Search results
Results from the WOW.Com Content Network
Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast , known as the voile , on the wine's surface.
A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Print/export Download as PDF; Printable version; In other projects Appearance. ... This template should always be substituted (i.e., use {{subst: ...
Though it may not seem like a standard food pairing, mulled wine is excellent with a variety of seasonal snacks. Jezek suggests soft cheeses for an interesting, savory-meets-sweet pairing. Dwight ...
Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also ...
A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. [36] It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages.
Gone are the days of the sad mocktail — the cranberry cocktail topped with a bit of seltzer or a blend of every juice behind the bar. A growing number of bartenders are paying just as much ...
The idea of traditional, ritualized, multi-course meals dates back to at least Ancient Rome, where the meal began with the gustatio, a variety of herbs and hors d'oeuvres, then continued through three main courses, and finished with a dessert. [2]