Beer is the go-to backyard beverage when the barbecue gets fired up, but wine is a match for anything that bears grill marks.
Eating healthy should still be delicious.
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1. Barbecue Chicken: A juicy red with plush fruit and light tannins will be a gentle partner to the bold, tangy sauce and smoky grilled chicken.Try a primitivo blend from southern Italy. Known as the Italian version of zinfandel, primitivo has the same lush fruit and spice as its California cousin but is often more food-friendly. The roasted fruit character will play well with the spicy-sweet barbecue sauce and hint of smoke from the grill.
2. Cedar-Plank Salmon: Cedar-Plank Salmon is rich in healthy fat, so it needs an equally rich wine. The fish oil coats your mouth, so it works like a charm with buttery chardonnay. Avoid over-oaked bottles.
3. Burgers: Burgers are not steak, so resist the temptation to reach for a colossal, in-your-face California cabernet or Left Bank Bordeaux that overwhelms or overcomplicates. Instead, a bright and juicy red, such as a Malbec, complements the burger's beefiness, as well as any veggies that are likely part of the equation.
4. Grilled Pork Chops: Grilled pork chops should be juicy, especially if they're brined before cooking. This meat can stand up to a red wine of some substance and tannin.
5. Side salads and grilled vegetables: As a general rule, match rosés, tart whites, and lighter reds like pinot noir with salads and veggies. And when in doubt, reach for a sparkling wine, because like salad itself, bubbly is light, refreshing, and infinitely satisfying on a summer evening.
How to Throw a Raclette Dinner Party
A raclette dinner party is a twist on fondue that can be a crowd-pleaser for birthdays, holidays, showers, and many other special occasions. Raclette is a type of cheese from Switzerland that is prepared with vegetables on a special grill. The grill heats multiple small pans in which guests melt the raclette with vegetables and other toppings of their choice. All the host needs to do is supply the equipment and prepped cheese and toppings.
Watch Now: How to Throw a Raclette Party
When To Serve Brie
Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny.
Traditionally, the French give cheese its own dedicated course at a meal, served just before dessert. However, serving cheese at a party or for an appetizer is widely accepted (and with good reason). Don’t hesitate to open your gathering, dinner party, or snack session with delectable Brie.
Memorial Day Planning: Wines to Pair with Grilled Foods - Recipes
August 4, 2020 at 7:53 am · Filed under The Nibble, Tip Of The Day, Wine
For red wine lovers, Beaujolais, a wine-producing province in eastern France, produces mostly red wines from the Gamay grape.
White and rosé wines are produced in small quantities. Here, we’ll focus on the reds.
The province of Beaujolais lies in eastern France, from the northern part of the Rhône Valley to the southern part Burgundy.
The granite soils lend structure and depth to the wines, which are light- to medium-bodied, supple and fruity, and lower in alcohol than most red wines.
Almost all the wine produced in the region is red wine, from the Gamay Noir grape.
It is relatively inexpensive, compared to other French reds—especially from next-door-neighbors Burgundy and Rhône.
Beaujolais wines can pair with a broad variety of foods. We’ve provided popular pairings below.
We’ve provided an overview here. Discover more at Beaujolais.com, The official website for Beaujolais wines.
TYPES OF BEAUJOLAIS
There are three categories of Beaujolais wines: generic Beaujolais, which can be made from grapes grown anywhere in the province Beaujolais-Villages, which must be made with grapes from the greater village area and Beaujolais Cru, the top wines which have AOC† designation.
There is also Beaujolais Nouveau, a unique category (see below).
Except for the Cru wines, Beaujolais wines are meant to be drunk young. Don’t lay them down: They don’t get better with age (in fact, they decline if kept too long).
BEAUJOLAIS & FOOD PAIRINGS
Beaujolais is a wine that is enjoyed with any course of the meal, or by itself when you want a glass of red.
They go well with French classics—pâtés, terrines, rillettes, saucisson sec—and with the cheese course, from white-rinded cheeses such as Brie and Camembert to more flavorful and pungent cheeses.
You can drink Beaujolais with American favorites, from barbecue, burgers, chili and pizza to pairings you might not have considered, like sushi.
And as a rule of thumb, you can serve anything off the grill with Beaujolais.
