Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .
- Cheap and tasty, robust red is perfect for barbecue: Gord on Grapes ::link::
- Waiting for the ‘Amazing Riesling Rave’ ::link::
- Hot Dry Weather Could Mean “Amazing” Vintage for Ontario ::link::
- Niagara Gems from the Exciting 2010 Vintage ::link::
- London 2012: The Olympic wine carrying a torch for the Games ::link::
A Curious Coupling … That Works
How sweet corn is prepared dictates which wine to pair with it
A couple of weeks ago, I wrote a column about tomatoes and wine. At the end of the column, I described eating a tomato salad and concluded, “now it’s summer.”
Maybe not so much. I heard from a lot of folks who like tomatoes just fine, but feel that the arrival of fresh sweet corn is the true indicator of summer. They have a darn good point.
My earliest cooking memory is of spending long August days in my parents’ Ohio kitchen, shucking, blanching and scraping sweet corn right off the cob into freezer bags. My mother would pull those bags out during the winter, and I remember them tasting like liquid gold.
Read more at the Charlotte Observer