Search results
Results from the Tech24 Deals Content Network
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules ...
The individual nature of tasting means that descriptors may be perceived differently among various tasters. [1] The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.
Stock (food) Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
Pinot grigio is dry…but so is sauvignon blanc. Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with ...
“The wine imparts a subtle wine flavor, but the acid also helps cook the pasta, giving a more pleasant texture." Firoz Thanawalla, chef and owner of Chef’s Satchel , offers this recipe for ...
Classification of wine. The classification of wine is based on various criteria including place of origin or appellation, [ 1] vinification method and style, [ 2] sweetness and vintage, [ 3] and the grape variety or varieties used. [ 1] Practices vary in different countries and regions of origin, and many practices have varied over time.
Grenache noir grapes. Grenache ( / ɡrəˈnæʃ /; French pronunciation: [ɡʁənaʃ] ⓘ) or Garnacha ( Spanish pronunciation: [ɡaɾˈnatʃa]) is one of the most widely planted red wine grape varieties in the world. [ 1] It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape is believed to have originated.
Vinegar. A variety of flavored vinegars, for culinary use, on sale in France. Vinegar (from Old French vyn egre 'sour wine ') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [ 1] Usually, the acetic acid is produced by a double fermentation ...