One Bottle of Red wine Five Ways to Enjoy It!
It is no secret that food and wine pair nicely together. Wine in food pairs just as well together. Four years ago while visiting a friend in Nogara, Italy we went on a road trip. During that trip we happened across a little restaurant off of a back road in Verona that served nothing but risotto. We had the good fortune to meet the proprietor of the restaurant whose passion for all thing’s risotto became evident when he started talking about the history the field and farm where the rice is produced. Every food served in the restaurant came from the field and farm behind the restaurant. He even had his own mill to mill the rice once harvested. The restaurant is a true farm to table experience.
His eyes lit up when he talked about the history of the restaurant and the annual risotto competition well past 30 years of inviting world renown chef to prepare the perfect bowl of risotto. For lunch we had risotto of course. What I remember most from that trip was the red wine risotto. The flavor and texture of the dish made me forget everything else including the handsome man sitting across from me. I tried to without success recreate that dish for many years. I think I finally found success recently with my own version of red wine risotto.
Another favorite food of mines is mushrooms which are earthy in flavor. The addition of red wine to mushrooms enhances the earthy flavor in mushrooms creating a rich depth of flavor. This weekend I made a wonderful mushroom ragout. Mushroom ragout goes well with rice, pasta, meat, polenta or by itself with a fresh baguette and a glass of wine. I highly recommend making a double batch and storing it in the freezer for a later date when you want a fast elegant meal.
Lamb and red wine are a marriage made in heavy. Braised lamb in red wine is as delicious as it gets. Another way to enjoy red wine is cambellini al vino are cookies made with red or white wine. They are easy to make and vegan. The red wine version takes on the hue of the wine. Eating them while sipping a glass of wine should be mandatory.
Finally nothing beats a good glass wine. Sometimes the simplest approach is the most enjoyable. When cooking with wine I recommend using a wine that you enjoy drinking. The cooking process with intensify the flavor of the wine in the food. I wouldn’t suggest using an inexpensive wine. If you are using the wine for cooking I would recommend a bottle that is moderately priced. Above all else stay away from ‘cooking wine’ that is sold in grocery stores. Whatever they put in those bottles are not fit for consumption by anyone. This is not snobbery but sage advice from mistakes made long long ago. Choose a wine that is a step above a good table wine. You should save the expensive wine for the meal itself.
As we say here at Gastronomer go forth and explore fellow Gastronomers.