Welcome back to your guide to fine wine and culinary finds! Today's episode is all about the dreaded Wine Snob. I’ll offer some tips on how to avoid being intimidated by Wine Snobs while navigating the world of wine and developing confidence in your own tastes.
Welcome back to your guide to fine wine and culinary finds! Today’s episode is all about the dreaded Wine Snob. I’ll offer some tips on how to avoid being intimidated by Wine Snobs while navigating the world of wine and developing confidence in your own tastes.
The post The Wine Atelier Podcast Episode #2: The Wine Snob appeared first on The Glamorous Gourmet.
Welcome to my new podcast, “The Wine Atelier”! I’m Stephanie Miskew, a certified Sommelier and author of the blog The Glamorous Gourmet. This podcast is your insider’s guide to mastering wine and I’m so excited to share it with you!
Wine is my true passion, and in this first episode, I’ll be talking about my personal journey towards making wine & food my career and offering a few tips on how you can better incorporate good food and wine into your everyday life.
The post The Wine Atelier Podcast Episode #1: My Journey to Food & Wine appeared first on The Glamorous Gourmet.
FB-LIVE-HOMAGE-TO-FROMAGE-WINE-LINEUP
This week's installment of "Wines of the Week" on Facebook LIVE, entitled an "Homage to Fromage," features four essential wine and cheesepairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we're officially kicking off "Entertaining Season," since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you're sure to look like the Host or Hostess with the Mostess! I've even included some key Pairing Principles to help you create some of your own delicious personalized pairings.PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORSWine #1 - Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine's beautiful hallmark acidity and minerality.Cheese #1 - Chèvre: the tangy acidity of this fresh goat's milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHTWine #2 - Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.Cheese Pairing #2 - Brie: This soft-ripened, bloomy rind, cow's milk cheese was dubbed the "Queen ofCheeses" at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it's luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHERWine #3 - Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.Cheese #3 - Parmigiano-Reggiano: This hard, cow's milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINEWine #4 - Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.Cheese #4 - Manchego: There's something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.For ALL the details on our "Homage to Fromage," please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!Cheers,
This week’s installment of “Wines of the Week” on Facebook LIVE, entitled an “Homage to Fromage,” features four essential wine and cheese pairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we’re officially kicking off “Entertaining Season,” since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.
I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.
In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you’re sure to look like the Host or Hostess with the Mostess! I’ve even included some key Pairing Principles to help you create some of your own delicious personalized pairings.
PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORS
Wine #1 – Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine’s beautiful hallmark acidity and minerality.
Cheese #1 – Chèvre: the tangy acidity of this fresh goat’s milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.
PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHT
Wine #2 – Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.
Cheese Pairing #2 – Brie: This soft-ripened, bloomy rind, cow’s milk cheese was dubbed the “Queen of Cheeses” at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it’s luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.
PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHER
Wine #3 – Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.
Cheese #3 – Parmigiano-Reggiano: This hard, cow’s milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!
PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINE
Wine #4 – Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.
Cheese #4 – Manchego: There’s something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.
For ALL the details on our “Homage to Fromage,” please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!
Cheers,
The post 4 Essential Wine & Cheese Pairings on Facebook LIVE appeared first on The Glamorous Gourmet.
Today's #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I've got LOTS of orthopedic issues). The day this photo was taken, I'd been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Towerand this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!The lobster dish was so breathtakingly beautiful - I almost couldn't bring myself to eat it. Then, I remembered how much it cost - the restaurant is helmed by legendary French Chef Alain Ducasse after all - and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France's Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It's the perfect showcase for ChefAlain Ducasse's cuisine and the view of Paris is truly spectacular - just be sure to hold on tight during the precarious elevator ride!Bon Appétit,
Today’s #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.
You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I’ve got LOTS of orthopedic issues). The day this photo was taken, I’d been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Tower and this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!
The lobster dish was so breathtakingly beautiful – I almost couldn’t bring myself to eat it. Then, I remembered how much it cost – the restaurant is helmed by legendary French Chef Alain Ducasse after all – and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!
The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France’s Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.
Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It’s the perfect showcase for Chef Alain Ducasse’s cuisine and the view of Paris is truly spectacular – just be sure to hold on tight during the precarious elevator ride!
Bon Appétit,
The post A #ThrowbackThursday Lunch at Le Jules Verne – Paris appeared first on The Glamorous Gourmet.
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