Novi recepti

Koja su najbolja vina za kuhanje?

Koja su najbolja vina za kuhanje?

Kako pronaći vina koja odlično djeluju u receptima - i u vašoj čaši.

Lako je pronaći dobro vino za piće dok kuhate ― U stvari, često je lakše nego pronaći pravo vino za kuhanje u receptima. To je zato što se vino, kao sastojak, često predlaže u najopštijim terminima. Kad recept kaže: "1 šalica suhog bijelog vina", morate se zapitati: "Hoće li nešto od 5 do 25 dolara poslužiti?" i "Može li recept dati jednako ukusne rezultate s kalifornijskim chardonnayem ili francuskim sancerrom?"

Za mene, termin kuvanje vina ima dva značenja: vino koje stavljate u jelo i ― jednako važno ― vino koje pijuckate dok kuhate. Mislim da nema boljeg načina da provedete večer od smišljanja ukusnog jela uz ispijanje dobrog vina za inspiraciju. Evo smjernica koje će vam pomoći da odaberete najbolji.

Zdrava prehrana ipak bi trebala biti ukusna.

Prijavite se na naš dnevni bilten za više sjajnih članaka i ukusnih, zdravih recepata.

Ako recept zahtijeva suho bijelo vino, najbolji izbor je kvalitetan američki sovinjon blan.
Ovo će vino biti vrlo suho i ponuditi svježi lagani biljni nagib koji će poboljšati gotovo svako jelo.

Ako jelo ima podebljane ili začinske arome, idite na aromatičnije bijelo vino.
Gewurztraminer, rizling i Viognier svi imaju dinamične voćne ukuse i egzotične cvjetne arome u ravnoteži s jako začinjenim jelima.

Ako recept zahtijeva suho crno vino, razmislite o srčanosti jela.
Jagnjeće ili goveđe pečenje dugo dinstano, zahtijeva odgovarajuće obilno vino, poput Petite Syrah ili Zinfandel. Lakše jelo moglo bi zahtijevati manje moćno crveno, pomislite Pinot Noir ili Chianti.

Upoznajte Port, Sherry, Madeiru i Marsalu.
Ovo su jedno od najboljih vina koje dobri kuhari mogu imati pri ruci. Pakiraju najintenzivnije okuse i ― jer su obogaćeni s malo više alkohola od stolnog vina ― imaju najduži vijek trajanja na polici ostave.

  • Port ima bogatu slatkoću i dubinu što je posebno dobro u tepsijama na bazi mesa.
  • Sherry's složeni pečeni orasi mogu poboljšati gotovo svaku supu, gulaš ili dinstano jelo. Dva stila Sherry koja najbolje funkcioniraju su Amontillado ili Oloroso.
  • Madeira može biti očaravajuće bujna s notama karamele. Koristite srednje bogat stil poznat kao Bualčiji će dodir transformirati obične dinstane gljive. And Marsala's lagana voćnost nalik karameli sastavni je dio mediteranskih sotesa, od kojih mnogi u svojim naslovima nose ime vina.

Izbjegavajte kuhanje vina.
Jasno je da postoje daleko bolji izbori od takozvanog "kuhanja šerija" ili drugih tekućina koje se obično nazivaju "kuhanjem vina". Proizvode se od tankog, jeftinog osnovnog vina u koje je dodana sol i boja za hranu.

Nikada ne kuhajte s vinom koje ne biste popili.
Vino loše kvalitete s kiselim ili gorkim okusima samo će pridonijeti tim okusima jelu. Julia Child je jednom rekla: "Ako nemate dobro vino za piće, daleko je bolje da ga izostavite, jer siromašnima se može pokvariti jednostavno jelo i potpuno poniziti plemenito." Vrijedno je uložiti u kupovinu kvalitetnog vina. Samo ne zaboravite malo pijuckati dok miješate.

