WINE AUCTIONS
Wine auctions or a bottle of wine for the price of a luxury car. For “hunters” for antiques, an auction is a great opportunity to purchase the desired lot (paintings,…

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ITALIAN WINES: HISTORY, CLASSIFICATION AND BEST REPRESENTATIVES OF WINE FAMILY ITALY
What can be compared with the abundance and variety of Italian cuisine? Only Italian wine. Countless varieties, tastes and shades can excite the imagination of even experienced tasters. Young and…

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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.…

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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. Dry white drinks will add special piquancy to cheese and cream sauces. An interesting “tandem” is obtained in vegetables with white wine. The recipe contains eggs – supplement it with a pink elixir. The wine elixir with chocolate components does not sound: cocoa interrupts a bouquet of a drink, it is better to replace it with brandy or rum.

The most common application is marinade. Due to the high content of acids that soften the meat, cooking time is reduced. How much to pickle? Depends on the product: meat, and especially game, it is better to leave in the marinade for the night, 20 minutes is enough for fish. In addition to wine, marinade safely add on your favorite spices. If you intend to make a sauce for meat, but you don’t know where to start, then just pour the wine into the pan, in which the meat was cooked, and evaporate it. For thickening add a little starch or flour. This sauce will emphasize the taste of meat and give unsurpassed smell. A win-win version of fish sauce: mix the broth in which they cooked / stewed fish, white wine and cheese (cottage cheese). If alcohol is used in the recipe of the soup, then add it only at the end of the process, when the vegetables are fully prepared. “The more the better” does not work here. To add flavor to the dish, a few spoons are enough to extinguish the meat (1 kg) will require about 100 grams of alcohol.

All these recommendations should not be considered as unshakable rules, be guided by your own tastes and preferences.

STEREOTYPES OF WINE
Far from each of us can boast the ability to choose the right wine, and the store is often guided by the “generally accepted rules”: good wine is necessarily expensive,…

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WINE IN ALMATY
Almaty is rich in beautiful gardens and parks, theaters and museums, ancient history and cheerful people. The life of the modern city is dynamic and fast. Sometimes you want to…

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Useful tips on how to remove stains on clothes from wine, chocolate and greasy food with improvised means
How to deal with stains? Every person asks himself this question with unenviable regularity; after all, putting a stain on clothes is just a matter of seconds, and correcting the…

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SOMMELIER
Winemaking, despite its venerable age, continues to develop tirelessly: preserving traditions, technologies are being improved, new recipes and terms are emerging. All this contributed to the emergence of new professions…

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