Refreshing Drink...

Here is one of my favorite recipes to enjoy on these hot summer days:

2 parts Traminette (slightly sweet/fruitier white wine)

1 part Chambourcin (light red wine)

1 part Sparkling Wine (love adding bubbles)

Mix all together in a pitcher over frozen fruit which will keep the Sangria chilled as well as add additional fruit flavors.

Enjoy!

Cheers!

Time for Herbs & Wine :~)

I finally found the last of the herbs I was looking for, Stevia! It is the sugar substitute plant that is sweet and the perfect partner to Chocolate Mint. I have planted and re-planted dozens of herbs in order to offer just the right pairing with wine.

Most people think that red meat should pair with red wine and white meat with white wine, but in fact it is the herb/spice in the sauce that makes the pairing most critical.

As the warm days are upon us and we start grillin' out more, preparing summer salads and rethink the wine we are drinkin'. We'll move away from the heavy reds and lean towards the light, crisp chilled whites so what do we pair with these new wines??

I recently snipped some of my Pineapple Mint and paired it with our new Traminette...very nice! Then I got some Hot & Spicy Oregano...what wine should I pair with this?? What about Basil, Tarragon, Day Lilies?? Only time will tell and hopefully you can come out on a Sunday to Corcoran Vineyards and experience how we change your palate, one herb & one wine at a time.

Cheers!

Easter Pairings!

Where did March go?? Here we are at Easter time and I never did a blog for March...yikes!

As we prepare for an Easter feast with family and friends, we bring out the ham. What wine pairs with ham?? That is one of the hardest foods to pair with wine because it is usually salty, with or without honey glaze and maybe even smoked, but all with salt. Ok...lets think of who is actually writing this blog :) My favorite is always bubbles and you know sparkling wine pairs wonderfully with ham. But in case you don't care for that...a dry Rose' is always nice.

Are you doing an Easter brunch with all the fixin's...pancakes, eggs & bacon... more salt but also more complex with both sweet & salty. Again, my go to wine is sparkling because it does truly pair with salty foods, but a Rose' will be nice as well as a light white wine with no oak and more fruit.

I hope everyone has a wonderful Easter.

Cheers!!