jordans spizike Wines for Cooking What Wines Are B

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Fortified wines are wines to which grape brandy has been added to bring the alcohol level up to 18-20%. Typical examples are Sherry, Port, Madeira and Marsala. They are assertive wines whose flavors will dominate; but if the flavor fits, they can be excellent choices. The high alcohol level and aggressive flavors of these wines will make them a principal component of your dish. Sherry and Madeira are classic enrichments to clear soups. Dry Sherry is a classic component to many Chinese dishes.
Our first choice for the widest spectrum of culinary uses is white Vermouth, but be careful. Some Vermouths are more aromatic than others. Choose one with good but not overly aggressive herbal flavors. A good quality dry Sherry or Madeira is always useful [link widoczny dla zalogowanych], as is dry Marsala if you do Italian pan sauces.For reds, we recommend an inexpensive Italian such as Salice Salentino or a Chianti.
To be unspecific in wine recommendations for cooking would be like advising a cook to use whatever spices or herbs might be on hand. While cooking is the professional training of every chef, wine appreciation is usually not. To many professional chefs the world of wine is a vast, complicated and uncharted region. So they generalize to the detriment of their advice. In the arena of the kitchen wine provides a foundation for sauces, an important seasoning, and a broth or stock component. The choice of wine for these purposes may not be as critical as deciding whether to use cumin or cinnamon, but it can profoundly affect the flavor of a dish. A few rules can make the task of wine selection very easy and preempt many a kitchen disaster.
If you cook with wine regularly, you should focus on a few wines to keep in your pantry.
The Function of Wine in Cooking
Television chefs often include wine in their recipes but almost never tell you what it is. They say “white wine” or “use whatever wine you have on hand.” We are almost always advised to “use only wine that you would drink.” These are all outdated suggestions that don’t take into account how much more wine-savvy people are in today’s culture.
Wines to Keep in Stock for Cooking
General RulesAvoid all wines that are labeled “cooking wine.” These are poor-quality wines that have been salted, making them unpalatable for either drinking or cooking.For general purposes choose dry white wines that are medium to full-bodied. Light white wines will contribute little to the flavor of the dish.Choose sweet wines only when you want sweetness in the final dish. Port, sweet Sherry, Madeira, and Marsala can provide a wonderful rich and sweet foundation for certain sauces that work well with certain meat and poultry dishes. Sweet sauces have a natural affinity to duck, game, pork, and poultry. Italian chefs usually prefer white wines over red, even in red sauces.Don’t use cheap, flabby wines. Acid is a friend to food.Don’t waste your money on expensive, aromatic wines for cooking. Their layered aromas will be lost in cooking. It’s the fundamental flavors of the wine that will inform your cooking.Don’t choose wines that have a distinct flavor profile. They will impact your dish in unexpected ways. Examples: Gewürztraminer, Muscat [link widoczny dla zalogowanych], Viognier, New Zealand Sauvignon Blanc. Rather, choose wines that harmonize with a wide range of flavors: unoaked Chardonnay or Pinot Blanc, Pinot Gris/Grigio, Albariño and Soave for whites; Italian reds—Chianti, Salice Salentino, Montepulciano—Rioja, Beaujolais (but not Beaujolais Nouveau). These are very dry, semi-neutral reds that work over a wide spectrum of foods. New World reds—Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel [link widoczny dla zalogowanych], Syrah—can work well but will not “marry” with the food flavors as easily.Fortified Wines for Cooking