You don’t need a silver fork
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...
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 survival. I'm addicted to its bloody...
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 desires. A silky, curvy, and irresistible spicy...
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 England, where the immigrants refined the...
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