Beer vs. Wine Smackdown Round 2

Beer vs. Wine Pairing Smackdown at miX restaurant in Las Vegas
Beer vs. Wine Pairing Smackdown at miX restaurant in Las Vegas


A Food and Drink Pairing Competition

by Bob Barnes


“The filet mignon will go very well with a dry Cabernet or a spicy Belgian saison.” Until recently you would not have heard a sommelier make the latter part of that statement, but times are changing. Proof of the leveled playing field for beer and wine was the “Beer vs. Wine Pairing Smackdown” held on May 21 at miX amidst the stunning views from the 64th floor of THEHotel at Mandalay Bay. The event pitted beer against wine in a five-course pairing dinner, each dish served with a beer and wine selected by the respective teams. Audience participation involved voting for the libation that paired best with each course; and selecting “Team Beer” or “Team Wine” buttons to wear, some choosing to don both out of a fear of commitment.

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Tattle Tea Wine Infusion Kit – Review

Pinot Grigio infused with Tattle Tea's Love Struck Rooibos
Pinot Grigio infused with Tattle Tea’s Love Struck Rooibos


Wining about tea


In previous centuries, wine was often served spiced with ingredients like honey, cinnamon and cloves. Nowadays, the practice is much less common, apart from mulled wine during the winter holidays or jugs of sangria served at tapas bars. Yet, the possibilities for enhancing wine are endless.

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Exploring the Côtes de Bordeaux

Côtes de Bordeaux wines


Introducing one of France’s newest appellations

by Michelle Kwan


France’s famous Bordeaux region comprises numerous appellations and sub-regions, from St-Emilion, Pomerol and Médoc to Entre-Deux-Mers and Sauternes. In 2007, the AOC Côtes de Bordeaux was created, combining the “terroirs” of Blaye, Cadillac, Castillon and Francs, in order to distinguish this unique region from its neighbors. The appellation also gives winemakers within the region the flexibility to blend wines from different areas within the appellation.

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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes – Review

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes 

By Chris Schlesinger & John Willoughby

(Ten Speed Press, 2014)


 

 

 

 

 

Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.

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