It is time to learn Australian. Do you know what “my shout” means? Are you full up to “pussy’s bow”? Use your time in quarantine to learn a new skill. Let me teach you some Australian 🇦🇺, featuring the zesty but creamy, lime-and-nutmeg, gorgeously balanced Leeuwin Estate Art Series Chardonnay 2016.
The only thing better than watching the most binge-worthy series is knowing which wine to pair with them. Thus we have the return of Wine & Prime, which was so successful last year that I have partnered again with the Amazon and the LA Times to bring you this unique wine tasting event.
Join me on April 25 as I pair the most binge-worthy Amazon Prime Video Series with the ideal wines. The Wine & Prime event is at 7pm at the palatial, historical Hollywood Athletic Club. I clue you into what you need to know about each wine and why it is such a good match with each Amazon Video series. Find out the which wine is the perfect pairing with The Marvelous Mrs. Maisel, Homecoming, Good Omens, Hanna, Jack Ryan, The Romanoffs, and more.
After my Wine & Prime lesson, you will have the opportunity to taste the wines I recommend while wandering through an astonishing assortment of interactive activations, each of which will take you deeper into an Amazon Original Series and provide insight into why it is so binge-worthy.
The Wine & Prime event is free and uniquely fun, but RSVP now as space is limited and first come first serve, for a one of a kind wine tasting & experience✨. To RSVP please visit this page.
Don’t feel bottled in by the notion that spicy food only pairs with beer. While you may think it’s near impossible to find a white or red wine to drink with that beef vindaloo you’ve just ordered, here’s some sage spice advice.
Whites with a bit of sweetness such as Riesling or Chenin Blanc are ideal to cool down the scorches of a chili-laden curry or Szechuan beef, much like a sweet mango lassi quenching spicy samosas or a frozen margarita taming the heat of a piquant salsa. White wine with spice is a good choice except when the wine is excessively oaky, as with some Chardonnay, or has relatively high alcohol content, as in many Gewürtztraminer.
For those who prefer reds, there is magic to behold when you choose a lighter-bodied, amply fruity, low-tannin red such as Beaujolais, or even a Pinot Noir. When chilled and willing, these lighter reds can provide just as much relief as any of the firefighting whites. Avoid tannic, gum-drying reds such as Cabernet Sauvignon or Syrah as they can intensify the sensations of heat in your mouth.
Rosé is a perfect match for a Thai red curry, or basil and chili chicken, with comparable powers of refreshment as a Beaujolais.
And one of my all-time favorite choices is bubbly (throughout the entire meal). With its coldness and restrained alcohol content, a bottle of Prosecco or Cremant is a spritely and soothing addition to any spicy meal.
For a full list of wines to pair with spicy food, check out my book, How to Drink Like a Billionaire (Regan Arts).
Mark Oldman visits “weird and wonderful” Portland, Oregon to discuss why Chardonnay need not always be the vinous equivalent of a Voodoo donut or a Tibetan Mastiff. He recommends low/no oak Chardonnay, a crisp, vivacious style that is not saddled by oaky strangulations. Watch here.
Comedy genius Dan Aykroyd reveals to Mark what wine a Ghostbuster would drink, as well as the wine preferences of Elwood Blues (Blues Brothers), Louis Winthorp III (Trading Places), and that master manipulator of the human spine, Dr. Detroit. Click here for the exclusive interview.