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Wine enhances dishes, and its acidity can help balance other flavours. Red wine is more suitable for cooking with dark meats, although a splash can be added to some darker white meats, including goose and pheasant. Generally, the darker the meat, the darker the wine, and fattier meats suit a bold, tannic red. Red wine also complement­s berry or chocolate desserts. Wine from an opened bottle can be used in cooking for up to 2 months or the wine frozen in cubes and added straight from the fridge.

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