Rosinka Wants Your Input

We welcome experts from this field to share your explorations of sensory enjoyment. Special gifts are reserved for our honored speakers of Sommelier’s Hall.

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“With anything you put in your body, you should think about what you consume. They should be things of quality and interest — because the dining experience is a moment when you have stopped all other activities, and it’s time to collect your thoughts, to be with yourself and your friends, and to share ideas. You should put interesting things on the table, both literally and figuratively…” – Daniel Johnnes, sommelier, NYC

Welcome to Sommelier’s Hall!

This is the place to learn how food and beverage pairing can create a true symphony of taste and flavors.

Which combinations of food and beverage bring the greatest pleasure? You have probably realized the glory of food and drink pairing yourself countless times whether through enjoying milk and cookies, beer and pretzels, wine and cheese, or Coke and pizza.

Sommelier, a word not frequently used, indicates an interesting profession which suggests a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. They believe that there is “a magic in that distance between the food and wine. The ideal match fills in that space.” – Derek Todd, sommelier, Blue Hill at Stone Barns

We invite you to benefit from knowledge and experience of sommeliers to discover the “magic.”

Here, on this page you will read about outstanding combinations. We hope you will experiment with the full spectrum of taste pleasure that is possible.

Wine

“California Merlot is great with lamb chops and chicken.” – Steve Sarah, chef Devi (NYC)

“Where to find great Riesling: Number one would be Germany followed by Alsace and Australia.” – Jean-Luc Le Du, Le Du’s Wines

“Riesling doesn’t have to just be served with light dishes and seafood. The sweeter they are, the more they can handle caramelization (often a result of roasting) and sweet dishes.”
– Tim Kopec, wine director, Veritas

“Pair Cabernet Sauvignon with food which is slightly bitter. A grilled steak picks up a little bitterness from the charring, so the combination works.” – David Rosengarten , editor in chief of the Rosengarten Report

“Chardonnay never shows as well as when there is butter or dairy in a dish.”
– Craig Shelton, chef-owner, the Ryland Inn

Beer

“Pilsner goes well with spicy dishes, sausages, grilled meats, pizza, and hamburgers. Pilsner Urquell and Czechvar have smoky elements to them and work so well with grilled meats.”
– Carlos Solis, food and beverage director/chef, Sheraton Four Points

Whiskey

“Whisky and Cheese — Yes, please!”
– Michael Gill, the owner of a beverage agency, Canada

Cognac

Cognac with oranges or better tangerines makes a great combination.”
– Katerina Belik, Rosinka owner

“le hachis Parmentier”

“le hachis Parmentier” is a French dish which was created by Antoine Parmentier in the 18th century. The name Hachis Parmentier comes from the pharmacist Antoine-Augustin Parmentier who in the 19th century helped introduce potatoes in France to fight against famine.
The word “hachis” means a dish in which all ingredients are mashed, minced or ground. (Read the recipe below.) Here is the list of wine you can drink with Hachis Parmentier :

- Cote du Rhône villages -Vinsobres (rouge; température : 15-17 C)
- Lalande de Pomerol -Bordeaux (rouge; température : 14-15)
- Vin de pays de l'aude - Languedoc Roussillon (rouge; temperature : 15-17)
- Vin du pays de l'aude, pinot noir - Languedoc roussillon (rouge; température : 15-17)
-Vin de pays d'oc, Chardonnay - Langeudoc Roussillon (blanc; température : 9-11)
- Cote de Provence - Provence (rosé; température : 8-10)

“le hachis Parmentier”  (recipe for 4 servings)

Ingredients for mashed potatoes :
- 2 pounds of potato
- 1 cup of milk
- 4 tablespoons of sour cream
-  butter (50 -100 g.)

Ingredients for the meat:
- 1 pound of pot-au-feu or duck or chopped beef or meat left-over.
- 2 onions
- parsley
- salt
- pepper
- oil or butter

Potato Puree: Peel the potato, wash and cut into smaller pieces. Boil it in water for 30 minutes. Pour out the remaining water. Mash the potatoes, grinding them with a fork. Add warm milk, sour cream and butter. Mix.

le hachis:
Chop the onion. Melt 20 g of butter (or oil) in a pan and gently cook the onion. Add salt, pepper and the beef. Cook for 15 minutes at low heat. Preheat the oven at 275C or 525F. Spray a round baking cake pan with nonstick cooking spray or spread a thin layer of butter. Spread the meat mix and cover with potato puree. Sprinkle with a cheese (preferably put some ruyere). Put in the oven and cook au gratin for 15 -20 minutes.

Serve hot with a glass of red wine, though white wine is not excluded.