Category Archives: Wine and Food

Rosé and Food: Enlivening Your Meals

Rosés can be served with anything—Julia Child There are a wide variety of dry rosés available on the market. Many entry level rosés are relatively light in style and perfect for sipping but don’t stand up well to food. Others, … Continue reading

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Introduction to Georgian Food and Wine

If you haven’t tasted Georgian food and wine, from the Republic  of Georgia, you will want to remedy that sooner than later.  We did last week at Supra, Washington, DCs finest Georgian restaurant where we enjoyed a traditional Georgian feast … Continue reading

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Pairing Champagne and Food at Washington DC’s Fabulous Blue Duck Tavern

The Blue Duck Tavern is one of Washington DC’s finest restaurants. Located in the Park Hyatt in Georgetown, the upscale restaurant serves seasonal cuisine with ingredients sourced from local farms and purveyors. The center of the restaurant is an open … Continue reading

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Thomas Jefferson’s Champagne (Sillery) & Food

In this article, we report on our tasting of the wine and food of Thomas Jefferson with special focus on Champagne and the recipes Jefferson acquired while living in France. Our tasting included the Champagne from one of his favorite … Continue reading

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Art-Food and Wine at Quoin Rock

Located on the slopes of the Simonsberg, the Quoin Rock wine estate just reopened its doors to the public after a lengthy, no-expense-spared renovation of the winery, vineyards and restaurant by the Vitaly Gaiduk family, which purchased the 200 hectare … Continue reading

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Rosé and Food: Enlivening the Meal

Rosés can be served with anything—Julia Child There are a wide variety of dry rosés available on the market. Many entry level rosés are relatively light in style and perfect for sipping but don’t stand up well to food. Others, … Continue reading

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Rosé and Food: Enlivening the Meal

As shown in this report, there are a wide variety of dry rosés available on the market. Many entry level rosés are relatively light in style and perfect for sipping but don’t stand up well to food. Others, mainly premium … Continue reading

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Traditional Bulgarian Cuisine

This article is excerpted from the IWR’s forthcoming report The New Wines of Bulgaria. We are indebted to  Silvena  Johan Lauta’s excellent book Romanian & Bulgarian Food and Cooking Arness Publishing LTD 2010 and Alexander Markoff’s Amazing Bulgarian Cuisine-Traditional Recipes … Continue reading

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Food and Collio Wine in Friuli

The food and wine of Friuli show the influence of Italian, Slavic, and Germanic cultures.  Friuli is home to the country’s best cured meats, especially, prosciutto, flavorful cheeses made from cows that graze on Alpine pasture, creamy polenta, and venison … Continue reading

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Tasting America’s Best Sparkling Wines at Charlie Palmer

How do America’s top sparkling wines pair with food? This is one question we explore in our forthcoming report on America’s Sparkling Wines. To find out, we recently chose several top wines and invited the team at Charlie Palmer Steak … Continue reading

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