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...
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...
