Carménère (pronounced "car-men-nair") carries less notoriety than its distant cousins, Cabernet Franc, Cabernet Sauvignon and Merlot, yet it shares a similarly delightful profile and is extraordinarily food friendly. As a bonus, Carménère boasts a fascinating journey from the Old World to the New, from extinction to rebirth, from unwanted to celebrated. Everyone loves an intriguing narrative, and Carménère has a story to tell.
So toss a few charcoal briquettes in the grill, break out the red wine glasses, and let us toast to Carménère as we grill a fine summer smorgasbord. A story to whet the appetite, and a tasty pairing to quell it.
Read moreThis week the sake chronicles continue. Huzzah! In Part I, I explored the science of sake brewing and certain aspects that make it unique from wine and beer. A bit wonkish, I might admit, but hey, science matters. In Part II, I take to the streets (metaphorically speaking) to pair sake with cuisines outside of Japan. Unconventional insobriety.
Notwithstanding sake's great pairing potential, most are disinclined to select sake when sushi isn't on the menu. In a way, this is surprising. At last observation, Japan has chickens … and cows … and vegetables. Salad? Check. Spicy and savory dishes? Check. Fried chicken, marinated beef and seafood? Check. If sake can pair with the diversity of Japanese cuisine, surely these pairing techniques can be translated to other cuisines of the world.
Oh, they can. Wonderfully. So let’s get to it...
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