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Chef Laura Grimmer and I had a wonderful Popping Your Cork Class last week.
Delish wines and foods were had, I think one of my favorite pairings was the shrimp ceviche and the Vinho Verde…acid in the wine with acid in the food really melded the two delightfully on the palate.
Until Next time!
If you’re interested in hearing about the next PYC class…add the class to your "watch/wish list"!
Zoom Info
Chef Laura Grimmer and I had a wonderful Popping Your Cork Class last week.
Delish wines and foods were had, I think one of my favorite pairings was the shrimp ceviche and the Vinho Verde…acid in the wine with acid in the food really melded the two delightfully on the palate.
Until Next time!
If you’re interested in hearing about the next PYC class…add the class to your "watch/wish list"!
Zoom Info

Chef Laura Grimmer and I had a wonderful Popping Your Cork Class last week.

Delish wines and foods were had, I think one of my favorite pairings was the shrimp ceviche and the Vinho Verde…acid in the wine with acid in the food really melded the two delightfully on the palate.

Until Next time!

If you’re interested in hearing about the next PYC class…add the class to your "watch/wish list"!

The Prosecco grape, also known as Glera, is used to make the light, fresh and fruity sparkling wine that is perfect for summer drinking. Ideal in a Bellini (that’s Prosecco with peach puree) or by itself paired with summer salads with prosciutto.

Come taste one at the next Popping Your Cork class on August 7 from 6:30-8p.m. at West Elm Market in DUMBO Brooklyn!

http://skl.sh/14ZthNW

Use code for 10% off: TUMBLR10

(Source: wine-searcher.com)

Popping Your Cork: Summer Wines and Snacks Class!

Use Code: TUMBLR10 for 10% off

When: August 7, 2013 from 6:30-8p.m.

Where: Join PYC at a new easy access location in Brooklyn partnering with West Elm Market-DUMBO to showcase not only wine and food, but all the cool stuff you can use in your home with wine and food. And all students receive a 15% discount to use after class in the store!

What: This time we tackle summer wines and food pairings. We have Chef Laura Grimmer joining us again for a terrific selection of warm weather foods that go with summer wines to keep you cool. We will use all our senses in this class to showcase food and strive toward wine pairing perfection.

Have you ever felt intimidated by wine? Choosing a wine to go with your dinner make you nervous? This class will give everyone from the beginner wine drinker to the experienced oenophile some easy guidelines.

We will cover topics such as:

  • How to properly open a bottle of sparkling wine
  • Going to or hosting a party?
  • What type of wine should you bring/have?
  • How to order off a restaurant wine list
  • How to hold a wine glass
  • How to identify what you like (or don’t) about wine
  • Tips to pair your wine and food

You’ll be able to ask anything about wine and get helpful tips to pick the perfect wine to go with any situation. 

We will taste at least four great value wines that you can enjoy all summer. In addition, Chef Laura will prepare, present and provide three perfectly paired noshes….all naturally gluten free! 

With these nuggets of knowledge, you’ll be in the coolest wine-nerd in the room! 

Welcome back from the holiday weekend! Now start planning for a getaway evening with wine and food!

Go to http://skl.sh/ZO8OGV to get your tickets!!

Use Code for 10% off: TUMBLR10

Do you enjoy Indian cuisine? Do you like New York? Do you drink wine? If you answered yes to even one of these questions, this class is for you!

We have expanded this class to include more wine and more food pairings! This time we tackle Indian fare with New York wines. You heard me right, we have an expert Chef in Indian cuisine which will be a terrific pairing with the cool climate wines of the Finger Lakes. 

We will taste at least four great value wines from  New York featuring the Finger Lakes (think wines like Riesling) that you can enjoy all summer. In addition, Chef Mahima will prepare, present and provide three perfectly paired noshes of Indian fare. All food will be naturally gluten free and vegetarian as well!!!

Go to http://skl.sh/ZO8OGV to get your tickets!!

Use Code for 10% off: TUMBLR10

Do you enjoy Indian cuisine? Do you like New York? Do you drink wine? If you answered yes to even one of these questions, this class is for you!

We have expanded this class to include more wine and more food pairings! This time we tackle Indian fare with New York wines. You heard me right, we have an expert Chef in Indian cuisine which will be a terrific pairing with the cool climate wines of the Finger Lakes. 

