From the very first moments of the presentation I understood that writing about these wines and this wine region would be much easier, as it is far freer from canons. California wines account for 9/10 of all wines produced across the great United States. The climate is wonderfully obliging - warm and sunny almost all year round. The fundamental principle: simplicity and accessibility for the wine drinker.
Winter is here and one is craving something hot. Until now I was acquainted with mulled wine and hot balsam. But being an incorrigible beer drinker, for my own delight and that of like-minded souls - this year, earlier than ever before, mulled beer has come into fashion!
In Italy on the table alongside bread and salt, wine is ever-present. But when guests gather, the resounding Salute! rings out above all. The celebration of life. On a Friday evening that same small celebration of life took place right here in Riga at Larisa's independent wine courses. This time - about Piedmont and its wines.
This month it so happened that, being right here in Latvia swept by autumn winds, we savoured Italy. Firstly, of course, the film "Eat Pray Love", where the character played by Julia Roberts travels to Italy to discover the Italian art of celebrating life. Secondly, photographs sent by Silvija from a trip through Italy. Thirdly, the Tuscany wine seminar organised by Larisa.
The hours of natural light grow ever shorter. In the evenings there is a desire to light candles, stoke the stove or fireplace, curl up under a warm blanket and rely on movement as little as possible to preserve the body's warmth. So on one such autumn evening, curled up on the sofa searching for warmth and inspiration, I found a recipe online for a drink to enjoy on a truly raw, damp day. They say you wouldn't drink mulled wine yet - that's more of a Christmas drink - but one wants something to warm the insides. Well then, let's try it!
This time the idea comes from the wine courses, where the course organiser Larisa always takes care to ensure that we have tasty food and snacks suited to that evening's wines. What caught my attention was the spice-marinated cheese, so after the event I stayed behind to have Larisa share her culinary secrets. All things of genius, as ever, turned out to be wonderfully simple.
If on some evening you feel a craving for something sweet, I have an idea. I figured out how to make a dessert with as few unnecessary calories as possible. The ingredients and preparation are wonderfully simple.
Inspired by Mārtiņš Rītiņš's TV show "What Could Be Better Than This?", where one could learn about a rather unusual little fish, today we cooked haddock. It is a white-flesh fish from the cold, deep waters of Iceland. Not fatty, not cheap, but tremendously tasty.
Previously there was a long and broad introduction to German wines from a historical and theoretical perspective. Now in more detail about the actual evening of indulging the taste buds and the six wines from various German regions.
Another meeting of the wine tasters' club. Sounds good, doesn't it? But about how it tasted and how much valuable information we gathered about German wines from Larisa's presentation - a little more detail. For example, the flavour and aroma bouquet of Riesling: peach + apple + grapefruit + rose petals + honey + freshly cut green grass.
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