When choosing wines to go with a meal like Anjali's Indian-themed sweet potato buffet you might initially feel a little perplexed. How can you pick a wine to pair perfectly with so many different and mainly spicy flavors?
I am totally intrigued by the California Common beer style, a.k.a. "steam beer." It seems like the forgotten step-child of our whole craft beer renaissance — which is surprising since the style really has so much potential. If you need evidence, look no further than this Imperial Black Steam from Narragansett. Despite its imperial status and our automatic assumption that "black" equals "bitter," this steam beer is soft as silk and drinks like a beer with half its ABV. It also makes the perfect transition beer as we move from the hoppy beers of summer into the darker beers of the cold months ahead.
As most readers know, I have been visiting wineries in Chile and Argentina for the past eight days. I can honestly say that it a long time since I came across such an array of wines that offer both very high quality and incredible value. First up is a range of four varietal wines that you may already be familiar with called Root:1. Suggested retail price is $12 but you often find the wines for less. Here's what I am enjoying about them.
Having just visited Argentina, I declare that I am in love with Mendoza. Mendoza is a wine word – a word that you regularly see on Argentinean wine labels. Mendoza is the largest and most important wine-producing region in Argentina. Read on to find out more about this magnificent region, best known for its delicious Malbec wines.
Beer is one of the most widely consumed beverages in the world, after water and tea. Beer is refreshing in every season, and the crisp ales and seasonal brews of fall are no exception. Even in my local Harlem grocery store, the beer selection is superb this time of year, the shelves lined with dark IPAs, pumpkin ales, and new ciders.
And while I will surely never tire of the classic beer and sausage pairings lining hearty menus this time of year, I find myself wondering why we don't cook with beer more often.
The point of an aperitif it is to wake up your taste buds, readying them for the meal to come. For me, bubbly aperitifs are always a win. This week's 10-Minute Happy Hour is a mash up of Spanish pours and a ripe Bosc pear, perfect for a refreshing, fall-inspired aperitif.
How many styles can you possibly cram in a single beer and still emerge with something quaffable? At least three! Here we have an IPA that has not only been double-fied but that was also made with rye malts and then brewed with Belgian yeast strains. Definitely crazy. Definitely extreme. Definitely awesome.
Chilean wine. What is the first thing that comes to mind when you think of Chilean wines? For me it is the vibrancy, juiciness, brightness and purity of fruit that pops from the glass. And of course, let's not forget value and the easy to understand varietal labeling that makes Chilean wine so accessible.
Here's my Chilean Wines 101 — a mini course in understanding and enjoying the vibrant wines coming from this part of the world.