We will cover topics such as:

  • Going to or hosting a party? What type of wine should you bring/have?
  • How to order off a restaurant wine list
  • How to hold a wine glass
  • How to identify what you like (or don’t) about wine
  • Tips to pair your wine and food

You’ll be able to ask anything about wine and get helpful tips to pick the perfect wine to go with any situation. 

We will taste at least four great value wines from  New York featuring the Finger Lakes (think wines like Riesling) that you can enjoy all summer. In addition, Chef Mahima will prepare, present and provide three perfectly paired noshes of Indian fare. All food will be natutslly gluten free as well!!!

With these nuggets of knowledge, you’ll be in the coolest wine-nerd in the room! 

While I can never seem to take a regular photo…I always have a great time doing wine dinners. This one was with Chef Melissa Gellert (seen in the blur) for a birthday celebration. It was a lovely night and I think we hit the pairings pretty spot on! My personal favorite was the Salmon Ceviche and the Dr. Franks Grüner Veltliner…or maybe the Crispy Chicken and the Angeline Pinot Noir…I can’t decide! : )

NV
Charles Ellner Brut Rosé
Pinot Noir and Chardonnay
France
Paired with: Herbed Polenta “Fries” with Muhamarra (Roasted Red Pepper & Walnut Dip)
 
2011
Dr. Konstantin Frank
Grüner Veltliner
New York
Paired with: Salmon Ceviche with Micro Greens and asparagus 




2011 
Mönchhof Ürziger Würzgarten 
Riesling Kabinett
Germany
Paired with: Lentil and Rhubarb Curry, Cucumber Lime Raita, Cumin Naan
 
2011
Angeline Reserve
Pinot Noir
California
Paired with: Crispy Pressed Chicken Thighs with Garlic and Aleppo pepper marinade


2011
Scrapona 
Moscato d’Asti
Italy
 
2005
Kopke LBV Porto
Portugal
 
2010
Antech
Blanquette de Limoux
France
Paired with: Chocolate Coconut Truffles with Mint and cheese with fruit 
 

Check out Chef Melissa at www.facebook.com/chefmelissagellert
Zoom Info

While I can never seem to take a regular photo…I always have a great time doing wine dinners. This one was with Chef Melissa Gellert (seen in the blur) for a birthday celebration. It was a lovely night and I think we hit the pairings pretty spot on! My personal favorite was the Salmon Ceviche and the Dr. Franks Grüner Veltliner…or maybe the Crispy Chicken and the Angeline Pinot Noir…I can’t decide! : )

NV

Charles Ellner Brut Rosé

Pinot Noir and Chardonnay

France

Paired with: Herbed Polenta “Fries” with Muhamarra (Roasted Red Pepper & Walnut Dip)

 

2011

Dr. Konstantin Frank

Grüner Veltliner

New York

Paired with: Salmon Ceviche with Micro Greens and asparagus 

2011 

Mönchhof Ürziger Würzgarten

Riesling Kabinett

Germany

Paired with: Lentil and Rhubarb Curry, Cucumber Lime Raita, Cumin Naan

 

2011

Angeline Reserve

Pinot Noir

California

Paired with: Crispy Pressed Chicken Thighs with Garlic and Aleppo pepper marinade

2011

Scrapona

Moscato d’Asti

Italy

 

2005

Kopke LBV Porto

Portugal

 

2010

Antech

Blanquette de Limoux

France

Paired with: Chocolate Coconut Truffles with Mint and cheese with fruit

 

Check out Chef Melissa at www.facebook.com/chefmelissagellert

I saw this article on Sunday Morning about product flops, like New Coke and the Segway, but in the footage there was a flash of a product called Wine and Dine DInner.  I had to find out what this was…

A company called Heublein Spirits, the maker of A1 Steak sauce, put its Wine and Dine dinners on sale in the mid 1970s for about a buck. Buyers thought they were getting a dinner along with a perfectly paired wine to sip. 

However, the wine was there to be used in the sauce (Macaroni with Chablis sauce in this case), and if the consumer didn’t read the directions and poured the wine in a glass to sip, it was cooking wine…with salt added. Blech.

Today no one would be brave enough to actually sell a food and wine pairing like this…but should they?

(Source: cbsnews.com)

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