So…long time, no blog.
Excuses:
1) I only need one. I have been far too busy preparing the second wave of Good Earth Wines for their date with the bottling machine. That’s a good enough excuse isn’t it? Let me know if this isn’t going to cut it and I’ll try to fabricate something else.
So just as a teaser, we will indeed have 4 Good Earth Wines bottled and ready to be set free in a little over a month. Our first-born (Chardonnay 2008) will be joined by our 2009 Riesling twins (far from identical twins), and the older and more mature PJ (2008 Cabernet Franc). There will be a Rose’ to follow, but as it is a cousin of PJ, it shares the same personality trait – an unwillingness to co-operate, especially when deadlines are involved.
I feel the need to share that I am writing this blog on the sunny patio of a Belgian Pub in Christchurch, New Zealand. I needed to share this, not just to gloat, but also to comment on how well matched Belgian food and beer are. You can’t beat Mussels steamed and served with a good Wit Bier, or a Belgian style Rockwurst paired with a rich Abbey Ale. The next stop on my holiday is Marlborough, famous for two things – Sauvignon Blanc and Seafood – two things that were made to be served with each other. Another example of a regional dish is Beef Bourguignon, made with and served with Pinot Noir, the grape variety made famous in.…Burgundy. Spanish Paella and Rioja. Lasagna and Chianti Classico. Thai red curry with Singha beer. Great regional combinations.
What do you see as Niagara’s great food and drink combination? Does one already exist? Are Niagara folk too creative and outgoing to settle for one combo? Would it be Riesling we would pair with our regional dish? Or Icewine? Or wine at all? Do we even need a regional specialty? Your thoughts?
Cheers, Kiwi Ross