Šta se dešava sa alkoholom?
Uvriježeno mišljenje je da nakon nekoliko minuta kuhanja alkohol u vinu ispari. Nije baš tako. Istraživanje USDA -e pokazuje da 85 posto alkohola ostaje nakon što se vino doda u vrelu tekućinu, a zatim ukloni s vatre. Međutim, što se duže jelo kuha, ostaje manje alkohola. Ako se hrana peče ili krčka 15 minuta, ostat će 40 posto alkohola; nakon jednog sata ostaje samo 25 posto; nakon 2 1/2 sata, samo 5 posto. No, budući da vino za početak nema veliku količinu alkohola (općenito 12 do 14 posto), konačna količina alkohola u jelu većini ljudi ne predstavlja problem.


Ovo su najbolja bijela vina za kuhanje

Mnogi naši omiljeni recepti zahtijevaju malo bijelog vina: umaci od tjestenine, supe, pileće večere. Ovdje nismo vinski snobovi pa obično ne poludimo oko odabira savršene boce & mdash, ali neka su vina bolja u receptima od drugih. Pa kako znate koja su najbolja bijela vina za kuhanje?

Kao opće pravilo, idite uz suho bijelo vino, osim ako vaš recept ne kaže drugačije. Želite da vino doda kiselost i mdashnot slatkoću. Izuzetno slatka vina poput Moscata ili slatkih rizlinga mogu se prerano karamelizirati dok kuhate, pogotovo ako ih koristite za odmagljivanje tave. Također je najbolje kloniti se vina punijeg okusa, poput hrastovih Chardonnaya i mdashthe, koji vašoj hrani mogu dati prejak okus.

Nemojte se osjećati kao da morate potrošiti previše na vino koje koristite i za kuhanje. Jeftina boca je sasvim u redu. (Samo pobrinite se da nabavite nešto što vam ne smeta da popijete pa popijte čašu!) Pogledajte naše omiljene izbore i probajte zatim našu kremastu tjesteninu Primavera, ljuske od špinata i gljiva, instant pileći kakator ili kremastu supu od pečene crvene paprike.


Cream Sherry

Kad recept zahtijeva šeri, obično se misli na suhi šeri. Ali njegov sirupasti slatki rođak, krem ​​šeri, sjaji u različitim desertima poput pudinga od kruha, kolača od bundta ili umaka od karamele. Možete dodati i malo krem ​​šerija u slana jela, poput supe od gljiva ili piletine teriyaki. Izuzetno glatka i iznenađujuće složena, kremasta trešnja Sandeman Armada idealna je za bilo koji desert.


Kako odabrati crno vino za kuhanje

Prvo, idemo & rsquos prijeći osnove.

Zašto uopće kuhati s vinom?

Vino ne daje samo tone okusa i bogatstva umaku od rajčice, jelima od tjestenine i umacima od tava, ali njegova je kiselost zapravo odlična za omekšavanje mesa. Slično drugim kiselim sastojcima poput limunovog soka, octa i jogurta, vino razgrađuje vezivno tkivo u mesu (poznato i kao kolagen i mišići) i pomaže mu da zadrži sokove.

Jesu li crno i bijelo vino zamjenjivi?

Iako i crno i bijelo vino omekšavaju i vlaže, njihovi profili okusa općenito odgovaraju različitim namirnicama. Dakle, samo zato što crno i bijelo vino imaju slične učinke na hranu, ne znači da biste trebali koristiti bilo koje staro vino. Dakle, ne, možete zamijeniti crno vino u receptima koji zahtijevaju bijela i bijela vina koja nude svjetlinu, kiselost i laganu mekoću, dok se crna vina koriste za odvažna, srdačna jela koja mogu podnijeti njegove gorke, intenzivne okuse. Budući da je crno vino više taninsko nego bijelo, kuhano brže postaje gorko. Zbog toga je bijelo vino popularno u receptima od plodova mora i piletine, dok je crno vino ključno u pečenjima i mesnim gulašima. Crno vino se može koristiti i u marinadama i glazurama. Dakle, suva crvena vina sa umjerenim taninima najsigurnije su uključiti u recepte. Ako odaberete vino koje je previše gorko i taninsko, vaša bi se hrana mogla pokazati manje ili više nejestivom.

