We chose three red wines and paired them with Yoshinoya’s ostrich under two conditions. The three wines are pictured below and a limited sensory evaluation will be provided for each. The wines are all reasonably priced. The ostrich was tasted first without the accompanying sauce and then with it, following the rule “from light to … Continue reading Ostrich and Wine Pairing, Part 2
Still Life with Ham and Grapes, Alexander Adriaenssen Often successful wine and food pairing is just a matter of common sense. You wouldn’t use a hammer to insert a SIM card, would you? Or a nuclear weapon to zap a mosquito? Or a crowbar to create a seat for yourself on a crowded subway train? … Continue reading Ostrich and Wine Pairing, Part 1
In certain quarters there is a debate as to whether the ostrich is intelligent or stupid. We are not going to engage in that pastime. However, we will cite from an important publication that has something very interesting to say about the ostrich in Africa. …it wanders about in flocks of twenty and thirty and … Continue reading Ostrich: The Bird and Its Meat
Pulling Out the Stops We are going to pull out all the stops over the next few weeks and take a close look at the ostrich—the bird, its meat, its wine-pairing possibilities, its contribution to the world of cosmetics, historical uses, and even a dance fashioned after this flightless bird, the biggest in the world. … Continue reading Ostrich: Introduction
Boasting is definitely frowned upon in the circles in which we travel, but there are occasions when a blast, preferably from a Baroque era valveless trumpet, is not only appropriate but, shall we say, mandatory. Well, as Frank Zappa put it, “The Meek Shall Inherit Nothing.” So, here we go. As our regular readers should … Continue reading Blowing My Horn
I had first heard about Mùa Craft Saké through a tweet by the sake expert Chiba Marie in November of last year. Mùa Craft Saké is a new sake brewpub in Ho Chi Minh City (HCMC), Vietnam. I was rather skeptical - sake made from local Vietnamese rice? Why are they flavoring it with dragon … Continue reading Mùa Craft Saké
We came across a large number of interesting beverages at this year’s FOODEX. Here is another one. The chrysanthemum is a very important flower in Japan: it is the Imperial family’s crest, makes its appearance in works of art, is featured as a motif on some kimono, is employed as a natural insecticide, and functions … Continue reading Five Vision Brewery’s Hoshibatake’s Chrysanthemum (つま菊) Ale
Drinking Japan 