Medium ruby color; cherry, raspberry, plum, oak, vanilla, forest floor on the nose; cherry, raspberry, plum, blackberry, strawberry, oak, vanilla, chocolate on the palate. Continue reading “EnRoute Les Pommiers Russian River Valley Pinot Noir 2019”
Pale gold color; melon, yellow apple, hazelnut, vanilla, honeysuckle on the nose; yellow apple, pear, almond, lemon, oak, butter on the palate. Continue reading “Talbott Vineyards Kali Hart Estate Grown Chardonnay 2019”
Wines pair with meals. Wines also pair with cooking meals.
Foundational understanding—bad wine is not good cooking wine. If you do not like the wine, why mess up a meal with the same bad wine? Sure, avoid using high quality wine in cooking, but that leaves an ocean of very drinkable, affordable, widely available wine to abet your gastronomic adventures.
For braises, stews, long-simmering sauces, add wine early in the simmer stage after you brown the meat and vegetables. There is an abundance of flavors in the juices in the pan. Add wine, garlic, and shallots, let it simmer—reduce—to create great sauces. Wine also is a marvelous marinade to tenderize and enhance flavors. Here are common wines and ideas for cooking pairing:
• Cabernet sauvignon as a marinade softens the meat and adds flavor at the same time. It is ideal for braising meats. When the braising is done, use the liquid left behind to make a glaze. Cab also works if you want to deglaze a pan. With its low sugar content, you will not have an issue with cab caramelizing in the pan.
• Merlot is ideal for pan sauces and reductions. Combine merlot with other ingredients like broth or spices, then simmer. When reduced, you will have a versatile, thick sauce for your meat dish.
• Pinot noir, with its lightness, goes best with lighter dishes, including chicken. Because of its lightness, pinot does well with dishes that ask for a lot of wine. It will tenderize the meat while not adding excess flavor. It also can be added to a hearty beef stew to generate elegance that flirts with decadence.
• Zinfandel. Not “white zinfandel”—we are talking about big, fruity, sometimes-jammy, often-high-alcohol zin. That zin easily will overpower lighter dishes, but it will work well with steaks such as ribeye, curries, burgers and other full-flavored meats.
• Boxed wine. We are not talking about louche plonk of your college days. Today, there are many respectable bag-in-a-box wines. They are more than quaffable and reasonably priced, which makes them ideal candidates for cooking wines. Tap into that resource.
• Baron Philippe de Rothschild Escudo Rojo Reserva Cabernet Sauvignon, Chile 2018: Polished, easily approachable. $15-18 Link to my review
• Ritual Pinot Noir, Casablanca Valley, Chile 2017: Wonderful pinot noir value. Good fruit, excellent acidity. $17-21 Link to my review
Last round: Why should you never use “beef-stew” as a password? Because it is not stroganoff. Wine time.
Medium amber-copper color; red fruits, strawberry, plum on the nose; strawberry, raspberry, red fruits on the palate. Continue reading “Mack & Schühle Art of Earth Rosé, Vin de France 2019”
Inky black-deep purple color; blackberry, raspberry, hickory, mocha on the nose; plum, blackberry jam, raspberry jam, dark cherry, chocolate, smoke, spice, pepper on the palate. Continue reading “Gnarly Head Wines Old Vine Zin Zinfandel, Lodi 2019”
Deep ruby color; dark cherry, blackcurrant, mulberry, leather, cedar on the nose; dark cherry, plum, blackberry, blueberry, bay leaf, chocolate, sweet oak on the palate. Continue reading “Mount Veeder Winery Cabernet Sauvignon, Napa Valley 2018”
Pale gold color; apple, lime, brioche on the nose; lemon-lime, green apple, pear on the palate. Continue reading “Domaine Bousquet Brut, Tupungato, Mendoza NV”
Deep straw color; honeysuckle, peach, white flowers, lemon zest on the nose; white peach, apple, pear, Meyer lemon, citrus, bit of banana, ginger, minerality on the palate. Continue reading “Zenato Lugana di San Benedetto Bianco 2020”
You do not have to be a wine cognoscente to know cabernet sauvignon plays well with the salty and fatty flavors of a rich, well-marbled steak. But, what if you want to go beyond that pairing? Continue reading “Wine-steak pairing 3-9-2022”
Deep ruby color; cherry, plum, vanilla on the nose; plum, black cherry, blackberry, strawberry, red berries, spice, oak, vanilla, leather on the palate. Continue reading “Aia Vecchia Lagone, Toscana 2018”