The dish [ March 12th, 2010 ] Posted in » Helen Austyn
Call me old fashioned.
There is something about the tradition and ritual of wine that I find oddly comforting.
I almost never come across a robust dry sherry by the glass in a restaurant unless, of course, it’s a Spanish restaurant but when I do I can hardly resist. This is a superb aperitif, but one that is hardly appreciated any more in this chardonnay-laden world.
The Domecq dry Manzanilla sherry recently crossed my desk, which reminded me of my passion for the dry sherries. Both the Domecq Manzanilla and “La Ina” (a dry fino) retail for about $15 a bottle. Try them with roasted almonds or Sevilla olives.
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Recipes from a Winery Chef
PROPER SERVING of wine is important for the enjoyment of the wine. It would be most tragic if an excellent bottle of aged wine is served at the wrong temperature or with the wrong glasses. Following some of the simple rules stated below can help you impress your friends especially when you have a wine buff among them who can settle for nothing less than a perfect glass of wine. Also, what type of wine service you might expect at a good restaurant. A review of the common wine openers available.
People starting with wine often gets confuse with the type of red wine available. Shall I have the “Red Bordeaux” or the “Cabernet Sauvignon”? For all you know, you could be having the same wine! The problem is that some wine producers name their wine after the region where the grape is grown and others based on the variety of the grapes used.