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Posts Tagged ‘cardamom’

Rating: 5/5

Chickpeas and chopped dried dates put into a masala (a mixture of spices) created from tomato paste, garlic, cardamom, star anise, yellow onion, cumin and cayenne pepper.

Wine: Yalumba Shiraz/Viognier 2008

Notes:

Yowzah!! This was fun.  If you ever have a night where all you feel like doing is wrapping yourself up in a blanket and listening to the cold winds whipping around outside, this is your meal. As a bonus (for some; not me), it’s vegetarian and vegan friendly if you’re in to that sort of thing.  The cayenne actually plays an interesting role in this dish in the fact that if you just put a dash, it acts as a supporter to the warmth in the spice blend.  If you put in more than a dash, the rest of the spice blend acts as a warm supporter to the heat “pricks” of the cayenne.  I went with the former which paired beautifully with the wine from Eden Valley, Australia.  Now, to avoid some confusion, there was only 3% Viognier in this bottle so it’s hard to really call this a blend (but this is how they do it in Côte-Rôtie, France!).  Yalumba could have legally said the whole thing was Shiraz and that would have been fine.  Most of the world states that if you have at least 85% of a varietal in a bottle you can just call it by that varietal.  However, I always appreciate a vintner’s honesty when they go the extra mile and tell me what the exact blend is.  The best part about this pairing was how even though the fruit tones were muted because there was nothing in the food to enhance them, the wine still was incredibly balanced and took on a darker life that was very interesting and enjoyable.  It also helped greatly that the finish on this wine lasted as long as the warmth from the spice blend did.

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Rating: 4/5

Slow cooked chicken in a solid blend of herbs and spices, along with Risotto made from Arborio, milk, butter, olive oil with a dash of white truffle, cardamom, honey, pepper and white wine.  Side salad included.

Wine: King Estate’s Acrobat Pinot Gris 2009

Notes:

I’m somewhat convinced that this wine could go with just about anything reasonable. It is true to any decent Pinot Grigio/Pinot Gris in that respects.  The thing that made this pairing a little above average was the touch of honey and cardamom in the Risotto and the bit of sweetness it brought out in the finish of the wine.   Great meal for the start of Spring!

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I know it’s odd that I’m actually posting a holiday related item on the holiday itself since I never do that, but do yourself a favor and go pick up this wine and make some cookies tonight!

Rating: 5/5

Orange-Cardamom sugar cookies!

Wine: Domaine Hubert Clavelin “Brut-Comté” Cremant du Jura NV

Notes:

This is about as close to Champagne as you can get without actually getting Champagne.  Names or “brands” in wine are something I’m kind of a stickler for.  So Champagne only comes from Champagne, France and is made in the traditional method.  Champagne is a white-sparkling wine.  Not all white-sparkling wines are Champagne.  Got it?  Calling all white-sparkling wines Champagne is like calling all sports cars Ferraris. [Stepping off soap box now.]  This wine comes from Côte du Jura (not in Champagne) and is an excellent value.  Champagne can get quite expensive and this ran about $20.  Pairing this with orange-cardamom cookies was a fantastic idea even though it would be just fine alone or with a number of other things.  I’m a bit of a cookie monger (not to be confused with monster), so one could say a way to my heart is through cookies.  I’m even eating one right now.  How did that touch of pink get in the frosting you might ask?  Food coloring? No! I found a 3 year old box of wild strawberry JELL-O hidden in a cabinet and added a dash of that.  Who knew?  This is how I contribute to other people’s projects.

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