Looking to discover New York and its incredibly diverse wine and dine scene? Here are 5 of the best wine bars in NYC worth discovering...Read More
Whether it be for a bachelorette/ bachelor party, date night, wedding, or a small get together- vineyards can be a relaxing and unforgettable time. They bring people together, make you wind down, and give you a few aesthetic pictures for your social media.Read More
Summer is a great time to go outdoors and start grilling, but if you’re up for a challenge then you should consider trying Argentine Asado. Asado is Argentina’s version of a traditional barbeque that strictly uses wood for fuel. Grilling beef the Argentine way takes years to master and is considered a rite of passage amongst Argentinians.
Mario Graziano, a recent recipient of Argentine-American Chamber of Commerce Business Man of the Year title, and his son Leo are two experts from Argentina who have mastered the art of asado. They brought their culinary smarts to Miami in 1990, then opened a chain of steakhouses, bakeries and markets which were entitled Graziano’s. Below are a few of their secret tips to making their amazing asado.
1. Start with quality ingredients.
When preparing to grill this summer, don’t skimp on the quality of your food. You want to get the best products you can. Getting locally sourced beef which has been grass-fed will give you a more flavorful taste, and it is noticeable leaner.
2. Fire is the heart and soul of Argentine grilling.
When it comes to asado, only wood is used to give the beef a smokey taste and to remain to the traditional roots of adado. Although, the trick to grilling the perfect asado is to not let the beef touch the flames. Graziano’s has Quebracho wood ordered on a quarterly basis to give the asado its smoky flavors that it is known for.
3. One flip is all it takes.
There is no need to keep flipping the beef when it comes to asado. Flipping the beef once will keep it juicy while also giving the outside a nice brown crust.
4. No fancy tricks. Just salt.
When it comes to asado, it is believed that the flavor comes from the quality of the beef you are grilling, which is enhanced by only salt. When grilling your asado, salt it from above and serve it with some homemade chimichurri.
5. Patience is everything.
Asado takes time and patience as it best cooked low and slow. The process can take up to three hours, but it’s well worth the wait. While you’re waiting, gather your friends and family around and enjoy some Carbernet Sauvignon or Mendoza Malbec. Leo Graziano’s pick is Las Perdices Cabernet Franc.
For those who need the ultimate bbq wine Ravage 2016 Cabernet Sauvignon that come along with the ultimate summer grilling kit – complete with expert grilling advice from Pitmaster Hugh Mangum. During summer grilling. Whether making flavorful steak tacos or opting for equally as delicious lamb shoulder pitas, Ravage’s smooth, fruit forward Cabernet Sauvignon enhances the flavors of any sizzling-hot meal.
For those you who are looking for a new sauce to try out Williams Family Kitchen’s has recently debuted NONO SAUCE which brings an extra shine to supper time, grilling, side dishes, family gatherings and fills all your meals with flavor and soul.
Produced in partnership with NYC’s iconic leading purveyor and retailer of fine foods, DEAN & DELUCA, this spicy yet sweet blend will become your culinary secret weapon and can be purchased online here.
We’ve compiled a list of all the must have wines you need for this spring! These wines are perfect pairings with the weather and the events of the season. Celebrate these light, bright, and fresh wines focusing on sweetness.Read More
Now I know what you’re already probably thinking. How can I turn my nose up at all my friends and act like I’m the most cultured Wino if we’re drinking wine from a can, and what kind of vintage could I expect from wine that comes out of a can? Will it have a top notes of hazelnuts or golden apples? Well if you can put all those preconceived notions you picked up at fancy wine tastings about what wine should be, I’m sure you’ll find that canned wine is simply better in many cases then bottled wine.
The first and foremost of those is the fact that canned wine is so much more simple and easy to use than bottled wine. It is easier to transport a can, it chills faster, and it can’t shatter, because I’m sure we’ve all had that experience. Where after a few glasses and all the bottles that were open, are now empty. So someone tries to open a new bottle with a corkscrew and they end up pulling too hard smashing the bottle shattering the neck, or even just splash wine all over themselves. Either way you shouldn’t expect drunks to do complex tasks that require a modicum of self-control, and well you would have to be exceedingly drunk to mess up opening a can.
