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Countdown to Drink Wine With Dinner® Day ~ 1 Month Until August 15!

I had the  privilege, at this gala dinner honoring Julia Child, to escort her to her table.

I had the great privilege, at this gala dinner honoring Julia Child, to chat with her about food and wine, then escort her to her table.

Welcome back, my friend! If you’ve been following my blog for any length of time, you’ll know about the “Drink Wine With Dinner® Day” holiday that I launched several years ago to honor Julia Child on her August 15th birthday.

I actually gear up for DWWD Day a month in advance. And in fact, I’ve expanded the tasty festivities to the entire month of August.

As a tip of the toque to Julia, I offer this preview of Drink Wine With Dinner® Day 2014 with some tempting photos of a delicious duck recipe that I concocted for last year’s event.

Would *you* like to be part of the Drink Wine With Dinner® celebrations this year? I welcome your recipes, food-and-wine pairings, photos, anecdotes ~ and, with great pleasure (and with your permission, of course), I’ll post them here at www.DrinkWineWithDinner.com, and/or on Social Media or other venues.

Just contact me at Rosina@RosinaWilson.com with your information. I look forward to hearing from you!

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Duck Breast with Cherries, Blackberries, Kumquats and Earl Grey Tea ~

Brine 4 duck breast halves for 20-30 minutes

Brine 4 duck breast halves for at least 20-30 minutes

Cut through the skin in a cross-hatch pattern, to help release excess fat during cooking

Cut through the skin in a cross-hatch pattern, to help release fat during cooking

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For the sauce, I also added sautéed onions in olive oil

For the sauce, I also added sautéed onions in olive oil

Simmer sauce until fairly thick

Simmer sauce 10-15 minutes, until fairly thick

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Sauté duck until skin is crisp and golden, and interior is pink

Sauté duck until skin is crisp and golden. Inside, it should be pink and juicy

Slice duck breasts thinly, on the diagonal

Slice duck breasts thinly, on the diagonal

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Merlot is a classic, traditional partner for duck.

Merlot is a classic, traditional and very appealing partner for duck.

Since Drink Wine With Dinner® Day is such a great time to experiment with flavors, I popped the corks on three fine California Merlots: one from Sonoma (Rodney Strong), one from Mendocino (Greenwood Ridge) and one from Napa (Clos du Val).

The wines varied quite a bit, but they all showed a common thread of cherry-berry fruit ~ my reason for including these ingredients in my sauce ~ and they all worked really well with the duck.

Want to know more about the simple strategies *you* can use to make your favorite foods taste even better, courtesy of the wine in your glass? Just *click here* for my quick and easy guide, “Rosina’s 5 Non-Rules for Wine and Food Pairing.” The free download also entitles you to a complimentary membership in my fun, interactive Drink Wine With Dinner® Club, our Club newsletter, and advance notice of special events such as our upcoming “Simultastings” (*click here* for more info)..

Throughout Drink Wine With Dinner® Month and beyond, we’ll keep exploring wine-with-food combinations. I’ll go into lots of detail about what makes a great pairing ~ and why!

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See you soon, my friend ~
As always,
Cheers and great flavors,
Rosina

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