WINE IN COOKING

If you choose wine for culinary purposes, then there is no need to buy only expensive and eminent wines, it is more expedient to turn your attention to cheap brands. The main requirement is naturalness and a rich bouquet. For the marinade use the cheapest samples, and for desserts or jellies – noble varieties.

In your recipes, be guided by the most common wine law: red wine – to red meat, white – to white meat and fish, to desserts – sweet representatives. “Accompany” the flow of cooked dishes must be the same alcohol. Fortified samples are the perfect complement for soups, marinade for beef and as a component of the sauce. Continue reading →