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Steak, wine and astringency reduction
As a rule, I am pretty laid back about matching wines with food. I am normally happy to go with the conventional wisdom in the company I am keeping. Not because I think that always results in the...
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Duck, Amarone and the Zeni wine museum
When scanning through the list of wines I have in my Liebherrs looking for a match for confit duck, I really had in mind a Pinot Noir, Beaujolais or Riesling. I also fancied that a top Alsace Pinot...
View ArticleMore on astringent wine with meat
In a previous blog post on the subject I quoted Tim Hanni as saying “fat actually increase[s] the intensity of [...] the astringent feeling of tannin”. But as far as I could establish, Hanni has no...
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Q&A – Food matches for Madeira
Here’s a question I received recently from my Ask me a wine question page: Hello, I received Madeira wines : 1) Tinta negra de madeira “Natal” 1946 by artur de barros e sousa and 2) special madeira...
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