here, I suspect that even those who love wool suits in the winter don a different outfit when the mercury rises into sweaty territory. Well, our palates are no less seasonal. How about lightening things up in the red wine department, and getting out of auto-pilot selections, for a change?

Those juicy burgers on the grill would sure love to have a summer fling with some Southern Rhône wines, such as those from Chateauneuf-du-Pape, made from up to 13 different types of grapes (though usually a primary blend of Grenache, Mourvedre, and sometimes Syrah). Northern Rhone rules the roost when it comes to Syrah, such as wines from the well-regarded Cotes-Rotie (“Roasted Coast”) and Hermitage; these are Syrah wines made in the elegant “Old World” style. However, bold, drippy burgers are often most at home with equally spunky wines, and in this case, I would recommend a high-energy Shiraz from Australia. (That is NOT to say that all Australian Shirazes are the same, either, though that is for another day’s discussion…). Of course, Cotes-du-Rhône spans a bit of the region and you can find some great values from there (see examples below).

Speaking of toppings for burgers, what’s a great cheeseburger wine? A great red sipper – big enough to stand up to a bulky cheeseburger, but smooth enough to sip solo while waiting for the food to be ready – is a jammy Malbec; serious plum and blackberry but without as much tannic gravel going on as the biggest of reds. Envision the curvy silhouette of a lima-bean shaped pool instead of a hard-edged Olympic-sized square – the former is more rounded, but a real pool nonetheless.

Merlot, particularly when blended (with Malbec, even), can offer background structure but enough softness to highlight interesting toppings on the burgers without competing for primary flavor status; finally, it is always fun to open up a bottle of Beaujolais, such as Beaujolais-Villages (not to be confused with the annual Beaujolais Nouveau, which comes out in November, and would be quite the anachronism here). While designed not to be a big, over-the-top wine, Beaujolais wines are made of the Gamay grape and are often crafted in a manner that guides and slides the wine into our glass and into our throats without too much fuss. And that, my friends, is what summer is all about, is it not?

This post is part of a series of “Picnic Pairings” for summer food and wine.  Check out the first series post here.

Good examples: Jaboulet Cotes-du-Rhône Parallelle 45 2007 (Rhône, France, $12); Layer Cake Shiraz 2008 (Barossa Valley, Australia, $17); Louis Jadot Beaujolais-Villages 2007 (Beaujolais (multi-village), France, $14).

Extreme value pick: Panilonco Merlot-Malbec (Colchagua, Chile, $4).

© Gilat Ben-Dor.

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Branch out into colorful rosé territory with a match of salmon and grilled veggies.

Branch out into colorful rosé territory with a match of salmon and grilled veggies.

The belief that fish can only pair with white wines is not always the case. The main factor to consider is how tannic (or how heavy and mouth-drying) your red wine is, as well as the weight and texture of the fish. There are many fish in the sea, and thus, all fish were not created equal. Lucky for us, salmon is a hearty fish, both in flavor and texture, and can withstand some heftier wines within the “light” category. A classic pairing of salmon is, in fact, Pinot Noir – the finicky, lighter-bodied red wine made famous in the movie Sideways. Somewhere in between sippy-sip white wine land and big-bad-Barolo land lies rosé wine. Yes, it’s the pink wine – though to be fair, rosés can range in hue from the faintest blush to a deep, peach-like salmon color (pun intended).

Rosés can be made from various grape varietals and the winemaking style contributes much to the final sweetness level of the wine. Unlike the well-known “sweet pink wine” that is white zinfandel (nothing wrong with it, but it spawned a widespread misconception that all pink wines are sweet), only a fraction of  rosé wines are actually downright sweet. Go ahead and give the drier varieties, especially from Bandol, Provence and Rhône, a try with your next meal of grilled salmon. The fruitiness in the rosé will not be cloying, but will provide a lift to each substantial morsel of salmon. This will work nicely with herbs grilled with the salmon, as well.

Rosés are versatile enough to also accompany that beautiful platter of grilled or roasted vegetables you’ve laid out on a pretty platter. Pairing rosé with colorful foods results in quite a feast for the eyes as well as the palate, and is yet another fun way to branch out over the summer.

This post is part of a series about summer food and wine. See the first post in this series.

Good examples: Try French Rosés from Bandol, Tavel, Gigondas or Cotes de Provence (i.e., Chateau du Rouet, Cotes de Provence; $15), or Francis Coppola, Sofia Rosé 2008 (California, $18). Value pick: La Ferme Julien Cotes du Ventoux Rosé 2007 (France, $5).

© Gilat Ben-Dor.

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This corn is not anemic – it is white corn, so fresh and sweet, you may forego dessert!

This corn is not anemic – it is white corn, so fresh and sweet, you may forego dessert!

Happy 4th of July! For your next backyard picnic, let’s put together a classic complementary pairing: Chardonnay and, yes, corn on the cob (don’t forget the butter). It’s not that the corn and the Chardonnay themselves are a classic pair, specifically, but the idea that a moderately or highly oaked Chardonnay is paired with a buttery dish makes for a harmonious match in the mouth. The sweetness and butter of the corn targets the toasty, buttery, sometimes vanilla-like that oak aging often lends to Chardonnay – the wine “chameleon” – so that similar elements in the food and wine are keenly matched, like a frilly bedroom set. Try this with buttered popcorn, too, and you’ll see this principle once more.

This post is part of a “Picnic Pairings” series, which starts here.

Good examples: Matchbook Chardonnay 2007 (California, $18); A to Z Chardonnay (Oregon, $17); Value pick: Jacob’s Creek Chardonnay 2007 (Australia, $9).

© Gilat Ben-Dor.

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The full “Picnic Pairings” set-up from my 6/29/09 live taping of “The Pat McMahon Show” (AZTV7).

The full “Picnic Pairings” set-up from my 6/29/09 live taping of “The Pat McMahon Show” (AZTV7).

To commemorate the 4th of July, I was recently called in to re-appear on the Arizona-based morning show, “The Pat McMahon Show” (AZTV). For this segment, I prepared a bountiful spread of classic cook-out fare, along with a line-up of my recommended wine pairings. As I set up a plate of fried chicken here, a slab of grilled salmon there, and some extra-creamy potato salad, it occurred to me that on the actual 4th of July, back in 1776, the last thing on peoples’ minds would have been grilling techniques or chilling some Pinot Grigio before company arrives. Still, things have somehow morphed into this great grilling tradition now, celebrating good times, great friends, and fantastic wine pairings that go nicely with the full line-up of barbecue bites. I have laid out five great food and wine matches, in the form of a series, which can be enjoyed well into the summer. Follow along in the days ahead!

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Welcome to Grapes and Gusto

Welcome to Grapes and Gusto, the blog about living a rich, authentic, and mouthwatering life – heavily accented by notable wines, memorable meals, exhilarating travels, and other creative adventures of the five senses.

Through this blog, I look forward to sharing a slice –not a skimpy sliver, but a big, luscious slice – of life using wine as the tool of choice to enhance life’s other pleasures. From an appreciation of culture and the arts, to the spicy ventures found by traveling, to those quiet moments staying in, musing on our lives and Main Purpose – wine is there as a trusted partner…with its soulmate – captivating cuisine, of many sorts.

So stay tuned as this blog unveils a chronicle of good living, the pursuit of depth and abundance, some unabashed hedonism, and a pulse on current trends, products, events and experiences. I invite you to actively join me on this journey, and participate with your comments, suggestions, stories and must-try recommendations.

Here’s to a life of pleasure without measure; a life of Grapes and Gusto!

Cheers,

Gilat

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