Category Archives: Food

Gear up for game day

21 Wednesday Sep 2016

Posted by in Beer, Food

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With football season in full swing, Sundays become much more than yards rushed and touchdowns made. Victory stands on the back of coolers and snack tables across the country, and Total Wine & More can help you make the perfect play when it comes to pairing brews and food.

Chips, Salsa, and Dip

In the realm of party snacks, there are few things more sacred than chips and salsa. Malt- forward and boasting a touch of sweetness, Amber and Red Ales complement this dynamic culinary duo, countering the heat of the salsa and the saltiness of the chips. We carry a wide assortment of highly rated Amber and Red Ales to satisfy any fans, no matter what jerseys they wear. Given a score of 92 from Draft magazine and awarded a World’s Best medal at the 2013 World Beer Awards, Oregon’s Full Sail Amber is a sweet, malty and medium-bodied Ale with a spicy, floral hop finish that represents everything we love about this beer style.

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Wings

If, like many of us, you can’t help but gravitate to the platter of wings, we have just the beer for you. The bold flavors of Buffalo wings meet their match in the form of India Pale Ales (IPAs). Thanks to their bitterness and citrusy hop flavors, IPAs enhance the taste of Buffalo wings, while easing the heat of the wings’ sauce for more enjoyable snacking. In addition to giants like Sierra Nevada, Total Wine & More sells a remarkable collection of IPAs, from World Beer Cup Gold medalist Ballast Point Sculpin IPA to 97-point Firestone Walker Easy Jack.

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Grilled Meats

No game-day party or tailgate is complete without some type of deliciously chargrilled meat. It’s happy coincidence that much of the NFL season takes place in the fall, a time of year when our shelves are stocked with limited-release Oktoberfest beers. These seasonal beers were born to pair well with German-style foods, which mean they’re perfect for brats, burgers and hot dogs off the grill. Paulaner Oktoberfest, a perennial favorite, offers up the light hoppy flavors and notes of sweet malt that have become synonymous with the style.

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You can find Paulaner and countless other fantastic game-day beers at your local Total Wine & More.

Braai Basics: Throw Another Boerevors on the Braai!

19 Friday Aug 2016

Posted by in Food, Wine

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There’s Southern cooking, and then there’s really, really Southern cooking – as in food from the Southern Hemisphere. This week, as we gear up for our annual exploration of wines from below the equator, we’re also thinking about the great cuisines that accompany them.

For South Africa, that’s braai. “Braai” in the Afrikaans language means “barbeque” or “grilled meats,” but it also encompasses the idea of a social gathering, like American backyard cookouts.

Key elements of the Braai are meat … and more meat.  Steaks and chops and other cuts go on the grill, along with boerevors – the traditional beef sausages originally made by colonial South African farmers (and their Dutch ancestors before them). No cole slaw and potato salad at the braai – there’s pap, a porridge made from cornmeal, and chakalaka, which sounds like a party all by itself.

Chakalaka is in fact a spicy vegetable affair served alongside the griiled meats. “I don’t even have a recipe from the braais at my home because the chakalaka always changed depending on the person making it,” says Total Wine & More’s own Siyanda M., a native of South Africa. “That’s pretty common, but the base ingredients are tomatoes, onions, carrots and beans.”

Here’s a recipe Siyanda says sounds like home (recipe via www.whats4eats.com):

INGREDIENTS

  • Oil — 3 tablespoons
  • Onions, chopped — 2
  • Bell peppers — 2
  • Hot chile peppers, minced — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Curry powder — 2 teaspoons
  • Tomatoes, chopped — 3
  • Baked beans in tomato sauce — 1 (15-ounce) can
  • Salt and pepper — to taste

Makes 4 to 6 servings

METHOD

  1. Heat the oil in a large saucepan over medium flame. Add the onions, bell peppers, chile peppers, garlic and curry powder. Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
  2. Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes.
  3. Stir in the baked beans, salt and pepper and stir to heat through. Serve hot or cold.
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Celebrate the braai properly! Grab a wine from South Africa to sip during the event.

With the chakalaka simmering on the stove, and the meats grilling up on the braai – that’s the word for the grill, as well as the gathering – let’s talk about what to pour. It’s customary for those participating in the braai to sip on wine, so we think it’s the perfect chance to try some exceptional values from South Africa. Our Discover the Southern Hemisphere event, with tastings going on all weekend (August 18-21), is featuring a few South African wines perfect to sip around the braai:

  • Neethlingshof The Caracal is a red Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Full-bodied with notes of dark fruits and oak, it’s perfect to accompany rich and charred red meats off the grill.
  • Spier Chenin Blanc is a classic, elegant white wine blancing tropical fruit and mineral flavors, ideal to sip with appetizers or grilled chicken.
  • Spier Rosé is a delightfully refreshing rosé of Pinot Noir, crisp and fruity, versatile enough to enjoy throughout the braai.

Discover the Southern Hemisphere at your local Total Wine & More through this Sunday, Aug. 21.

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