Monthly Archives: November 2009

Wine and Sauce Pairings

Dry Whites – Tend to pair best with creamy or oil-based sauces and with wine-based sauces of like acidity. Wines Suggested: Chardonnay, Champagne/Sparkling Wine, Pinot Grigio, Sauvignon Blanc Sauces: Beurre Blanc, Dijonnaise, Florentine, Green Pesto, Herbed Butter, Hollandaise Semi-Dry Whites … Continue reading

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The Proper Glasses for your Messina Hof Wine

Red Wines: characterized by the round and wider bowl. The reason – Red wines with larger flavors need to be extend out to increase oxidization. A wider bowl allows for more air in which let loose bold aromas and flavors. Bordeaux … Continue reading

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Mulled Wine

The word “mulled” means heated and spiced.  You can mull many different types of liquids such as: mead, cider and wine.  Mulled wine is very popular around the holiday season and in areas that are colder. Mulled wines have been … Continue reading

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