Apr 01 2009
Pairing Food and Wine – A Delightful Duo
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 a major component in the preparation of a meal. Of course, the second activity should always be followed by the first for maximum wine and food 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
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 several theories regarding which wine to match to a particular food. 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 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 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. Don’t be tempted to add that wine that has been sitting open in the fridge for the last week to the recipe you are cooking. 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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