While many wines are too acidic or tannic to pair with salad, Beaujolais is one that does, be it green salad or vegetable salad, or grain salad.
While Beaujolais wines from the different communes can be served interchangeably, here are examples to pair with the Cru wines.
AOC Beaujolais is wine from the village of Beaujolais, within the province of Beaujolais. The wines are intense, fruity, easy-drinking and refreshing. Try them with anything from a cold meat platter to Arctic char, salmon and sushi. There is also a white Beaujolais that is excellent with salmon and seafood.
AOC Beaujolais-Village is the next step up the quality ladder from appellation Beaujolais-Villages. The grapes are grown in higher quality sub-zones within Beaujolais. The wines are intensely fruity and scented some have good cellaring potential. Try them with roast chicken or other chicken dish, say, chicken cooked in sauce with a potato gratin and grilled fish, such as Arctic char.
AOC Côte-de-Brouilly is a fruity, sophisticated wine that is generally drunk between 2 and 5 years old, but it can be aged for 10 years or more. They wines are more robust red wines than the Brouilly villages wines, because the grapes are grown different soils. Locals drink it famous poultry liver terrine (try chicken, duck or goose liver). It also works with white fish, stews and a classic roast chicken, plus grilled lamb chops with rosemary.
Appellation Brouilly produces wines with a deep ruby aroma and a palate that is fruitier than it is floral (think red berries and plums, with occasional mineral notes). The commune has four different types of soil, leading to different characteristics based on producer. Some consider Brouilly wines to be the most complex Beaujolais, yet it welcomes a cheeseburger or turkey burger.
AOC Chénas grows on n the slopes above Moulin-à-Vent. The wines are soft on the palate, well-structured and a perfect pairing with blanquette of veal or poultry, and wild mushroom salad. They also go well with strong cheeses. Drink them with beef tartare or chili con carne, too.
AOC Chiroubles is a very aromatic cru a lively, rounded and delicate wine. Lightly tannic, it’s a very pleasant wine to drink casually with friends, serve with cold meats or light starters. In France, it’s popular with verrines and grilled fish too. Because of the low tannins, it also works with sushi and seared ahi tuna.
Chiroubles a delicate wines that can be drunk right away, or aged for several years. The bouquet continues to evolve. Enjoy it with charcuterie and barbecue.
AOC Fleurie is an elegant, delicate and floral wine it is called the “feminine wine” of Beaujolais. They have a certain softness compared to other Beaujolais appellations: low acidity, gentle tannins. You can serve it with vegetable dishes, fish crudo, frog’s legs, salads and more substantive dishes, like grilled meat—especially lamb, from leg of lamb to grilled lamb chops with rosemary.
AOC Juliénas, named after Julius Caesar, has grapes grown on sunny slopes. The juicy red wine pairs well with grilled red meat as well as seared ahi tuna.
AOC Morgon is described by some as “the fruitiness of a Beaujolais and the charm of a Burgundy.” It robust and tannic, but not overly so. Try it with lasagne other hearty pasta, or pizza. It’s also great slightly chilled with a beef carpaccio or beef tartare, and grilled steak with garlic butter.
AOC Moulin-à-Vent is one of the most prized crus, robust and complex with mature fruit, spice and floral aromas. It should be aged for 6 or 7 years to develop its full flavors for 6 or 7 years. Then, serve it with roast turkey and chestnut stuffing, pork, filet mignon, lamb and pork. Another popular dish is grilled steaks with garlic butter.
AOC Régnié wines produce a unique fruitiness with fine tannins and a good finish. It’s best drunk young but, can be aged for up to 5 years. Popular pairings in the region are duck, leg of rabbit and red mullet. Serve it as an apéritif, at picnics, or with tapas.
AOC Saint-Amour is celebrated as the wine of love (amour), and nearly a quarter of the production is drunk on February 14th (get some in advance before it sells out). Two different types of wine are produced in Régnié: a shorter maceration period for light, aromatic wines to be drunk shortly after the harvest (Beaujolais Nouveau) and a longer maceration wine with the structure and tannin to age for 4 to 5 years. Try it too with autumn and winter dishes, including risotto and pumpkin recipes. Also, spinach salad with bacon and pecans and barbecue.
 Have Beaujolais with your burger (all photos courtesy Beaujolais | Facebook).
