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...
Photo: Christine Siracusa
With spring on the horizon, comes a deliciously fresh, crunchy, tart palate of springtime fare. From crisp salad greens to artichokes, fennel, peas, asparagus and ramps – these mouthwatering veggies have never been on the list for ‘most likely to pair’ when it comes to one of our favorite libations, WINE. In the past, it’s the bitterness or the acidity of these bright and tangy greens that have kept old school wine minds steering clear of pairing wine to these elements. Today, we’re more apt to pair wines to just about any food – examining mouthfeel, acidity and tannin more closely when balancing wine to the flavors of an ingredient or dish. So, let’s sort through this list together and leave you with a list of grape gems that will keep your palate happy all spring long!
Let’s start with bright whites. From Sauvignon Blanc to Pinot Grigio, a good number of bright, leafy greens like arugula and spinach are pairing besties with these tantalizing whites. Yet, the sommelier’s secret weapon...
An enormous thank you to who attended our Facebook LIVE event last night!
Chef Mike + I had a fabulous time chatting cheese and charcuterie board building with you all. We covered lots of tips, tricks + more to hosting your own cheese and charcuterie party. Not only did we cover perfect pairing tips, but we covered: how many cheeses to buy, the quantities of cheese/charcuterie to purchase for gatherings (per person), tools for your cheese board, cheese storage, party board prep (how to arrange, cut, design), other accoutrements (salts, jams, spreads, honey, vinegars, etc.) for adding to your board + more!
For the full video, watch HERE!
A listing of the wines, cheeses, and meats covered in the video covered here:
Cantina di Carpi 'Piazza Grande' Lambrusco + Dr. L Sparkling Sekt paired to all of the cheeses + meats
Berthier Coteaux du Giennois Sauvignon Blanc paired to the L'Amuse goat gouda
Francis Berwyn Pinot Gris paired to all of the cheeses + meats
Domaine de la Manarine Cotes du Rhone...
Photo: The Jason Show
All the reasons that I started Sip Better, my friends, lives right here in this recent segment I did on The Jason Show.
How do I drink wine? Low in calories, without sugar, no additives, pesticides, concentrates and free of all the other dirty little agents that can be added to wine in certain regions or countries.
Sip Better is just that -- wine produced free + clear from all of the above, only from organic/sustainable family farmers and generally low in caloric intake.
This week on Fox 9 I discuss a few tips as to 'how' to drink low in sugar/calories and the brands to avoid when perusing your local retail shelf.
Check it out!