Cooking – Another Wine Blog

Garlic may seem ubiquitous and ordinary, after all it seems to be a staple in the cuisine of almost every culture, but knowing more about it can really elevate your cooking to new heights. On the other hand, mistreatment of this wondrous knob of deliciousness can ruin an otherwise fantastic dish. If you are serious about cooking great food, then garlic needs to be one of your best friends.

Leftover Wine Bottles on the Counter? Recycle; Reduce!

Our counters were cluttered. We had accumulated a number of bottles half-filled with wine that we either didn’t drink because we didn’t care for them, or we had wine left over from an event where there were too many wines to consume in one evening. So, what do you do with all that wine? Make a wine reduction! It’s pretty simple but takes a bit of time and attention, but here’s how you do it.

Cooking with wine

2009 Stark Viognier, Damiano Vineyard, Sierra Foothills

We, like many people we know ‘cellar’ our red wines. I say “cellar” because Houston homes do not have basements so any wine aging room is often custom designed to mimic the temperature and humidity found in a European cellar or a California cave. We do not have that luxury, so our wines aged for several years in a chilled storage facility. After multiple hurricanes and flooding that spared our neighborhood more than it did […]

Steele Stymie Founder’s Reserve 2016 Syrah

Last night we joined a group of other wine folks for a virtual tasting of Steele Wines with winemaker and owner Jed Steele. With over 50 years’ in the wine industry, Jed started with a cellar position after playing basketball on scholarship for Gonzaga University, then went back to school at University of California – Davis and earned a master’s degree in enology. He gained experience with a number of wineries including Napa’s Stony Hill […]

Brys Estate Reserve Pinot Noir 2016

The 2016 Brys Estate Vineyard and Winery Pinot Noir from Old Mission Peninsula AVA is 100 percent Pinot Noir estate grapes from Traverse City, Michigan. A lighter ruby Burgundian style, it features smoked cherry and cola flavors. We paired it with red lentils and sliced pork belly. 13.5% ABV $32 For more information about Brys Estate Vineyard and Winery, visit their website.

Cocktails: Lost in Thyme

We met friends Anton and Celia out for dinner at Whiskey Cake Kitchen & Bar to toast the new year. We started with cocktails, and I chose this gem. Lost in Thyme is a concoction of Old Overholt Rye, aperol, cinnamon thyme syrup, lemon and aquafaba (the foamy stuff on top – it’s vegan). Garnished with a sprig of thyme. Delicious! A bit of a splurge at $11. Get there for Social Hour and enjoy […]

2008 Jemrose “Gloria’s Gem” Proprietary Blend

Often when we put together wine and food pairings the food comes first, and then the wine. Not this time. Knowing the intensity and flavor of this 2008 deep red vixen from Bennett Valley in Sonoma County, we needed something with gusto to stand up to it. Enter pork belly. Pork belly is so very versatile and inexpensive — at around $5 per pound locally — but you wouldn’t know it from many a restaurant […]

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Tag: Cooking

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Leftover Wine Bottles on the Counter? Recycle; Reduce!

Cooking with wine