An Evening In A Steakhouse

Submitted by barrie on Sat, 04/14/2012 - 17:28

Cabernet Sauvignon is the most sought after grape variety in today’s market. Cabernet’s fruit forward, light tannic, and moderate weight works well with steak house style meats. Flavors of the cabernet grape include blackcurrant, chocolate, cedar, and well brewed tea. Best sauces to pair with a good cab are demi- glace, mustard and pepper based, and of course, all red wine liaisons. Best vegetables for pairing are mushrooms, squash, quality tomatoes, and Lyonnais potatoes.

Cabernet is difficult to pair with light meats and fish, and citrus based sauces.

Game Day: Kansas versus Kentucky. Beer versus Bourbon. Barbeque versus Ham Biscuit.

Submitted by barrie on Mon, 04/02/2012 - 05:10

Somewhat of a surprise to see the Jayhawks beat the Buckeyes by two points and now face Kentucky. Will the Bluegrass State beat the Show Me’s. Will it go into extra time?
Beer is the traditional ballgame beverage, and there are many from which to choose. Why not look at the popular Kansas City brewery, Boulevard Brewery, which is distributed in twenty States to pair with your barbeque? Try the light fruity styled unfiltered wheat beer, available locally in Kegs and in bottles.

Passover Seder With Beef Brisket

Submitted by barrie on Thu, 03/29/2012 - 19:06

There are many wines that can be selected for beef brisket. In my view, the traditional wines for beef are Cabernet Sauvignon and Pinot Noir. To make things different, I would consider a Sangiovese or Syrah. The most important thing to bear in mind is the aqe of the wine being used. The best at a fair price are between 4 and 7 years of age and a 5 year old would be perfect to be able to cut through the fat and still pick up the flavor of beef. For those wanting to have a traditional meal, go to a really good site: KosherWine.com.

Vintages

Submitted by barrie on Sun, 02/13/2011 - 07:35

Look for the best:

07 in most of California.

08 in most of Oregon.

Barrie

Starting another Wine Course

Submitted by barrie on Mon, 02/07/2011 - 17:33

Over the years, and over the World, I have lectured on many subjects, now is the time to start another series.

The first subject will be Sparling Wines, the second will be an introduction to wine, and for those who think that introducing wine would be a better approach, here is my answer.

Sparkling wine is made all over the world, you make wine, then you after that the sparkles. MOST FOLK ENJOY SPARKLING WINE, it can accompany most foods. Some do not like white, some do not like red, some do not like sweet, others do not like dry, it is a good opener to a course.

All in day's work.

Submitted by barrie on Thu, 01/20/2011 - 18:01

It is a well known fact that for the last six weeks I have been working in the Wine department at COSTCO, Linwood road, Kansas City. The choice of products sold are well documented, high end wines often less expensive than other retailers.

What caught my eye was the amazing selection of white wines. Chardonnays from three continents, unoaked, unfiltered, unfined and single vineyards. Viogniers from three different states, and another two countries.
Fume Blancs from California, hide between thier counter part the Sauvignon blanc.

What happens after Turkey Day.

Submitted by barrie on Thu, 11/25/2010 - 11:06

When you decide all of the options of using your left over Turkey, look at the things you can do with those bottles of wine that are not quite finished. Please put them in a refriderator, make sure there is some form of closure.

You have three days to consume them. Reds just have to be put at room temperature for about ninty minutes to get up to room temp.

If you are day four, add lemonade to red wines, and soda to white, for a long drink.

Another choice is to make any kind of Sangria.

The Turkey day wine thoughts.

Submitted by barrie on Fri, 11/19/2010 - 08:50

Lots of food , lots of flavours, lots of fun.

Kendall Jackson makes wine for every type of taste, food and price. Go to your friendly wine store and ask about these wines, not all of thier products have KJ on the label.

For a sparkler there are many from California to choose from. Schramsberg have some good valued products.

If you are in a store and you want some advice call me, 816 703 8284.

Have a great weekend!

Barrie Larvin

Passport to Wine

Submitted by barrie on Fri, 11/05/2010 - 18:50

This course will run until the end of the year:

The forty five minute teaching session will focus on history, interesting facts, the main reason wines differ in taste.

I always say it takes one hundred days of sunshine to make a bottle of wine, sub soils and micro climate are crucial.

Wine and food pairings are going to be discussed.

Give me a call 816 703 8284.

Another Great Meal

Submitted by barrie on Sun, 10/31/2010 - 16:17

Having gained ten pounds this month, I now trying to loose it during November, last night did not help.

It was a great night, the thirty minute drive each way on I435 was worth it.