Tag: food pairing

Recipes With Wine For The Cold Weather


When the cold tightens, we need to warm up. Nothing better than some recipes with wine to give flavour to the dishes, and incidentally, to cope with the winter days.

Sausages with red wine

It is a classic of a home cooking recipe. To make the dish we will need large sausages, potatoes, onion, garlic and a glass of red wine. This dish is very easy to make and you can personalize it with your own mix of herbs and various spices.

Chorizo with wine

It is a perfect tapa or appetiser that is great with vermouth. Mix onion, bay leaf, small sausages, red wine and a little salt. Sprinkle with the red wine chorizos and add a pinch of salt. It is normal to present them cut into slices covered in sauce in a clay pot.

Sirloin with red wine

To make this recipe, we will take sirloin medallions, potatoes, butter, cream, 750 ml of red wine, salt, pepper and some herbs. We can add a grated cheese on top of the potatoes to make it different and then pour wine into a casserole dish next to the sirloin.

Pears with wine

It is another traditional and perfect recipe for a hot dessert. Take 4 pears, for example, half a glass of white or red wine, water, cinnamon and sugar. We start by boiling the white wine with half a litre of water, sugar and cinnamon stick. Then we will place the pears and cook them. Later, we will introduce the pears in the wine sauce to cook them for a few minutes. We can let them cool down and serve them with the red wine sauce that we will have prepared.

Hot chocolate with red wine

If you are passionate about chocolate and wine, you are in luck because you can combine both ingredients. A sweet mixture that is made in a moment, mixing milk and chocolate, and then red wine is added. Everything is heated to make it better.

 TAGS:Campo Viejo TempranilloCampo Viejo Tempranillo

Campo Viejo Tempranillo is a composition of Tempranillo grapes from various regions of the Rioja to achieve the purest taste of this varietal. A modern wine which honours its legacy.


 TAGS:Barbazul 2014Barbazul 2014

Barbazul 2014 is a full-bodied Spanish wine from Andalusia. The “Blue Beard”, a peculiar name for a red wine, is potent, round and full-bodied. 

The best pairings for smoked salmon

gourmet, food pairing, wine, vodka, whisky, white wine TAGS:undefined

When we think of food pairing possibilities for salmon our first option’s usually white wine or champagne. However, there are many other possible pairings for this tasty and soft fish. Whether wine, beer or spirits, there is a wide range of drinks: it is just a matter of putting aside traditions and try something new and different.


  • Sancerre, Pouilly-Fumé and other Sauvignon from the Loire: these wines are known for their dry minerals, with delicate flavours of gooseberry that are perfect for smoked salmon. Other Sauvignons can also work as long as they are not too “herbal”.
  • Chablis: young Chablis’ work better since they have a clean freshness and just the right amount of acidity to counteract the salmon’s greasiness. Chardonnays also go well with hot smoked salmon.
  • Riesling: young German Riesling wines like Kabinett with their intense flavours of green apple combine especially well. Young Alsace wines and Australian Rieslings are also a good choice for this dish.
  • Gewürztraminer: Gewürztraminer and smoked salmon make an excellent couple. Just give this two a shot.
  • Dry sherry. If you like dry sherry, this might be your best choice. The sherry’s salty and spicy taste is perfect as long as it is served cold and directly after the bottle was opened.

 TAGS:Grand Regnard Chablis 2013Grand Regnard Chablis 2013

Grand Regnard Chablis 2013: a white wine with Chablis DO with the best bunches of chardonnay from the 2013 vintage and with an alcohol content of 12º.


Beers and spirits

  • Czech or German pilsner beer: the freshness and slight bitterness of pilsner is just the thing to serve with your dish of smoked salmon.
  • Weissbier, Witbier or wheat beer: the ‘white’ beers go with most types of seafood in addition to smoked fish. An excellent option that will go great with your meals.
  • Malt Whisky: it may not be the first thing on your mind thinking of smoked salmon but it makes for an excellent choice. Choose a light malt whisky if the taste of salmon is soft or an Islay whisky if it’s stronger.
  • Aquavit: this is an aromatic spirit from the Nordic countries and a very original option to enjoy with salmon. Its dill and cilantro aromas make it a perfect partner for the fish’s taste.
  • Vodka: good cold Polish vodka can work just fine. With this combination, you get to give an unexpected twist to your evening dining.

 TAGS:Absolut Electrik SilverAbsolut Electrik Silver

Absolut Electrik Silver: a vodka from distillery The Absolut Company from Sweden. 

2 couscous recipes with fish you’ll love


Do you want a delicious fish-based dish? Do not miss these two recipes for couscous with fish, a healthy alternative to enjoy on family meals and an excellent source of omega 3.

Sicilian couscous with seafood


  • 150 grams couscous
  • 1/2 teaspoon turmeric
  • ½ teaspoon cumin
  • 100 grams fresh mussels
  • 150 grams fresh clams
  • 100 grams fresh red prawns
  • 100 grams crushed tomatoes
  • Parsley
  • 2 garlic cloves
  • 1 fresh chili
  • Salt to taste
  • Extra virgin olive oil to taste


  1. In a bowl, mix the couscous, turmeric and cumin.
  2. Fill with hot water and cover for 10 minutes.
  3. In a pan, fry 2 chopped garlic cloves and chili into thin slices.
  4. Add seafood and tomato and cover for 5 minutes to cook over high heat.
  5. Rip the couscous with a fork. Put on a plate and place the seafood over it.
  6. Sprinkle some chopped parsley and pour a drizzle of extra virgin olive oil.

To accompany this dish, you can choose a white wine from the Rias Baixas, light and fresh.

 TAGS:Terras Gauda 2014Terras Gauda 2014

Terras Gauda 2014: a white wine with this DO: Rias Baixas with the best bunches of caiño and loureiro from the 2014 vintage and has a volume of alcohol of 12º.



Fish couscous


  • 500 grams couscous
  • 4 small carrots
  • 1 bunch celery
  • 2 onions
  • 200 grams peeled tomatoes
  • 1 clove garlic
  • 1 hot pepper
  • 2 or 3 bay leaves
  • 1/2 cup white wine
  • 750 grams fish for soup
  • 1 kg fresh white fish
  • Virgin olive oil to taste
  • Salt to taste
  • Parsley to taste
  • Paprika powder to taste


  1. In a hot pan, fry in olive oil the garlic and onion chopped into small pieces. When brown, add the diced carrot and fish.
  2. Add the peeled tomatoes previously reduced to purée and celery chopped into small pieces. Season with salt, pepper and paprika powder.
  3. Add to 1 litre of water to the sauce. When the ingredients are tender strain them finely and remove the fish bones. Reserve the broth aside.
  4. In a separate pan, fry a clove of garlic in olive oil and add the white fish. When sautéed, add some white wine and salt to taste.
  5. When the alcohol evaporates, add two tablespoons of the broth and cover it again. Stir and remove from heat when ready.
  6. Heat in a pot the necessary amount of broth to prepare the couscous according to directions on the box.
  7. Add the couscous for the time indicated. Remove and serve on plates, garnish with some vegetables and fish.

A smooth and exquisite rosé from the Provence will further highlight the flavour of this tasty dish.

 TAGS:Miraval Rosé 2014Miraval Rosé 2014

Miraval Rosé 2014: a rosé wine from the Côtes De Provence DO based on the best of cinsault and syrah from 2014 and with an alcoholic strength of 13º. 



* Image: Eemeli Haverinen (flickr)