Film Friday – Chef Film A Matter of Taste

First up on our Food Film Friday list is A Matter of Taste It’s Friday, and weekend plans are forming. So many choices; what to do, where to go, social invitations, or relaxing at home with a dinner and a movie. If you opt for the latter, we created an entertaining and delicious line-up of foodie films to relish, from chef documentaries to sumptuous food and wine stories. Available in your Netflix queue. A Matter of Taste, is a documentary on Chef Paul Liebrandt’s quest to claim a Michelin Star. The story begins in a post 911 New York, where diners embrace a return to comfort food. British born Chef Paul, forges forward with his culinary-vision and sheer artistry of creating dishes […]

Wine Labels with Tasting Notes

  Wine Tasting Notes refer to the aroma, taste identification, acidity, structure, texture, and balance of a wine. We have assembled tasting notes for the wine parings in our blog posts.     shop Sokol Blosser  

Friday Fish Dish – Roasted Salmon with Lentils Braised in Red Wine

This weeks Friday Fish Dish for is a Pacific Northwest paring of roasted salmon with a light bodied Oregon Pinot Noir. The roasted salmon is served on a bed of French baby lentils, braised in red wine with a simple green salad, dressed with a mustard vinaigrette. For a beautiful presentation, plate on a platter and serve family-style. For a wine pairing, we suggest an Oregon Pinot Noir, for the silky, subtle tannin structure and strawberry and raspberry fruit character. The earthy undertones of Pinot Noir bring out the savory and rich flavors of the salmon and braised lentils. Suggested Wine Pairing 2011 Ponzi Pinot Noir buy Method – risotto-style lentils It is important to use French lentils, such as du […]

Best Bunnies – Chocolate Easter Bunnies to Dye For!

Easter morning conjures childhood memories of the basket hunt with the prized Chocolate Bunny nested in the center with a medley of sugary pastel sweets. The Chocolate Bunny, wrapped in foil or in a box was the sweet reward, much to sweet for a grownup palate. Chocolate Bunnies have grown up, perhaps to Chocolate Rabbits, made with quality dark chocolate, organic and gluten free. Bunnies in classic standing poses, in cars, motorcycles and boats. Bunnies filled with caramel, nuts, sea salt, fruits, even hot chile peppers and on a stick. We found, classic, silly, dapper and ever-so-tiny, Chocolate Bunnies. Chocolate Bunnies as gifts, decor, place cards and centerpieces.  We went on our own Easter hunt, for  the best artisan crafted […]

Friday Fish Dish – Fishy Pie in Puff Pastry

This week’s Lent Fish Friday takes us to the British Isles with an updated version of the British staple, a puff pasty fishy pie. This fishy pie in puff pastry is a change-up from the traditional fish pie which is made with cod, salmon and prawns in a creamy white wine sauce and topped with potato mash. This cheeky fish dish version is simple to make and stylish to serve. The fishy pie is filled with a delicious cheesy, leeky cod filling. Accompany the rich puff pastry dish with a simply salad. Set the table with a casual nautical colour theme. A suggested wine paring would be a dry white wine, You want to avoid fruity peachy, pineapple flavour served […]

Wine Paring with Chocolate – Chocolate Week

In celebration of Chocolate Week and Wine Wednesday, we bring you a wine and chocolate paring. Wine and chocolate are the perfect ending to a meal, a sweet repast or even at-home television viewing. Keeping in mind, wine and chocolates compete for the same palate space, a light bodied wine will not fare well with the richness of chocolate. Much like wine, chocolate is simultaneously sweet & bitter, fruity & acidic. So what is the perfect paring? To create harmony, choose a full-bodied wine, such as a Mourvdre, a full-bodied red wine as an excellent companion. Mourvdres are of the Bandol, France and Jumilla, Spain regions. On the nose, a Mourvdre is a burst of dark fruit, flowers and herbaceous aromas […]

Friday Fish Dish – Salade Nicoise with Roasted Salmon

The signs of spring are not yet apparent. Channeling warm places, we suggest a classic south of France dish, Salade Niçoise. This colourful and beautifully platted fish dish is easy to prepare and is also a crowd pleaser. Perfect for a casual Friday evening or to serve for an impromptu cocktail party. Just add wine or bubbles with fruit juice mixes. Instead of tuna we choose roasted salmon on a bed of haricot vert [french green beans] with roasted fingerling potatoes and roasted red peppers, garnished with egg wedges, crudités and lovely french olives; niçoise, nyons and picholines. A perfect Salmon Niçoise wine paring would be a Provence Rose, The dry Roses’ fruitiness and crisp finish complement the platters medley […]