 Beaujolais pairs well with pizza and pasta.
 Vegetable dishes and French specialties like quiche are naturals with Beaujolais.
 Beaujolais is a winner with grilled meats, roasts and similar preparations.
 Beaujolais also pairs with seafood, from grilled fish to paella.
 A classic: roast chicken and Beaujolais.
 You might be tempted to reach for a white wine, but Beaujolais is delicious with this beet and citrus salad.
 Nothing says love like a dessert of brownies and Saint-Amour Beaujolais.
 The Beaujolais region in France (image courtesy Vinexpo-Explorer).
*Cru designates a vineyard or group of vineyards.
†AOC is an abbreviation for appellation d’origine contrôlée, a certification granted to certain French geographical indications for superior wines, cheeses, butters, and other agricultural products. The designation guarantees, among other things, that the product originates from a specific region of France and has been produced in a traditional way. It is based on the concept of terroir and is a form of geographic protectionism. Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affect a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type and amount of sun. These environmental characteristics gives the wine (or other product) its character.
Mediterranean Tomato & Feta Dip
The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali’s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here).
The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative. After all those celebrations, I’m simultaneously eager for another excuse to go dancing and looking forward to more lazy nights in with Cookie. Post-cookbook Kate is ready to take on the world.
Believe it or not, for years after I started sharing recipes on this blog, I was still nervous about cooking for people in real life. I used to get nervous butterflies before anyone took a first bite. Maybe you know the feeling.
Now that the book is finally finished, I’m so desperate to make up for lost time that I’m practically bribing friends to come over so I can cook for them. I have a whole cookbook’s worth of obsessively-tested, new favorites to make for them.
For this edition of girls’ night, though, I made a new recipe. It’s a combination of two recipes from ages ago—this baked Mediterranean feta dip and this tomato basil salad, which was hardly a recipe but look at Cookie.
I was going to just re-make the dip (and I did, actually) but it wasn’t as epic as I remembered it. I didn’t feel like turning on the oven again on a warm June day, so I came up with this recipe instead. This tomato and feta dip is delicious, colorful, and so simple to make. It’s definitely going to become my go-to summer party appetizer, along with the avocado, spinach and artichoke dip from the book.
I always base my party formula around one dip and lots of complementary fresh fruit and veggies. I’ll often add stovetop popcorn, a cheese plate and crackers, and some cookies to the menu (Tessa brought over these chocolate chip cookies and they are insane).
And wine, of course. I’m excited to be working with Bota Box this year. Boxed wine hasn’t always been so good, but Bota Box is great, and it’s just so easy. I always have chilled rosé or white wine in my fridge now for impromptu parties, or for a glass with a friend on the patio after a long day. I don’t have to worry about the wine going bad, since it’s vacuum-sealed and keeps well for up to a month once opened. And, it’s easier to recycle one box and bag afterward (their packaging is 100% recyclable) than it is to recycle four wine bottles.
I served this dip with their dry rosé, which is a relatively new offering. It’s refreshing on a warm day, and it’s definitely on the dry side (not too sweet). Dry rosé wines pair well with bold summer flavors like tomatoes, olives, garlic, grilled vegetables and herbs. Rosé also goes well with the foods that you already associate with white wines, including fruit, pasta and cheese. Their chilled rosé was the perfect contrast to this summery dip. Please let me know how you like the recipe, and the wine!
We know it’s not easy to automatically know which wine pairs perfectly with every spring event, so we’re here to help. We lined up all of the major seasonal events and holidays to help you decide what to choose for your next celebration. After reading this guide, we hope you’ll be all set to sip on some new and exciting wines all season long.
Let’s get started with the easy stuff — upcoming spring holidays. While many of these days can get overlooked in the aftermath of winter holidays, they deserve to be celebrated with a bottle (or three) of wine. Here’s how to make each of these days memorable with the perfect bottle:
Passover is the perfect time to spend time with family, embrace tradition and rituals, and eat classic Kosher meals. And for every great meal, there is a delicious Kosher wine to go with it.
The go-to brand of wine for Passover seders is Manischewitz, which is on the sweet and syrupy side. But if you’re up for enjoying different types of wine, there are plenty of Kosher options available.
