Recette Magazine

If there is one thing pretty much everyone knows, regardless of whether they drink wine or not, it’s this: Red wine is served at room temperature and white wine is served chilled. Generally, this idea is true. Most reds are best when served at roo…

There are few herbs more intimidating to novice chefs than lavender. Strong and pungent, it has the potential to overwhelm even the most flavourful dish if not used correctly. Therefore, it’s hardly surprising that it’s so rarely used in cooking. …

The last month or so of winter is always the toughest. The whimsy and fun of the holiday season has passed us by and all that’s left to do is count down the days until spring. It’s not all bad, though. At the very least, the cold months give us an…

Today we’re going to look at one of the more divisive white wines around: Moscato. The intense sweetness of Moscato is the source of much controversy among wine fanatics—some love the sweet notes of the wine, while others find it sick…

In case it wasn’t already clear from my ode to the wonderful world of teapots, I’m a big fan of tea. There are few things I enjoy more at the end of the day than a warm cuppa and…

Today we’re looking at one of the most distinctive whites to come out the Spanish wine region: Albarino. High-quality, zesty, and fruity, it’s pretty much the perfect summer white.

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