Three Tips For Pairing Food And Wine
There are two primary ways of pairing food and wine. First, it can be done by choosing a wine to accompany a meal. And, second, wine can become an ingredient in the preparation of a meal. Of course, the second operation should always be followed by the first for maximum enjoyment. And, of course, one can always participate in both activities at the same time providing an ideal combination of food and wine.
Enjoying Wine With Your Meal
Good wine will improve digestion, contribute to the flavor of the food and, in the case of red wine, assist in good health. There are several schools of thought as to which wines to combine with particular foods. However, I’d like to suggest that if it tastes right, it is right. While some gourmets may argue with this, there seems to be little downside in pairing food and wine in this manner.
Cooking With Wine
French and Italian chefs and home cooks are renowned for their use of wine in food. Both these cuisines make extensive use of red and white wines in preparing meals from appetizers to sauces to desserts.
Pairing food and wine in this way avoids any alcoholic taste in the food as heating the wine or other typically boils away the alcohol portion.
The other rule to consider when cooking with wine is to never cook with a wine that you wouldn’t want to drink. This will often mean opening a bottle of wine just for cooking but the flavor boost to your dinner is worth it. Do not be tempted to cook with that wine that has been sitting open in the fridge for the last week. If you wouldn’t drink it, don’t try to cook with it. Get some more tips about cooking with wine, storing wine and tasting wine at Wine Cellar Secrets.
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