Your viewing "Pinot-Blanc" (2 posts).

I tried the 2010 Pinot Blanc from Gustave Lorentz while in San Francisco last weekend. I told the sommelier I liked the acidity of a dry sauvignon blanc and, sometimes, the roundness of a chardonnay. He poured me a taste of this pinot blanc, and it was a good marriage of acidity and delicious fruit and flowers. How did he know? Lesson: Trust the expert. If only I could find experts for all aspects of life.


I'm toying around with something different. Rather than post recipes and give off the impression that I'm some food expert, I'm going to start posting more of my everyday meals. Last night, I was craving vegetables, after a weekend of gluttonous eating in San Francisco.

Once in a while, I enjoy a chopped salad. It's easy to eat, easy to make, and each piece gets lightly dressed.

I chopped up some red onion, a hothouse cucumber, some roma tomatoes (I know, out of season). I added a can of garbanzo beans and a large handful of sliced kalamata olives (not pictured).

I also added some marinated feta. This cheese hails from Yarra Valley Dairy in Australia. The dairy has, according to the website, 200 cattle. I found this cheese at Ralphs, of all places.

The cheese is marinated in olive oil. It tastes nothing like feta, really, and it's made with cow milk instead of sheep or goat milk. Instead of the dense, crumbling texture of feta, this is soft like goat cheese. Its flavor is mild and creamy, not strong or salty. I enjoyed it for what it was.

I used about two small heads of romaine, roughly chopped.

For a dressing, I combined a few tablespoons of olive oil, some red wine vinegar, salt, pepper, and about a tablespoon of Dijon mustard. I recently purchased a better quality, whole grain Dijon mustard. The flavor is good.

And though I was eating salad, I reached for a red wine. I've had this garnacha before. I like it because it is affordable (about $12) and very drinkable, with jammy notes. I have also been in a Spain mood lately. It's several steps above cheap table wine but not so complex that you have to sip and think.


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