| Austrian Wine with Asian Cuisine |
| Monday, 17 May 2010 09:19 |
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| The firm, robust Grüner Veltliner is clearly the most universal food companion. With its full, balanced body and its power and finesse, Grüner Veltliner is the ideal companion for an array of Asian dishes prepared in a variety of ways. Whether fish or meat, fish appetizers or even classic Dim Sum and spring rolls – there is perfect harmony. This wine stands up so well to sharp flavours and, with its well-integrated acidity, is incredibly refreshing on the palate. And in its full-bodied form, Grüner Veltliner with balance, mature acidity – and no oaky flavour, of course – is incomparably sublime when paired with umami-rich foods. This is also true for some of Austria’s regional stars like Zierfandler, Rotgipfler, Roter Veltliner, Weissburgunder or Neuburger, when vinified in the same style as Grüner Veltliner.
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| Vintage Champagne & Food Matching |
| Wednesday, 28 April 2010 08:32 |
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Interview with Enrico Bernardo
From the very beginning, Enrico was fascinated and puzzled by the notions of balance, consistency, and harmony. His enthusiasm combined with a high level of professionalism has been his guide in the business. Always alert and curious, he is perpetually feeding his great passion: wine. In this way, he decides to discover the world to be on the look-out for new wines: “The discovery of the wines of the world is the discovery of the men of the world and mischievously, I would say that, in fact, is the best fruit of the vine”.
In october 2004, Enrico Bernardo, at the age of only twenty seven, became the youngest ever World Champion Sommelier. Never before had this happened and his achievement was highly acclaimed internationally.
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| Heston Blumenthal's New Sherry Pairings |
| Friday, 03 April 2009 08:23 |
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|  Sherry has the ability to really stand mouth feel with certain foods – it gives an extra dimension of pleasure. It can accentuate umami-rich foods, such as meat, fish, shiitake mushrooms and cheese.
“Sherry has the non-volatile components that make a big difference to the mouth feel – and this is the uniqueness of Sherry over wine but what we’ve tried to do here is a two-pronged approach. The pairing with Sherry, with these dishes is actually on two levels. I would say this is certainly a unique approach. It’s unconventional. Because normally when you take wine and food pairings, they’re paired on aroma.”
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| Wine & Food Matching |
| Wednesday, 26 March 2008 09:55 |
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 APPETIZERS
Salmon and sturgeon caviar – ideal with champagne, Chablis; can be served with icy cold vodka.
Salmon, smoked – serve with dry French champagne or Chablis.
Olives (Kalamata, Spanish, Italian green, stuffed Spanish, or tender black) – marries well with Fino sherry or dry white wine, for example, with Penedès Blanco or some other white wine from Spain, Greece, Italy or France.
Antipasta Italian style (grilled/marinated vegetables in olive oil), zucchini, aubergine, sweet pepper, mushroom, artichoke etc. – ideal with Orvieto, Soave or Pinot Grigio.
Guacomale (Dips that consist of avocado, chilli, coriander, tomatoes, onion) – serve with New World’s Chardonnay or Sauvignon Blanc.
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