What you know about Food & Wines? We understand that white wine goes well with fish and seafood and red wine complements red meat and foods smothered in rich, hearty sauces such as barbeque and tomato. Achieving perfect pairings between wine and food is truly an art form, but you don’t need a wine steward approve about pairing to explore and enjoy it. Once you learn some basics, such as how to identify dominant food and wine tastes and how they complement or contrast each other, you’ll be well on your way to a near-perfect pairing experience.
History about Wines
Wine has been a part of human civilization for thousands of years. However it didn’t always taste as good as what we drink today. Wine quality has improved exponentially over the past century as wine producers discover better techniques for grape growing and winemaking. Global commerce allows us to drink wines from all corners of the world. The internet allows every person who enjoys wine to share their opinion. This makes it more important to know how to taste wine. So you can get to know what’s in your glass and find wines you truly enjoy.
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Food & Wines
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Learn how you can pair your foods With Fine Wines. Get up to date tips on different food & wines, turn your Dinners into a event, with our #1 winning team the Wine Club. Be apart of our team Get recipes that you can test out in your kitchen. Don’t know what to do with left over wines?
Left over Wines
Have an open bottle of red wine you couldn’t quite finish drinking? Or an old forgotten white in the back of the fridge? Wine is still great for cooking even months after you wouldn’t want to drink it.
Along with flavoring savory sauces and marinades, leftover red wine works well in sweet recipes, like chocolate ganache. Melt semi-sweet chocolate with heavy cream, wine, butter, and cocoa powder for a rich ganache that’s tasty drizzled over ice cream or fruit or as a brownie or cake topping.
Food & Wines Recipes
Here are some ways to use your leftover Wines with foods.
Sangria Chicken: Ingredients:
1 small orange
half lemon
125ml red wine
4 tbsp olive oil
4 tbsp red wine vinegar
24 green olives
2 tbsp capers in vinegar, drained
1 tbsp pickling vinegar (from the capers)
4 bay leaves
4 garlic cloves, finely chopped
2 sprigs of fresh thyme
1 tsp salt
1/2 tsp black pepper
2kg chicken legs (about 8 whole legs, including thigh and drumstick)
2 tbsp honey or light brown sugar
Quarter the orange and then cut into thin slices. Remove any pips. Do the same with the lemon half.
In a large bowl, combine the orange and lemon slices with wine, olive oil, vinegar, olives, capers, caper pickling liquid, bay leaves, garlic, thyme, salt, pepper and honey. Make sure that it is well mixed.
Add the chicken pieces and massage them in the liquid to ensure that they are well-coated in the marinade.
Cover with clingfilm and refrigerate for at least 8 hours or overnight in the fridge.
Pre-heat the oven to 180C/Gas Mark 4.
Spread the chicken legs out in a large baking dish, (skin-side up). Pour all of the marinade over the chicken.
Bake for 50 to 60 minutes, or until the chicken is cooked through and golden brown. Baste every 15 minutes or so.
Prawns with garlic and chilli
This is one of the simplest of recipes, based on the classic Spanish tapas dish. It is best served piping hot with lots of crusty bread to mop up the spicy juices
I have used Aleppo pepper which has a mild, fruity flavour, but chilli flakes will be just as good, if a little hotter.
Serves 4 to 6
Ingredients:
500g raw king prawns, peeled
4 tbsp olive oil
2 garlic cloves, very finely sliced
1 tsp Aleppo pepper (or dried chilli flakes)
60ml white wine
salt
fresh parsley, very finely chopped (to serve)
Heat the oil in a frying pan over a medium to high heat. The oil at the point where it starts to develop a haze, (although not burning). Add the garlic and Aleppo pepper into the hot oil, where they will start to immediately sizzle.
Tip in the prawns and stir to coat in the fragrant oil. They will immediately begin to cook and turn opaque. As soon as the prawns have turned from grey to pink, add the wine, which should bubble nicely. Cook for a further minute and the prawns are ready to serve, lightly seasoned with salt. Sprinkle with a little chopped parsley. For more Awesome Food & Wine Recipes press this link Awesome Wine Recipes. Continue visiting this site and stay in the know!! Sign up to get in the know about every thing that comes out . Be the first, fil out this form to the right of my page.
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