Wine Storage and Pairing
Pairing and Serving Wine
The Wonderful Grape
Storage of Wine
It is important to store wine in a in a cool place with a consistent temperature of between 45-degrees and 65-degrees F, but 55-degrees F is an ideal temperature for wine. Do not store wine in bright light and where there is a lot of vibration. Do not move or turn the stored wine.
Some people complain that the corks of their wine bottles dry out. The best option is to store the wine on their side in a mini-wine cooler or refrigerator. By storing wine on their sides, this keeps the cork wet, prevents cracking of the cork and keeps air from entering the bottle.
Never leave the wine for long periods at room temperature because the night the temperature of the surroundings the faster the wine ages.
It is enjoyable and fun to cook with wine and wines of many different sorts are called for in a number of different recipes. I have heard that it is not recommended to use the many brands of cooking wines found in supermarkets, as they are not quality cooking wines. These wines are often inferior in quality and contain salt. The other side is there is no real reason to buy an expensive wine for cooking and proves to be more economical. Save your leftover wine that has outlived the enjoyment of drinking and use leftovers for cooking.
There is a special art of serving wine and it may take the newbie a certain amount of research to be comfortable in serving their guests wine. A good dinner wine needs to be paired with food at the appropriate temperature. For example,
- A good white wine tastes best when served at 50 degrees F to 55-degrees F. If you are serving a dinner wine place it on its side in the refrigerator for about two hours before serving
- When serving red wines it enhances the flavor to open the bottle about 15-minutes before serving. This allows the wine to breathe.
Be sure to Pair Wine with the Proper Foods
- Gewurztraminer, Chining Blanc, Riesling, and Beaujolais pair well with hot and spicy foods
- Chardonnay, Sauvignon Blanc, and Sparking White Wines pair well with acidic, and tart foods
- Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot pair well with rich foods
- Chining Blanc, Pinot Noir, Riesling, and Gewurztraminer pair well with salty or smoked foods
If your dinner's main dish consists of
- Pasta with tomato sauce pairs well Zinfandel or Chianti
- Fish, and lean meats pairs well with Chardonnay, or White Burgundy
- Beef or Lamb pairs well with Cabernet Sauvignon, Chianti, Merlot, Red Bordeaux or Zinfandel
- Fish, or moderate and high fat main courses pairs well with Chardonnay, Pinot Noir, Sauvignon Blanc, White Zinfandel or White Burgundy
- Chicken, Pork or Veal pairs well with Beaujolais, Chardonnay, Riesling, or White Rhone
- Pasta with Vegetables pairs well with Riesling, or Sauvignon Blanc
- Shellfish pairs well with Chablis, Chardonnay, Macon Blanc, or Sauvignon Blanc
As I research my knowledge of wines, I will add more information to my personal list. I know that there are people who know a whole lot more than I do when it comes to wines and how they pair, the best companies and countries to order wines from and their use in cooking.
I am still learning and find that wines are an amazing commodity in addition to the many health benefits of the red wines. I hope that what I have learned will benefit anyone interested in cooking with wines and their many health benefits.
The important thing to remember is not to overdo a good thing. Do not drink more than two six-ounce glasses of wine per day and only use the recommended amount of wine that a recipe requires.
A Favorite Family Recipe Using Red Wine
Chicken with Red Wine Sauce
4 - 6 large chicken breasts (we use Purdue)
1 - Tablespoon of Extra Virgin Olive Oil
1 - Tablespoon Fresh minced clove of garlic
1 - Tablespoon of Hungarian Paprika (the only paprika I use; very flavorful)
1 - Cup Brown Sugar
1 - Cup Red Wine
- Heat Extra Virgin Olive Oil in a large skillet and cook the fresh garlic gently over low to medium heat until you notice it turning light brown, do not burn
- Place the Chicken in the skillet and cook slowly until the meat is no longer pink
- I do not usually drain the oil from the skillet unless there is excess. There are health benefits of Olive Oil.
- Sprinkle the chicken with the paprika, and brown sugar
- Pour red wine around the chicken
- Cover and simmer the chicken about 30 - minutes
- At 10 - minute intervals baste the chicken with the wine sauce
- I do not use salt while cooking, as there are hidden salt in many foods. I do put sea salt on the table and let each person use salt and pepper on their own food to their individual taste
The alcohol cooks off while the chicken is simmering, however the flavor is still present.
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This is a follow up for the article "The Crazy Cat Lady". Not only did our family have a family of felines, our family took in a number of strays that have a story to tell. Rest a spell and enjoy.
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