Monthly Archives: March 2016

April is here and we know what that means some more lousy weather for awhile. Wet snow, rain and wind will linger for a bit longer, testing our patience, but then things will change for the better.

Some years it helps to offer a selection of wines to write about for Easter because of the variety and complexity of the foods offered during this holiday weekend.

This year I’ve decided to focus on only one wine and one main course for Easter dinner.  It’s no secret that I love bold red wines from the France, particularly from the Southern regions. Such a wine is Chateau de La Clapiere 2011 Provence Rouge Violette.  This delicious yet reasonably priced red blend is comprised of 50% Syrah, 35% Grenache and 15% Carignan.  Malolactic fermentation and aging for 12 months in concrete tanks helps to give this wine a distinct long lasting richness and smooth tannins. The color is a deep ruby and there is a strong aroma of cherry and red raspberry preserves with highlights of honey, licorice and other spices. The Provence Rouge is full bodied, round and delightfully rich tasting.

The wine is named after producer M.Henri Fabre’s great-grandmother

In the last few years sales of "brown spirits," especially bourbon, have been red hot. However, that comes with a (literally) steep price as we have seen many favorites become unattainable for varying lengths of time or unfortunately disappear altogether.

The only good news is that there are several whiskey categories, one being Irish Whiskey, which offers many new entries and alternatives at relatively attractive quality-to-price ratio.

Irish Whiskey is divided into three categories; blends (which are usually less expensive), single pot stills and single malts. Each has their own place and distinct flavor profile.

One of my favorite restaurants in Hamburg is located in an unassuming house on Evans Street.  It’s called Cozy Thai cozythaihamburg.com  and it offers a delightful respite from the usual Western fare. The menu is large and versatile enough to intrigue carnivores, seafood lovers and vegetarians alike. Several enticing dishes with ingredients ranging from shrimp, pork, chicken, beef, eggplant, peanut sauce, basil leaves, bell peppers, bamboo, coconut, rice and hot pepper sauce make this a top of the list culinary adventure.

Okay, I admit it. When I go to Hoaks out on the lake, I usually order a simple lager or pilsner beer with my fish fry (still my favorite since childhood) because it is such a classic match. But (duh) I do like my  wine and I was pondering what would I pair with a fish fry take-out at home?