Pick up a bottle of Pinot Noir, Syrah, or Cabernet Sauvignon to enjoy over the holiday. Or, if you’re looking for a white wine, try a Chardonnay. Keep a lookout for wines with the Kosher seal of approval. There are many more out there than you may think!
Easter has its fair share of traditional dishes, so it’s important to find the perfect wine to complement these mouth-watering meals. If your family is one of the many that eat ham on Easter, try pairing it with Riesling, Gewürztraminer, or Chardonnay. If you prefer red wine , pick a fruitier one like Zinfandel.
Or if you’re opting for lamb instead, enjoy the dish with red wines like a red Syrah, Cabernet Sauvignon, or Malbec.
Memorial Day Weekend
Memorial Day is the unofficial kickoff to summer. Many celebrate by having a barbecue at home, at the beach, or at their local park. And in this case, rosé is definitely the way to go. It perfectly complements the weather and puts everyone in a summery mood. Not to mention it goes well with grilled shrimp, chicken breast, and vegan dishes.
But if you’re looking to switch it up, many white wines taste great with classic BBQ dishes. Chardonnay, Riesling, and Sauvignon Blanc pair well with pork, smoked vegetables, grilled chicken, and grilled fish.
If you’re looking for a more full-bodied wine, go with reds like Grenache, Zinfandel, and Petite Sirah to go with grilled steak, hamburgers, ribs, and other red meats.
Looking to score the perfect wine for a sporting event? While many people are pounding back some beers at your local game, there are plenty of delicious wines to sip on as you watch your favorite team knock it out of the park.
Serve up the perfect wine at a tennis match by picking up a bottle of Barolo. This wine adds the perfect classy touch to this sophisticated sport. If you’re looking for something different, try another classic option like Champagne.
Wine is a great drink to sip on at a baseball game— especially when it’s red. Different varietals have their fair share of fruity and deep flavors, which go great with hotdogs, burgers, and even Cracker Jacks. Enjoy America’s favorite past time with a glass of Mourvedre or another classic red.
Sit on the sidelines, cheer on your favorite team, and relax with a glass of wine during your next soccer game. When it comes to this sport and the time of year it’s played, the weather is always a gamble, so plan accordingly. If it’s a hot day, try a refreshing Sangria or rosé. If it’s on the chilly side, opt for a red Zinfandel.
And of course, we can’t forget the outdoor events that every spring season brings. Pack your basket with these favorites to be the talk of your next party or picnic:
We’ve already discussed what to bring to a barbecue, but what about picnics?
The best choice for picnics are light and fruity wines . Riesling and rosé in particular are the ideal choices — they are crisp and food-friendly, helping them pair well with sandwiches and other finger foods that are typically served at picnics.
No college graduation would be complete without a Champagne toast. If you’re attending a ceremony at a university, be sure to pack a bottle of bubbly to pop after the grad has received their diploma.
After the ceremony, it’s time for the party. You can either stick with the Champagne or bring out some celebratory dinner wines that you save for special occasions. These include the classics like Pinot Noir, Malbec, and red blends.
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Fine French Cuisine at Saveurs du Monde
Recently I checked out the Saveurs du Monde’s newest location in the Westedge shopping center downtown. Saveurs du Monde now has three different locations in Charleston. There is one on Long Point Road, one in the Seaside Shopping center (both in Mt. Pleasant) and finally the location in Westedge. The location in Westedge differs greatly than the other locations in that it is the largest and offers evening dinner and bar service. I was quite eager to see what it was all about!
The area of the restaurant that is reserved for dinner service is quite small, but also provides the perfect opportunity for personalized and elegant dining and drink service. We soon discovered that our waiter was in fact french and the executive chef himself was also from France so we knew we were getting the real deal!
Ok, so their dinner menu is definitely not the cheapest form of dining, but if you want to splurge and get an authentic French dining experience, this restaurant is the way to go. We did try to choose food that was among the cheaper options on the menu, such as the mussels ($12), the Crab A La Parisienne ($14), the gazpacho ($12) and the Burger New Lode ($32).
The mussels were served in a creamy white wine broth and were extra buttery and seemed to melt right in our mouths. We loved how easy to munch on these were, while still maintaining a very satisfactory flavor to tide us over until the rest of our food arrived. The mussels were served with freshly baked bread and butter. Yum!
