After one too many plastic cups of Pabst Blue Ribbon, I’ve moved on to wine as my new drink of choice. But, like beer, there are many kinds of bad wine that are too easy to accidentally drink. So what makes a good wine? And what’s the difference between a chardonnay and a Cabernet?

Here’s the rundown on the mot popular kinds of wine and what to drink them with.

Reds

Cabernet Sauvignon is produced mainly in France and California. This red is what’s called “full bodied,” meaning it’s got a rich, strong flavor of dark fruits like black current. The best Cabernets taste a bit earthy and dry and they tend to get better with age, so pick-up a bottle with the earliest date (as in, 2003 rather than 2008).

Pair with red meat, grilled vegetables, or pasta with red sauce.

Merlot is arguably the most popular red wine. Merlot can range from medium to full-bodied and is high in alcohol and low in acidity. Flavors include plum and chocolate (yum!). Grown all over the world, this wine is easy to enjoy.

Pair with pasta with red sauce, beef, or grilled or smoky meats.

Pinot Noir is made from a velvety grape that is one of the hardest to grow, which makes a good pinot great and a bad pinot terrible. A good pinot will be complex, with flavors ranging from black cherries to earthy spices. Pinot Noir grapes traditionally come from Burgundy, France, but are now being perfected in Oregon and California.

Pair with salmon, pasta, or pork. Read More »

I remember my life before I discovered Franzia and its wine-in-a-box counterparts. I was developing a hunchback from lugging a backpack full of Keystone cans around campus, hopping from dorm party to dorm party. Or, I would spend an arm and a leg on bottles of Bacardi (and the mixers to go with it), only to go through a whole bottle in one night after my friends had passed shots around the room.

At some point during my college career, I discovered that wine is stronger than beer and more consistent than mixed drinks, which are super weak at many stingy bars.

Wine became my go-to drink.

When I moved into an apartment with a fellow wino, we quickly realized that even 1.5 liter bottles of wine went too quickly, so to save gas on packy runs, we became avid boxers.

Boxed wine is completely underrated by many collegiates across the country. In the wine world, Franzia may have a bad rap, but come on; we’re college students. We have no money. We drink a lot. And we aren’t opposed to drinking Dubra when times are tight, so why exclude boxed wine from our list of libations?

In many states, wine comes in 5-liter boxes. That’s FIVE LITERS of booze for about $15. Depending on how much (or how little) you drink, that can easily be split throughout the night between you and your five closest friends, or you can suck it down yourself and not worry about another liquor run for a week or two. If you can’t find a 5-liter box, you’ll still be set with the “smaller” size box, which contains three liters of fermented grapes.

Heaven. Read More »

Word on the street is that Glamour has perfected the recipe for engagement (literally. It’s chicken.) And while this is all well and good for you ladies on the hunt for that rock, some of us aren’t exactly ready to take that plunge….we could however, always use a little culinary nudge in the right direction for the object(s) of our affection.

So whether you want your best friend to fall in love with you, you’re hoping to prove that you’re girlfriend material, if you want that relationship confirmation on Facebook– I present to you, Seal the Deal Steak. Not only will you woo your lucky dining partner with your grillin’ skillz, you will hopefully secure that next step. And the best part? While the end result will look like you slaved away in the kitchen all day, the meal couldn’t be simpler to create.

It worked for me (I still get requests from my boo to make this), so give it a try and let’s test the success rate!

What you’ll need:

Two cuts of beef of your preference. I use Filet Mignon because it usually has the nicest marbling and is most often the leanest. However you can subsitutue with strip, for a stronger beef flavor (a male favorite) or porterhouse, which is fattier with a richer flavor (just be prepared to work around the bone with this kind.)

1 lemon

2 medium sized baking potatoes

1 bunch Asparagus

4 oz. Baby Portobello mushrooms

Seasoning Salt

Cooking twine

A steamer with basket

Small saute pan

*Optional

1 cup chicken broth

Bearnaise Sauce (I cheat and use the store bought packets)

1 whole French baguette Read More »

Wine can be intimidating. No doubt. With fancy names that are hard to pronounce, you’re often left to order the “house” wine out of fear of butchering some French name and sounding like a total beginner. Asking the waitress/waiter what their recommendation is will certainly give you a larger bill than expected, and the wine won’t taste like a glass of perfection but instead a glass of regret.

The key is learning how to figure out what you like on your own, knowing you prefer Sauvignon Blanc over Pinot Grigio, White over Red, “full-bodied” or “Crisp”….the list goes on an on, so if you can narrow it down to a few basic preferences, the next time you’re out ordering wine it’ll be a breeze rather than brain surgery.

Basic Whites:

Pinot Grigio: Typically more of a dry wine with medium body, not as sweet and lighter in color. Pairs well with lighter dishes i.e. Chicken, Rice, Salmon, etc. Aromas tend to be more flowery, citrus and light spice.

FACT: These aromas and flavors can often be smelled rather than tasted. That’s why so many fancy wine drinkers stick their face into their glass before taking a sip! Read More »