I was feeling all zorba-esque this week, so I bought three Greek wines to try. If you’re thinking retsina, you probably have bad memories of a party long long ago involving inappropriate behaviour. No one who actually likes wine, likes retsina. Near as I can tell, the popularity of retsina stems from a) smoking so… Continue reading Greek Gifts
Author: james romanow
Angostura Bitters & the Banshee!
The thing you have to understand with cocktails (and all food) is that astringency is important. Celery is astringent. Grapefruit is astringent. Romaine is astringent. The absence of astringency begats a palate for fat people. Angostura Bitters is widely available and perhaps the most useful cocktail ingredient ever invented. It is gentian extract. Apparently it… Continue reading Angostura Bitters & the Banshee!
Wine and Asian food
Asian food in general, and Thai in particular is murderously difficult to pair with wine. My fave with spicy food is Amontillado sherry served ice cold, but I’ve never yet found that on a menu. Jammy Australian wine works well. There’s no point in getting too expensive as the spice will overpower most wines. (Think… Continue reading Wine and Asian food
Sandwich for Fishing To – Pan Bagnat
A fly fishing friend passed this on to me. He makes the sandwich, presses it, puts it in his vest pocket and goes fishing. It’s easy to make, tastes great, and dense in calories. (Think of it as the tasty version of a protein bar.) It keeps at least 8 hrs, and we’d both let… Continue reading Sandwich for Fishing To – Pan Bagnat
Desserts to sooth somebody
IF music soothes the savage breast, then why not drink what soothed the composers? Let’s start with Tokaj (pr. tow-kay). This was once a wine sought after by all wine lovers, and afforded only by royalty. A favourite of Beethoven, Schubert and Rossini (who was richer than royalty) Tokaj fell into disrepute under the communists… Continue reading Desserts to sooth somebody