Merlot Wine

Sometimes it is just great to go to specific website to find specific information.

Do you like red wine? What do you think about merlot wine? Merlot-based wines usually have medium body with hints of berry, plum, and currant.

Well.. Information on Merlot Wine Making, White Merlot Wine, History of Merlot Wine, Merlot Grape and many more..

I have always had problems with wine and food pairing. One less with merlot wine pairing. Looks like you have to eat steak and drink merlot.

yummy :)
http://www.merlotwine.info/

Wine Tasting

Something on wine drinking:
"Drinking wine is easy. Tilt the glass and swallow. Tasting wine is different. A little more complicated. Tasting wine is more of a challenge. You need special tools, the proper environment, keen concentration, a really good memory and a vivid imagination. ..."


Something on wine tasting:
"Pour the wine about a third full into a clear glass designed for drinking wine. Hold the glass by the stem and tip it against a white background or good light. ..."

There is more on http://www.davidstuff.com/wine/winetaste.htm

Finest Steaks

There is a website dedicated to the finest of steaks ~ filet mignons.

Well I can say it's not fully finished yet.. but looks great anyway...

Filet mignon is the the most tender steak cut out from the expensive, boneless cut of beef. There is a filet mignon meat section on a website with pictures, so you can clearly see where does it came from..

But what can you do just with meat? nothing much.. you have to cook it :) And there is a lot about filet mignon cooking, filet mignon grilling ... even sautéing.

Of course filet mignon recipes are not missing either...

bon appetite!

Food and Wine Matching

I found a really good tips on matching food and wine...

Waitrose.com - Food Matching

Tips on matching food and wine

• Try and match the country of the food to the wine
  
• Cook with the same wine as you serve
  
• Match the wine to the strongest flavour in the food
  
• Traditional dishes deserve a traditional choice of wine
  
• Serve light wines with delicate food
  
• Cheeses work well with lighter red wines
  
• Dessert wines should be sweeter than their accompanying food
  
• Few wines will match well with a starter, main course and dessert
  
• Champagne is one of the most versatile wines in food matching
  
• Experiment and enjoy!

Steaks

"A steak is a slice from a larger piece of meat, usually beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. Steaks are typically served grilled, though they can also be pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth." - this is from wikipedia

I was just reading that and got really hungry ;)

Wild Boar as a food

Well.. while I was browsing on the internet I found interesting website.
It is focused on same strange animal and that is wild boar. Wild boar is an ancestor of the domestic pig.

As I have read wild boar hunting is a one popular sport among hunters. Wild boar meat is similar to pigs and we can cook it similar. On the website are also some wild boar recipes that you can easily use for you cooking.

Have a nice day!

Strange chicken recipe

FIVE INGREDIENT CHICKEN Serving – 6

1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)

In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. Baste chicken every 10-15 minutes with mustard sauce. After about a half hour turn chicken pieces over and baste with mustard sauce. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.
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it should be tasty..