by Eduardo Brethauer | Oct 24, 2021 | Tasting Notes
Fasoli Gino Borgoletto 2020 There is a lot of life outside the Chardonnay queendom especially for the ABCs (Anything But Chardonnay). This Borgoletto 2020 from Soave is savory and crispy, creamy and firm, and deliciously dry (less than one gram of sugar per liter.) It...
by Eduardo Brethauer | Oct 22, 2021 | Tasting Notes
Bruja de Rozas Vino de Pueblo 2018 Its name couldn’t be better: Vino de Pueblo (People’s wine.) Unpretentious, yet empowered, making itself heard, clear and loudly, this Garnacha flows like a spring of raspberries, wet stones, violets, and bay leaves. It...
by Eduardo Brethauer | Oct 22, 2021 | Food
Magret de canard + Pinot noir Ooh la la, the magret de canard is one of my specialties. It’s sublime and succulent fast food. First, I score the skin of breast to increase the surface of the fat. Salt and pepper. Don’t be shy! Then I seal it on a cold pan....
by Eduardo Brethauer | Oct 22, 2021 | Food
Pierogi ruskie + Pinot grigio It’s an up and going day, so let’s swallow some carbs to fuel the brain: Pierogi ruskie (filled with potato, cheese, onion, salt, and pepper.) We could go for a light red to match the fried onions and pepper. Not a bad idea....
by Eduardo Brethauer | Oct 22, 2021 | Food
Cazuela de pava + Pipeño Moscatel In Spain, we find the older sister of the South American cazuela, mentioned as olla podrida (rotten pot) by Miguel de Cervantes in his Don Quijote. But I prefer its other origin, closer to me, called corri achawal by the Mapuche...