Iako crno vino može razbiti velike, masne komade mesa, ono može zadržati i lakše proteine ​​poput ribe super vlažnima i dati odličan okus. Evo & rsquos jednostavnog vodiča u stilu crvenog vina kojeg ćete se pridržavati dok kupujete:


Podijelite Sve mogućnosti dijeljenja za: Ne kupujte zasebnu bocu vina za kuhanje

Ovaj post prvobitno se pojavio u izdanje The Move od 26. aprila 2021. godine, mjesto urednika Eattera da otkriju svoje preporuke i savjete za ručavanje-ponekad promišljeno, ponekad čudno, ali uvijek se neko kreće. Pretplatite se sada.

U godini koju sam proveo radeći u jednoj vinoteci u New Yorku, vjerovatno je jedna osoba sedmično dolazila i tražila „jeftinu bocu vina samo za kuhanje“: bijelo vino za kuhanje dagnji, crno vino poširati kruške za desert. Svaki put, međutim, davao sam sve od sebe da ih usmjerim ka ne samo najjeftinijoj boci, baci je u odvod kad završiš, već prema nečemu što nije slomilo banku i to takođe bi uživali u piću. Jer kad recept traži cilantro, ne idemo u trgovinu i beremo najtužnije bilje u gomili. Zašto onda mnogi od nas kupuju manje od zvjezdanih boca vina kad nam za kuhanje treba malo vina?

Kad je riječ o kuhanju s vinom, postoji samo jedno osnovno pravilo: Držite se vina predloženog u receptu. Ako recept zahtijeva suho bijelo vino, nemojte ga zamijeniti suhim, ako traži crveno, samo upotrijebite crveno. (Da, mlijeko možete zamijeniti mlaćenicom s limunovim sokom ili octom, ali taj pristup "samo hack it" ovdje zapravo ne funkcionira.) Ako recept traži vino koje vam nije poznato, pitajte osobu u kupujte tamo gdje pada na kiseloj ljestvici, jer će vam nešto s većom kiselinom dati malo više trpkosti, a slatko vino će završno jelo učiniti slatkim.

Kad jednom postignete stil, kuhanje s vinom višeg kvaliteta neće imati velike razlike u krajnjem proizvodu. Okusi i arome koji izviru iz vina prilično će se skuhati i prikriti drugim sastojcima, pa je istina da skupocjena boca neće glazuru od crvenog vina na čokoladnoj torti učiniti ukusnijom, ili dagnje kuhane na vinu privlačnijima , na bilo koji nezaboravan način. Ali ne bismo trebali razmišljati o kupovini boce za kuhanje odvojeno od boce iz koje bismo inače rado pijuckali, ne dopuštajući da vino kao sastojak recepta zaboravi da se vino prije svega pije. Osim ako ne pijete vino, a ostatak boce bi zapravo otišao u otpad, ovaj razlog kupovine jeftinog vina za kuhanje trebao bi izaći kroz prozor.

Umjesto toga, najbolje je kupiti ili odabrati bocu vina koja vam se zaista sviđa i koja se uklapa u ono što recept traži, upotrijebite četvrtinu šalice potrebne za pripremu tog ukusnog prženog prsa, a ostatak popijte dok kuhate , dok jedete, ili sljedećih dan -dva s drugim jelom - pobrinite se da bude začepljeno i u hladnjaku ako krenete ovim posljednjim putem. Ako ste tek u procesu otkrivanja vina koja uživate u piću, pitajte nekoga u svojoj lokalnoj vinoteci šta bi vam mogli preporučiti na osnovu toga da li volite suhi rizling ili crvena svjetla tijela ili da ste voljeli nedavno napunjenu kiselinom boca.

