By The Beer Wench, June 2, 2013
Pair a cooling summer IPA with these spicy beer-battered shrimp tacos.
By John Stewart, May 18, 2013
Grilling, in all its wonderful smoky sweet complexity, creates flavors and profiles practically begging to be paired with wines, both White and Red.
By The Beer Wench, May 9, 2013
Try this flavorful take on the classic Michelada for early summer refreshment.
By The Beer Wench, April 18, 2013
Individually, both craft beer and artisan cocktails are awesome. But when combined, they can be extraordinary.
By John Stewart, April 2, 2013
Generous, approachable and intriguing, Argentina’s wines make perfect companions for a variety of cheeses and recipes. Get ready for some seriously satisfying match-making.
By John Stewart, March 17, 2013
Argentina continues creating rock star Reds like malbec and cabernet sauvignon. The latest Red to make it to the stage, bonarda, may well be the country’s true chart-topper.
By The Beer Wench, March 2, 2013
I’ll say it once, I’ll say it twice – heck I’ll say it all day long. Just about any recipe that calls for water, broth, stock or some sort of cooking liquid can be partially substituted with beer! As a result, casseroles, stews, soups and chilis all make excellent bases for cooking with beer.
By John Stewart, February 26, 2013
Argentina’s abundantly diverse and attractive wines have a connection to the land, and you can taste it in the glass.
By The Beer Wench, January 26, 2013
Salty, sour, crunchy, juicy – fried pickles boast a unique combination of flavors and textures. If you’ve never experienced fried pickles, consider yourself warned – you may find yourself craving them on a daily basis!
By The Beer Wench, January 8, 2013
Beer for breakfast? Heck yes! Pancakes, waffles and muffins all make excellent canvases for cooking with beer. All require some sort of liquid ingredient that can be partially or, sometimes, completely substituted with beer.