This piece was originally published in the October 29, 2009 issue of My City, a monthly magazine distributed with the Abbotsford News.
As the days get shorter, cooler, and damper, I tend to pull out and serve my heartier wines with what are, just naturally, more substantial dinners. In my cellar, the heartier wines are typically red. And in the kitchen, the more-substantial dinners translate into almost anything that is roasted, stewed, or braised.
Take this weekend, for example. Pouring rain and falling temperatures meant a roasted rack of pork for our Sunday dinner and a Malbec from Argentina to sip. Read more...
Copyright © 2009 Kathleen Rake. All rights reserved.
