Wine Together

Brooke Lipman and Deb Lipman
  • 5.0 (1)
  • Leisure
  • Updated Weekly

In this podcast, Brooke and Deb drink wine and chat about some of the important (and not so important) things from the week. So sit back, relax, and get your corkscrew ready!

  1. 4d ago

    A Jam-Packed Summer!

    We‘re baaack! We were on a much needed pause to celebrate several birthdays. So… back to work. The wine we had with our summer watermelon plate was very sweet. It is definitely not the kind of wine I would normally choose, but paired with the watermelon and feta cheese it was tolerable. The berries were jammed in there, but the added sweetness was too much for my palate. So if you find yourself at a summer picnic with sweet wines, eat fruit and soft cheeses to help soften out the sugars. Enjoy the rest of your summer! Cheers, B & D🍷💜

  2. Jul 12

    Champagne Problems!

    Champagne is for celebrating, am I right? What I found in my search of why is that it incorporates most of our senses… • the pop of the cork for sound • bubbles do sight and touch (feel) • floral and fruity notes for smell • subtle alcohol and fruit flavor for taste One article also stated that because royalty were often known to use champagne to celebrate, others followed suit to feel like they also belonged in that class. No matter the reasons, we love celebrating everything and use that as an excuse to open a bottle of bubbly anytime, anywhere. We paired the champagne with a simple uncooked bruschetta which had fresh bread, juicy red tomatoes, fresh mozzarella, and olive oil and balsamic drizzle. It was light, fresh, and added to the celebration. Brooke and I are grateful to all who listen, subscribe, and reach out in support of our endeavor. Here’s to 100 more episodes. ❤️ Cheers, B & D 💜🍷

  3. Jul 5

    Hugo and the Purple Cocktail!

    Cocktail : The Purple Hugo… made with the traditional recipe of Elderflower syrup, Prosecco, and fresh mint leaves but with the addition of Gordan‘s Shimmer Berry Gin Liqueur. The Hugo is a very popular cocktail in Switzerland. Originally created in Austria as an alternative to the Aperol Spritz, the first iteration of the Hugo combined a bitter lemon liqueur with prosecco and mint leaves (with a splash of soda water). Later iterations swapped the lemon liqueur with elderflower syrup (Holunderblüten Sirup auf Deutsch) because of the popularity and availability of this syrup. With this, the new rendition of the Hugo was established. With Brooke’s addition of the Shimmer Berry Gin Liqueur, we have a new go-to for girl’s night in.😉💜 The color is fun and I enjoyed the slight buzz!😁 The Pairing: A charcuterie board with a twist (why not!)🤣 Deb calls this a Southern US meets Switzerland Charcuterie board. • rare roast beef slices • thin turkey slices • ham (with a little bit of fat) slices • Parmesan cheese • Tête De Moine • Sbrinz cheese • cornichons • a variety of crackers • raspberries • blueberries About the cheeses: Parmesan - you likely know more than I can tell you… however, Sbrinz is uniquely Swiss. This cheese is produced in only 42 dairies in Central Switzerland using ONLY local cow‘s milk to make it. It is nutty, mild, and perfect in many Swiss dishes. Tête De Moine is evidently more popular than I knew before researching for this episode. Created by Swiss monks in the 18th century in an Abbey not too far from my home here, this hard cheese is known worldwide. It is shaved into „flowers „ with a tool called the Girolle. It is basically a sharp knife attached to a pin that can be turned in a circle to shave the top of the cheese wheel. We bought the cheese because it was on sale and it looked lovely with it’s flowery shapes for a charcuterie board. With what we have learned we will eat it more often. 🧀 Once again, Brooke nailed the pairing and we enjoyed the „research.“ Cheers, B & D 🍷💜

  4. Jun 28

    Port Authority

    The biggest rule in dessert pairing: The wine should usually be as sweet as - or sweeter than - the dessert. If the dessert is sweeter than the wine, the wine can suddenly taste: • sour • bitter • thin • overly alcoholic That’s why dry red wines often struggle with cake, chocolate, or pastries. A Cabernet next to chocolate cake can taste harsh and acidic even if it tasted smooth on its own. But dessert wines? They’re built for this moment!😁 Why Port Works with Black Forest Cake The Dessert Black Forest Cake traditionally brings: • dark chocolate • cherries • whipped cream • sometimes kirsch/cherry liqueur • rich sponge cake That combination gives you: • sweetness • bitterness from cocoa • fruit • creaminess • depth The Wine Port is: • fortified (higher alcohol) • rich • sweet • concentrated • packed with dark fruit notes Many Ports naturally show: • black cherry • plum • fig • raisin • cocoa • spice So instead of fighting the dessert, the wine mirrors it. Port and Black Forest Cake almost taste designed for each other. Cheers, B & D 🍷💜

