Wine is one of my fave drinks Cheese is one of my fave foods, hmmmmm. WINE AND CHEESE PARTY here I come.
I have found a few tips in creating the best party and not making myself broke.
First off, the best wine is not always the most expensive wines. You can get bottles from 7-12.00 and they taste perfectly fine. Unless your a wine snob, then dont come to my party... simple. :)
Wines to choose from:
Here are a list I have compliled from tons of websites... including, Food and Wine, Williams and Sonoma and Every Day with Rachael Ray.
Chardonney- Banrock Station, which is an Australian wine, runs 5.00
Shiraz- Alice White, which is also an Australian wine, runs 7.00
Any Yellowtail Australian wine is good actually.
Rose- Marques de Caceres, which is a Spanish wine, runs 8.00
Red- Altano Douro, which is a Portuguese wine, runs 7.00
This was taken straight from the Racheal Ray Everyday website:
White Wines
If you like wine that's: Bubbly
Then choose: Champagne, prosecco or cava
Here's why: Slightly sweet, these sparkling white wines really pop.
Pair with: Many kinds of dishes, especially fried foods, salty snacks, light fish dishes and frittatas.
Good to know: Low alcohol
If you like wine that's: Crisp
Then choose: Pinot Grigio, Sauvignon Blanc (unoaked), Soave
Also try: Albariño, Chardonnay (unoaked), Chenin Blanc, Muscadet, Pinot Blanc, white Rioja, Vinho Verde
Here's why: Light and clean tasting, these whites feature lemony citrus, green apple and unripe fruit flavors.
Pair with: Goat cheese, light seafood dishes, salads and vegetables.
Good to know: Low alcohol, low sugar and higher acidity also make them refreshing on their own.
Bargain tip: A chardonnay from outside the U.S.—like Australia—can be a great, tasty deal.
If you like wine that's: Floral
Then choose: Gewürztraminer, Riesling
Also try: white Bordeaux, Grüner Veltliner, Pinot Gris, Sauvignon Blanc (oaked)
Here's why: You'll pick up honeysuckle, peach and apricot flavors in these whites.
Pair with: Veggie-filled and spicy dishes (think Indian, Spanish or Korean-style foods) and fruit-based desserts.
Good to know: Low to medium alcohol
If you like wine that's: Buttery
Then choose: Chardonnay (oaked), Fumé Blanc, Sauternes
Also try: white Alsace, white Burgundy, Muscat, Roussanne, Sémillon, Viognier
Here's why: These creamy whites have notes of vanilla, toast and butter.
Pair with: Rich seafood and poultry dishes and cream- and butter-based sauces (the wine's big enough to handle it).
Good to know: Medium to high alcohol
Red Wines
If you like wine that's: Fruity
Then choose: Beaujolais, Rosé, Pinot Noir
Also try: red Burgundy, Gamay, Nebbiolo, Rioja Crianza
Here's why: You'll taste ripe plums and lots of luscious berries in these juicy reds.
Pair with: A wide variety of dishes, from spicy fish to poultry to game and braised meats.
Good to know: Light to medium alcohol
Bargain tip: Pink wines are often a steal! And speaking of good deals, try a fruity red from Portugal, one of the world's best regions for affordable wine.
If you like wine that's: Spicy
Then choose: Côtes du Rhone, Merlot, Shiraz/Syrah
Also try: Barbera, Cabernet Franc, Dolcetto, Grenache, Malbec, Petit Sirah, Sangiovese, Tempranillo
Here's why: These reds have hints of black pepper and warm spices like clove and nutmeg.
Pair with: Grilled meats or veggies, burgers, beef stew and spicy beef kebabs, as well as with tomato-based sauces and hard, sharp cheeses like parmesan.
Good to know: Medium alcohol
Bargain tip: Shiraz can give you bang for your buck.
If you like wine that's: Woodsy
Then choose: Barolo, Cabernet Sauvignon, Chianti, Rioja
Also try: Barbaresco, red Bordeaux, red Rhône
Here's why: You'll find nutty, earthy flavors in these reds like leather, tobacco, cedar and chocolate.
Pair with: Cheeses like Swiss and brie, lamb and dishes that include equally earthy flavors like mushrooms and onions.
Good to know: Medium to high alcohol
If you like wine that's: Jammy
Then choose: Brunello, Nero d'avola, Zinfandel
Here's why: These rich reds are packed with flavors of dried fruit, blackberry or cherry jam, caramel, light molasses and vanilla.
Pair with: Tender cuts of beef, pork chops, bacon, pungent blue cheeses and dark chocolate desserts.
Good to know: High alcohol
Yummy Appitizers, once again taken from several websites. My all time fave website is the Williams and Sonoma website for reciepes, its the greatest.
Mussels in White Wine
Ingredients:
2 cups dry white wine
2 small shallots, finely chopped
1 sprig fresh thyme
4 parsley stems
1 bay leaf
6 pounds mussels, rinsed and debearded
Salt
Crusty bread, for serving
Directions:
In a stockpot, combine the wine, shallots, thyme, parsley and bay leaf; simmer over medium-high heat for 2 minutes. Add the mussels, cover the pot and cook for 3 minutes. Stir to coat and cook until the shells open, 5 minutes. Using a slotted spoon, transfer the mussels to a platter (throw away any that haven't opened).
Strain the remaining broth, add salt if needed and pour over the mussels. Serve with bread to sop up the sauce.
Fig and Cheese Purses
18 Servings Prep 25 min (plus chilling) Bake 15 min Ingredients:
One 17.3-ounce package frozen puff pastry (2 sheets), thawed 6 ounces fresh goat cheese, cut into 18 pieces 5 fresh or dried figs, quartered 1 large egg, beaten Directions:Unfold puff pastry sheets onto a lightly floured surface; smooth out. Cut into eighteen 3-inch squares.
Position a rack in the center of the oven and preheat to 425°. Place a piece of cheese in the center of each puff pastry square. Top each with a piece of fig. Brush the edges of each square with some of the egg, then gather up the edges and twist and pinch to seal. Place the purses on 2 parchment-paper-lined baking sheets, cover loosely with plastic wrap and refrigerate for at least 20 minutes or up to 6 hours.
Lightly brush the pastry purses on 1 baking sheet with more egg, then bake until puffed and golden, about 15 minutes. Repeat with the remaining purses. Serve warm.
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