Dakle, osim ako ne pravite nekoliko recepata u rasponu od tri dana koji zahtijevaju dovoljno vina da se doda u jednu potpuno skuhanu, neispijanu bocu, prestanite kupovati usrano vino za kuhanje. Vino treba hladiti, pijuckati i uživati, bez obzira na njegovu primjenu.


Koje je najbolje bijelo vino za kuhanje?

Kad recept traži "suho bijelo vino", "to je" primamljivo uzeti bilo koju otvorenu bocu u hladnjaku, bez obzira na vrstu grožđa. Činimo li svoje posuđe medvjeđu uslugu? Naravno, Chardonnay i Sauvignon Blanc mogu imati drugačiji okus izravno iz čaše, ali koliko zaista do izražaja dolaze ti prepoznatljivi profili okusa kad se vina skuhaju s drugim sastojcima?

Da bismo to saznali, isprobali smo tri različite sorte i supermarket za kuhanje vina u pet recepata: pirjani komorač, rižoto, osnovni umak od tava, beurre blanc i piletina. U našim testovima samo se Sauvignon Blanc dosljedno svodio na "čist", ali ipak dovoljno kiselkast okus - onaj koji se lijepo poigravao s ostalim sastojcima. Razlike između vina bile su najdramatičnije u jelima s blagim okusom, poput rižota i beurre blanca.

Ali šta kuvar bez ostataka Sauvignon Blanca učiniti? Postoji li prikladnija opcija od otvaranja svježe boce? Da bismo to saznali, proveli smo iste testove kuhanja sa šerijem i vermutom, vinima obogaćenim alkoholom kako bismo im produžili vijek trajanja. Sherry je bila previše različita i nije se snašla na ovim testovima, ali vermut se pokazao dobro. Zapravo, njegov čist, svijetao okus nadmašio je sva vina osim jednog za piće. Većina boca košta između 7 i 15 dolara, otprilike ono što potrošimo na bijelo vino za kuhanje.


Preporučuje

Sauvignon Blanc: Hrskavo, čisto i bistro, ovo je vino bilo dovoljno snažno da dijeli reflektore s ostalim sastojcima, ali je odbilo ukrasti predstavu.

Suhi vermut: Ugodan balans slatkog i trpkog učinio je ovo pojačano vino na drugom mjestu. Nakon otvaranja može se čuvati u hladnjaku mjesecima.


Preporučuje se uz rezervacije

Chardonnay: Većina jeftinih Chardonnaya jednostavno je previše hrastova zbog starenja bureta za većinu recepata. Kad se skuhalo, & quotoaky & quot je postalo gorko, a ne drvenasto.

Rizling: Ova vinska voćna slatkoća nije bila na mjestu u većini jela. Kupite suhi rizling ako planirate s njim kuhati.

Kuvanje vina: Sol koja se koristi za očuvanje jeftinog vina za kuhanje čini ga neupotrebljivim.

Sherry: _ _Kompleksni šeri dobro je funkcionirao s robusnim okusima u chasseuru, ali njegove & citatarne & quot note dominirale su u jednostavnom beurre blanc -u i rižotu.


Kuhanje s vinom

Vino ima svoje mjesto u osjetljivim jelima od plodova mora, kao i u robusnim mesnatim jelima. Giada De Laurentiisovi citrusni škampi od škampa ostaju ekstra vlažni i nježni tijekom kuhanja, zahvaljujući sočnom sjeckanom rajčici i dodiru suhog bijelog vina.

Govedina Bourguignon

Ovom jelu od govedine dodajte Burgundiju ili neko drugo suho crveno vino za intenzivan okus. "Bourguignon" na francuskom znači "u stilu Burgundije", pa je crvena Burgundija (ili Pinot Noir) tradicionalno uparivanje.

Pileća prsa punjena kozjim sirom i gljivama

Za impresivnu večeru s datumom i večerom pirjajte pileće rolade do zlatno smeđe boje, a zatim ih narežite i prelijte bogatim umakom od gljiva i bijelog vina. Da biste zaista upotpunili jelo, poslužite piletinu sa čašom hrskavog Sauvignon Blanc -a.

