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Food and Wine

Making sure to eat in a way that supports your gut and optimal digestion is key for both long-term health and sustainable weight loss. A few of the things that help to keep a healthy gut include eating lots of prebiotic- and probiotic-rich foods; cutting out refined starches, excess sugar, and processed foods; as well as proper food combining.

1. Eat fruit on its own.
And in between meals (except lemon/limes and very low-glycemic sour fruits, which can be eaten with other food).

2. Pair fats only with nonstarchy vegetables.
Fats like avocados, olives, seeds, and nuts are good options. Small amounts of unrefined virgin oils can be paired with everything.

3. Avoid eating more than one protein at a time.
No steak and eggs, no beans and chicken, no surf and turf.

If you’re thinking this is way too hard (as was my reaction), don’t fret! Stress will worsen your digestion. Instead, follow my simplified approach.

Pinot Noir

Pinot Noir is the world's most popular light-bodied red wine. It's loved for its red fruit, flower, and spice aromas that are accentuated by a long, smooth finish.

PRIMARY FLAVORS:
cherry, raspberry, mushroom, vanilla, hibiscus

California Pinot Noir:
Flavors: Cherry, Raspberry, Allspice, Darjeeling Tea, Vanilla

The United States is very diverse. That said, the lion's share of American Pinot Noir wines come from California. While California might otherwise be too warm for this grape, you'll find Pinot Noir excels in places that receive cooling breezes (and morning fog) from the Pacific Ocean. The ocean moderates the temperatures in places like Sonoma, Southern Napa Valley, and the Central Coast (including Santa Barbara.)

California Pinot Noir is typically rich, fruity, and lush in style. The ample sun and controlled temperatures make it easy for winemakers to pick at the perfect moment when ripeness is optimal. Besides brooding rich fruit flavors, many of these wines have subtle allspice undertones from aging in imported French oak barrels.

Chardonnay

Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.

(I always think saying you're bored with chardonnay is a bit like saying you’re bored with chicken. There’s good and poor quality chicken - you don’t go off it because of the bad stuff.)

Getting the best out of chardonnay depends on appreciating that it’s not just one wine - it depends where it’s made, whether or not it’s oaked and how mature it is when you drink it. Here are some pairings to suit four different styles:

Top pairings for 4 different styles of chardonnay
Young, unoaked, cool climate chardonnay
Such as: The classic and most austere example of this is Chablis but other young white burgundies would fall into this category.
Good matches:
They’re perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables. They also go well with creamy vegetable soups. Finer, more intense examples such as Puligny-Montrachet can take on sushi and sashimi or delicately spiced fish or salads. Chablis is particularly good with oysters.

Fruitier, unoaked or lightly oaked Chardonnays
Such as: Chardonnays from slightly warmer areas to the above but made in a more contemporary style - smooth, sometimes buttery with melon and peach flavours. Examples would be inexpensive chardonnays from the south of France, Chile, New Zealand and South Africa.
Good matches:
Slightly richer dishes than those listed above but ones where a degree of freshness in the wine is still welcome. Fish pie and fish cakes (especially salmon fish cakes) other simple salmon preparations (simply poached or with a buttery sauce) chicken, pork or pasta in a creamy sauce, chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts, mild curries with buttery sauces (such as chicken makhani)

Full bodied, oak aged Chardonnays
Such as: barrel-fermented, barrel aged or ‘reserve’ chardonnays, particularly top end Australian, New Zealand and Calfornian Chardonnay and top white burgundy, served within 1-3 years of purchase
Good matches:
Similar dishes to the above but can take an extra degree of richness. Dishes like eggs benedict for example or even a steak béarnaise. Fine rich fish such as turbot, grilled veal chops with mushrooms, Late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Cheddar cheese. You can even drink a rich chardonnay with seared foie gras (and indeed many prefer it to Sauternes at the start of a meal)

Champagne

Champagne is delicious alone, but even better when smartly partnered up with a delicious bite. From chilled peach soup to crispy udon noodles, these incredible recipes make perfect pairings for Champagne. Whether you're looking for a brunch-friendly bubbly or need pairing ideas for classic appetizers, these flavorful recommendations will enhance the flavor of both the champagne and your food.

Oysters Rocafella
"We created this dish as an homage to Jay-Z. He inspires us," says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. "The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now." Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

Grilled Chicken Breasts with Grapefruit Glaze
Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

Pairing: NV Pol Roger Brut Réserve

Poached Eggs with Parmesan and Smoked Salmon Toasts
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

Pairing: 1998 Krug Brut

Sauvignon Blanc is a white wine that owes much of its popularity to winemakers in Bordeaux and the Loire Valley in France. The Sauvignon Blanc taste is very different from other white wines, like Chardonnay, because of its green and herbaceous flavors. The name Sauvignon Blanc means “Wild White” and the grape is related to Traminer with origins in the South of France. Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors. Below we will investigate the fundamentals of its taste, learn the regions where its produced and get a few creative ideas for food pairings.

Sauvignon Blanc Taste
The primary fruit flavors of Sauvignon Blanc are lime, green apple, passion fruit and white peach. Depending on how ripe the grapes are when the wine is made, the flavor will range from zesty lime to flowery peach. What makes Sauvignon Blanc unique from other white wines are its other herbaceous flavors like bell pepper, jalapeño, gooseberry and grass. These flavors come from aromatic compounds called pyrazines and are the secret to Sauvignon Blanc’s taste.

Sauvignon Blanc Wine

Sauvignon Blanc Wine Characteristics
FRUIT FLAVORS (berries, fruit, citrus)
Lime, Green Apple, Asian Pear, Kiwi, Passionfruit, Guava, White Peach, Nectarine
OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Green Bell Pepper, Gooseberry, Basil, Jalapeño, Grass, Tarragon, Lovage, Celery, Lemongrass, Box of Chalk, Wet Concrete
OAK FLAVORS (flavors added with oak aging)
Vanilla, Pie Crust, Dill, Coconut, Butter, Nutmeg, Cream
ACIDITY
Medium – Medium High
SERVING TEMPERATURE
Unoaked: 46 ºF (8 ºC)
Oaked: 52 ºF (11 ºC)
SIMILAR VARIETIES
Verdejo, Albariño, Colombard, Grüner Veltliner, Verdicchio, Vermentino, Tocai Friulano, Savignan (rare), Traminer, Sauvignon Vert (rare)
SYNONYMS
Fumé Blanc (USA), Muskat-Silvaner (Austria), Feigentraube (Germany), Sauvignon (Italy)
BLENDING
Sauvignon Blanc is commonly blended with Semillon and Muscadelle in White Bordeaux