Posts tagged as:

Rose

CellarTales International Wineroundtable Edition No. 5

by Oliver Bauer on 16 March 2011 · 2 comments

After a longer period of time we managed finally to meet again with some other wine lovers and to enjoy a couple of wines at the CellarTales International WineRoundTable Edition No. 5. The scoop of this evening was to try and to compare 3 different styles of Champagne, 3 Austrian Riesling wines from famous producers and to see, how BDX wines developed over 3 decades in taste and style. Last but not least we have had in the end a Sauternes wine from a smaller vintage but out of a bigger bottle ! So let’s see, what ran .....

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Pui cu ghimbir

by admin on 12 August 2010 · 0 comments

(reteta trimisa de Vlad Tanasie, RO, 08.12.2010)
Reteta « pui cu ghimbir » am preluat-o din revista Vinul.ro si a fost scrisa de C. Boerean. Am fost atras de aceasta reteta datorita  faptului ca este o mancare asiatica usoara si  pentru ca autorul spunea ca o face frecvent. Trebuie sa fie ceva reusit, mi-am spus ! Mai jos sunt ingredientele si modul de preparare:
Ingredientele pentru 4 persoane:

2 bucati piept de pui(fara piele) – taiate cubulete ;
1 bucata de ghimbir proaspat (taiat  felii subtiri) ;
ulei de susan (din seminte prajite ) ;
ketsjap manis ;
ulei vegetal/ulei de wok;
6 ciuperci champignon proaspete, mari, taiate radial ;
6 cepe verzi, taiate oblic, .....

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About Rosé, Schiller and Clairet!

April 26, 2010

I have always been a very big fan of “Rosé”. It suits all kind of dishes and you can drink it in the spring, summer autumn or winter time. A couple of years ago, Rosé was still having a bad reputation due to the fact that a lot of producers got “disposed “of their low quality red grape material by producing a rosé -coloured liquid. But that has changed. Two years ago, I already wrote my first article about Rosé and its new renaissance in the world of wines.
When I came for the first time to Romania (2003) I .....

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On wines, food and … spices

March 8, 2010

(Cristian Boerean, 08.03.2010)
Many of us, wine lovers, have often asked ourselves on how to make a perfect pairing of wine and food.
The usual answer was: right, you can pair a white wine to fish, seafood, chicken, a red wine to red meats and cheese while a rose wine … is mostly ignored.
I agree that this rule may be widely acceptable but it is not 100 % accurate since most of us forget that the flavor (taste & smell) of food is influenced by spices as well.
The presence of Asian restaurants have first raised the question whether wine can be paired .....

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Sparkling nature – tasting notes

March 1, 2010

28.02.2010
That’s already a nice sparkler just by its colour. A soft salmon-onionskin-pink tinge and the very “rousing” mousseux with very fine pearls makes immediately lust for more. The nose is crystal clear and very fruity. Strawberries, redberries and also some soft lactic notes like cream or butter are composing a very nice symphony. At the palate it foams up very nice and, despite of a partial malolactical fermentation, it still owns a very mineral acidity, which gives this wine structure and freshness. Powerful and well balanced until the long finish, where just its residual sugar of 9 gramms/liter seemed .....

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