For our main courses, we had a few of the things on the appetizer part of the menu and one thing from the entree section. I always find that when dining at a more expensive restaurant, trying to create the main part of your meal off the appetizer section is the best way to go. I enjoyed their gazpacho, which was a chilled vegetable soup that was salty, tangy and full of zesty flavor. It was paired with toasted bread, topped with a pesto spread. Dipping the bread in the gazpacho provided the ultimate flavor fusion! My mom enjoyed their Crab A La Parisienne, which consisted of crab leg, broccoli, carrots, and zucchini all mixed together to form one large heaping mound of goodness. There was some spiced mayo, lobster cream and seaweed thrown into the mixture as well. I not only loved the unique flavor combos of this dish, but also the creamy and thick textures thrown in as well. Lastly, we tried the Burger New Lode, which was a burger stacked very high and filled with mayo, minced oysters, red onion and ginger confit, a homemade beef patty, gouda cheese and beef jus. The burger was served with fries, which were essentially roasted diced potatoes. The minced oysters and the confit were definitely the highlights of this dish. I mean who knew you could mince oysters?! The confit had both sweet and tangy flavors and complimented this dish quite well. This burger was definitely well worth the splurge!
As delicious as our dinner was at Saveurs du Monde, I couldn’t help but wish their menu was slightly more expansive. I hope that as their restaurant continues to grow and thrive that they incorporate more vegetable dishes into their menu, as well as more fish oriented dishes and more CHEESE! Obviously you can’t have a French restaurant and not have a plethora of cheese on your menu. Finally, I will say that if you are looking for a much more budget friendly meal than what is offered through their dinner service, I highly recommend visiting the restaurant for breakfast or lunch. They offer delicious pastries and breakfast sandwiches, as well as crepes and quiches for lunch that are mostly in the $10 range. Bon appetit!
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Ice Wines: Canada and Germany Main Producers
Wikipedia-Ice wine (or icewine German Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine.
With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in “clean”.
Due to the labour-intense and risky production process resulting in relatively small amounts of wine, ice wines are generally quite expensive.
Canada and Germany are the world’s largest producers of ice wines. About 75 percent of the ice wine in Canada comes from Ontario.
Restauranter Michael Rubino Talks about Canadian Wines and Ice Wine Production
Gear up for game day
21 Wednesday Sep 2016
With football season in full swing, Sundays become much more than yards rushed and touchdowns made. Victory stands on the back of coolers and snack tables across the country, and Total Wine & More can help you make the perfect play when it comes to pairing brews and food.
Chips, Salsa, and Dip
In the realm of party snacks, there are few things more sacred than chips and salsa. Malt- forward and boasting a touch of sweetness, Amber and Red Ales complement this dynamic culinary duo, countering the heat of the salsa and the saltiness of the chips. We carry a wide assortment of highly rated Amber and Red Ales to satisfy any fans, no matter what jerseys they wear. Given a score of 92 from Draft magazine and awarded a World’s Best medal at the 2013 World Beer Awards, Oregon’s Full Sail Amber is a sweet, malty and medium-bodied Ale with a spicy, floral hop finish that represents everything we love about this beer style.
If, like many of us, you can’t help but gravitate to the platter of wings, we have just the beer for you. The bold flavors of Buffalo wings meet their match in the form of India Pale Ales (IPAs). Thanks to their bitterness and citrusy hop flavors, IPAs enhance the taste of Buffalo wings, while easing the heat of the wings’ sauce for more enjoyable snacking. In addition to giants like Sierra Nevada, Total Wine & More sells a remarkable collection of IPAs, from World Beer Cup Gold medalist Ballast Point Sculpin IPA to 97-point Firestone Walker Easy Jack.
No game-day party or tailgate is complete without some type of deliciously chargrilled meat. It’s happy coincidence that much of the NFL season takes place in the fall, a time of year when our shelves are stocked with limited-release Oktoberfest beers. These seasonal beers were born to pair well with German-style foods, which mean they’re perfect for brats, burgers and hot dogs off the grill. Paulaner Oktoberfest, a perennial favorite, offers up the light hoppy flavors and notes of sweet malt that have become synonymous with the style.
You can find Paulaner and countless other fantastic game-day beers at your local Total Wine & More.