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“Georgia: the cradle of wine.” It is under this brand that half a century ago Georgian wines came to the European market. Such an eloquent name is not at all a good marketing ploy, although it is nowhere without it. Georgian wines have such a history, which affects not only the period of “aging”, but also their traditions, technologies, and, of course, the special taste of the drink. But first things first. Continue reading
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
Sometimes after the holiday there is an open bottle of wine. What to do with it? If you put it in the closet, the flavored drink will disappear and lose its taste. You can, of course, pour it, but it is better to find application in the kitchen or in other household chores. Read about unusual ways to use wine. Continue reading