There are two primary ways of pairing food and wine. First, it can be done by choosing a wine to accompany the food we eat. And second wine can become a component in the preparation of a meal. Of course, the first activity should always follow the second to provide maximum enjoyment. And, of course, there’s no reason not to enjoy both activities at the same time providing an ideal combination of food and wine.
Enjoying Wine While You Eat
A good wine will aid digestion, enhance the flavor of the food and, in the case of red wine, assist in keeping your heart healthy. There are many differing theories as to which wines to combine best 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 are renowned for successfully combining wine with food. Both cuisines make extensive use of both red and white wines in meal preparation from appetizers to sauces to desserts.
Pairing food and wine in this way does not leave an alcoholic taste in the food as heating the wine or other liquor typically boils away the alcohol component.
The other rule to consider when cooking with wine is never to cook with a wine that you don’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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Posted under Wine
This post was written by wine on May 6, 2009
