Learn the secrets to a chef's quality pairing every time with this amazing guide on pairing wine with the best meat. It's all about the sauce...
Meat was made for Carnivor. Carnivor wine is a feast for the glass. Boldly blended Carnivor Cabernet is layered with notes of dark cherry, blackberry jam and perfectly toasted oak. Distinctively smooth Carnivor Zinfandel is layered with hints of rich blackberry, luscious caramel, and aromatic ...
Meat was made for Carnivor. Boldly blended Cabernet Sauvignon and distinctively smooth California Zinfandel add a captivating complement to your favorite red meat. Satisfy your inner carnivore.
Meat was made for Carnivor. Carnivor wine is a feast for the glass. Boldly blended Carnivor Cabernet is layered with notes of dark cherry, blackberry jam and perfectly toasted oak. Distinctively smooth Carnivor Zinfandel is layered with hints of rich blackberry, luscious caramel, and aromatic ...
The traditional duo of red meat with hearty red wines proves especially delicious and dependable when January's wintery blasts and icy snows exert dominion. But for a change of pace, combining caramelized shallots and shiitake mushrooms with rustic red wines provides another robust and flavorful ...
There are many great options for pairing Chianti with summer foods, like grilled meats such as burgers, steak, and chicken. The bold flavors of the meat complement the wine’s red fruit taste. With the saying “What grows together, goes together,” an obvious choice for Chianti are any ...
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布利山酒庄(Bully Hill Vineyards)位于美国纽约州(New York)产区的哈蒙兹波特(Hammondsport),是该产区内的一座精品酒庄。 布利山酒庄由沃尔特S.泰勒(Walter S. Taylor)和格雷顿H.泰勒(Greyton H. Taylor)创建于1970年。大约在1个世纪前,泰勒家族就进入了葡萄酒行业,沃尔特S.泰勒的祖父在布利山酒庄的所在地创办了泰...
high acidity. The tannins are firm but well-managed – grippy but not rough – and the high alcohol is well-integrated and balanced by the intensity of the other elements. This is a bold wine – it needs roast meat or (since it is also vegan) a deeply savoury wild mushroom stew. (Si...
Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish. The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create...