WINE EXHIBITIONS
Combine pleasure with benefit - attend wine exhibitions! On the one hand, you drink different wines, on the other hand, you increase your level of professionalism in the diverse world…

Continue reading →

WINE AND ZODIAC SIGNS
Astrology has always been the subject of heated debate. Some consider it a serious science and move through life based on the "recommendation of the stars", others categorically reject such…

Continue reading →

POPULAR WINE VARIETIES IN KAZAKHSTAN
The history of winemaking has more than one millennium, but, despite such a respectable age, the craft continues to develop tirelessly: new technologies, recipes, methods are applied. Thanks to the…

Continue reading →

WINE IN COOKING

Wine as an element of culinary dish is no novelty for anyone. Such recipes have earned particular popularity in wine-making regions, but also in areas far from vineyards, wine is successfully used in the preparation of a wide variety of dishes. What kind? Find out a little later.

WINE IN COOKING.
If you choose wine for culinary purposes, then the need to buy only expensive and famous wines disappears, it is more expedient to turn your attention to cheap brands. The main requirement is naturalness and a rich bouquet. For the marinade use the cheapest samples, and for desserts or jellies – noble varieties.

In your recipes, be guided by the most common wine law: red wine – to red meat, white – to white meat and fish, to desserts – sweet representatives. “Accompany” the flow of cooked dishes must be the same alcohol. Fortified samples are the perfect complement for soups, marinade for beef and as a component of the sauce. Dry white drinks will add special piquancy to cheese and cream sauces. An interesting “tandem” is obtained in vegetables with white wine. The recipe contains eggs – supplement it with a pink elixir. The wine elixir with chocolate components does not sound: cocoa interrupts the bouquet of the drink, it is better to replace it with cognac or rum.

The most common application is marinade. Due to the high content of acids that soften the meat, cooking time is reduced. How much to pickle? Depends on the product: meat, and especially game, it is better to leave in the marinade overnight, 20 minutes is enough for fish. In addition to the wine, marinade safely add on your favorite spices. If you intend to make a sauce for meat, but you don’t know where to start, then just pour the wine into the pan, in which the meat was cooked, and evaporate it. For thickening add a little starch or flour. This sauce will emphasize the taste of meat and give unsurpassed smell.

A win-win version of fish sauce: mix the broth in which they cooked / stewed fish, white wine and cheese (cottage cheese). If alcohol is used in the recipe of the soup, then add it only at the end of the process, when the vegetables are fully prepared. “The more the better” does not work here. To add flavor to the dish, a few spoons are enough to extinguish the meat (1 kg) will require about 100 grams of alcohol.

All these recommendations should not be regarded as unshakable rules, be guided by your own tastes and preferences.

DO NOT DRINK BODOSLE!
The tradition of mass destruction of large quantities of wine is not the best quality has been almost 200 years. This happens every 3rd Thursday of November. Today, this tradition…

...

GEORGIAN WINE
"Georgia: the cradle of wine." It is under such a trademark that half a century ago Georgian wines came to the European market. Such an eloquent title is not at…

...

ITALIAN WINES: HISTORY, CLASSIFICATION AND BEST REPRESENTATIVES OF WINE FAMILY ITALY
What can be compared with the abundance and variety of Italian cuisine? Only Italian wine. Countless varieties, tastes and shades can excite the imagination of even experienced tasters. Young and…

...

WINE COLLECTING
Good wine is the same attribute of luxury as antiques or jewelry. Lovers of this drink is not enough just to drink, I want to own. If you treat such…

...