by Eduardo Brethauer | Oct 21, 2021 | Food
Veal Schnitzel + Grüner Veltliner If you’re tempted to uncork a red wine, don’t do it! For the traditional Schnitzel, you need a crispy and citric white to cut the fatty sensation of the frying. To enjoy the tender and moist meat embraced by a crunchy and...
by Eduardo Brethauer | Oct 21, 2021 | Food
Borscht soup + Cinsault I call it vampire soup and honestly it was a cultural shock the first time I tasted the Polish version of Borscht soup. I felt like Dracula in Christopher Lee’s version of 1958. Today I can’t get enough of it. It’s a matter of...
by Eduardo Brethauer | Oct 21, 2021 | Food
Spaghetti & Meatballs + Carmenère Don’t get me wrong but there is something very erotic about the meatballs, especially if you season them with freshly ground pepper and Provencal herbs. Therefore, you need a wine that provokes the same unspeakable...
by Eduardo Brethauer | Oct 21, 2021 | Food
Chicken Tikka Masala + Riesling I really love to cook Indian food. Its colorful spices keep me vitalize and healthy. Also, inspire my spicy wine writing. OK, sometimes. The Chicken Tikka Masala is not purely Indian. It’s a worldwide classic, especially in...
by Eduardo Brethauer | Oct 20, 2021 | Tasting Notes
Le Bijou de Sophie Valrose 2019 British investment in Languedoc. Named after Sophie Valrose, the local legend who centuries ago fought for women rights and their essential contribution to the wine world. An exuberant floral and citric blend with a grapefruit and...
