- Andrea at The Quirky Cork shares "Three Turkish Merlots"
- Camilla at Culinary Adventures with Camilla shares "Merlot: A Varietal That Plays Well with Others"
- Cindy at Grape Experiences shares "Sip Merlot with Vegetarian Favorites"
- Deanna at Asian Test Kitchen shares "Fall Vegan Menu Paired with 2016 Napa Merlots"
- David at Cooking Chat shares "Merlot Food Pairing: Tips and Favorites"
- Gwendolyn at Wine Predator shares "Meatloaf and #MerlotMe with Sonoma’s Selby and Columbia Valley’s L’Ecole No. 41"
- Jane at Always Ravenous shares "Merlot Pairing: Baked Pasta with Sausage Ragù"
- Jeff at Food Wine Click! shares "A Tale of Two Merlots at the Grill"
- Jill at L'Occasion shares "What’s So Special About Merlot?"
- Lauren at The Swirling Dervish shares "October is #MerlotMe Month: Here’s What I’ve Been Sipping"
- Linda at My Full Wine Glass shares "Kicking off #MerlotMe in the Pacific time zone”
- Liz at What's in that Bottle? shares "Make Room for Merlot!"
- Lori at Exploring the Wine Glass shares "Leaves on the Ground and #MerlotMe in my Glass"
- Lynn at Savor the Harvest shares "Next Gen Merlot From Where It All Started"
- Martin at Enofylz shares "A Meatless #MerlotMe Redux"
- Nicole at Somms Table shares "5 #MerlotMe Nights"
- Payal at Keep the Peas shares “Kicking Off Autumn With #Merlotme”
- Pinny at Chinese Wine & Food Pairings shares “#MerlotMe with Markham and L’Ecole No. 41 Merlots and Army Ramen”
- Robin at Crushed Grape Chronicles shares "Merlot from elegant to badass. Time to #Merlotme."
- Rupal at Syrah Queen shares “#MerlotMe - Best Food Pairings For Merlot”
- Susannah at Avvinare shares “Brazilian Merlot Is Always Welcome At My Table”
- Terri at Our Good Life shares "Merlot Me with Noodless Lasagne"
- Wendy at A Day in the Life on the Farm shares "Woohoooooooo....It is #MerlotMe month"
Saturday, October 10, 2020
Saturday, October 3, 2020
This month we have a bonus - and very exciting - event that Lynn is hosting. Check out her sneak peek here! Our brand new blogging group World Wine Travel is discussing wines from Moldova in collaboration with Wine of Moldova and Vinconnexion. Moldova, the sliver tucked between Romania and Ukraine in SE Europe, that boasts more grape vines per person than anywhere else in the world! Lynn very generously arranged for samples for a few of us and we will discuss our thoughts on those, Moldovan grape varietals, food pairings, and Moldova Wine Day on Twitter this Sunday, 4 October at 8 AM PST under #worldwinetravel. In the meanwhile, read below to find out what everyone's saying...
- Camilla at Culinary Adventures with Camilla shares “Two Indigenous Moldovan Grapes – Fetească Albă and Fetească Neagră – Paired With Colțunași Harnici (Hard-Working Dumplings)”
- Wendy from A Day In The Life On The Farm is “Celebrating the Food and Wine of Moldova”
- David from CookingChat has “Food Pairings for Moldavan Wines”
- Lori from Exploring the Wine Glass shares “Sitting Down with Master of Wine Caroline Gilby to Discuss Moldovan Wine”
- Terri from Our Good Life shares “Moldova Wine Day Celebration!”
- Linda from My Full Wine Glass is “Celebrating ‘My Wine Day’ and the little country that could”
- Robin at Crushed Grape Chronicles shares “Moldovan Wine – moving forward while not losing track of the authentic grapes of their past” #WorldWineTravel
- Susannah from Avvinare writes “You say Feteasca and I’ll Say Moldova”
- Jennifer at Vino Travels tells us about “Eye Openers to the Wines of Moldova”
- Melanie from Wining With Mel is “Exploring new territory with Moldovan wines”
- Jeff from foodwineclick asks the question “Are Local Grapes the Future of Moldovan Wines?”
- Here at Savor the Harvest I share “Moldovan Native Wine Grape Discoveries” #WorldWineTravel
- Jill from L’Occasion discusses “Wines of Moldova: Worth the Adventure”
- Payal from Keep the Peas pairs “Kashmiri Yakhni Pulao and Moldovan Wine”
- Nicole from Somms Table is “Celebrating Moldova National Wine Day with More Food and Wine Explorations”
- Rupal at Syrah Queen shares “Celebrate Moldova National Wine Day – Exploring Native Varieties”
- Liz Barrett from What’s In That Bottle shares “Moldova National Wine Day is Here!”
