2015 May

Wine with Food: Seafood | Pairing Tips

Wine with Food: Seafood By Paul Kalemkiarian Sr. | February 1982 Whether you are serving fish and seafood as a course, or as an entree, they deserve a wine of their own. There is no beverage more suitable than wine for the gastronomic delights of the bounty from our seas, lakes, rivers, and streams. It… read more »

To Pop or Not To Pop. That is the question!

How to Open Champagne By Paul Kalemkiarian December 1983 Champagne should be served at a tem­perature of about 45° F. which can be achieved best by gradually chilling overnight in the re­frigerator. How­ever if time is a fac­tor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediate­ly before serving… read more »

Uncorking a Bottle of Wine

By Paul Kalemkiarian June 1983 There are some finer points about uncorking a bottle of wine. The inspection of the bottle before opening, and the actual uncorking procedure deserve some review. Some people have referred to the latter exercise as “dressing the bottle”, which I think carries it a bit far! But no matter, a… read more »

The Shape of Correct Wine Glasses

  By Paul Kalemkiarian April 1983