Dinstano dinstano talijanske kobasice

Kad se alkohol skuha, suho bijelo vino korišteno u ovom obilnom gulašu ostavlja blago kiselu aromu koja smanjuje intenzitet mesne kobasice.

Fish en Papillote

Prilikom kuhanja morske plodove želite da krajnji rezultat budu nježne pahuljice bijele ribe, a bijelo vino je ključno za postizanje tog cilja. Začinite ribu i povrće marinadom od vina i začinskog bilja prije nego što sve zamotate u pergament. Na taj način će vlaga omogućiti ribi da se pari umjesto pečenja u pećnici.

Linguine sa umakom od crvenih školjki

Belo vino, beli luk, paradajz i maslinovo ulje udružuju snage kako bi stvorili svetao i ljut sos za sočne školjke na pari.

Arktik od hrskave kože s kupusom pirjanim na maslacu

Suvo belo vino, jabukovo sirće i puter u kombinaciji stvaraju aromatičan i oštar umak za pirjanje za izdašan crveni kupus. Uparite ga s hrskavim arktičkim ugljenom na tavi za lagan i elegantan obrok.

Svinjetina sa sosom od šljiva

Tajna transformacije ho-hum večere je sva u umaku. Samo pustite da se suho crveno vino, menta i korica naranče sjedine sa svježim šljivama u tavi na malo vatre, uspite u malo maslaca i razmažite živahni umak preko preprženih kotleta.

Pirjana kratka rebra

Kad tražite impresivan recept, ali s malo održavanja, pirjana kratka rebra garantirani su uspjeh. Korištenje obilnog crnog vina u umaku za pirjanje daje još jači okus ovim intenzivno mesnatim rebrima s kostima.

Pečenje u loncu od crnog vina

Pečenje u loncu klasičan je izbor zimske večere, a Reein recept prepun je okusa, zahvaljujući velikoj dozi crnog vina. Za najbolje rezultate kuhajte ga polako i polako: "Ako skuhate pečenje u loncu i ako je previše žilavo, jednostavno se nije skuhalo dovoljno dugo", kaže ona.

Umak od pečenih kapljica

Nemojte ni pomišljati na to da potrošite te mesnate smeđe komade zalijepljene na dno posude za pečenje. S malo goveđeg, pilećeg ili povrtnog temeljca pri ruci, uz crno vino i začinsko bilje, samo ste nekoliko minuta udaljeni od bogatog domaćeg umaka.

Na pari školjke i kelj

Parite grlice i toskanski kelj u juhi od suhog bijelog vina i paste od rajčice sve dok kelj ne uvene, a ljuske školjki ne otvore kako bi otkrile slatko, nježno meso iznutra.

Nancy Fuller's Beef Bourguignonne

Nancy poseže za C & ocirctes du Rh & ocircne, još jednom vrstom suhog crnog vina, dok priprema utjehu za klasični francuski gulaš od govedine.

Dagnje u curry krem ​​umaku

Za kremastiji, začinjeniji obrok na pari, dodajte malo teške pavlake i mirisnog karija u parnom kupatilu suvog belog vina u vašoj holandskoj pećnici.

Umak s ljutim jelima od crnog vina

Vino svakako ima svoje mjesto u slanim, sporo kuhanim jelima, ali može učiniti čuda i za desert. Neka ovaj bogati ljuti sos napravljen od poluslatke čokolade i crnog vina stoji kao dokaz. Za najbolje rezultate idite na nešto usred ljestvice slatkog do suhog, poput Pinota Noira.


