Displaying items by tag: wine and food pairing

The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will.

This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 2 and part 3.

If you are planning a romantic Valentine’s Day celebration and want to impress your partner with the best possible wine for the occasion, overlook everything you think you know about wine pairing. Forget choosing a red to match the steak or a white for the flounder. Lose the Champagne with chocolate (seriously, lose that one) and ditch any dessert ideas. The key to a successful Valentine’s Day is...

The best thing about studying wine is the moments that call into question every “truth” you think you know. These are the tiny lightbulbs that impel questions to be asked, that engender reflection and that ultimately serve as the springboard to a deeper understanding of wine. It is often the interaction of wine and food that delivers these teachable moments for me—when I am relaxed, not hurried, and free to ponder at will. This series of blog posts shares my memorable discoveries about what happens when wine meets food.

This series of blog posts shares my memorable discoveries about what happens when wine meets food. Read part 1 and part 2.

My husband and I rejected our usually healthy diets the other night to mark a happy occasion. Steak and pan-fried potatoes drizzled in warm butter were on the menu. As I was sipping…

Much has been written about the beautiful Loire Valley, well known as “the garden of France.” The wine region follows the meandering Loire River more than 600 miles through the gently rolling hills of a picturesque countryside. There is an abundance of vines and food crops in this fertile stretch of France. The Loire produces the largest amount of white wines of any French region, and it is the world’s largest mushroom producer. As the old adage says, “If it grows together, it goes together,” and this is perhaps nowhere as evident as it is in the Loire Valley.

Summary:

In this new series, we will approach wine & food pairing from another angle to give you even more delicious ideas. Let us take you for a gastronomical trip thru the seasons and around France from the comfort of your home.

You will get to know French gastronomy with “virtual hands-on” cooking lessons and recipes to try at home and of course a Tour de France of wines that will be traditional, perfect or even surprising matches.

Webinar 1: Spring: healthy, green and fresh!

It’s amazing what a bit of sunlight, a few drops of rain and a bit of warmth can do! With fresh herbs lifting your dishes to another level, baby greens packed with flavor, asparagus pointing their heads up through the sand and green peas at their finest, there is no excuse for not enjoying what spring has to offer. As usual, an amazing dish always comes with an amazing wine, for you, it will be a selection of 3 possible matches.

Healthy, green and fresh are the keywords.

Presenter: Arnaud Valour, Gourmet Gourmand or Gourmand Gourmet

Arnaud Valour describes himself as a gourmet gourmand or a gourmand gourmet. He is a lover of food, wine and travel.

He has studied marketing and communications in both France and the U.K. and worked for several years promoting small and medium-sized enterprises in the Rhone-Alps region. Most recently, Arnaud was in charge of the Chablis and Grand Auxerrois Bureau of the Burgundy Wine Board (BIVB) managing the Maison des Vins de Chablis et du Grand Auxerrois.

A Burgundian resident, he is currently a consultant in the fields of food, wine, and Burgundy wine travel.