“The secret of success in life is to eat what you like and let the food fight it out on the inside.” - Mark Twain
“Age appears best in four things: old wood to burn, old wine to drink, old friends to trust and old authors to read.” ― Francis Bacon
Watch a French housewife as she makes her way slowly along the loaded stalls… searching for the peak of ripeness and flavor… What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.” ― Keith Floyd
Sauvignon Blanc is the 8th most planted in the world. Its herbaceous nature with flavors of dried herbs and capsicum pair well with artichoke, asparagus and anchovy carbonara; or try it with sautéed salmon or garlic shrimp……….Sauvignon blanc and cabernet franc are the parents of cabernet sauvignon……
Bees contribute to more than $1.5 billion of crops every year through pollination…India is the lowest consumer of meat in the world-70% of the world’s vegetarians are Indians…Australia is biggest consumer of meat in the world followed closely by the United States…
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.” ― Julia Child, My Life in France
June 10th is Herb/Spice DayBasil is a nice complement to Sauvignon Blanc, chives are a nice accent when served with Pinot Grigio or a Beaujolais……..
“There are five elements: earth, air, fire, water and garlic.” - Louis DiatThe air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb.” – Alexandre Dumas
June 20th is Lambrusco Day…Most Lambrusco is produced in the Emilia Romagna region of Italy-think balsamic vinegar, prosciutto and parmesan reggiano…….
June 4th is Cheese Day…
What wine to drink with that cheese? Bold reds like aged cheese such as sharp cheddar so try a Cabernet Sauvignon or Syrah; Pinot Noir goes well with goat cheese or brie. Sauvignon Blanc pairs well with gruyere or feta, feta also pairs well with a nice Beaujolais.