Sulfur

Having a bunch of food lovers over for dinner this week and looking for great wine pairings for: squash and ginger soup; braised veal shank with red wine and garlic; pear upside down cake. Any suggestions?

OK, maybe I'm getting a little carried away with my experimentation. This past Sunday I made a traditional French wine-and-fish stew called a matelote. I've had them in several parts of France, including Alsace where the...

dmcker, I would certainly like to have your recipe for the ragout of baby squids with garlic, leeks and zinfandel in the sauce. Sounds wonderful, and I'd like to see how it pairs with a Sparkling Red that I received in my...

Yeah I know. I was just off a conversation with some clown on a similar issue so went on a rant. I don't disagree with anything you said. Local is fresher and most often, tastes better. And the more you can support...

Zufrieden, as I mentioned in my first post, I do generally prefer whites (though more often chardonnays and sauvignon blancs, just as often muscadets, and nearly as often albarinos and picpouls, as rieslings) with seafood,...

Wineboy, your dish sounds delicious but I'm also concerned about the sauce. New Zealand's export lamb is killed young but still maintains a stronger flavour profile than most lamb from elsewhere so I too would try to...

I am writting an article for my school newspaper, The Rebel Yell at UNLV, and my current topic is about roasted new zealand lamb chops with a mint salt rub and a cranberry-orange sauce. On the plate I will also have...

While they don't go hand-in-hand, I'd think talk of putting nutrition info on ... yeast, bentonite, and sulfur dioxide. I'm not a proponent either way, but don't see how you can justify nutritional info without...

But your friend must have some reason for his belief, no? Generally it has to do with intensity of flavor and texture. So fresh trout or lake perch, which are basically flavorless fish, would be lost with a big red or...