- Pinny from Chinese Food And Wine Pairings tells us about “Celebrating Moldova National Wine Day with Chinese Food”
Saturday, September 19, 2020
- A Côtes du Rhône from Franck Balthazar and A Deconstructed Pairing by Crushed Grape Chronicles
- A Côtes du Rhône Tasting by Keep the Peas
- All the Colors of Côtes du Rhône with Famille Perrin by Somm's Table
- A Trio of Côtes du Rhône Pairings by Culinary Adventures with Camilla
- A Window Into Chateau-Neuf-Du-Pape Through Maison M. Chapoutier by Avvinare
- Back on the Rhône Again by Christy Majors
- Beef Tongue Stew with a Côtes du Rhône Gigondas by A Day in the Life on the Farm
- Côtes du Rhône and Clearwater Camping: Charcuterie in God’s Country by Our Good Life
- Côtes du Rhône: Essential French Wines by L’Occassion
- Lamb Meatballs Paired with Côtes du Rhône by Always Ravenous
- Leaning Savory with a 2016 Alain Jaume Côtes du Rhône by My Full Wine Glass
- Rhone Roam #3: Crozes-Hermitage Is Syrah, Condrieu Equals Viognier Paired with Fall Fish by Wine Predator
- Rhône Wine with Brisket by Cooking Chat
- Turkey Does the Côtes du Rhône by The Quirky Cork
- What the Heck is Côtes du Rhône Villages? by Wining with Mel
Nicolas Haeni is a young winemaker who made the first Malmont wines in 2013. The winery is set on steep rocky soil making all aspects of vineyards management including winemaking a challenge and a labour of love. The winery follows the principles of organic and bio-dynamic farming with a special focus on balanced soil nutrition. No synthetic pesticides, fertilizers, and herbicides are used in the vineyard, and since 2018 Domaine Malmont is officially in conversion to organic agriculture.
Grenache, Syrah, Mourvèdre, Carignan
Saturday, August 15, 2020
- Muscadet is Not Muscat, Gabure Bigourdane, and (Our Version of) Faire Chabròl | Culinary Adventures with Camilla
- Thierry Michon and Domaine Saint Nicolas – Biodynamic Loire Wines |Savor the Harvest
- Savennières and Vouvray: Two Tastes of Loire Valley Chenin Blanc | The Swirling Dervish
- Sweet Wines from the Loire | Avvinare
- Made it to Dessert with a Vouvray | Keep the Peas
- A Vineyard Visit: Organic Clos du Tue-Boeuf with Thierry Puzelat and his Sauvignon Blanc paired with a savory summer tart | Wine Predator
- Turkey and Cabbage Skillet Recipe with Pouilly-Fumé | Cooking Chat
- Enjoying Summer Food with Chinon Wine and a Fun Book | A Day in the Life on the Farm
- Cooking to the Wine: “Brendan Stater-West Saumur Les Chapaudaises and Chicken Thighs with Apples and Onions | Somm’s Table
- Summer Sipping: B&G Chenin Blanc and Crispy Baked Pork Chops | Our Good Life
- Montlouis-sur-Loire – 2 Rivers, 3 Zeros and some delicious sparkling wine | Crushed Grape Chronicles
- Exploring the Loire Valley From My Balcony with #Winophiles! | The Quirky Cork
- Funky Loire Pet Nat was born for goat cheese pizza | My Full Wine Glass
- A Crémant de Loire, a Vouvray, and a Rosé D’anjou – I’m all set for the summer | Chinese Food and Wine Pairings
- Touraine Chenonceaux in the Loire Valley – Where Wine and History Reign | Grape Experiences
- Wine Thirsty? That’s No Problem in France’s Loire Valley | L’Occasion
- Put the scallions in a cast iron pan, and heat until charred and softened but not mushy. Remove from heat, let cool. Halve each scallion and dice.
- In a medium bowl add the salt, pepper, vinegar, and oil. Stir to mix well. Add the scallions, scallion greens, and cherries. Mix well.
- Taste and adjust salt, pepper, vinegar to taste.
- Serve with cheese and sliced baguette.
Friday, August 7, 2020
- Camilla at Culinary Adventures with Cam shares Foods from Around the World Paired with Pink Wines from Portugal
- Event co-host Cindy at Grape Experiences, I’ve been reminiscing upon last fall’s work trip where I spent A Beautiful Morning at Quinta da Aveleda in Vinho Verde
- Event co-host Liz Barret of What’s In That Bottle? is thrilled with Va Va Va Vinho Verde: the Portuguese White That Wows
- Robin of Crushed Grape Chronicles answers What is Vinho Verde? 5 things I didn’t know about this perfect summer wine
- Wendy at A Day in the Life on the Farm savors Tomato Poached Cod with Vinho Verde Wine.
