The Iron Chevsky Wine Blog

Earlier this year I was invited by the Millbrae Community TV to film an episode about pairing wine with Chinese food. The show aired in two parts during the Labor Day weekend on September 1 and 2, 2012. For the shoot, I had selected a sparkling Cremant de Bourgogne rosé (from Burgundy), a Gruner Veltliner (from Austria), a Cote du Rhone (from South of France), a Cru Beaujolais (France), and a German Riesling. Hope you enjoy this 10-min show.

What happens when you get creative with the freshest bestest ingredients for a salad aimed to serve a merry group of gourmet winos on a balmy summer day in Palo Alto? Roasted peppers, peeled Toasted rustic bread Ripe juicy heirloom tomatoes Basil Garlic Green olives Spicy red peppers Toasted pine nuts Generous amount of burrata Extra virgin olive oil and a touch of vinegar All sliced, soaked together and served with a bottle of 2006 Beaujolais. Oh, even me, normally lukewarm about Beaujolais (either "nouveau" or the more serious "cru") screamed in happy joy, going for yet another helping. 2006 was not a very good vintage for Beaujolais, following the very highly acclaimed 2005 (spectacular vintage throughout France). Nonetheless, I found the less fruity, cooler 2006 to be more to my liking over the more aggressive and concentrated 2005's. The non-tannic, dusty cherry spice tasted like a more rustic version of Burgundian Pinot Noir and went effortlessly with the ...