Wine and Food Pairing

Eats & Beats
1:13 pm
Fri November 21, 2014

Thanksgiving Food and Wine Pairings from Carolyn Joy

Just after the annual release of Beaujolais Nouveau last night at Joy Wine and Spirits, Carolyn Joy visited First Take with Lando and Chavis with some Thanksgiving food and wine pairings.

The third Thursday in November is Beaujolais Nouveau Day.  "It's diminished in popularity a bit in the U.S.," said Joy, as she happily uncorked one of their offerings, from Georges DuBoeuf (pictured).  "It's  very young, very fresh, and a lot of people like to serve it at Thanksgiving."

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News
12:47 pm
Thu October 23, 2014

Food & Wine Pairing: Café Brazil's Fire Roasted Sandia Chili

Congratulations to Joy Wine and Spirits’ 2014 Chili Cook-Off winner, Café Brazil.  In honor of this win and the Hatch Green Chile season, Tony from Café Brazil is sharing a delicious recipe for brie stuffed sandia chiles on KUVO's Into the Night program on Oct. 23. 

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Wine and Food Pairing
2:05 pm
Thu December 12, 2013

Gifts for Wine Lovers, featuring Domaine Patrice Colin’s Perles Grises

Gift giving and selecting the most appropriate gift can be a bit overwhelming.  Most of us are so fortunate – we buy things we want for ourselves, so when it comes time to show our appreciation for friends, associates and family, it might be a challenge to find not only something thoughtful, but useful.  Wine or beer, spirits these days can be the perfect gift.  It comes in a variety of prices and will be something people can use and share with others. Think of a bottle that has the most meaning to the recipient.

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Wine and Food Pairing
12:09 pm
Sat November 23, 2013

Vichyssoise, Stuffed Quail and Pumpkin Flan, served with “Carbonic" Carignan

Quail stuffed with Chinese sausage

From Parallel 17
Vichyssoise

(12 servings)

  • 2oz chopped garlic
  • 4oz butter (unsalted)
  • 8oz leeks (washed well and sliced thinly)
  • 24oz russet potatoes (peeled, and cut into quarters)
  • 96oz chicken stock
  • 6oz white wine
  • salt to taste
  • white pepper to taste

Sautee garlic and leeks in 4oz of butter over medium heat until aromatic and translucent.  Add white wine. allow alcohol to cook off. Add remaining ingredients.

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Wine and Food Pairing
12:00 am
Fri June 21, 2013

Little India Restaurant's Saag Paneer with Schloss Goblesburg Rose

Saag Paneer
 
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste
 

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