Wine in the pot

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I’m sure you know at least one recipe that includes wine in its composition. Whether sweet or salty, traditional or modern, wine is present not only in the glasses harmonizing with a beautiful dish, but also in several pans in our recipe books. However, in general people have the habit of buying that “cheap wine, it doesn’t have to be very good, after all, it goes to the fire !!!”. Hang in there! Not so … In cooking there is a rule that is quite obvious for the use of wine: the better the wine used, the better the taste of the food! Basic, right? Not so much… Let’s put a foot in reality here: who here would have the courage to put even a small bowl of one Château Petrus (approximate price of R $ 2180.00) in a Coq Au Vin (Chicken In Wine)? Sorry, but I don’t! Kkkkk
So here we go: a defective wine will transfer such defects to the food. In recipes whose cooking is long, for example, it is common to feel a strong odor of cork in the finished dish. However, it is worth remembering that when cooking wine, its delicate balance will be altered, even more when at high temperatures, that is, a wine with high added value will lose much of its charm… In summary: we will not use a wine of the last category in our risotto, but please, let’s not sacrifice a glass of super wine instead of drinking it.
So, which wine to use? Well, first of all, wine is indicated mainly in recipes with meat or fatty dishes, because its acidity helps to balance the fat in the food and triggers the release of aromas in a more intense way. As for which wine to use, the most conventional harmonization is worth: for red meats, use red and robust wines; for white meats, delicate white wines; in marinated recipes, that meat will not be cooked in wine, use aromatic wines like moscato; in risottos, white wines, to be added before adding the broth for cooking.
wine-in-pot-with-pears-londonfridge-ickfdphotos: Gatronomia y cia / London Fridge
It is worth remembering that white wine also makes good broths, soups and white sauces and, finally, in sauces with a brown background, use red wines. One more thing: in sauces, the most commonly used wines are the Jerez, Madeira, Malaga and Marsalahowever, because they are very alcoholic, they are hardly suitable for drinking with food seasoned with it. For desserts the wines indicated are sweets: Marsala, Asti and Moscatel.
Knowing this, about the value of the wine to be used: balance is the key word! Following the harmonization tips, it is worth buying that wine that fits in your pocket, that can be drunk with pleasure, and that will bring you good times with your friends!
At the ICKFD, you can check out some wine recipes, such as white wine pears, whole pear galette, gouda and caramelized red onion, mulled wine and blackberry jam with port wine.
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