Preview: Celebrating the New Year with Something New #WinePW

Remember when I extended an invitation to January 2016's iteration of #WinePW? I invited all my wine-pouring and food-loving blogging pals to get out of their comfort zones - to celebrate the new year with a new-to-them country; new-to-them varietal; or new-to-them vintner. Click to read my invitation: here.

January's Wine Pairing Weekend will be all about "Celebrating the New Year with Something New." It's happening this Saturday, January 9, 2016. Hope to see you at the table!

Here's what the #WinePW Bloggers have planned...
These are listed alphabetically by post title, but I'm excited to see new vintners, new countries, and wines from Turkey, Croatia, and even Lebanon. Wow. Color me impressed, y'all!

A New Vintner for #WinePW by A Day in the Life on the Farm
Exploring English Sparkling Wine by Confessions of a Culinary Diva
Something New for #winePW: Faire la Fête + Dinner to Go by Pull That Cork
It's Time to Wine Something New by Dracaena Wines
Lubyee Bi Lahmi, Warak Arish Mahshi, and Château Musar Wines by Culinary Adventures with Camilla
Middle Eastern Chicken and Croatian Wine by Cooking Chat
Out with the Old, In with the New by Rockin Red Blog
Wine and Dine: Turkish Wines and Zucchini Patties with Feta for #WinePW by Grape Experiences

Check back with us on Saturday and follow the hashtag - #winePW - on Twitter for our online chat that happens at 8am Pacific time.

Cheers!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog