| |
|
|
| |
|
|
| |
|
| |
| |
|
| |
|
| |
How to Describe Different Types of Wine |
|
There are hundreds of kinds of wine in the world, every one with its own style and flavor. Chardonnay, for example, can vary widely in flavor, depending where the grapes were grown and the exact fermentation process used. Some Chardonnays can be described as heady and semi-sweet. Others might be slightly acidic and dry. Common fruit flavors identified in Chardonnay include apple, peach, and citrus.
Some Chardonnays also taste strongly of oak. Soave, a well-known Italian white wine, is very different in taste. It is a greenish, straw yellow color. Soave can be described as light and delicate with a flowery hint. It is slightly bitter and has a subtle almond hint in the flavor. From hearing wine described in this way, you can almost imagine its flavor.
Barbaresco is an Italian red wine, which is often described as being aromatic and elegant. You can glean information about a wine's flavor from the label on the bottle and use this information to match the wine to your food. Some descriptions can be more outlandish such as "the inside of an old washing machine" (maybe for Sancerre or Chablis. Some German wines, such as Riesling and Muller-Thurgau, have been described as tasting like freshly toasted bread and fresh manure! That description might not make the wine sounds appetizing but you really have to try it to understand the description (German wines are delicious, by the way!)
Descriptions like the above are usually found in wine connoisseur magazines rather than on labels, but can wonderfully conjure up the complex wine flavor you are to expect when tasting the wine. Wines are often described differently, depending on the taster, since we all have slightly different taste buds. The best way to experiment with wines is to sample a broad selection!
|
| Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
|
| |
|
|
Photo Description:
A Picture of delightful Veal Recipe for - Veal Escalope in a Herby Tomato Sauce Recipe. This recipe uses white wine in the preparation of the sauce and adds a delightful taste to the veal.
|
| |
|
| |
Veal Recipes |
|
|
|
Many people tend to stick to beef, pork, lamb and chicken when making meat recipes but veal, the meat from young cattle, is also delicious. The following recipe combines this delicious meat with wine, tomatoes, garlic and herbs, to result in a beautiful recipe which goes well with rice or potatoes. This dish also suits garlic mashed potatoes.
|
|
Veal Escalope in a Herby Tomato Sauce Recipe |
|
|
| Ingredients - |
| |
2 tablespoons oil
2 garlic cloves, chopped
1 large can of chopped tomatoes
4 veal escalopes, flattened
2 tablespoons tomato paste or puree
1 cup dry white wine
1 teaspoon marjoram
1 teaspoon dried oregano
½ teaspoon Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste
|
| |
| Preparation: |
| |
|
Heat the oil and sauté the garlic for a minute. Add the meat and fry until it is browned all over. Strain off any remaining oil and add the tomatoes and wine. Bring to the boil, then simmer for 8 minutes.
Stir in the Worcestershire sauce, tomato puree, marjoram and oregano. Season to taste with the salt and freshly ground black pepper. Simmer for another 10 minutes and serve immediately with boiled potatoes, mashed potatoes or rice.
Serves 4
|
|
|
| Wine Suggestion: |
|
|
Wines to Serve with Veal Recipes
Veal is a white meat but it can be matched with either red or white wines, depending on the veal recipes you use and your individual taste. California wines tend to go very well with veal dishes. A rich zinfandel from Dry Creek Valley in the Sonoma wine region is a great match with the above recipe or a Californian White Mare merlot. A pinot noir is light enough to suit the veal. Serve red wines at room temperature. If you want to have white wine, you can try a lightly oaked Chardonnay or Semillon, which has the best flavor when served at 50ºF. You can even use some in the above veal recipe.
|
| |
| |
|
|
| |
Cooking with Veal
The allure of veal is often forgotten. It is often one of those meats we do not think about when deciding what to make for dinner, which is a shame because veal is delicious, versatile and can be prepared in many different ways. Veal has a mild flavor and there are more than thirty-five cuts to choose from. Veal is high in protein, iron, vitamin B12, and zinc. Next to beef, veal calves, which can weigh up to seven hundred pounds, are the second largest animals which farmers raise.
Veal can be roasted, cooked in a rotisserie, grilled, broiled, pan-fried, braised, stewed, or marinated. It is naturally tender so it does not have to be marinated to soften it. Veal only needs to be marinated for half an hour before it has absorbed plenty of flavor. If you are broiling veal, only use pieces that are a minimum of three quarters of an inch thick. The veal should be four inches from the heat source and broiled for three to five minutes each side. Grilling should be done over a medium high heat so the outside does not char before the inside is cooked.
Before serving veal, it is important to let it rest before carving. If you do not do this, roasts might become tough and stringy and steaks might dry out. Three to five minutes is sufficient resting time for a steak and ten to fifteen minutes is fine for a roast. Keep the roast covered while it is standing. When you carve it, slice across the grain for the best results.
Wine in Veal Recipes
One of the most popular veal dishes is veal Marsala. Marsala wine is used as an ingredient in this tasty dish. It is a fortified, sweet Italian wine. If you are making a hearty veal recipe, red wine might be called for in the recipe. A Zinfandel or Cabernet Sauvignon are particular favorites to use when cooking with veal. These wines also go well with beef recipes and, since veal is a kind of beef, that makes sense.
The sauces are the deciding factor in wine selection. If you are cooking veal with a very light, creamy sauce, a crisp Sauvignon Blanc, Pinot Grigio, or even a buttery, slightly oaked Chardonnay will suit the dish. For a rich sauce or smoky, charred, grilled veal, a full-bodied Merlot or gutsy red such as Syrah or Cabernet Sauvignon will do the dish justice.
|
| |
|
|
|
