stewed fish
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
Italian winemaking
drink
vinegar
fruits
"The Bowl of Justice"
production
Moselweinfeste
rinse
wine
specimens
marjoram
sommelier
method
respect
bottle
problem
knowledge
package
cottage cheese
Gewürztraminer
European
red
remnants
workplace
Georgia
stewed fish
Mesopotamia
potential
water
champagne
customers
favorite spices
Kazakhstan
practical
cooked
taste
works
mankind itself
combines
expensive
grape harvest
Germany
Italian wines
preferences
dessert
massage
chemicals
vegetables
sources
"Mug of Greed"
appearance
neck
Swabian cuisine
bruises
decades
bag
space
etiquette
bacteria
collection
course
law
elite alcohol
WINE PRODUCTION
transferred berries
Tokaji Borok Fesztiválja
history