Latest Stories
Most recently published stories in Proof.
The Classic Horror Fanatics Guide to Wine Pairing. Top Story - December 2020.
Calling all classic horror fanatics and amateur wine connoisseurs! The cold season is upon us, and as you bundle up for a chilly winter in quarantine, maybe it’s time to spice up your evenings. Wine in itself is an experience and when put together with an equally interesting film, it makes for a heightened drinking and watching experience. Throwing it back to the classics that spanned the 1930’s through the early 1960’s, I’ve paired these black and white blockbusters with the most flavorful and colorful wines from the Washington state wine region.
By Alesia Brooks5 years ago in Proof
In Praise of the Bellissima Bellini
My favorite food and wine pairing is the bellini cocktail. In essence, it's fruit juice for grownups, but that description hardly does it justice. Prosecco and white peach puree team up for a sophisticated yet entirely approachable potent potable. Like the mimosa, which pairs sparkling wine with orange juice, the bellini is lovely to have along with a sumptuous brunch. But it's also the perfect thirst quencher at any time, especially on a hot summer day in Venice, where it was invented.
By Denise Shelton5 years ago in Proof
Three Steps of Perfect Pairings
FOUNDATION AND CREATION The magic that wine can bring to food was introduced to me from an early age before I even thought to try the strange-smelling grape juice. My mother would spend the holidays cooking and baking with every moment she had. It became impossible for me not to get caught up in the preparations for daily meals and countless sweets meant for friends and family. To this day, I have a practical library of recipes, most of which I have yet to even try.
By Jonathan Ryder5 years ago in Proof
A Parent's Guide to Wine Pairings. Third Place in The Perfect Pairing Challenge. Top Story - November 2020.
Ask any sommelier, casual wine enthusiast or twenty-two year-old college girl what their favorite wine is and you will get answers that run the gamut from dry to sweet, cheap to expensive, and "more about taste" to "will mess you up after just one glass". Wine is an amazing drink like that, it brings people together. There are some who get paid to swish it around in their mouths and spit it out. There are people who buy wine glasses with quirky sayings about their favorite blush. Then, dear readers, there are parents. Parents don't care about the specifics. Parents don't care about whether its supposed to be cold or room temperature. Just pour. It. In. A. Glass. Or don't. We're flexible.
By Markita Daniel5 years ago in Proof
A feast in Autumn
Crab (Hairy crab) paired with yellow rice wine is a very classic match in Chinese cuisine. “When you feel the Autumn breeze, it’s the time to eat crab; the chrysanthemum is blooming; you can smell the crab’s aroma.” In late Autumn, the hairy crabs have reached their peak. The meat is firm and full, the crab cream is golden, and the crab paste is like white jade. Paired with some warm yellow rice wine, even the cold in autumn cannot stop our enthusiasm for eating crabs. After all, the delicious carb can only be tasted this season from September to November. At this season, hairy crabs generally strong and mature. The flavor of the crab cream and crab paste is the best. Later in December, the hairy crabs will look a little empty that not as plump as before.
By Golden Maple5 years ago in Proof
wining and dining
Fish eye is probably my absolute favorite. Give me a nice, sweet flavor and I'll be your best friend forever. I'd share it with whomever is brave enough to join me by the fire pit. What says you? What's your go to bottle when you want to enjoy a night in? And what about food? Cheese and wine or beer and nachos?
By the nomadic trio5 years ago in Proof
Top 5 Classic Boozy Drinks
Everyone enjoys a little something now and then, this also goes with drinks. I'm sure given the trouble with Coronavirus, everyone's liver is probably in a form of trouble. So for those who don't have troubles with their liver, here are a few cocktails and mixed drink ideas for up and coming parties or to help keep up with the Jones'.
By Heather Wilkins5 years ago in Proof
Wine Here, There, and Everywhere
If Covid-19 hasn’t taught me anything else, it’s a new appreciation for wine. It sounds really bad when I say it out loud, but I drink (almost) every day. I used to only drink alcohol socially, but one day I saw an article on Facebook that changed my outlook on drinking forever. It said that the antioxidants found in red wine could significantly reduce the chances of catching a cold. I’m not sure how the words “could” and “significantly” can coincide, but it was on Al Gore’s Internet, so it must be true… maybe. This news excited me so much because I catch a cold every year sometimes 2 or 3 times even during the summer months. No one likes being sick, but I especially hate having a cold. Regardless of the medicine I take, the symptoms persist 7-10 days, and while it’s a God-awful feeling, it isn’t bad enough to take time off from work considering the sick leave rate of 8 hours per month. I’m sure there are other foods with cold-fighting antioxidants, but wine is so much more fun. There are many places nearby with inexpensive choices: Trader Joe’s, Aldi, Total Wine, grocery stores, and local sellers. It’s now a permanent fixture on my weekly grocery list; and no, I haven’t had a cold since.
By Tia Ramsey5 years ago in Proof
