All about Food

Sunday, April 7, 2013

Which Wine Goes With Which Food?

View the story "Which Wine Goes With Which Food?" on StorifyStorified by ebanreb· Sun, Apr 07 2013 19:27:28

Matching Wine & Appetizers

If The Appetizer is

Salty & Creamy : Light-to-medium bodied fruity whites or Champagne
Meaty & Creamy : Medium-bodied fruity reds with soft tannins
Sweet & Spicy: Fruity, dry whites
Smoky & Tangy : Light-to-medium bodied reds
Sweet & Pungent : Young, light-bodied fruity rose, whites or reds
Salty & Crunchy : Crisp, dry sparkling wines
Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds

Thai Arroy Chefs Corner: Pairing Wine (and Beer) w /Sampler Appetizer Platter.movrestaurantchannel124

Food & Wine

Beef : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello
Cheeses Ceddars: Merlot, Cabernet Sauvignon
Cheeses Swiss, Gruyere: Pinot Noir
Cheeses Blue: Sauternes, Sherry
Cheeses amembert, Brie: Chardonnay, Champagne
Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port
Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot
First course : Chardonnay, Champagne
Fis : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds
Lamb : Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo
Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pasta : Reds
Pork : Merlot, Zinfandel, Beaujolais, Dolcetto
Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir
Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah
Vegetarian : Any of the above

BlogspotNet of beef in Brunello

Ingredients:

6 lockets of net of beef of 180 g each

480 g cooked spinaches

2 dl of sauce in the red wine

60 g of butter

Wipe in the red wine:

1 kg of bone of beef

150 g of carrots

celery and onion

60 g of scallion

4 leaves of laurel

300 g of butter

2,5 l of red wine Brunello di Montalcino

2 ripe tomatoes

150 g of sugar

Method:

To prepare sauce, begin by making grill the bones of beef(recette brouillade d oeufs) in the oven to 200 degrees, during the hour about, having cut them in small pieces. Then, put bones, deprived of some fat, in a casserole of steel, with carrots, celery, onion, tomatoes, laurel and 2 litres of wine. Bring to the boil, then let boil in small fire and summits reduce 3/4, by eliminating fat and impurity of the surface from time to time. During this time, made go back the scallion with 50 g of butter and some sugar. When sauce begins caramelizing, add the wine staying and boiled lightly, until the instant when the wine is absolutely evaporated. Add the previous discount and let boil the space of about 5 minutes, by adding a pinch of salt. Withdraw the sauce of fire, add the butter remaining cold and cut in small pieces, then blend with a whisk. Finally, cross sauce. Salt and blown up in a frying pan lockets, at the beginning with lively fire, then with small fire, it during 8 - 10 minutes. At the same time, blown up spinaches in a frying pan, with the butter. Cut lockets vertically, in edges of 5 mm in thickness, about. Dispose spinaches in the middle of the plate, dispose edges all around, finally, add sauce to the wine on such a created border.

Posted by cody at 11:39 PM

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Sunday, April 7, 2013

Which Wine Goes With Which Food?

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