What to Drink With What You Eat? This is a question asked many times. Well you might not like it but here go's.
Rule # 1 Drink what you like. What you like to drink always takes precedence over any recommendation that anyone might make.
Rule # 2 Start by thinking about the dish or meal as a whole. What are its dominant characteristics?
Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?
Rule # 3 Keep flavors in balance.
Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines.
(For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)
Remember-Raise a glass to this low-fat, high-flavor ingredient.
Ok how about this...
Instead of sauteing veggies in loads of butter or oil, you can saute them in a smaller amount of oil plus some wine for flavor and moisture.
Instead of making a marinade with tons of oil, decrease the oil and add wine.
Instead of adding 3/4 cup of oil to a cake mix recipe, add 3/4 cup of white or dessert wine to the batter.
Play off the subtle flavors in wine.
White wine: melon, apple, pineapple, pear, citrus, vanilla, caramel, olives, and mushrooms
Red wine: berries, peaches, currants, plums, cherries, oranges, chocolate, and coffee
So...What type of wine should be used to cook which type of food? Never cook with a wine you don't like to drink, I do not ever cook with cooking wines, they tend to be salty and flavorless!
That last secret to cooking with wine: Have fun!
Feel free to experiment while cooking or baking with wine. Get creative, invent new flavor combinations. And, after you've created something phenomenal, don't forget to write down how and what you did it!
Here's a great recipe to get you started.
Since I here in Oceanside California I'm inspired by the ingredients of the coast.
These tacos are a great way to eat heart-healthy salmon, enjoy them with a glass of 2007 Highland Estates Camelot Highlands Chardonnay.
2 tablespoons low fat mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons Splenda or Stevia
1 pound skinless salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
avocado, cilantro, green onions, and radishes for topping
1 cup shredded cabbage
Putting it together
Preheat the oven to 350°. In a small bowl, mix the low fat mayonnaise with the lime juice. In separate bowl, combine the chipotle powder with the orange zest and splenda.
Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. set aside for 5-10 minutes.
I like to wrap the tortillas in foil and bake for about 8 minutes at 350°, until they are softened and heated through.
Heat a saute pan on med heat. cook until nicely browned and just cooked through, about 3-4 minutes per side.
Gently break each piece of salmon in half. Top with avocado, cilantro, green onions, and radishes for on the warm tortillas and top with the salmon, shredded cabbage. Drizzle each taco with the lime and lite mayonnaise and serve them up.
