Reviews

• “Schrader: 10 worthy wines under $12″ ::link::
• This is a great resource! “Wines of Chile: The Complete Educational Guide” ::link::
• “Wine Of The Week: A Tasty $20 Pinot Noir” ::link::
• Three classic reds from Italy; Top 50 Value Wines from the LCBO – May 2012 ::link::
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A Curious Coupling … That Works

Eggs long have been a boogeyman at the table of wine.

Eggs, especially runny yolk, coat the mouth in a resolute way. It isn’t that eggs spoil wine. They simply prevent it from being tasted. One solution to making wine taste better with eggs is to cook them hard, but that isn’t good on eggs.

What’s better for both egg and wine is merely to choose wines that are liquid squeegees and that cleanse away eggs’ delicious gooeyness. Light reds, sparkling (or even slightly prickly) and lean white wines, all of which sport high acidity, fill the bill.

Read the rest over at the Chicago Tribune.

Wine on a Plane

A few things to consider before you decide take wine on a plane.

Rosehill offers several products to ease your mind when traveling with wine:
http://www.rosehillwinecellars.com/wine-bags-and-backpacks

Source: http://youtu.be/pR9YdUinXnw

Question of the week

The question: Our friends brought wine to the restaurant – do we owe them in return?

THE ANSWER: If the wine was Romanée-Conti, yes. If not, a gracious thank you would have sufficed.

Read the rest at: The Globe and Mail.

Happy Wine Wednesday everyone!

• “Australian companies devise a screw cap for bubbly, but will consumers give up popping corks?” ::link::
• Great question! “Do some wines stain teeth more than others?” ::link::
• “The Best Pizza-Friendly Wines, Picked by the Pros” ::link::
• “Five Ways Not to Buy Wine” ::link::
• Mastering the art of pairing wine with classic Julia Child recipes ::link::
• A variety of red wines for summer grilling ::link::
• Hey architects, when your clients ask for a wine cellar, what do you do? ::link::
• “Are celebrity wines worth the price?” ::link::

Latest Poll

Does the right stemware matter to you? here.

“People, people, people. this is FULL OF WIN, from the grill taste of the seared flour coating to every last flavorful blueberry, celery slice, melted chunk of brie and drop of cabernet sauvignon.”

http://youtu.be/HpqRmSZcBfw

Reviews

• 8 Must Try Wines from Chile ::link::
• The Best Pizza-Friendly Wines, Picked by the Pros ::link::
• 11 great Grenaches you haven’t tried – a global selection! ::link::
• Natalie’s Top 10 Mother’s Day Bubblies ::link::
• Mastering the art of pairing wine with classic Julia Child recipes ::link::
• A variety of red wines for summer grilling ::link::

A Curious Coupling … That Works

Jelly beans and wine? Now that’s weird

“All of the wines were undrinkable with jelly beans and that was no surprise. Although a few big red wines can be paired with bittersweet chocolate, none of the wines in the tasting had the requisite sweetness for jelly beans. Desserts and sugary preparations require wines that are as sweet or sweeter than they. A semi-sweet sparkling wine such as Moscato d’Asti or a fortified wine such as port are normally safe choices. The Slim Jim, a smoky and spicy meat stick, in my opinion did not improve the taste of any of our wine samples although I expected it to marry well with the Gigondas.”

Read the rest over at Pittsburgh Post-Gazette.

Oregon PN: Terroir Matters

“Terroir makes a big difference in these two Oregon Pinot Noirs. Editor at large, Harvey Steiman, explains why as he tastes a pair of wines. Belle Pente is from a cooler, higher altitude and Beaux Frères is from a warmer valley area.”

Source: http://youtu.be/UkfgLXEvZzU

• 6 Tips for Tasting Wine: What I Learned from Traveling with a Group of Wine Writers” ::link::
• “The never-ending (let’s hope) search for the perfect oyster wine” ::link::
• “Cheese Reunites With Its Old Pal, Red Wine” ::link::
• “Ontario Wine Country: 10 Touring Tips” ::link::
• “7 Mistakes Wine Drinkers Make … And how to avoid them” ::link::
• Gnocchi Poutine? Yes please! “Thirsty Thursday ~ May 3, 2012 – Gnocchi Poutine” :: link::
• Architects, when your clients ask for a wine cellar, what do you do? – words from Rosehill’s president Gary LaRose :: link
• LCBO unveils system to alert shoppers to sugar content in wines: Gord on Grapes :: link

Latest Poll

Does the right stemware matter to you? here.

The Cooking 4 Wine series continues in the home kitchen of Gavin Kaysen, executive chef at Cafe Boulud. In this episode, he is joined by Michael Madrigale, Head Sommelier at Bar Boulud to pair Gavin’s Striped Bass and Risotto.

http://youtu.be/YFOhwwk6wS8

:: this message above was sent to subscribers of Canadian Architect and/or the cdnarchitect.com e-newsletter this week ::

Reviews

• Best Cellar Wines in LCBO Vintages Release April 28 ::link::
• Bedazzle guests with a Chianti Classico that won’t break wallets ::link::
• Texas Wines Are Talk of the Town ::link::
• Penfolds Releases 2007 Grange ::link::
• Wine to try: Finger Lakes Rieslings a real bargain ::link::

A Curious Coupling … That Works

Gnocchi Poutine

“This is Italian-Quebecois fusion at its best,” writes Nadia G, a Montreal comedian whose outrageous online “crazy comedy-cooking show,” Nadia G’s Bitchin’ Kitchen, got picked up by Food Network Canada and Cooking Channel. She recommends fresh gnocchi from an Italian specialty store. Most grocery stores sell it in the refrigerated area with the fresh pastas, or on the shelf in vacuum packs.

Read the rest over at winefox.ca