oct 23, 2019

We all know how good it is to drink wine, always in moderation, and of course it is also a highly appreciated ingredient in gastronomy being important part in many recipes internationally.

The wine, as a flavour transmitting agent, gives its distinctive touch to many culinary preparations adding aromas once its alcohol content has evaporated, what makes it excellent for stews and casseroles. It is also an ally for  spices and aromatic substances when preparing a marinade and it will also help to soften game meats or to bring flavor to tasteless meats.

The culinary use of wine needs also that we learn its characteristics (body, acidity or sugar content) before introducing it to our recipes, because a bad  wine choice may ruin the dish and therefore it is convenient to taste it previously.

Regarding colour, as a general rule we will choose the red wines pigments for dark sauces and the ones from white wines for clear sauces, always taking in consideration the taste of each one, but no combination is absolute in cooking.

Very important to remember is that wines prefer slow cooking, if we get to boil them we will destroy a great part of their benefits.

As an ingredient of our dishes the wine is ideal...and the better it is, the better the result !

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