Archive for November, 2011

Merlot food pairing is a simple task to master, you only need a few basic background rules. Number one, forget everything you hear about how only certain wines go with certain foods. Wine connoisseurs aren’t the only people who can enjoy wine, normal people can too and you don’t need a wealth of knowledge to do it. Here’s a few tips to get you started with merlot food pairing:

1. Choose your wine, then choose your dish to accompany it. This may sound backwards, however, if you truly want to match the finest of flavours, this is the way to go. Merlot is probably the most popular red grape wine in the world. There are many varieties and flavours to choose from. You will find wine with hints of robust plum and chocolate flavours to wines with hints of pepper and spice. Once you choose a wine, start creating your main course.
2. Match merlot wines with fatty or heavy meats. Perhaps this is the only supposed wine pairing “rule” you may want to adhere to. The full-bodied merlot is robust enough to stand up to heavy meats such as t-bone and porterhouse steaks, and you often see it paired with duck as well. Merlot and red meat food pairings go hand in hand.
3. Don’t shy away from pastas. Like heavy meats, merlot can also stand up to pastas with heavy sauces such as Alfredo and Bolognese. Think hearty foods when you practice merlot food pairing.
4. Think merlot and cheese. Yes, merlot food pairing extends to cheeses and fruits too. Again, think along the lines of heavy robust flavors like cheddar, brie, and blue cheese. For fruits try prunes, apricots, and red grapes. Fruits served in heavy syrup like pears work well too.
5. Try merlot with spicy ethnic foods. Pungent spices like cumin, paprika, and cayenne pepper are great merlot food pairings. The bite of spice, with a swish of a dry, earthy merlot makes a brilliant pair.

A good rule of thumb with merlot food pairing is to try nearly anything once; you never know what flavours you might like thrown together. Try varieties from different regions and price ranges. Experimenting is the wine lovers’ game.

 Recommended wine: The Welmoed Merlot is a fantastic wine with  deep ruby red colour. Nose reminiscent of mulberries cassis and plums, hints of mint with underlying nuances of wood, spice and vanilla.  Medium to full bodied wine with well-integrated wood, balanced ripe fruit mid-palate, and a persistent, yet soft, tannin finish.

Source: mademan.com

The characteristics of some wines have been described in many interesting and sometimes unappetising ways.

Would you consider drinking a wine with one of the following olfactory descriptions:

• Dumb: Muted but promising, closed.
• Nutty : Found in mature White Burgundy and Amontillado.
• Wet Wool : When there is too much sulfur in the wine.
• Stewed : Like leaving a tea bag in your mug too long.
• Petrolly : Found in mature riesling.
• Cat Piss : Found in the varietal aroma of Sauvignon Blanc.
• Skunk : Do you need an explanation ?

The lovely Welmoed Voignier has lively tropical aromas of peach blossoms and lime with floral and perfume on the nose, which is very appetising when it is compared with the other/above aroma notes.

Source: greekwine.gr

Beef stews, or variations of this dish,  are served as traditional dishes in many cultures and countries. Here is a great traditional beef stew recipe which is sure to delight your family or friends.

Ingredients

• 1400 g cubed beef stew meat
• 30 g all-purpose flour
• 3 g salt
• 50 ml olive oil
• 50 ml Worcestershire sauce
• 450 g carrots, peeled and cut into 2-inch pieces
• 4 large potatoes, cubed
• 1 g dried parsley
• 3 g ground black pepper
• 475 ml boiling water
• 60 g onion soup mix
• 50 g butter
• 3 large onions, quartered
• 15 g minced garlic
• 120 ml burgundy wine
• 2 (170g packages fresh button mushrooms, halved
• 60 ml warm water
• 25 g cornstarch

Directions

1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Recommended wine: The Welmoed Merlot will be a perfect match with this fantastic dish.

Source: allrecipes.com

The shape of a wineglass directly affects the flavour of the wine that is served in it, altering both its air exposure, and how the wine lands on the palate when it is sipped.

Welmoed has a wide array of wines ideally suited for all these glass styles.

From the Welmoed Charmat Brut Sparkling wine for the flute glass to the ever popular Welmoed Merlot for the Burgundy glass.

Source: ehow.com