Have you heard all the buzz about food and wine recipes?
Yes, it's true: wine and food make a delightful couple.
It is also true that as long as food and wine pairings are "made-for-each-other", they can complement one another in perfect harmony.
While each may have its differences, the carefully matched food and wine off the one another to create a unified public face. Just like a real marriage!
Is it difficult to make a knock out pair of food and wine recipes? Only sometimes.
Even superlative kitchen matchmakers may go wrong when experimenting for the perfect match between wine and food.
But hey - those who are afraid of making mistakes probably won't make anything good (or delicious) anyways, right? So go ahead, screw up your dinner!
The same is also valid when a chef is using wine as an ingredient in a particular food dish.
Errors can happen. The wine selected may overpower to food or may simply not achieve the desired result.
Yet, wine and food are an ideal pairing when done right.
Tips For Pairing Wine And Food Recipes
Wine is the perfect companion to many dishes.
Information abounds on the exact or ideal combination. The information is online, in books and articles.
As our website expands, we'll write up recommendations for books and online reputable sources.
Sayings like "Opposites attract" are applied for wine and food pairings.
People refer to "Old World Classics" as well.
Below are a few basic examples showing the combination of food and wine recipes:
- Caviar, of course, naturally goes with Champagne – an Old World Classic Grilled Steak with Cabernet Sauvignon is a New World twist – a New World Classic
- Broths and thin soups – play it safe with Classic-Rhône or be adventurous with an Australian Verdelho
- Thick soups or stews – a safe bet is a Portuguese or Spanish red; an adventurous choice is a Dry Spanish Rosado (Ole!)
- Spaghetti Carbonara calls for Pinot Blanco or adventurous Viognier
- Risotto traditionally is matched with most dry Italian white but gamble with Sauvignon Blanc
- Salmon is usually paired with a lightly oaked Chardonnay but may be spiced up with Champagne
- Beef goes great with most French or French-styled reds but try it with red wines from the New World
- Chicken Kiev calls for a Sauvignon Blanc, but maybe try a Pinto Gringo instead.
Food and wine recipes: Cooking With Wine
When actually cooking with wine, it is essential to cook with wine you would drink. While it is not necessary to use the highest quality of wine (except maybe in Coq au Vin,) it is still essential to use good, flavorful wine. If not - then all those culinary benefits will be lost.
Wine can be used to marinate meats. It can be part of a sauce. Wine can also form the liquid, stew, or juices in which the dish is made.
So without further ado, let's look at some recipes!
Let’s begin with my favorite part of the meal...dessert! :-)
Wine In Desserts: Two Recipes
Chardonnay Spice Cake |
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Method
Combine all the dry ingredients.
Add all the wet ingredients except the wine.
Beat by hand or use a mixture.
Add eggs and wine. Beat thoroughly.
Lightly grease a Bundt pan before adding all the ingredients.
Pour ingredients into pan and place in pre-heated oven for 45-55 minutes at 350F
Ice Cream Delight
My husband Nikiforos has gained a reputation as a wonderful and inventive cook. He's definitely an oenophile (wine lover) and trust me, he tries to incorporate wine in as many food recipes as possible.
For example, he makes one deliciously thick and flavorful wine syrup that we then drizzle over vanilla ice cream or frozen yogurt. YUM!
Best of all, it's super simple to make:
- In a pan, pour a sweet to very sweet dessert wine (great Hopewell Valley wine choices include our White Merlot, Stony Brook Blush, Spuma Rossa, or even a lighter red like Chambourcin.)
- Heat gently. Stir slowly and consistently.
- When the mixture has become concentrated, remove it. Let it cool then pour it over your favorite ice cream.
Stewing Wine
Beef Stew |
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Method
Dip the beef cubes in flour before browning them in ½ of the wine over a medium heat in a large pot.
Add the onions and garlic, cooking until the onions become transparent. Add the beef stock and the rest of the wine sprinkling in salt and pepper to taste
Cover and simmer over a low heat for approximately 2 hours. The beef should become tender.
When this occurs, add celery, carrots and potatoes and simmer for a further 20 minutes
Fun With Wine
Wine can complement any meal.
This is true whether you add 1 cup of dry wine to a Saffron Risotto dish or serve it on the side. Even shredded beef can become a livelier dish with the addition of one half cup of Cognac.
The possibilities sometimes seem endless. Look at your menu and plan food and wine recipes for your next get together.
The challenge is all part of the fun!
To discover MANY MORE wine & food recipes - in a list that's expanding weekly - click straight over to our cooking with wine recipe section!
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| New Jersey Wineries›Cooking With Wine›Food & Wine Recipes |
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