Loaded with essential vitamins like A, K, and C, and vital antioxidants, kale is a versatile source of natural roughage that stands in for meat like a pro. It’s hardy enough to stand preparation by various means including stir-frying, baking, sautéing, and more. Read More
Also called “Jerusalem artichokes,” sunchokes bear no resemblance to standard artichokes. Sunchokes have a bright, fresh-tasting quality that makes them a welcome change from your usual meat course. Read More
Plantains are a simple way to replace meat without sacrificing a savory or savory-sweet presence on your plate. Read More
Rich in dietary fiber, iron, and protein, chickpeas make an able meat substitute. They come in handy for weight loss recipes by making the stomach feel full for longer due to their high fiber content (more fiber means the stomach takes longer to break it down). Read More
Whether you pop them in your oven or roast them with a drizzle of olive oil, balsamic vinegar, or even maple syrup, Brussels sprouts are a crunchy, flavor-packed alternative to meat. Read More
Portabella mushroom caps can be as large as a pork chop or cut of steak. Pair this with the rich, umami flavor of mushrooms in general, and the firm, fleshy texture of a properly cooked and seasoned portabella cap makes a more than passable stand-in for a meat course. Read More
Black beans have a smoky, meaty flavor quality that is versatile enough to pair with virtually any dish. They’re a low-calorie, low-sodium, high-fiber meat alternative that’s full of vital protein and nutrients like molybdenum, magnesium, manganese, and folate. Read More
Lentils can be used in place of meat to add texture to curries and stews, and taste great mashed into fritters. Rich in fiber and protein, they’re great for serving in place of meat and are available in a wide variety of types and colors. Read More
Optimal wine tasting temperatures are as follows - Sparkling wines and sweet wines: 45-50˚F (7-10˚C), Dry white and rosé wines: 50-60˚F (10-15˚C), Light-bodied red wines: 55-65˚F (13-18˚C), Full-bodied red wines: 62-68˚F (17-20˚C)
Highly acidic dishes like those made with tomatoes or citrus elements heighten the palate’s awareness of a wine’s sweetness, body, and fruitiness. These same foods tend to diminish perceptions of acidity in wine.
Letting your choice of cuisine inform your wine selection by serving a wine of Spanish origin with tapas or paella, or matching a French wine to your dinner of Confit de canard or Boeuf bourguignon, can be broadening and lead you to discover new and interesting wines. Read More
The design of the glassware used when tasting wines is not arbitrary. Its tulip-like shape helps to trap wine odors. Optimal wine tasting glassware will be thin so that the heat of a taster’s hand can warm it if necessary, and clear in order to accurately show wine color. Read More
The term "legs" or "tears" refers to the thin streams of liquid that trail down the inside surface of the wine glass after wine is sipped. Read More
Bitterness in food intensifies perception of bitterness in any wine drunk with it, and makes the wine taste more acidic. Salty dishes mask perception of bitterness in wines.
Salty foods tend to increase the palate’s perception of a wine’s body while lessening perception of the wine’s bitterness and acidity. When pairing salty dishes, select a sufficiently acidic wine, or it will taste flabby and overpowered by the food.
Avoid high-tannin red wines with fish dishes. Tannin reacts with iodine in seafood to make both the wine and food taste metallic and unpalatable. If you must have red wine with fish, choose a lighter-bodied, low tannin, high acid one, like Beaujolais and lighter Pinot Noir.
Wide-ranging variations in wine’s style, flavor & other attributes can negatively affect a wine depending on which one you may have tasted before it. Standard wine-tasting order is designed so that no wine suffers poor representation due to its placement in the tasting sequence. Read More
Setting is key for an optimal wine tasting experience. Holding tastings in the morning ensures freshness of tasters’ minds & palates. When possible, hold tastings in areas lit by natural light, with no extraneous odors (cologne, food, smoking, etc), noises or visual distractions.