Chabernet

Another Glass of Chabernet

Sausage Links With Wine

July 11, 2015 by chabernet Leave a Comment

Sausage. Links. Get it? Sorry, I can never resist a food-related pun. The gist of this article is the pairing of wine with an often overlooked menu protein - sausage. There are many articles about steak and wine, so why not meat in its tubular form? I'm up to the task since, if you were ever going to pair a hot dog with a wine, it would need to be a Chabernet - a wine with no pretense. The first pairing, and one we enjoy quite often at home, is Italian sausage accompanied with a Chianti Classico wine. I'd recommend the sweet Italian sausage, but the hot links will not overpower the Sangiovese grapes in this Super Tuscan wine. For preparation, we start the sausage in a dry saute pan and add a little wine, water, or chicken stock (why not all Read more [...]

Filed Under: Travel, Wine and Spirits

Queso and Wine

June 28, 2015 by chabernet Leave a Comment

The title Queso and Wine might trigger the thought of processed Velveeta cheese dip with a sickly sweet wine. Not in our home, where Spanish-style cheeses served with Spanish wines evoke thoughts of many pleasant food experiences. For example, a hot cheese dish paired with wine is a reminder of Javier's Gourmet Mexicano serving continental Mexico City cuisine in Dallas, Texas. They offer a Cheese Panela (grilled Monterey cheese with Chorizo sausage, prepared specially at the table) that we paired with a glass of Tempranillo wine from Spain.     Viña Sol is a popular light white from Torres, ubiquitous in Spain and sometimes available in US cities. It is a delightful accompaniment to Tapas and we enjoy it with Manchego Read more [...]

Filed Under: Cooking, Travel, Wine and Spirits

German Know-how

October 9, 2014 by chabernet Leave a Comment

In the days before "German Engineering", the German's were known for sausage and for beer. I can't think of a more satisfying meal than grilled bratwurst with a cold beer. Sauerkraut and mustard cut the heaviness of the fatty pork, and the beer rinses your pallet for the next big bite. In Germany, sausages (or, Wurst in German) are regional specialties. Nuremberg is renowned for tiny grilled bratwurst. Many diners order these small treats by the platter. Platters of varying sizes are hung on the wall or described. The smell of the grilled porky deliciousness is so entrancing that you will be inclined to over-platter. Read more [...]

Filed Under: Cooking, Travel, Wine and Spirits

Corvina a la Chorrillana

September 30, 2014 by chabernet Leave a Comment

Corvina a la Chorrillana FISH STEAKS IN TOMATO AND CHILI SAUCE To serve 6 3 tablespoons Annatto oil 2 large onions, thinly sliced 3 large tomatoes, peeled and cut into ¼ -inch slices, or substitute 1 1/2 cups chopped, drained, canned Italian plum tomatoes 2 fresh hot red or green chilies, each about 3 1/2 inches long, seeded, de-ribbed and cut lengthwise into 1/8 -inch strips 1/2 teaspoon finely chopped garlic 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 pounds Corvina or Sea Bass, cut into 1/2-inch steaks, or substitute any other firm white fish Fresh Cilantro to garnish In a heavy 4-quart flameproof casserole, heat 1 tablespoon Read more [...]

Filed Under: Cooking, Travel

Yellow Chili Paste

September 18, 2014 by chabernet Leave a Comment

Chile Amarillo Molido con Aceite   YELLOW CHILI PASTE To make about 2/3 cup 24 fresh yellow guero chilies, each about 3 to 4 inches long, or substitute other fresh, mild, yellow chilies like Hungarian Wax 1 tablespoon vegetable oil 1 tablespoon distilled white vinegar 1 tablespoon salt In a heavy 4- to 5-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chilies and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them. Split the chilies in half and remove the seeds. Combine the chilies, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree. (To make the sauce by hand, Read more [...]

Filed Under: Cooking, Travel

Red Chili Paste

September 16, 2014 by chabernet Leave a Comment

Aji Molido con Aceite RED CHILI PASTE   To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or canned, or boiling water Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap. (To Read more [...]

Filed Under: Cooking, Travel

Thin Crust Pizza in Italy

May 30, 2014 by chabernet Leave a Comment

Pursuing Perfect Pizza - one bite at a time. We usually steer clear of any snobbery in regard to Food and Wine, hence our choice of "Chabernet" as our mast head. If there is an exception to our rule, it would be Italian Thin Crust Pizza. This single dish might qualify as a Perfect Bite; perfection in a mouthful! Neapolitan pizza (pizza napoletana) consists of crust made from high protein flour, San Marzano tomatoes grown in the volcanic soil of Mt Vesuvius, Fresh Mozzarella cheese (from cows or water buffalo), then baked at high heat in a wood-fired oven. What an awesome Food Memory - The crunch, then the chew, of the yeasty crust with its touch of char followed by the creamy, salty cheese and the sharp acid of the tomatoes. Join us in a photo Read more [...]

Filed Under: Cooking, Travel

Seafood in Italy

May 28, 2014 by chabernet Leave a Comment

Our favorite destination for seafood is Italy. Sure, anywhere in the Mediterranean is great. You have to love the fresh fish in Hawaii, right? And then there is Asia where seafood has been raised to the level of Art. So, why is it that Italy resonates with our tastes? Pairing with local wines is certainly one reason. Another is the simplicity of preparation: freshest product, the very best ingredients, and a few simple herbs and spices. Garlic and Olive Oil play central roles as they also do in Greece, Spain, and France. Take a look at some of our food memories below and decide if the dishes inspire you to travel to Italy. Read more [...]

Filed Under: Cooking, Travel

Lunch at a Buddhist Temple

May 18, 2014 by chabernet Leave a Comment

  We are definitely not vegetarians, but there were no other options when we stopped for lunch at a Buddhist Temple in South Korea. Much to our surprise, the food was superb and as delicious as it was beautiful. Three tiny pancakes made with bean flour and artfully studded with forest treasures.   The artistry of presentation is exhibited in the rolled vegetables. The radish was died gently with beet juice and the spring rolls were single bite finger food better than the best sushi.   A chilled soup was topped with fresh, lightly pickle vegetables, plus wafers of lotus root. The lotus is a symbol for Buddha and the effect was certainly spiritual. Read more [...]

Filed Under: Cooking, Travel Tagged With: Buddhist Temple, vegetarian cooking

Yoga and Wine

May 7, 2014 by chabernet Leave a Comment

say what?

 

Wine with Yoga

My wife would just love this idea! When offered Cabernet or Chardonnay, she’d ask for another glass of Chabernet.

 

Fitness On The Wine Road

My family used to live on Trout Pond Lane

 

Filed Under: Travel, Wine and Spirits Tagged With: napa, pilates, wine, yoga

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