Monthly Archives: June 2008

Texas Reds

Posted on June 26, 2008 by Merrill

The City of Bryan has created such a wonderful festival as a signature event called Texas Reds.  It was this last weekend and the response was great.  There were 16 Texas wineries featured, great steaks served, and three days of … Continue reading →

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“Green” wedding decorations

Posted on June 24, 2008 by Merrill

There are so many very affordable WOW touches that can easily transform any wedding into one that feels truly uniquely designed.  Outdoor locations offer a “green” backdrop that requires little or no decoration and every venue is different.  For example, the Gazebo … Continue reading →

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Wedding locations

Posted on June 24, 2008 by Merrill

“We chose the Messina Hof winery because of the wonderful wedding package options available. I liked the idea of having both the wedding and reception at one location. At Messina Hof, we had the option of having a wedding in … Continue reading →

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The Vegetarian Wine Drinker

Posted on June 24, 2008 by Merrill

What wines are best with veggies and dips? Wines like Pinot Grigio, Sauvignon Blanc, and Gewurztraminer are great vegan wines. They make the flavors of vegetables and herbs pop. Summer dishes are light and flavorful. I am looking for good … Continue reading →

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Pairing Cheese with Port

Posted on June 24, 2008 by Merrill

Which cheeses are best with Port? Ports are bold full bodied wines that require bold full flavored foods. Classic cheese selections for Port include: Stilton, Danish Blue, and Gorgonzola. Other more unique pairings that I enjoy include cranberry stilton and … Continue reading →

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Espresso in Italy – a new creation

Posted on June 24, 2008 by Merrill

Espresso: A new way of making espresso!  Put the milk and sugar in the top of the percolator and allow the café’ to perc into the milk and sugar, perfectly warming and mixing the pot.  Be sure to stir the … Continue reading →

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Italian Pesto

Posted on June 24, 2008 by Merrill

On our recent trip to Varese Ligure, Italy, Paul and I had lunch at the Gallo de Nero. There we had a fresh pesto which was wonderful. This area is known for its pesto from as early as 1600. Fresh … Continue reading →

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Wine as a Marinade

Posted on June 24, 2008 by Merrill

  Do the tannins in muscular Cabs and Barolos tenderize meats such as roasts? Wine will tenderize meat and will add flavor during marinade.  If however you leave the meat too long in wine, the meat will cook and become tough.  … Continue reading →

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