Another aspect of being freed from corks is that you simply don’t need to own a corkscrew, and if a special someone calls you over at two in the morning telling you to bring a bottle of wine. It won’t ruin the mood when you have to spend thirty minutes trying to figure out how to open a bottle of wine without a corkscrew just because you assumed they owned a corkscrew when they didn’t. Put plainly canned wine fits the modern busy lifestyle, it is the kind of wine you can drink at an outdoor concert venue. Dance with it in your hand even, and it won’t slosh out of the cup like wine normally would, because this time it’s in a can.
It is also a more affordable alternative than spending at least $15 or if you like burning money upwards of $80 dollars for 750ml of wine. We here at Off the MRKT like wine as much as the next website, but spending that much every time we want to drink some of it can tend to be a little too costly. That’s why the average $6-7 price of a 375ml can of wine is so great. You’re just paying for two and a half glasses of wine at a time instead of five at once. Most importantly during the holidays you won’t look like an alcoholic for drinking two cans of wine, but if you drink a whole bottle of wine by yourself all of a sudden your family is staging an intervention.
Finally if none of that was enough to convince you the future of wine is in cans, we will talk about taste. Skeptics might say that wine from a can will taste like aluminum, but today’s aluminum is coated inside to prevent the transfer of metallic tastes. Not to mention canning does a far superior job of preventing oxygen exchange, because a can has a perfect airtight seal unlike some bottles. The cans also do infinitely better at stopping light from getting into the drink, by way of being opaque unlike a bottle. Since light and oxygen are two of the biggest foes of preserving flavor and shelf life, it is probably a safe bet that dollar for dollar a canned wine will taste much better than a bottled wine, and yes it does come in Rosé.
On most summer day and nights we have been guzzling #RoséAllDay but wanting to drink a red that'll satisfy even the biggest Brosé.
Hard to hear that one can pass up a Whispering Angel for a red? Even red wine can be described as light and fruity and make for a great summer drink while chilled. Check out our suggestions for you to drink tonight. Sangria anyone?
Chilean wine is known for its high-quality product but low and affordable prices. For the best summer red, we recommend Carménère as its herbaceous peppercorn-like flavor both compliments and brings out the smoky flavors you would often find at your typical summer BBQ. Instead of adding to the richness and sweetness of BBQ foods, Make sure to grill up some succulent meats and crisp veggies and pour yourself a glass (or two) of Carménère at your next BBQ for the ultimate summer
“The keys to summer reds are three fold: lighter fruit flavors, high acidity to keep the wine refreshing, and wines that you serve cooler (like 50˚F). There is a distinct set of wines that fit the bill and they, themselves come from cooler climates (which usually produce lighter reds with higher acidity). I love lighter style Zweigelt or Sankt Laurent from Austria, German Pinot Noir (called Spätburgunder), Beaujolais from Burgundy, and Pinot Noir from Sancerre in the Loire Valley. Mencía from Spain can be fantastic too, if it’s the more berry, minerally style (versus a spicier version that may be too much for summer). Each of these has a “lightness of being” about them that makes them lively and fresh.
And here’s a shopping tip for the readers: If you’re not sure if something will be heavy or light, take a look at the alcohol level. Any red above 13.5% ABV is going to be a bit too heavy to qualify as a summer red! "
— Elizabeth Schneider host of the popular "Wine for Normal People" podcast and author of a forthcoming, reimagined basic wine book, called "Wine for Normal People."
Beaujolais is light-bodied, low-tannin, refreshing, and best served chilled. made with iconic Beaujolais producer Georges Duboeuf, whose wide portfolio of appellation-driven Flower Label wines and Cru Beaujolais bottlings are ideal for summer. The Flower portfolio is the 2015 Beaujolais-Villages, a vibrant, fruit-driven wine which over-delivers for the cost, and serves as an excellent introduction for anyone interested in exploring the high-quality side of Beaujolais.
Light and well-balanced, Riunite Lambrusco is perfect for every occasion. Enjoyable and straight forward, its easy drinkability make it a favorite with a wide variety of foods, including spicy fare.
Looking to learn how to make a great sangria? Check their recipe below.
Classic Red Sangria
1 750ml bottle of Riunite Lambrusco
1 lemon, 1 orange, 1 peach, 1 ripe green apple, sliced
½ cup orange juice
¼ cup Brandy (optional)
¼ cup Triple Sec
1 can of lemon-lime soda
Combine the sliced fruit, brandy and triple sec in a pitcher. Add Riunite Lambrusco, orange juice and lemon-lime soda.