Cooking with wine is easier than most people realize. You can use wine in basting sauces, marinades, vinaigrettes, and other dishes where one might add a dash of lemon or vinegar. It doesn’t take a lot of wine to flavor a dish. Begin with a few tablespoons, let it simmer, and taste it a few minutes later, when the alcohol has evaporated. Like lemon juice, wine has a “cooking” effect of its own, so meats sauteed in wine will cook faster. Be watchful, taste as you go, and have fun.
Wines are generally paired with food around two criteria—weight and flavor. It sounds odd at first to think of wine as having weight, but wine does have a certain heft on the palate. Some of that heft is due to tannic structure—cabernets and syrahs, for instance, have plenty of tannin, while pinot noirs are generally lighter. A wine’s weight also depends on its alcohol content.
Wines can affect the taste of the food and even alter it to a certain extent is a fact to be reckoned with. What 
Who doesn’t enjoy a glass of exquisite wine with fine cuisine? Wine only goes to enhance the effect of a well prepared meal. Wine as an accompaniment with food has always worked wonders for the meal and garnered lot of appreciation for the chef as well as the host. Care should be taken to serve the right kind of wine with different kinds of foods. There are certain wines or certain makes of wines which go very well accompanied with certain kinds of food.-
Featured posts about Wine
More about Wine