Tuesday, 22 April 2014

Glenelly Grand Vin de Glenelly 2008

South Africa.
Blend: 40% Shiraz, 39% Cabernet Sauvignon, 14% Petit Verdot, 7% Merlot

Lovely rich wine. Concentrated dark berries flavors. Followed by plum, floral and dried herbs aromas. Firm tannins and fresh acidity. Medium  spicy finish.
Very nice!

Thursday, 10 April 2014

Simonsig Kaapse Vonkel Brut Cap Classique 2011, Wo Western Cap

Sparkling White

Western Cape, South Africa
$19.95 (342758) at LCBO

Very nice and gentle mousse, with small bubbles. Aromas of bread, following flavors of citrus and some nuttiness.
Crisp, fresh, very nice! 
I will buy it again!

Tuesday, 8 April 2014

Wine in Piedmont

We tried local food, it was really amazing! And wine, which we never get in LCBO, unfortunately!

Fritto misto.

With fritto misto we had local young Barbera and Dolcetto.
Barbera was very rich with black fruit aromas, very balanced and juicy. Dark rich color in the glass.
Dolcetto was  light with good acidity, and fruitiness, very balanced. 

Another local wine, light, very gastronomic, red berries aroma, very delicate. There is an article about this grape

 Sparkling Freisa with cheese appetizer. Didn't see it here in Toronto. Also, wonderful and light wine.
And this was amazing white wine we had with vegetable dishes. Rich with complex aromas, balanced with honey, floral flavors, lemon and herbs. very good, I would love to have it in our LCBO!

Monday, 7 April 2014

Food and wine in Italy

While in Turin and Piedmont we had great experience with food and tasted many new wines.
We visited Eataly in Turin. Wonderful place! we ate there a few times and tasted wines.

 We had some meat and cheeses.
 With local Nebbiolo.

 This particular Nebbiolo was very unusual. Aged in steel, with rich fruit and red flavors.

I am back!

It's been a while.
I took some time off. And me and my husband went to Italy! It was wonderful trip!
We traveled to Venice and enjoyed the Carnival!
The we took a train to Verona, Turin and Milan.
There are some pictures I want to share.

Monday, 10 February 2014

Brussels sprouts salad

This is one of my favorites!

Main ingredients are mushrooms-I had dried mushrooms and Brussels sprouts

 also leek and pancetta.
cut sprouts, mix with olive oil, salt and pepper and roast at  430F for 10-15 min.

meanwhile I cooked pancetta in olive oil

 cut mushrooms and leek. My mushrooms were dry, so I soaked them for a while in hot water.
 add mushrooms and leek to pancetta.
Sprouts are ready!
 Now mix everything and enjoy!:0)