Archive for December 2012

Wild Boar Christmas

Wild Boar Christmas
We’re in holiday mode here at Food With Wine. Movin’ slow. Easy Christmas this year for us. Fun Christmas. And good food and wine, capped off by a Christmas dinner of wild boar and Côte-Rôtie. But first, a new feature here at FWW: Wine News, Notes and Meandering Thoughts *** Champagne season! The New York... Read more »

Our Top 17 Pairings of the Year

Speaking of specific, <a href="http://www.amazon.com/Taste-Buds-Molecules-Science-Flavor/dp/1118141849/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1330983763&amp;sr=1-1"><i>Taste Buds &amp; Molecules</i></a> by François Chartier, a VERY SPECIFIC book released this year on how food works with wine on a molecular level led to <a href="http://foodwithwine.blogspot.com/2012/03/258-anise-flavored-volatile-compound.html">this meal</a>. Cheap 2011 Kim Crawford Sauvignon Blanc Marlborough ($15 - Wine Discount Center)  was in the picture of the chapter on anise so we popped one. I don't really want to read about r-carvone, estragole, s-carvone and menthol compounds again because it's DRY stuff but this pairing went to strangely great heights. Still confused over all the molecular connections but after eating this, it's a higher-level confusion.
That time of year to get all listy. And this is a strange list, a list chronicling what someone else – a stranger no less – ate, drank and loved together over the last year. Something insanely specific, weird and DRY about that, I know. But that’s what we do here, mostly to pass time as... Read more »

Sea Bass and Braised Endive with 2010 Hippolyte Reverdy Sancerre

Sea Bass and Braised Endive with 2010 Hippolyte Reverdy Sancerre
This…is a lot of vegetables. And something so welcome after the richness of the night before. Jonathan Waxman recipe with sauvignon blanc in Sancerre form. If pressed, I might say the Pouilly-Fumé in my experience brings more of the sauvignon blanc goods than Sancerre. There’s something about Pouilly-Fumé’s haunting, minerally, smoky length in the ones... Read more »
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French Bistro Food With 2003 Château d'Armailhac Pauillac

French Bistro Food With 2003 Château d'Armailhac Pauillac
I don’t love Bordeaux. There. I said it. I very much like Bordeaux and respect Bordeaux, yet own way too much Bordeaux for my level of like and respect. When we first began collecting wine, I fell into the trap of how one should start a collection, attempting to predict what we would like to... Read more »

Hema's Kitchen With 2011 Crios And Albero Brut Cava

Hema's Kitchen With 2011 Crios And Albero Brut Cava
Pairing wine with Indian food boils down to two simple rules if your goal for the meal is to avoid a funeral in your mouth. With reds, stay away from high alcohol and tannins unless you enjoy the taste of hydrogen peroxide in red beverage form. With whites, stay away from ones with lower acidity... Read more »

Michael Symon Roasted Chicken & Salsa Verde With 2005 Gramona Brut Nature Cava

Michael Symon Roasted Chicken & Salsa Verde With 2005 Gramona Brut Nature Cava
In 2003, right after we moved to Chicago, Paul Kahan and Koren Grieveson opened Avec. After our first visit, a pan-Mediterranean small plates feast, my wife and I both knew this was going to be the beginning of a long love affair. Not necessarily with Avec itself, though we’ve always loved our meals there, but... Read more »
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Duck Leg Confit, Tea-Smoked Lentils & Beets With 2008 Efeste Jolie Bouche Syrah

Duck Leg Confit, Tea-Smoked Lentils & Beets With 2008 Efeste Jolie Bouche Syrah
We feel rather fortunate we got into wine in the early 2000′s. The quality of wine exploded during that decade but two new regions in particular climbed the mountain, planted a flag and belched out an announcement of their presence: The Douro in Portugal and Washington. The critics fell in love, the high scores flowed... Read more »

Momofuku Bo Ssäm With 2009 Vigneau-Chevreau Vouvray Sec Cuvée Silex

Momofuku Bo Ssäm With 2009 Vigneau-Chevreau Vouvray Sec Cuvée Silex
Korean pork butt lettuce wraps! David Chang, chef-owner of a flurry of New York City Korean (and Asian)-inspired restaurants, brings you this recipe for bo ssäm from his Momofuku cookbook and adapted by Sam Sifton at The New York Times. The result is pork butt (fun to say) bringing a sticky-crusty exterior with juicy, sweet and salty... Read more »

A Big Fat Hello!

A Big Fat Hello!
One of the challenges of aging is being able to constantly experience “the new.” Patterns emerge. Things begin to blur together. The world often becomes one long string of sameness, simply with a different hue, a different shade. In order to jettison oneself out of this, some people turn to scrapbooking, some paint their faces... Read more »
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    Christo P. Ney

    Love wine. Love it more with food. Having food without wine is like eating in black and white compared to vivid colors. Done right, it takes a meal out of the realm of mere consumption to a place of memory. Wine is made to be drunk with food so let's do it - one pairing at a time. "A meal without wine is like a day without sunshine" - Anthelme Brillat-Savarin

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