  5. Jun 21

    The Spanish Reserves

    This Week’s Pour: Señorìo de los Llanos Valdepeñas Reserva 2020 The Pairing: Grilled chicken and cheddar hoagies with: • fire-kissed Duke’s mayo-smeared bread • grilled onions • peppers • mushrooms • melted cheddar cheese • optional honey mustard drizzle What We Tasted: The wine opened with floral aromas and soft berry notes immediately after uncorking. On the palate, the Reserva leaned smooth and mellow, with gentle fruit and softened structure from oak aging. The hoagies brought smoke, creaminess, char, and savory richness that paired naturally with the wine’s softer personality. The grilled vegetables especially helped highlight the berry and spice elements in the Tempranillo. What We Learned: Not every wine pairing is about intensity.😘🍷 Sometimes food softens a wine and turns the whole experience into something warm, easy, and comforting. This pairing leaned into balance rather than contrast … and felt VERY much like a relaxed Spanish table wine experience. Cheers, B & D 🍷💜

  6. Jun 14

    A Swiss Family Rosé Adventure!

    The Wine: Today’s pour was Cuvée Rosé Suisse - a Swiss rosé that leaned fresh, clean, and food-friendly rather than overly fruity or sweet. Swiss wines are interesting because most people outside of Switzerland never get to try them. This is because the country produces relatively small amounts of wine and much of it stays local. That makes Swiss wine feel a little like a hidden gem for wine lovers. Rosé in Switzerland is often made in a lighter, fresher style: • bright acidity • subtle berry notes • floral character • refreshing finish Perfect for food pairing!😉 The Pairing: We paired the rosé with Mediterranean chicken over pasta in a dry white wine sauce. The dish had: • savory chicken • herbaceous Mediterranean flavors • light richness from the sauce • enough acidity from the wine sauce to mirror the rosé itself That “acid meeting acid” pairing probably helped everything feel bright instead of heavy. The rosé also brought a cooling freshness against the warm pasta dish, which can make the entire meal feel more layered and balanced. Kudos to Brooke for preparing a delicious, light, healthy meal to enhance the Swiss rosé we are fortunate to have at any meal. 🍷 Cheers, B & D 🍷💜

  7. Jun 7

    To Rosé, or Not to Rosé

    This week’s pour was the 2023 Étoile du Sud IGP Côtes Catalanes from the sun-soaked south of France. Ooo lala… We paired this with broiled pangasius wrapped in tortillas and topped with a bright homemade mango salsa bursting with citrus, garlic, heat, and freshness. The pairing tasted like summer vacation on a plate!😁 The wine‘s crispy, easy-drinking personality worked beautifully with the sweet mango, buttery fish, and acidic citrus notes. Even with all the chopping and prep, the final result felt effortless. Everything was fresh, vibrant, and „summer simple.“ The mango salsa especially brought the wine alive. The lime zest, pepperoncino heat, and juicy fruit created this sweet-spicy-citrusy balance that made every sip taste brighter. Cheers, B & D 🍷💜

  8. May 31

    An Epic(uro) of a Chardonnay Hero!

    This week’s pour was the 2023 Étoile du Sud IGP Côtes Catalanes from the sun-soaked south of France. Ooo lala… We paired this with broiled pangasius wrapped in tortillas and topped with a bright homemade mango salsa bursting with citrus, garlic, heat, and freshness. The pairing tasted like summer vacation on a plate!😁 The wine‘s crispy, easy-drinking personality worked beautifully with the sweet mango, buttery fish, and acidic citrus notes. Even with all the chopping and prep, the final result felt effortless. Everything was fresh, vibrant, and „summer simple.“ The mango salsa especially brought the wine alive. The lime zest, pepperoncino heat, and juicy fruit created this sweet-spicy-citrusy balance that made every sip taste brighter. Cheers, B & D 🍷💜

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About

In this podcast, Brooke and Deb drink wine and chat about some of the important (and not so important) things from the week. So sit back, relax, and get your corkscrew ready!

Information

  • Creator
    Brooke Lipman and Deb Lipman
  • Years Active
    2024 - 2026
  • Episodes
    118
  • Rating
    Clean
  • Copyright
    © Brooke Lipman and Deb Lipman
  • Show Website
    Wine Together