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Wines and their drinkers are a rich mixture of different palates and different tastes so that individual preference come into play early on in the encounter.
To say there are no bad wines would be an exaggeration unless you have an alcohol problem,  in which case this post is hardly likely to be of any interest to you.

Matching wines to different food dishes so that the wine and the food being consumed help to enhance the overall experience is certainly something worthy of a little time investment, and although I would never pretend to be a wine buff nor for that matter would I pretend to know everything about food and the huge variety of dishes that modern day restaurants or even private parties might provide I do, however,  have a deep interst in maximising dining and drinking experiences to achieve the best experience.

I am sure that you too have had dining experiences which because of the company, the party or the restaurant, have remained in your memory as a pleasant or even outstanding experience that you treasure.  It is to this quest to have even more good experiences to remember that I offer some guidance as to the ideal mix that I offer this article.

In times gone past, the basic rules were white wine with fish or poultry and red wine with red meats and cheese with sherry to start and port to finish.  With the increased globalization of cuisine this simple fomula has changed somewhat and the choices of dishes available and the changes in dining, the rules as once was have become a little more sophisticated and therefore some guidance, rather than hard and fast rules, are more helpful.

Let us start with the pre-dinner nibbles that occur primarily for the host to provide a welcome and provide the time for those last minute adjustments that we all find necessary to make.

Pre-dinner nibbles are best when they are accompanied by a manzanilla sherry or a chilled fino.  The two classics and best appetite whetters are sparkling wine and dry sherry.  A light, non-vintage champagne or a lighter Californian or New Zealand sparklers is a good choice.  However, if serving highly seasoned canape´s , then a good dry sherry is to be preferred.

A cautionary note – always serve modest amounts of appetizers.

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Americans, in general, tend to be overweight, and in New York, with a  plethora of restaurants to choose from, weight and the food that restaurants serve to their client has come under the spotlight.  Restaurants are now obliged to publish for all to see just how many calories each meal consists of.  Some dishes, including salads, have more than enough calories for the average person to last them for several days.  As a result the administration has imposed a new law making it illegal to provide any dish without informing the customer of just how many calories it contains.

Food for thought?

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This video speaks for itself.  I found it on YouTube and thought that you might like to share it amongst your family and friends.

I must leave you now.  I am off to the kitchen to try it out for myself.

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Out of the blue I received an invitation from Steve, our host, to join him for a dinner party at the restaurant Olvido,  Nerja.  In my innocence, I thought it might be for four of us but the party was for ten and I had the opportunity to meet some nice new friends who already appeared to be in a party mood.

Having been greeted at the door and asked if we had booked a table (very politely), and assured the owner that we were not gatecrashers but indeed, we were part of a larger party, our coats were taken and we were shown to our table.

The usual introductions were made and  I tried very hard to remember all of the names but I think I only managed about two thirds of them and had to ask for names to be repeated.  I put it down to age and this excuse seemed to work.  One of the few benefits of being gray haired I think.

A  waiter came and took our order for drinks.  A difficult job because we were all busy chatting away, and with the cacophony of chatter from the other tables and our indifferent Spanish vocabularies, (with the exception of Steve, our host, and Aiveen, who has kissed both the ´Blarney Stone´of Ireland and the Spanish equivalent, who can both chat to any one in any language), we gave our orders and hoped that we had picked the right ones.

The head waiter followed and we all listened carefully to what others on the table were ordering to see if we could pick up tips as to what we should select.  The choices available to us were legion in number and as a consequence I became confused and asked the charming young lady to my left to help me.  She told me that the lamb cooked in French style was delicious so I ordered it.  I should have been a little more cautious because the sheer quantity was a little overpowering.  Delicious it was, but there is a limit to the amount you can eat in one sitting and I had to ask if the remainder could be put into a doggy bag.  (My  dog was very pleased that I had limits to my apatite because he manged to enjoy the rest of the meal for the next four days!

Delicious food with a great variety of choices, fabulous ambiance, excellent service and a table of wonderful company; the whole evening left us with a feeling that we had made new friends and I had found a restaurant that I would want to revisit.  It was just joyful!

For those with a GPS you can find Restaurante Olvido here:-

36°44′55.04″N  3°52′22.69″ W

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A land steeped in history and rich in culinary tradition, the Axarquia is a food-lover`s paradise. Forget any preconceptions you may have of Malaga as the sole preserve of the 18-30 crowd – this is Malaga at its unspoilt best.  A land of verdant hills dotted with fruit and olive groves, the Axarquia (pronounced `a shar key-a`) bears the culinary and architectural imprint of the many cultures that have settled here. While Romans and Phoenicians, along with Carthaginians, are among the ancient cultures to have settled in the Axarquia, it was the Arab Moors who had the biggest impact on the architecture and agriculture of the region and many traditional dishes of the region bear the culinary imprint of the many years of Arab rule.

The name Axarquia itself is Arabic, meaning `territories of the east`. Famous for its olives and olive oil, as well as the grapes that are used to produce Moscatel wine, the Axarquia is dotted with sheltered, irrigated valleys where almonds, lemons, avocados, peaches, figs and mangos are cultivated and local cuisine makes much use of these natural, fresh ingredients.

Lying along Spain`s Costa del Sol, the Axarquia also benefits from an abundance of fish and seafood, which are used to good effect in many local dishes. Cured and dried meats, cheeses, moscatel raisins and honey are also produced in the region and much appreciated by foodies across the globe. Andalucian cuisine is famous worldwide and one of the most enduringly popular dishes of the region is Ajoblanco – garlic soup. The dish was in fact created in the Axarquia by the Moors and here grapes are often added to the soup, which combines garlic, bread, almonds and seasoning.

While the Axarquian diet is rich in healthy and delicious fruits, vegetables and olive oil, canivores needn`t panic – there is plenty of meat on the Axarquian menu too. Goat is one of the more unusual meats to make an appearance on menus in the region, with young goat served in a garlic and almond sauce a very popular dish here.

Ajoblanco was first created in Almachar, Axarquia by the Moors. The combination of fresh fruit and dried fruit was classical Moorish culinary practice and became one of the most popular dishes of the time. Ajoblanco remains one of only two white soups worldwide in which no dairy product is used. Cordero Asado al Horno – lamb marinated in herbs and brandy and then roasted – is another meaty treat and beef stew is also a staple dish in homes and restaurants in the region.

The Arab influence has left a spicy legacy in the cuisine of Axarquia and Gambas al Pil-Pil (prawns in a spicy sauce) is a delicious dish that combines prawns with chilli, garlic and other seasonings. The proximity to the Mediterranean makes Axarquian food a delight for seafood lovers and no visitor should leave without trying that most famous of Spanish dishes – paella. In Axarquia, meat as well as fish is often used.

Axarquia has so far been spared the mass influx of tourists that has hit much of Malaga and visitors are more likely to stay in rustic farmhouses or little bed and breakfasts rather than vast resort hotels. Camping is also popular and is a good way for budget travelers to see the best of beautiful Axarquai.

Most international visitors will arrive at Granada or Malaga airport and the rural setting makes car hire a popular option among independent travelers. It is possible to arrange car hire at both international airports car hire  and a hired car gives visitors an opportunity to get off the beaten track and explore this beautiful area of Andalucia.

Submitted by:-  comparecarhire

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