Food and Wine Matching

Cracking bottles and eggs

April 21, 2020By Georges MeekersFood and Wine Matching, Gastronomy

The egg measure of skill White wine is to a winemaker what the egg, one of the most finicky but essential staples of cooking, is to a chef: a telling gauge of ability and skill. Making white wine is easy but hard to master. Requiring a delicate touch, an exact sense of timing and an [...]

Wine and Vitello tonnato revisited

June 2, 2017By Georges MeekersFood and Wine Matching, Gastronomy, Malta

If you were to take a culinary snapshot of Malta, apart from wine, tuna and capers would be some of the most likely local ingredients centred in the crosshairs of your viewfinder. Prepared together with fresh veal, they would make for a vanguard Maltese surf-and-turf dish local fishermen and farmers, chefs and sommeliers, and all … Read More

Wine Campus

Wine Campus

Wine Campus

Food and Wine Matching

Cracking bottles and eggs

Wine and Vitello tonnato revisited

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