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Article: Pairings: Meats and Aged Cheeses, Worthy Matches for South American Reds - New York Times
- Article from:
- The New York Times
- Article date:
- March 5, 2003
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THE red wines that the wine panel tasted from South America varied greatly. Some were creamy, elegant wines, while others were ruddy, earthy examples. A few were just chewy. So it's difficult to generalize when pairing foods with them.With the big, chewy ones, I would suggest buying a good dry-aged steak, grilling it and expecting little more than a hearty meal.The one thing that you can count on from these grapes is a glass of dense, inky wine, with all of its character laid out on the table. It is not the time to open one when serving a plate of delicate poached oysters.Get out your braising pan. One evening, I braised chicken with a duck confit, sausages, beans and tarragon, a lazy ...
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Article: The art of wine tasting.(Tonight Broadsheet)
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...WINE tasting is an art, although many say it is a science. Not...is a classic example. Every time I open a bottle of that wine it is different to the last one. Sometimes it has mocha and...cannot pick up flavours on the nose or on taste other than wine, in my opinion it is simply that people just don't ...
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