Cabernet, young and old

Article Abstract:

Several CAbernet wines are recommended to go with various menus presented. Recipes for braised squab, basil Sabayon, eggplant and roasted lamb 'sandwiches,' crisp chard polenta, chocolate-mint brownies and chocolate chip-mint whipped cream are given.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1997
Cooking, Cookery (Lamb and mutton), Lamb (Meat), Chocolate, Cookery (Chocolate), Pigeons, Basils, Cookery (Eggplant), Eggplants, Cookery (Basil)

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Eclectic menu without the meat

Article Abstract:

Recipes are given for goat-cheese avocado dip with tortilla chips, fresh fennel salad, ratatouille crepes with olive caviar and baked bananas with Anisette. Wines are recommended for each course for this vegetarian meal.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1993
Vegetarian cookery, Vegetarian cooking

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A menu for young reds

Article Abstract:

Red wines are usually better when they have aged, but most red wine is drunk before maturity. A menu and recipes for food which will complement young red wines are presented.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2001
Evaluation

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Subjects list: Recipes and menus, Food, Wine, Wine and food
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