Caviar & Spirits

     Great for parties, as a garnish and it creates a delicate spread for a snack. Caviar is the roe consisting of salt-cured fish-eggs from wild sturgeon. There are 4 main varieties of caviar and they can pair with champagnes, wine spirits, and even beer. 

***Recipe for Thought***  Beluga Caviar & Eggs with Brut Champagne 

1 can Beluga 

2 eggs

1 cup shredded cheddar 

1 pkg soda crackers 

1 tbsp margarine 

Heat a skillet on medium. Combine eggs and margarine in a bowl and scramble eggs until fluffy. Dress soda cracker with shredded cheddar, scrambled egg and a small amount of Beluga caviar respectively. Pour a chilled glass of brut champagne to enjoy with this delicacy in a social setting or as a appetizer before dinner. If wine is more to your liking, they can be found in a variety of sparkling flavors. Cheers!  @winechateau

Wine & Sweets!

     There are a variety of wines and beer that pair very well with milk chocolate, dark chocolate and creamy white chocolate. If you are looking for a flavorful dessert with amazing ingredients, give cakes with a conscience a try. Enjoy brownies, cakes, tarts and more. 

***Ideas for Pairings***

- Pair milk chocolate with Merlots, Ports and Pinot Noir. 

- Stout beer match well with chocolate because most have chocolate and espresso flavors. A Chocolate Milk Stout Cake is a great option for dessert. 

- If your in the mood for dark chocolate, try a Zinfandel, Cabernet Sauvignon or a cold IPA. 

- Chocolate with berries or caramel have a great combination with sparkling wines. 

Great Wine & Dinner for Two

     Enjoy your Summer with the great taste of White Bordeaux wine. This combination of Sauvignon Blanc and Semillion gives a crisp taste with honey and lemon flavors. White Bordeaux can be paired well with fish flavors like salmon, shellfish and meals with a rich sauce.


***Recipe for Thought***  Marinade Ginger Salmon with White Bordeaux 


1 pound salmon fillets                                      1/3 cup low sodium soy sauce
1/3 cup brown sugar, divided                         2 tbsp olive oil
2 tsp of lemon pepper, divided                      1 piece of fresh ginger root, minced 
1 tsp crushed garlic                                        1 tsp onion powder


     Season salmon filets with lemon pepper and onion powder on each side. Combine the brown sugar, crushed garlic, soy sauce, olive oil and ginger root in a small bowl. Arrange seasoned salmon filets in a ziploc bag and add marinade to coat. Refrigerate overnight but for no less than 3 hours. Preheat broiler and place salmon on a foil lined cookie sheet; reserve marinade. Broil fish for 2 minutes, turn over and baste with marinade; then cook for another 2 to 3 minutes or until fish flakes with a fork. Remove from oven and serve over brown rice or along side vegetables. The White Bordeaux may be chilled or served cool.