Spring and easter is all about regeneration: green pops out everywhere, Jesus comes back from the dead, rabbits deliver eggs. Some say the word Easter comes from Ēostre, a Germanic goddess who had festivals held in her honor during the month Ēosturmōnaþ, the equivalent of April by pagan Anglo-Saxons which was followed by the Christian Paschal month which celebrates the resurrection of Jesus.
April is also Earth Month, and the perfect time to celebrate regenerative agriculture. But with the current corona virus crisis, all Earth Month gatherings are off.
And so are wine events. Fortunately,
/model Crisis Bunny MB Hanrahan. Photo: Dina Pielaet.
First, how are you doing?
And second, what are you drinking?
Over here at Wine Predator, we’re focused on comfort food and wine right now (well, all the time!) and we’re here to say that you don’t have to break the bank to live it up right now.
In a restaurant, this rich Oxtail and beef shank dish paired with a Bordeaux wine would cost a small fortune. But in the instant pot, it’s fast, easy, and delicious! Plus Bordeaux at home is much less expensive and it comes in a wide range of prices.
You never know who you will meet and what you’ll talk about during the 7-15 minute ride up on the mountain in the icy wind while in the confined space of a ski lift. Generally there are greetings and pleasantries about the weather and the ski conditions, where you’re from and where you usually ski. Topics are usually lightweight, often playful, always friendly. Over New Year’s we skied two days at Snow Summit at Big Bear in Southern California, then two days at our “home” mountain of Mammoth, then three days at Lake Tahoe.
It was on a lift at Squaw Valley about 10,000 feet in elevation that I recognized that the woman I was squeezed next to had a French accent. She and her husband grew up skiing at Chaminix in the French Alps, she told us, then she revealed that she grew up in Jura and her husband in Savoie.
Delighted, I asked her about the wines of the region and the cuisine they paired with them. Cheese, they said, and potatoes, especially cheese fondue, but what they loved with the wines most was chicken bresse, made with mushrooms and cream which she says she cooks in a dutch oven for 2-3 hours.
Three Loire Cabernet Franc by Xavier Amirault
What can make French wine confusing to newcomers is that often the name of the grape inside the bottle is nowhere to be found on the outside of the bottle.
That means to know what grapes are inside the bottle you have to know what is grown in the region named on the bottle.
Let’s Do Brunch! So said Sue and I in suggesting this month’s Wine Pairing Weekend prompt. We had no idea that this is actually #BrunchWeek for food bloggers who are also writing about Brunch this week!
But how many bloggers are writing about BRUNCH and WINE? Well, I’ll bet quite a few because for many a defining feature and interest in brunch is that they probably invented brunch so we could have wine with breakfast!
And for many, wine at brunch means BUBBLES! And while this was indeed true for many of us participating in Wine Pairing Weekend (scroll down and you’ll see!), Sue and I fell in love with a special Brunch Negroni! Continue reading