Shades of red, white or rosé?-proiezionidiborsa.it
More and more people in the world are passionate about cooking every year. From a simple necessity, cooking has become a pleasant and satisfying hobby. Some recipes call for the use of wine. Among many we could use some that we will now illustrate to obtain delicious dishes.
When the many daily commitments allow us, we dedicate ourselves to the preparation of lunches and dinners. Eating is undoubtedly a necessity. Experimenting with new recipes or perfecting the execution of classic ones could also be fun for us. When we bring a dish to the table and we are happy with the result, satisfaction skyrockets.
We know that one of the ingredients that are commonly used in the kitchen is wine. This drink with very ancient origins is usually appreciated as an accompaniment. We match the wine with the various courses and also with desserts. Another use is that of marinating meats and also cheeses. In some culinary traditions it is mixed with flour, sugar and other ingredients to make delicious biscuits.
The wine it is used also very frequently to blend foods. Pour the liquid into a pan or saucepan as soon as they are hot and the alcohol is allowed to evaporate. In this way the aroma will remain. The wine will also serve to degrease the recipe. If instead we add it at the end of the cooking of the meat, this drink it will help us to form a sauce.
Shades of red, white or rosé? Let’s find out some of the best wines to use
We are usually careful to drink the right wine with first or second courses. In blending we should choose the best one for each dish. It is mistakenly thought that one wine is as good as another or that leftovers are enough. What we use to cook will find it on the palate. A wine that has been open for many days will be more acidic and less aromatic. Let’s look at what to use for some dishes.
For a white risottosimple with sautéed vegetables and broth, we can use a sparkling wine such as Prosecco DOC. It would also go well with strawberry risotto or other fruit.
If we’re going to cook that with red radicchiowe can blend with white wines such as Chardonnayor a rosé. A red as a Barolo or the Chianti and the Sagrantino it could be of use to us in case we add the sausage.
For a white risotto we can use a sparkling wine such as Prosecco DOC-proiezionidiborsa.it
Wines to blend meat and fish
The use of wine in risottos is widespread and well known. Sometimes, however, it is neglected in the main courses. As we have mentioned, however, the wine could flavor the meat, form a sauce and also mitigate its fatness.
One of the best wines for marinating red meats and game is the Barolo. We can also use it to blend cooking. Among others we have Chianti and Barbera. Contrary to common thought, fish can also be cooked with red wine. We think of eel and tuna. Among the molluscs there is the octopus.
Fortified wines might make liver, veal, and chicken taste great. We think of Marsala or Porto.
Fortified wines could give great flavor to liver, veal and chicken-proiezionidiborsa.it
To blend fish but also seafood and shellfish the best wine would be a dry white. Let’s think about Pinot Gris DOCto the Sauvignon Blanc and al Vermentino.
Shades of red, white or rosé? Now we have discovered which one to choose to cook our dishes.