- Linda at My Full Wine Glass realizes that Distinctively ‘laurel” Vinho Verde Delivers with Seafood and Salad
- Nicole at SommsTable is loving Vinho Verde and Simple Seafood Feast
- Payal at Keep the Peas is pairing Sem Igual Vinho Verde with Peixe Caldine
- Gwendolyn at Wine Predator says Vinho Verde: A Green Wine That’s White from Portugal Paired with Tuna, Tomato, Basil, Orzo #WinePW
- Martin at Enofylz is Pairing Maria Papoila Vinho Verde with Summer Pizza
- Susannah at Avvinare explains how Vinho Verde Meets Homemade Sushi
- Terri at Our Good Life savors Scallops, Smashed Peas and a Great Vinho Verde
- Pinny at Chinese Food and Wine Pairing achieves A Successful Hunt Down of a Red Vinhao Escolha from Vinho Verde DOC #WinePW
The largest of Portugal's DOCs and perhaps the least known globally, Vinho Verde is in cool, wet, verdant NW Portugal bordering Spain. A DOC since 1984, the region has approximately 52,000 acres of vines, 19,000 producers, 93 million liters produced per year, 100 export markets, and 45 indigenous grape varieties.
- Open the tin of coconut milk and skim the creamy part off the top into a small blender (or smoothie) jar. Add the rest of the Sauce ingredients to the jar and blend into a smooth paste.
- Heat the coconut oil in a medium pan and when it's hot add the chopped onion and salt. Stir and cook until the onions are softened.
- Add the tomatoes and cook until they're very soft and the juices are nearly evaporated.
- Add the cabbage, 1/4 cup water, and mix well. Let it all cook on medium heat until the cabbage softens. Stir every 2-3 min. so nothing sticks to the pan.
- IF USING OTHER VEGETABLES: add to the pan and cook for 3-4 min. then add 1/2 cup water, cover, cook until vegetables are just tender. Don't overcook or they'll become an unsightly mash.
Saturday, July 18, 2020
Price: $25, ABV: 12%
Soil: clay, limestone, shale, 15 m above sea level
Colour: cloudy, yellow with a lashing of orange
Nose + Palate: Dried white flowers, juicy fruit, saline minerality, astringent but balanced, with just the right kind of medium length finish.
Pairing: We had this with northern Thai food which is savoury, not intensely spicy, features banana leaves used to wrap meats, uses sticky rice rather than Jasmine rice, and has a discernible absence of coconut milk. Quite different from the richly spiced, coconut milk "curries" sweetened with palm sugar that are ubiquitous in southern Thai cuisine and Thai restaurants outside Thailand. Northern Thai cuisine is fragrant and savoury, with layers of flavours, and brought out the best in Le Trouble Fait, an equally savoury wine with a rich mouthfeel to match the food.
Want to know more? Read below to find out what the other #winophiles are saying about their wine choices and food pairings! And do join us on Twitter to chat about the white wines of Roussillon with the hashtag #winophiles on 18 July at 8 AM PST.
- Wendy from A Day in the Life on the Farm pairs American Bay Scallops with French Roussillon Blanc
- Cindy at Grape Experiences shares A Perfect Al Fresco Lunch in Roussillon: Domaine d’Aussières Chardonnay 2018 and Creamy Crab Quiche
- Jeff from Food Wine Click! presents Banyuls Pet-Nat with Treats à La Buvette
- Allison and Chris from ADVineTURES discuss Domaine Lafage Cuvée Centenaire: The Essence of Rousillon
- Melanie at Wining With Mel tells us about her Adventures in Roussillon White Wines
- Linda from My Full Wine Glass explains A Roussillon Blanc Turns My Thoughts Toward Chicken
- Gwendolyn at Wine Predator give us M. Chapoutier’s Cotes du Roussillon Blanc Paired with Halibut Baked in Lemon Butter
- Robin at Crushed Grape Chronicles talks about Snow Capped Pyrenees to the Mediterranean Sea – Exploring the Stunning and Diverse Roussillon Wine Region
- Cathie from Side Hustle Wino shares Why You Will Love the White Wines of Roussillon
- Lauren at The Swirling Dervish tells us about Biodynamics and the Butterfly Effect: A Labor of Love in Roussillon
- Camilla of Culinary Adventures with Camilla offers A Summer Pairing: Salade Niçoise + Bila-Haut Côtes du Roussillon Blanc 2017
- Susannah from Avvinare pours Muscat de Rivesaltes – A Marvel from Roussillon
- Katrina from Corkscrew Concierge hosts An Exploration of Roussillon White Wines
- Terri at Our Good Life writes about Summer Love and White Wines from Roussillon
- Payal at Keep the Peas whips up Northern Thai Food and a Roussillon Muscat
- Nicole at Somm's Table is having Fun with Ramen & Saint-Roch Cotes du Roussillon Vieilles Vignes Blanc
- And host Lynn of Savor the Harvest encourages us to Put These Rousillon White Wines On Your Buy List