Inspiration Cafe would like to offer a very warm welcome to Talya. Talya blogs over at Grace Grits and Gardening where she tells amazing stories from her life with humor, and grace, and she even throws in some delicious looking recipes for good measure!
Meet Talya ~
Usually when thinking of food and wine, most people are only worried about which wine pairs best with a particular meal. But if you follow a few simple guidelines, cooking with wine can enhance your dish.
The number one rule is…. If it's not good enough to drink, it's not good enough for your recipe. In an attempt to be frugal, don't pour the dregs of a leftover rancid wine into your delicious dish. If the wine has turned to cough syrup while you were on a girls’ weekend, why would it taste any better in your bordelaise sauce? The entire recipe will be sour. It's best to open a new fresh bottle. You didn't chop and dice and sauté for an hour to pour in a bitter or flat vino.
Just Say No.
There is a section in the grocery store that sells vinegar and spices and "cooking wine". Do not use this "cooking wine". This is best for little old church ladies who pretend not to drink but sip a thimble full now and again while cooking meatloaf for supper. This concoction is full of salt and once the alcohol cooks off, your chicken piccata will be salty like the sea.
While simmering, most of the alcohol will evaporate and your dish will be flavored with the wine. If you’re like me and don't know that much about wine, the back wine label usually includes a description of the underlying wine tones such as apples, pears, vanilla, smoky, chocolaty, fruity, etc. It’s not just about the alcohol - every bottle tastes differently. Climate, growing season, and type of grape all affect the flavor of the wine and ultimately your food.
This is one of my favorite go-to wines
for roasting poultry. It is relatively inexpensive
and has a screw top - bonus!!
This recipe works great with your Thanksgiving turkey too!