Photo: Vinnie Biskupic
Kansas City vs. San Francisco. A BBQ mecca vs. the wine capital of America. Don’t know who to pick for tomorrow’s big game? Here’s a Super Bowl pairing we can all cheer for!
KC-style barbecue is known for its dry-rubbed and smoked meats that are slathered in thick tomato and molasses based barbecue sauces. For a dish with smoke, spice, and savory sweetness we want a wine to match those classic tailgate flavors. Turns out Northern California pumps out some killer barbecue wine with higher tannins to cut through that melt-in-your-mouth fatty meat.
Created by Vinnie Biskupic
*Pair to Peterson 'Mendo Blendo' 2013 Petite Syrah, Syrah, Carignane, Grenache| Sonoma, California
*Check out our other Football wine recommendations in the "What Your Tailgate Life is Missing” Shop Page
Three Slabs of Spare Ribs
Kansas City Dry Rub:
- 3 cups brown sugar
- 3/4 cup dried mustard
- 1 tablespoon ancho chili powder
- 2 teaspoons cayenne pepper
- 2 tablespoon smoked paprika
Photo: Bree Felten Leidel
EVERYTHING is Halloween right now! If you're just a little sick of the Snickers and Twizzlers and pumpkin-shaped Reeses, get a load of this adult Halloween treat below—created by my pal Corey Meier of Create Catering—that you can whip up in under 20 minutes. The best part about it? It pairs well with a fizzy little Moscato!
Trick or treat, friends!
PUMPKIN SPICE RICE KRISPIE BARS
*Pair to an off dry Moscato, like the 2017 Foris Sparkling Moscato*
Makes one 9×9 pan
For the Bars
• 2 Tbsp Butter
• 1 Bag Marshmallows
• 1Tbsp Instant Coffee Granules
• 5-6 Cups Rice Krispies
For the Pumpkin-White Chocolate Ganache
• 2 Tbsp Pumpkin Puree
• 1 Cup White Chocolate
For the Spice Mix - Make to your liking!
• Cinnamon to taste
• Ginger to taste
• Nutmeg to taste
• Ground Mace to taste
For the Dark Chocolate Drizzle
• 4 Tbsp Dark Chocolate Chips
1. Melt the butter and marshmallows together in a heavy bottom pan over medium heat.
2. Once melted, add the coffee granules and stir to combine.
3. Fold in the...
Photo: Emily Rentsch
It's September and the tomatoes are poppin'! Here's a fast and tasty way to get into the spirit courtesy of my friend Chef Mike Shannon. This quick tomato chutney recipe doesn't even require fresh tomatoes (although you could certainly roast your own and gain some more bragging rights) and it makes a crowd-pleasing appetizer. Spread it on crusty bruschetta, add to fresh ricotta (as seen above) or goat cheese, serve it with fish or on top of a hearty burger. This is an all purpose delight.
Oh, and don't forget the wine! After the recipe below, you'll find some of my favorite pairings to tomatoes and other late summer fare.
QUICK ROASTED TOMATO CHUTNEY
from Chef Mike Shannon
Make about 4 cups
1 tablespoon olive oil
1 shallot, minced
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon smoked salt
1/4 teaspoon dried crushed red pepper
2 cans (28 oz) fire roasted diced tomatoes, drained
1 teaspoon fresh thyme leaves, chopped
Heat oil over medium heat in a medium sauce...
Photo: Emily Rentsch
Picture it: The sun is burning high in the sky. You’re lounging on a colorful beach towel, listening to the tinkling sounds of children laughing in the background as your skin slowly warms. The hazy blue line of the ocean waves at you in the distance. You’ve got a good book nearby. You’re all SPF-ed up. And you’re sipping on a little pink wine from your canteen. It’s the perfect day.
Perfect, that is, until you get dehydrated. Gasp!
Nothing goes better with the summer sun than a glass of crisp wine. But this delectable combo can be a little lethal when you’re not watching your water intake. Luckily, there’s a simple and delicious way to keep that from happening.
Say hello to hydrating wine cocktails! Below you’ll find three easy recipes for some wine-based beverages that will keep you feeling healthy and sober while still enjoying the season.
And when I say “recipes,” I really mean loose instructions. Feel free to make these cocktails your own! Add fresh mint, rosemary, or fruit. Switch...
Photo: Tamarind Knutson
Nothing screams summer louder than al fresco dining, and here in Minnesota, the patio vibes are buzzing like live wires! After five months of winter, we take good weather VERY seriously. Now that it’s June, EVERYTHING must happen outdoors! And that means eating and drinking too.
I like a quick seafood situation paired to a little white wine and a setting sun. And lucky for me, two of our Sip Better wine club members, Mark and Tamarind (follow them at @honeysadventures), make a killer sea scallop dish that I plan on whipping up multiple times this summer (recipe below).
The only thing that truly makes this dish better is a glass of Domaine des Homs Viognier, a pretty little white wine from France with a gorgeously round mouthfeel that plays well with the freshness of this meal. And bonus--this wine is under $20! Splash it into a Bordeaux glass and have yourself a very good time outside.
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SUMMER SCALLOPS RECIPE
From Mark and Tamara Knutson | Serves 4
4 ears of fresh...