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Pairings
 Metaphor of taste, or How to make a foie gras dish skipping Jerez
www.drinktime.ru, 5 March 2010
It happens so often: you go to a small-scale regional event, no matter in which country, and phenomenal things are presented there. More Lombardy: Cheese of the Year competition
«Gastronom» ¹10 (93) October 2009
Gastronomic festivals of Italy More Trentino-Alto-Adige: Merano Wine Festival & Gourmet
«Gastronom» ¹10 (93) October 2009
Italian gastronomic festivals More Marche: white truffles fair
«Gastronom» ¹10 (93) October 2009
Italian gastronomic festivals More One step from Austria to Asia
«Gastronom» ¹2(85) February 2009
To pair Asian food with authentic, still uncommon for us Austrian wine doesn’t simply mean to follow new European fashion. More And Classico, and Primitivo
"Gastronom" ¹4 (51) April 2006
What to serve with Italian pasta? More A sweet drop
"Gastronom" ¹12 (47) December 2005
Dessert wines are usually served in the end of the meal. More "Will you have it with game?"
"Gastronom" ¹11(46) November 2005
Game has pronounced, sharp taste. The meat is usually neither fatty nor very juicy. These features should be taken into account when choosing wines for game. More Liqueur and ice cream
"Gastronom" ¹8 (43) August 2005
Ice cream stopped to be a conventional dessert. More Vine and leaves
«Gastronom» ¹6(41) June 2005
Fresh green and vegetable salads in summers mean more than a light appetizer. More A Rabelaisian treat
«hecho a mano» ¹2(22) 2005
Today we open a series of Epicurean tastings of the most prominent world cuisines. More Lager — for sushi, beer — for chocolate
«Gastronom» ¹5(40) May 2005
Beer is remembered as a last option when we talk about food pairings. More From head to tail
«Restoranny bisnes» ¹3 April 2005
Recommendations for sweetbread, brains, tripe, liver and kidneys as part of an article on offal. More To drink and to moo
«Gastronom» ¹3(38) March 2005
Beef dishes stand little competition when you want to highlight the beauty of red wines. More I love pasta…
«Restoranny bisnes» ¹2 March 2005
Recommendations for wine with simple and complex pasta dishes as part of an article on pasta. More Generous malt
«Gastronom» ¹2(37) February 2005
Nowadays it is fashionable to order with your meal not only wine, but whisky. More Taste of childhood. A frozen ball of happiness
«Restoranny bisnes» ¹1 January/February 2005
Recommendations for ice cream as part of an article on frozen desserts. More An ideal partner
«Gastronom» ¹1(36) January 2005
Before sitting down for a meal, our ancestors would have a shot of vodka. More A tasty morsel
«Restoranny bisnes» ¹11 December 2004
Recommendations to truffles, foie gras and Angus beef as part of an article on delicatessen. More Accompaniment to holiday
«Gastronom» ¹12(35) December 2004
Pineapples and champagne. Praised by the poet Igor Severyanin, this combination became very popular. More Foie gras and company
«Gastronom» ¹11(34) November 2004
Duck, goose, turkey and even ostrich have a lot in common. More After-dinner quartet
«Gastronom» ¹10(32) October 2004
If you serve chocolate with cognac or wine, no one will accuse you of the lack of taste. More Muscadet and mollusks
«Gastronom» ¹9(32) September 2004
Seafood is often served a la naturel. This is why the choice of wines is usually trouble-free. More Summer still life
«Gastronom» ¹8(31) August 2004
A good dessert is, perhaps, a culmination of any good meal. And it will be even better is you choose a matching drink for it. More Ideal matches: wine+vegetables
«Gastronom» ¹7(30) July 2004
Whilst big volumes have long been dedicated to pairing meat and wine, vegetables had a humble role of hardly being mentioned in authoritative food and wine reviews. More Coals and Chablis
«Gastronom» ¹6(29) June 2004
Unfading love of the mankind for food prepared on the open fire has created such a diversity of national gastronomic traditions that it will take more than one summer and more than one fireplace to cook them all. More Vinous chicken
«Gastronom» ¹5(28) May 2004
If we had to choose one product which is invariably popular in the cuisines of the world, it will probably be the chicken. More Like fish in… wine
«Gastronom» ¹4(27) April 2004
“Fish and wine? What’s the fuss?” — perhaps, will be your line of thinking. More Pork and wine
«Gastronom» ¹3(26) March 2004
‘Drunk as a swine’ is perhaps the only thing that springs to mind in connection between alcohol and pork. More
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