Its complexity from the slight aging, and the evident freshness coming from a 9 year old white wine continues to intrigue me. It's a kind of white though that would go better with some food, as compared to the Allan Scott Sauv Blanc that I can drink like water #justlikemymomma !
It's a short workweek, but a heavy one. Where one would normally find himself in a fun pub after work, gulping a cold bottle of subzero beer, I kickback and treat myself a little with a nice bottle of wine. One of the things that brought my husband and I close back when we were still … Continue reading Wine-ing Down
After coming home from one of the most amazing trips of my life, which luckily was how we spent our honeymoon, I still could not get enough of South Africa! We brought home as many ingestible memories as we could. From the colorful spices that enveloped their barbecued meats in what they call braai and the … Continue reading A Taste of Cape Town
So finding recipes, food inspirations that pride themselves in being "easy" to follow and "easy" to prepare have been my new thing of late. Except, unless you're a trained cook or are Gordon Ramsey, you find that it's actually not that easy to pull off most of them!
I know it's Feb. 14, but no, this is not about going solo during Valentine's. Going solo here has more to do with one's taste than one's heart, unfortunately for those who may be expecting otherwise. This is a new sub-series I want to set up. It's about my learnings about each grape that make our … Continue reading Go Solo
I woke up yesterday with a wild craving for Indonesian food. I toyed a lot with the idea of having dinner at Hey Handsome, a great option and maybe my only legitimate experience with Indonesian food before our mini-honeymoon last November. One of the most exciting things for me in learning about a new culture … Continue reading Alsace and Sambal
Adobo is one of the Philippines' most popular, most versatile home-cooked dishes. It comes in many, many forms - pure chicken adobo, pure pork adobo, a combination of both, squid (adobong pusit), adobo puti, adobo flakes etc... More gourmet options include lamb adobo, or ultra reduced sauce. But the basic components are consistent: choice of … Continue reading The Adobo Connection 1
The Wineyard series is a section that I would like to dedicate specifically to my visits to different vineyards, wineries and getting to know particular wines from the very core of it - wine production. There is nothing quite like being in the very place, where every single aspect of it influences the final outcome … Continue reading Wineyards: Bordeaux Part 1
The holidays are long over. The days of seemingly endless celebrations which came in the form of steaks, wine, bubbly, cheese, cold cuts, jamon and more… are long gone. And starting the year right in the form of cleaner eating seem to be the annual trend. My husband and I aren’t exactly the New Year … Continue reading Meat-less meetings
Rosé wine is not the most famous, or the easiest type of wine to sell. In fact, until about 4 years ago, I didn't fully understand what it was. All I knew of it was it was not white wine, nor red wine. Just the right kind of pink, drank chilled. At the right temperature, … Continue reading Rosé afternoons