Do you feel cultural (or perhaps cultured?) when you sit down to a beautifully set table to enjoy a gastronomic meal? You should. Even though it is the French gastronomic meal that has been recognized by UNESCO as a cultural heritage I think all good meals deserve the honour, be they in France or elsewhere. [...]
1. Best wine last = not true Do not save the best wine until the end of the meal. If you have a dinner with several courses and several wines, people are a bit tired and talkative at the end and less inclined to pay attention to the wine being served. If you have a [...]
How is an Italian Christmas and an Italian Christmas dinner? Italy is a strange country, difficult to understand. Even for the Italians themselves. There is chaos in politics and in the traffic, but when it comes to food and drink you have to follow the rules. Otherwise you will be stared at or laughed at, [...]
Alain Senderens and Jérôme Banctel have shared with us their recipe for one of their signature dishes, the Canard Apicius 2010, including an updated wine suggestion, for an article that we have done on Alain Senderens for Chef Magazine in ther series on “Living Legends”. Here is the recipe in the original French. The English [...]
This time of the year food and wine magazines are full of suggestions as to which wines to choose for the outdoor summer parties. So why not also here in BKWine Brief! We love barbecue parties ourselves. It is not really difficult to choose a barbecue wine. You pick something you like, not too fancy [...]
I went to a very interesting dinner the other day, the Dîner des Chefs at Park Hyatt Paris Vendôme. The dinner was organised for the 6th time (and always during the Paris Book Fair), by the publishing house Glénat. One of the specialities of Glénat is cook books and books written by famous chefs, so [...]
This is one of the very luxurious Scandinavian delicacies… Did you say luxurious? 1) It’s really easy to do, 2) salmon is not strikingly expensive… And it’s very good! Some call it gravlax salmon, which is a bit silly, since lax means salmon. It’s simply a marinated salmon (“grava” is a traditional way of marinating [...]
Querce2 The olive oil of the month comes from Tuscany and the partly Swedish-owned farm Querce2, just south of Florence. They make an excellent oil that fulfils all requirements to be called “eccellente”, as the Italians would say. It has a low acidity, below 0.4%, is freshly pressed using only their own olives. The olives [...]
White wine with fish is one of the best known rules of thumbs in food and wine matching. Researchers at Mercian Corp in Fujisawa in Japan has discovered why red wine and fish don’t marry well. Apparently, when the iron contents in the wine reaches 2 milligrams per litre or more there’s a chemical reaction [...]
Britt’s Friday Column
- Is it time to say that it does not matter if a wine is organic? It is best to judge organic wines on their quality, not by a philosophy
- Bernd Koppenhöfer on Alsace – dry or sweet?
- Oscar Quevedo on Using native yeast or selected yeast at Quevedo Wines in the Douro
- Let’s talk business: Why Planting Rights is a bad idea | BKWine Magazine on Freedom to the vines? Should planting rights be abolished?
- Johan Zälle on Using native yeast or selected yeast at Quevedo Wines in the Douro
- Bra artikel om naturlig jäst vs industriell : Terra del Vino on Using native yeast or selected yeast at Quevedo Wines in the Douro