#Sauvignon Blanc
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tilbageidanmark Ā· 4 months ago
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(It's not what it seems)
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kdram-chjh Ā· 1 year ago
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Cdrama:Ā Lost You Forever (2023)
ęƏäøŖ孤零零ēš„å¤œę™šļ¼Œå°å¤­éƒ½ä¼šęƒ³čµ·ē›øęŸ³ 怐é•æē›øꀝ Lost You Forever怑 #lostyouforever #é•æē›øꀝ #tanjianci #ęŖ€å„ꬔ #ē›øęŸ³ #xiangliu
Watch this video on Youtube: https://www.youtube.com/shorts/WRmTJJ2TO68
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askwhatsforlunch Ā· 5 months ago
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Chilli, Pepper and Tomato Mussels
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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 leavesĀ Garden SageĀ 
2 bay leaves
1/2 tablespoon olive oil
1 garlic clove, minced
Ā½ Garden Chilli PepperĀ 
Ā¼ red Bell Pepper
1 heaped teaspoon tomato paste
1 large, ripe tomato, rinsed
4 sprigs Garden ChervilĀ 
Ā¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)
WashĀ musselsĀ 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 theĀ butterĀ over a medium flame. Finely chopĀ theĀ onion, and add to theĀ butterĀ once itā€™s foaming. SautĆ©, a couple of minutes until softened.
Finely chop the soft top of the rosemary sprig, keeping the bottom whole andĀ Garden Sage. Add theĀ chopped herbsĀ and bothĀ bay leavesĀ to the pot. Cook, 1 minute more.
Increase heat to medium-high, and stir inĀ mussels, coating in theĀ butterĀ andĀ herbs. Cover with a lid, and steam, about 6 minutes, until theĀ musselsĀ start to open.
Using a slotted spoon, liftĀ musselsĀ out of the pot and into a large bowl.
Strain leftoverĀ liquidĀ through a fine mesh sieve, into Ā a bowl.
In theĀ musselsĀ pot, melt remainingĀ butter with olive oil.Ā AddĀ 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.
ReturnĀ musselsĀ to the pot, stirring well, coating in chilli and tomato sauce. Stir inĀ Sauvignon Blanc. Pour about 1/3 cupĀ strainedĀ liquidĀ back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.
ServeĀ Chilli, Pepper and Tomato MusselsĀ hot, topped withĀ reserved Chervil, with toasted Sourdough and a glass of chilledĀ Sauvignon Blanc.Ā Bon appĆ©tit!Ā 
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sublimedevastation Ā· 11 months ago
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I'm a big fan of being alone on Saturday nights with music and wine.
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mr-fluffy-travel Ā· 2 months ago
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Discovering Mexicoā€™s Wine Regions: The Best of Red and White
Mexicoā€™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. Letā€™s embark on a journey throughā€¦
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mywinepal Ā· 1 month ago
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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.Ā  I will cover our interest in red and white still varietal wines using Google Trends information.Ā Ā 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? Letā€™s find out. Red and White Wine Interest You can right-click on the graphics belowā€¦
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alberta-sunrise Ā· 2 years ago
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Italian wine šŸ™ŒšŸ¼
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astargirl11 Ā· 4 months ago
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thealanwrightblog Ā· 8 months ago
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Itā€™s Spritzer time!
No idea what Iā€™m doing but wow does it taste good!
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the-poison-in-my-veins Ā· 6 months ago
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Another day, another bottle šŸ„‚šŸ¾šŸ”
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midwestaesthetics Ā· 7 months ago
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Stirrings
Opaque figure at the hallā€™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 dayā€™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 Iā€™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 Iā€™d love nothing more than to impress You with an enduring devotion and make a Vintage Sauvignon Blanc from your tears of joy
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kdram-chjh Ā· 1 year ago
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Cdrama:Ā Lost You Forever (2023)
But right now, I only want to kiss youā€¦ā€ #LostYouForever #YangZi #DengWei
Watch this video on Youtube: https://www.youtube.com/shorts/mv4nt-E-hbY
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askwhatsforlunch Ā· 1 year ago
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Lemon and Dill Monkfish
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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 sprigsĀ 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.
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lavaphan Ā· 1 year ago
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spending halloween alone drunk sorting through EVERY photo since 2016 and as dan said in the recent golf vid: ā€œthe real horror is confronting your pastā€ or something akin
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hellothereimhannah Ā· 1 year ago
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Mood: drinking wine from a cauldron on a Friday night
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what-marsha-eats Ā· 1 year ago
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