#Sauvignon Blanc

[tilbageidanmark]

(It's not what it seems)

[kdram-chjh]

Cdrama: Lost You Forever (2023)

每个孤零零的夜晚，小夭都会想起相柳 【长相思 Lost You Forever】 #lostyouforever #长相思 #tanjianci #檀健次 #相柳 #xiangliu

Watch this video on Youtube: https://www.youtube.com/shorts/WRmTJJ2TO68

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[sublimedevastation]

I'm a big fan of being alone on Saturday nights with music and wine.

[mr-fluffy-travel]

Discovering Mexico’s Wine Regions: The Best of Red and White

Mexico’s Wine Revolution: Exploring World-Class Reds and Whites in a Rising Global Contender When we think of world-class wines, our minds often wander to the rolling vineyards of France, the sunlit hills of Italy, or the rich terroir of Portugal. But Mexico, with its burgeoning wine culture, is quickly earning its place among these wine-producing giants. Let’s embark on a journey through…

[rabbitcruiser]

Louis M. Martini Winery, St. Helena (No. 3)

OUR HISTORY

Louis M. Martini’s decision to settle in Napa Valley was driven by a desire to craft exceptional wines by sourcing the best fruit possible. In the years that followed Prohibition, he established a legacy of craftsmanship and a passion for Napa Valley that continues to this day. Our history reflects the vision, ingenuity and endurance of a family committed to making the best Cabernet Sauvignon possible.

1899

At age 12, Louis M. Martini travels from Genoa, Italy, to the United States to join his father in San Francisco.

1906

Louis M. makes his first wine with his father in San Francisco; his father sends him back to Italy to study winemaking.

1922

L.M. Martini Grape Products Company is established, focusing on the production of sacramental wine and concentrate for home winemaking during Prohibition.

1933

Louis M. builds his new winery in St. Helena, north of the town of Napa, anticipating the repeal of Prohibition. Louis M. Martini Winery secures its bond # 3596 on September 19, 1933, but was not allowed to sell the wine until December 5, 1933.

1936

Louis M. Martini is one of the first wineries to use cold (controlled) fermentation.

1938

The Martini family purchases the Goldstein Ranch on the Sonoma side of the Mayacamas Mountains, later renaming it Monte Rosso Vineyard.

Source

[mywinepal]

Canadian Wine Trends 2024: Red and White Varietal Wines

Canadian Wine #Trends 2024: Red and White Varietal Wines #chardonnay #PinotGris #Riesling #sauvignonblanc #Merlot #CabernetSauvignon #PinotNoir #Syrah

This is the second of my Canadian Wine Trends 2024 articles.  I will cover our interest in red and white still varietal wines using Google Trends information.  Was there an overall upward slope (interest) or downward slope (disinterest) in a style over the year? Was there a peak at a certain time of the year? Let’s find out. Red and White Wine Interest You can right-click on the graphics below…

[alberta-sunrise]

Italian wine 🙌🏼

[astargirl11]

[thealanwrightblog]

It’s Spritzer time!

No idea what I’m doing but wow does it taste good!

[the-poison-in-my-veins]

Another day, another bottle 🥂🍾🍔

[kdram-chjh]

Cdrama: Lost You Forever (2023)

But right now, I only want to kiss you…” #LostYouForever #YangZi #DengWei

Watch this video on Youtube: https://www.youtube.com/shorts/mv4nt-E-hbY

[askwhatsforlunch]

Lemon and Dill Monkfish

The delicate flesh of this beautiful Lemon and Dill Monkfish is beautifully fragrant with fresh herb and citrus, and generously coated in a Hollandaise blanket, making it a tasty lunch! Happy Friday!

Ingredients (serves 3):

half a large lemon

4 fluffy sprigs Garden Dill + more for garnish

2 litres/8 cups water

1 1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1/2 cup dry white wine (like Sauvignon Blanc)

a beautiful (about 395-gram/14-ounce) fresh monkfish tail

Dill and Schnapps Hollandaise, warmed, to serve

Cut lemon into slices, and add lemon slices to a large, deep skillet, wide enough to fit the fish. Add Dill sprigs and cover with the water.

Bring to the boil over medium-high heat, and cover with a lid. Allow to boil, for about 10 to 15 minutes, so the broth is fragrant. Season with coarse sea salt and black pepper.

Then, stir in Sauvignon Blanc, and lower the monkfish tail into the fragrant bath. Poach, about 10 to 12 minutes until cooked through.

Lift monkfish tail out of its court-bouillon, and drain before sitting onto serving tray. Drizzle generously with warm Dill and Schnapps Hollandaise, and garnish with reserved Dill sprigs.

Serve Lemon and Dill Monkfish immediately, with more Dill and Schnapps Hollandaise, steamed broccoli and a glass of chilled Sauvignon Blanc or other crisp white wine.

[midwestaesthetics]

Stirrings

Opaque figure at the hall’s far end Slowly sauntering into focus Hyperopic, I double take and When I take you in granular detail My heart patterings are at arrest Convulsed with a sickening tide Undulating between shyness and interest

You caught on to the tension Rising like fog in humid air On a verdant July morning Your reaction I mapped out in real time Played over and over every fine detail The delicate sincere smile and brown irises which rimmed Pupils dilated and complemented flushed cheeks

Between the two of us, only single syllable Pleasantries escape and float in the thick heat Made worse by fluorescent tube lighting Daydreams overtake the day’s work As I could not shake the stirrings Which you aroused in my veins Knowing your out there in my vicinity

Twice a day, thrice a week Our newly minted ritual Passersby, tortured by mutual bliss The highlights of my twenty-four hour cycle Enliven me as I wade in your Gangetic eddies A butterscotch scent permeates my open pores And enters my nostrils, delivering a contact high

Can we overcome our fear of heights Gradually we muster more than a sentence or two Pour out, that we both plumb over in agony The little details, trying not to miss the big picture Just breathe, a tense relief is starting to cascade And I’m enthralled with you evermore as we strip Away the white stucco plaster of mystery

Our encounter, the encounter which Blots out most traces of our past and While I can cherish the little life lessons That came before and molded me now How I’d love nothing more than to impress You with an enduring devotion and make a Vintage Sauvignon Blanc from your tears of joy

[lavaphan]

spending halloween alone drunk sorting through EVERY photo since 2016 and as dan said in the recent golf vid: “the real horror is confronting your past” or something akin

[hellothereimhannah]

Mood: drinking wine from a cauldron on a Friday night