Funky Pairings

We write to taste life twice

Magret de canard + Pinot noir

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. The crunchy skin is porny. And I finish...

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Pierogi ruskie + Pinot grigio

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. But today I want to go deeper and add the...

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Cazuela de pava + Pipeño Moscatel

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 people, consisting of a turkey or...

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Veal Schnitzel + Grüner Veltliner

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 peppery crust, nothing better than a terroir...

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