Thursday, November 15 2012
Good Food, Good Meat, Good Wine, Let's Eat!
More flame means more flavour!
One of the fun things about our Limited Edition program is the food pairings that go with the wines, and LE 2012 has some outstanding combos. Every year we produce a recipe book that has complete instructions on how to make our favorites, and this year as an added bonus, we've had them made into mini cooking-show type segments. I've organised them here, so you can see how to prepare them and what each finished dish will look like. Yummy!
January Red, Argentine Malbec Bonarda: The Best Lamb Sandwich
January White, Argentine Torrontes: Fig and Goat Cheese Tartlet
February, Portuguese Aragones-Cabernet Sauvignon: Wild Mushroom Risotto
March, Washington Riesling-Chenin Blanc: White Bean and Truffle Toast
April, Italian Nebbiolo: Slow Braised Beef
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