Tag Archives: Food

Gear up for game day

21 Wednesday Sep 2016

Posted by in Beer, Food

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a variety of beers with dark beer, light beer, la

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.

Rosé and mole: Wines for the best of Tex-Mex

25 Wednesday May 2016

Posted by in Wine

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When Tex-Mex is on the menu, most of us reach reflexively for a beer. But with its variety of ingredients, flavors and means of preparation, Tex-Mex cuisine pairs beautifully with a range of different wines. At Total Wine & More, we carry more than 8,000 wines, so it’s safe to say we can help you find a tasty match, whether you’re cooking up carnitas or tostadas.

Starting with salsa or guacamole? For the ever-popular tomatillo salsa, made from the green husk tomato, think white wine. The herbal notes in a tropical New Zealand Sauvignon Blanc or a rich Verdejo, from the Rueda region of northwestern Spain, will enhance a zesty green salsa. These wines or a nice dry Riesling will also stand up to the richness of avocado in guacamole.

Image credit: Mike McCune

Image credit: Mike McCune

Sparkling rosés, with their bright flavors and beautiful color, have become some of our most popular bubblies. Their lively bubbles and refreshing acidity make them a perfect match for Tex-Mex favorites. If you’re feasting on boldly flavored pork dishes like tacos al pastor or carnitas, we recommend a brut, or dry, rosé. A rosé can even come in handy when you want a wine to balance the robust flavors of tomato-based dishes, such as enchiladas in red tomato sauce and chicken in dark mole.

There are few of us who can resist the sizzle of a freshly prepared fajita plate. However, when it comes to pairing wine with fajitas, you have to take into account more than just whether they’re beef or chicken. Fajitas are the sum of their parts, which often include grilled onions and peppers, pico de gallo and sour cream. With such a hefty dish, we suggest a full-bodied wine. Set your sights on a young Argentine Malbec or California Zinfandel, which offer robust flavors and sturdy tannins to match the full flavors of fajitas.

Say “Salud,” and head over to Total Wine & More to find the perfect pairing for your next Tex-Mex meal.

Interview With Simply Delicioso Star Ingrid Hoffmann: Part 2

31 Friday May 2013

Posted by in Interviews

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Ingrid HoffmannThis is part 2 of our interview with Ingrid Hoffmann. You can read part 1 here.

Total Wine: How can alcohol be included in a “Lite” Cookbook? Isn’t that making a dieting mistake?

Ingrid Hoffmann: Latin D’Lite is not a diet book – it is the opposite of being on a diet! Diets are meant to be broken. Life is meant to be lived in balance and exercise is a key component of being able to enjoy your indulgences.

If I know I am going to go to a party or dinner on the weekend with drinks then I add extra time to my work out or I am really good during the week so I can afford my splurge. Eating healthy does not mean depriving yourself of what you enjoy and that is why there are drinks and desserts in my book. It is about learning how to cut calories so that you can indulge here and there.

Total Wine: We’ve seen you create punches, sangria, and a diverse variety of cocktails. Are you known for any particular drink recipe? Do you have a favorite spirit? How about a favorite wine and beer?

Ingrid Hoffmann: I am known for my cocktails in general. People love my Blood Orange Tequila Beer Cocktail, Raspberry Passiontini (see recipe below) and Pink Caipirinha.

As far as spirits, I love whiskey, rum, tequila, vodka, aguardiente and wine.
I love Spanish Albariños for white wine, french pinks and Billecart-Salmon bubbly I adore. For red, a Vegas Sicilia, St Julien Léoville Las Cases.

Total Wine: We’ve read that you are a fan of quinoa, using it in extensively in your cooking. Can you think of the perfect quinoa dish and adult beverage combination?

Ingrid Hoffmann: I love quinoa and have various dishes using it. The Yellow Quinoa recipe from my book is a great side dish. I think it pairs well with an Albariño.

Total Wine: Finally, what’s next for Ingrid Hoffmann? Will you start working on another cookbook? Are there any exciting surprises slated for your TV program? Can you share any secrets with us?

Ingrid Hoffmann: I am launching my new houseware line “Delicioso” in August on HSN and retail nationwide in September or October, which includes lots of drinkware items.

I do have many great projects in the works and hope to soon announce!

Ingrid is quite active in social media. You can find her on Twitter, Facebook, and Pinterest.

Raspberry PassiontiniRaspberry Passiontini

Makes 2 servings

rosemary syrup:
½ cup sugar
½ cup water
3 3-inch fresh rosemary sprigs

4 ounces black raspberry vodka, chilled
¼ cup passion fruit pulp (available in the frozen section of Latino markets)
½ cup Rosemary Syrup, chilled
ice cubes
6 ounces ginger ale, chilled

2 fresh raspberries, for garnish
2 3-inch-long rosemary sprigs, for garnish

1. To make the rosemary syrup, bring the sugar and water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Remove from the heat and add the rosemary. Let stand for 30 minutes. Strain the syrup into a small covered container, pressing hard on the rosemary. Refrigerate until chilled, at least 4 hours. (The syrup will keep, covered and refrigerated, for up to 2 months.)

2. Shake the vodka, passion fruit pulp, and Rosemary Syrup in a cocktail mixer with ice until well chilled and combined. Strain into 2 large martini glasses. Top each with ginger ale.

3. Skewer each raspberry with a rosemary sprig (you may have to remove some of the leaves from the bottom of the stem to do so), and place a skewer in each glass. Serve immediately.