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The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Food and Wine

Wine to Taste and Wine to Showcase

Posted by Emily Wiley on 08/25 at 01:37 PM

Taste over 200 wines from around the world. Learn the simple science of food and wine pairing. And purchase fine, local works of art. WPSU’s Second Annual Wine Celebration has something for everyone.

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Food and Wine

Seven Mountains Wine Cellars: A Winery in the Woods

Posted by Emily Wiley on 08/19 at 10:39 AM

Seven Mountains Wine Cellars is tucked away in the serene wilderness of Spring Mills between Big Valley and Happy Valley.

Scott and Mary Ann Bubb built the winery from the ground up on a piece of land adjacent to their home. The rustic pine lodge features a 2,000-square-foot tasting room with dear heads lining the walls and an antler chandelier hanging from the ceiling. Soft brown couches strategically surround a tall stone fireplace, and the pantry knobs in the full-size kitchen are shaped like tree frogs.

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Food and Wine

A Pennsylvania Winemaker with a Mission

Posted by Emily Wiley on 08/03 at 03:38 PM

Gino Razzi is a man on a mission. The Italian immigrant is determined to change the landscape of Pennsylvania wines.

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Food and Wine

Pop the Cork – or Snap the Cap!

Posted by Bruce Pincus on 07/15 at 09:09 AM

We all know the scene: that special bottle of wine comes out of the cellar for everyone to see.  The bottle is presented and the label is scrutinized.  The smiles appear on all the faces confirming the expectation is that it will be a delicious wine.  Anticipation of opening the bottle mounts and then you hear that all familiar sound … SNAP!  The screw cap has been twisted and the wine is ready to be poured.

Hey – wait a minute!  Hold on there! Where’s the “pop” of the cork?  You mean this is a screw cap wine?  C’mon, it can’t be any good – it’s a screw cap. 

… Au contraire!

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Food and Wine

Food and Wine Pairing - Part 2

Posted by Ted Liberti on 06/11 at 02:43 PM

As promised in the last edition of our wine blog, I want to share with you additional considerations to match wine with food successfully. Remember that the key is “balance” so that neither the food nor the wine overpowers the other. Additional elements to consider are:

• Pair ‘chewy’ meat with tannic wines
• Pair salty foods with sweet or high-acid wines
• Pair fatty and oily food with high-acid wines
• Match or contrast flavor characteristics of the food and the wine

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Food and Wine

Food and Wine Pairing - Part 1

Posted by Ted Liberti on 05/10 at 12:21 PM

Most wines are produced as an accompaniment to food, and there are many established guidelines for matching wine with food successfully.  Originally, wine styles evolved to complement the cuisine of a region, so this is often a good starting point for finding a good wine and food combination. There is no single choice of wine to serve with a certain dish, but some are definitely a better match than others.

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