As much as we enjoy wine as a beverage, it is also a useful ingredient in cooking, either for braising, deglazing or as a marinade. Wine adds an acidic component to food, which brings forth the flavors of other ingredients in the dish and adds what is often described as brightness. In this class we will also discuss the great food and wine pairings, and how it can be a great table condiment. Some of the dishes we will prepare may include:
Spicy sausage crostini with port wine and red onion marmalade.
Mussels in white wine, saffron and Dijon mustard.
Chicken braised with Reisling, leeks and mushrooms.
Pork Saltimbocca scalopini with prosciutto and sage.
Frascati broccoli, with garlic and citrus.
Polenta torte with Zinfandel macerated berries.