A Year of Wine : Wine and Food Blog

May 21 - New Zealand Pinot Noir and Kiwi Pork - Podcast

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April 26 - Oregon Pinot Noir and Beef Burgundy - Podcast

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March 23 - Russian River Pinot Noir and Homemade Pizza - Podcast

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January 24 - Oregon Pinot Noir and Marionberries - Podcast

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December 03 - Chilean Pinot Noir and Kumquat Duck - Podcast

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June 26 - Pinot Noir and Dandelion Salad - Podcast

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August 24 - Nuits-Saint-Georges and Horseradish - Podcast

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Back in prehistoric times Burgundy lay beneath the ocean. As that sea dried up, the marine life fossilized and became the limestone that forms the base of the Burgundy soil. Pinot Noir thrives in that soil and one of the most famous regions producing Pinot is Nuits Saint Georges. Although the word nuits means night in French, the name actually comes from the latin word for walnut tree, abundant in the area up until the 18th Century. When trying to pair wine and food, always remember to look at the sauce. A good French Burgundy is great with a pungent horseradish sauce. Horseradish is part of the family that includes mustard, wasabi and cabbage. The root itself has hardly any smell, but when cut or grated the damaged plant produces an enzyme that irritates the sinuses and eyes. It must be used immediately, horseradish soon loses its kick. For more information please visit http://www.vinicode.com.
See recipe below.