Monthly Archives: March 2018
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
Wine has long been an integral part of the festive tables. Practically all significant events of our life, meetings with relatives, birthdays, victories and defeats are celebrated with wine. But, unfortunately, it is not always possible to successfully pick up a drink for a particular event, and “make friends” with the dishes on the festive table. To solve this problem is quite simple, using in practice simple tips. Continue reading