As a chef, one of the most common questions that I get asked is ”What wine goes with which food?” I can tell you that I really do love wine and have an above-average knowledge of it, but the most w(h)ine that I deal with right now is when my kids don’t want to take a shower. The argument that follows regarding who is going to go first is more like a hangover.
The unique thing about wine is that grapes are grown all over the world, and that means wine is produced all over the world. Each region of the world has different kinds of grapes affected by different climate conditions that yield different varieties of wine. Choosing one that matches your meal shouldn’t be hard if you’re not picky.
According to my research, fossilized grapes more than 60 million years old have been discovered. I don’t know if they were making wine way back then, but I can tell you this: Winemaking records date back to 6000 B.C.
Since wine has been produced all over the world for years, it is hard to say who was the true inventor. Everyone wants to lay claim to being the civilization that started making wine first. I read a Persian fable about a princess who fell out of favor with the king and drank some spoiled grapes in a jar in an attempt to kill herself. Instead of dying, she became intoxicated and giddy and then fell asleep. (Now, who hasn’t done that in their life?) The king loved the way she acted and demanded that wine be made. I know that’s a fable, but it sounds pretty good to me.
What I know of wine is really simple and was taught to me years ago by a club manager I worked for. He took me to my first wine tasting.
I know most wines should be served at room temperature because when they’re consumed cold, you can’t get the full flavor. I think you should also open the bottle anywhere from an hour to two hours before serving to let it breathe. I know some wine expert is shaking his or her head, thinking I don’t know what I’m talking about. Don’t forget, I’m a cake baker, not a winemaker.
However, speaking as a chef, it is always a joy to cook with it as well. When sautéing a chicken breast or a nice piece of beef or pork in a pan, adding some wine to deglaze the flavors off the bottom of the pan really gives a dish a rich and full flavor.
A friend of mine was talking to me about how marsala wine coats the meat so nicely when added to the dish in the cooking process.
When baking a nice piece of fish, adding a little white wine in the pan will add some flavor to the fish.
When cooking a beef stew or a even a pot roast, adding a cup of red wine will really enhance the flavor.
Try to shy away from cooking wines, because they have a tendency to be salted and too strongly flavored.
When cooking with wine, you want to add flavor, not let the wine take over the flavor.
A couple of glasses of wine may be good for your health. Some studies suggest that wine may prevent strokes, heart disease and even cancer. It may also help hypertension, high blood pressure and lowering bad cholesterol. It sounds amazing.
When choosing a wine, you might want to go to a wine shop and ask someone there for help. I once heard that just putting an animal on a wine label can sell a case. You know what? I saw a bottle of wine shaped like a cat. Pretty cool. I’m just thankful they didn’t have a bottle with a lizard wearing a top hat smoking a cigar, or I might be in trouble.
I will say this about wine: If you like it, it’s good enough. Don’t be pressured by a wine snob or the price of the bottle. If it suits your palate, drink away and be healthy.
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