Wine Reviews from the Wine School
Wine ReviewsThese highly rated wines are both classy and gift-worthy. For more, check out all our wine reviews. here. Bodega Pujanza 2015 “Hado” Rioja2015 was an exceptionally warm year, with harvest coming …
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The Wine Gift Guide
Looking for a wine gift? Here is the Wine School’s guide to the best wine gifts available!Gift a Bottle of Wine!I want three core elements for any wine: high quality, fairly …
Spanish Recipes from the Wine School
Patatas Bravas2 pounds red skin potatoes, quartered3 Tbsp vegetable oil1 tsp fine salt2 shallots, diced1 tsp smoked paprikapinch cayenne pepper1 cup crushed tomatoes¼ cup white wine1 cup mayonnaiseFor the Sauce:Heat a …
Recipes from the Wine School
Corn And Zucchini Salad With Feta4 ears of corn, huskedKosher salt4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline8-10 zucchini blossoms, torn into large pieces (optional)1/4 cup …
Recipes From the Wine School
From the Wine Pairing Classes at the Wine SchoolArugula, Fennel and Olive Salad3 tablespoons fresh lemon juice1 small shallot1 tsp mustard1/2 cup extra-virgin olive oil1/2 tsp Fine sea salt1 5-ounce package …
Recipes from the Wine School
Mushrooms Stuffed with Smoked Trout, Leeks, Creme Fraiche 12 Cremini Mushrooms 1 tablespoon butter, unsalted. 1/4 cup Leeks, washed and sliced 1/8 cup Smoked Trout, crumbled 1/4 cup Creme Fraiche (or …
Recipes from the Wine School
Pulled Pork, South Carolina BBQ The BBQ Sauce Throughout the 1700s, South Carolina drew a large contingent of immigrant German families. These new settlers brought with them ideas and advancements on ways …
Recipes from the Wine School
Chorizo and Lentil Soup 1 cup tocino (chopped bacon) 1 onion, diced 2 celery stalks, diced 3 carrots, diced 4 cloves garlic, minced 1 cup cured chorizo, chopped 1 cup chicken …
Recipes from the Wine School
Dishes are from our food & wine pairing classes. Roasted Pork with Plum ChutneyChutney can be made up to one week ahead. Cover and chill. Rewarm slightly before serving.1 pound dried …
Roman Recipes from the Wine School
Spinaci Alla Romana Roman-Style Spinach Ingredients for Spinaci Alla Romana 2 lbs baby spinach 1 tablespoon leaf lard (or butter) 2 tablespoons raw pine nuts 1 large shallot, diced 3 tablespoons raisins 1⁄4 teaspoon …
Recipes for Food & Wine Pairings
Capers, Shallot & Tarragon Sauce for Fresh Sea ScallopsThis sauce was used for the sea scallop dish. The best way to prepare the scallops is to sear them in a very hot …
Four Great Barrel Aged Spirits from Philly
This article was originally published in 2015Whiskey & RumI love my brown spirits, in particular the whiskies and rums. Pour white spirits into a charred oak barrel, roll it into a warehouse …
Recipes from our Cooking Classes
This is the recipe from a previous cooking class. Check out our list of upcoming wine and food pairing classes. Fennel, Orange and Olive Salad3 peeled oranges1 fennel bulb, very thinly …
Restaurant Reviews from the Wine School
These restaurant reviews were originally published in 2014. A lot has changed since then. If you have any restaurants you think should be featured, let us know!Nan Zhou Hand Drawn Noodle …
Viognier Review: Angoves 2009 Nine Vines from Australia
A Viognier review from Epikur Magazine. Hands down, this is the bargain sipper of the moment. Angoves is one of the oldest wineries in Australia, dating back to 1892, and is still family owned. The “Nine Vines” label is their value line.
Barbera from the Piemonte
I was always one of those guys unaffected by jetlag, no matter where I was traveling to or returning from. But this most recent trip–my wife and I spent the 10 …