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Storing Opened Wine |
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Heat is the worst thing to expose open wine to, because it causes oxidization. If you are not going to finish the bottle, keep it in the refrigerator to slow the oxidization process. Opened wine should be re-corked and it should last between 3 and 5 days in the refrigerator. If you did not keep the cork, you can use plastic wrap and a rubber band instead.
If you want to keep the wine for longer, you will need a wine stopper and pump. Put the stopper in the bottle and use the pump to pump out air. This creates an airtight seal. Another way to do this is to spray preservative gas from a canister into the wine bottle and then quickly put the cork back in. The gas will force the air out of the bottle. If your wine does oxidize to an extent, it is still safe to drink. If it does not taste so good any more but is still drinkable, you might want to use it for cooking. Champagne and sparkling wine will also keep in the refrigerator for a few days.
Storing Opened Red Wine
Red wine should be stored in the refrigerator once opened because of the risk of oxidization. You will need to bring it back to room temperature again before drinking it. Bringing a chilled wine to room temperature normally takes a couple of hours.
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| Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
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Photo Description:
A Picture of Fresh Tomato and Mushroom Pasta with Cream Sauce - this dish makes a lite yet surprisingly refreshing side dish recipe that is a wonderful acompaniment to any of our meat entrée or as a meal with a soup and salad dish.
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Pasta with Cream Sauce Recipes |
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Mushroom and pasta recipes are very popular, as are pasta with cream sauce recipes. If you fancy a Greek touch, you could make something like pasta in a sour cream sauce with feta cheese, capers and tomatoes.
The sky is the limit with pasta to be honest and you can even use it in dessert recipes. The following recipe uses plenty of cream and cheese to give a luxurious texture and taste. You can use any type of pasta you like but something sturdy like Penne, Bow-Tie or Rotini is recommended, to ensure the pasta keeps its shape.
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Fresh Tomato and Mushroom Pasta with Cream Sauce |
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| Ingredients - |
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16 oz dried or fresh pasta
½ cup chopped onion
2 garlic cloves, minced
8 oz sliced fresh mushrooms
2 tablespoons olive oil
1 cup seeded and chopped fresh plum tomatoes
1 cup cherry tomatoes, halved
¾ teaspoon salt
½ cup whipping cream
3 tablespoons grated Romano cheese
3 tablespoons chopped fresh basil
3 oz cream cheese
½ teaspoon dried crushed red pepper
A handful of chives to garnish
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| Preparation: |
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Cook the pasta according to the directions on the package. Drain and set aside. Don't rinse the pasta after cooking or the sauce won't stick properly. Sauté the garlic and onion in hot oil in a skillet over a medium high heat for 5 minutes or until the onion is tender. Stir in the tomatoes, mushrooms, salt and red pepper. Cook for 10 minutes, stirring occasionally.
Stir in the cream, basil and cream cheese. Cook until the cheese melts and the sauce is smooth. Stir constantly. Serve this sauce over the cooked pasta, sprinkling with the Romano cheese and a few chives.
Serves 6
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| Wine Suggestion: |
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Which Wine to Serve with This Recipe
When making mushroom and pasta recipes, the sauce will determine which kind of wine will go well with the recipe. If you are using a cheese, tomato and cream sauce, a lot of red wines go very well. You can choose a Burgundy, Bordeaux or a Rhone, all of which are best served at 63ºF. If you want something light and fruity, you might like to accompany this recipe with a Pinot Noir, which is best served at 55ºF.
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Wine with Side Dishes
When you are choosing a wine to serve with a side dish, it is a good idea to make sure it complements the main meat or fish you are serving with the side dish. For example, if you are making mushroom and pasta recipes to go with a fillet steak, you will probably want a rich red like a Zinfandel to pair with the steak. You would not choose a Zinfandel if you were making a pasta with cream sauce by itself because it would be too heavy.
The side dish you choose to make should complement the main meat or fish so it is easier to pick a wine than you might think but you can be creative when choosing wines to pair with side dishes. For example, if you are serving a rich meat dish with a light side dish, you might like to try a rosé such as White Grenache, which stands up to the meat but does not overpower the accompanying side dish recipe.
Wines for Creamy Side Dish Recipes and Spicy Side Dish Recipes
If you are serving baked baby artichokes with lemon and parsley, you might like to an unoaked Chardonnay or fresh Chenin Blanc. Since you are more likely to serve this light and fragrant side dish with a piece of fish than a rich meat, these wine choices still stand.
Light, creamy vegetable dishes go nicely with Pinot Grigio. If you are serving a spicy side dish recipe, you might like to serve it with an aromatic California wine such as Riesling or Pinot Grigio. Thai, Asian, and Chinese recipes particularly suit these wines. Dry and fruity blush wines such as Syrah Rosé also complement spicy side dishes. A light and fruity red, such as Pinot Noir, is recommended too.
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