Vrhunski vodič kroz kineska vina za kuhanje

Kuhanje vina igra važnu ulogu u kineskoj kuhinji, vjerojatno po važnosti dolazi odmah nakon soja sosa. Teoretski, svako vino, uključujući viski, pivo, destilirano vino i vino od riže, može se koristiti kao vino za kuhanje, ali kinesko rižino vino, posebno vino Shaoxing od pirinča, najbolje je u svijetu kuhanja. Kinesko vino za kuhanje koristi se u dvije tipične aplikacije

  • Ispravljanje okusa: Kuhanje vina ne samo da može prikriti snažan miris ribe i igrački okus mesa i plodova mora, već i poboljšati konačne okuse.
  • Sastojak za kuhanje: Kuhanje vina ključni je sastojak u receptima za pijane škampe, kiselo jaje u pirinčanom vinu, pijanu piletinu, pileće krilo s pivom i drugo.

Prema zadanim postavkama, vino za kuhanje na američkom tržištu tretirano je solju (1,5%) koja djeluje kao konzervans za sprječavanje rasta mikroorganizama koji proizvode octenu kiselinu. Prema američkim zakonima, kuhanje vina trebalo bi biti "Nije za prodaju ili potrošnju kao vino za piće."

Kinesko vino za kuhanje u američkim namirnicama je sve vino od riže, napravljeno od fermentirane obične riže ili ljepljive riže, iako se mogu drugačije označavati, poput vina za kuhanje, vina za kuhanje od riže, vina od riže, slatkog/ljepljivog kuhanog vina od vina, Shao HSing ili Shao Shing ili Shaoxing (Huadiao) (riža) Kuhanje vina, Miron, Cooking Spirit ili bez engleskog imena.

"Shao HSing", "Shao Shing" i "Shaoxing" znači isto mjesto Shaoxing u Kini. Ispravan pravopis imena na kineskom pinjinu trebao bi biti "Shaoxing" ili "Shao Xing"

Općenito, mijiu je generički kineski naziv 米酒 za fermentirano vino od riže. Njegovo stvarno značenje ovisi o kontekstu. To znači ili piti pirinčano vino koje ima raspon alkohola 12-50% ABV (zapreminski alkohol) ili jiuniang (酒酿, 1,5-2,0% ABV) ili laozao (醪糟) od strane Sichuanesea, koji je obično slatka, fermentirana ljepljiva riža nalik pamuku prodaje se u frižideru. Piće mijiu napravljeno od crvenog kvasca crvenkaste je boje i zato se naizmjenično naziva huangjiu (vino od žutog pirinča, 黄酒). Huangjiu, crvenkasti mijiu, uključujući vino Shaoxing, popularan je u istočnoj Kini, dok je slično japanskom sakeu, bistri bijeli mijiu za piće rasprostranjen je na drugim mjestima, uključujući Sečuan i Tajvan. U Sečuanu se domaći mijiu za piće lokalno naziva changjiu (常 酒) koji se pije toplo ili vruće i ima isti okus kao japanski sake. Changjiu je nekad bio glavno piće na banketu u dvorištu (坝 坝 宴) u nekim mjestima Sečuana.

Bijela pirinčana vina

Bistro bijelo mijiu ili bijelo vino od riže dostupno na američkom tržištu uglavnom dolazi iz južne Kine i Tajvana. Koristi se za prikrivanje mirisa mesa i ribe, ali dodaje malo ili nimalo dodatnog okusa hrani.

Tajvanski Michiu

Na Tajvanu, bijelo vino od riže je označeno kao Michiu ili vino od pirinča, ali se na kineskom izgovara isto kao i mijiu. Michiu ima dvije vrste - običan Michiu koji ima oko 20% ABV i Michiu Tou (米酒 頭), sušniju verziju Michiua sa oko 34% ABV. Marke (prvi red na slici) koje je prodao SSC Internatioanl zaslužuju veliku reputaciju u prekomorskim kineskim zajednicama, a posebno proizvode (druga i treća boca) sa crvenim etiketama (红 标) proizvodi državna kompanija Taiwan Tobacco and Liquor Corp i su potpuno poznati na Tajvanu.

Ako vas zanima samo Michiu američke proizvodnje, gornji Linchen kuhinjski Michiu proizveden je u Kaliforniji i dostupan u većini azijskih trgovina u različitim veličinama.

Kantonski Mijiu

Bijeli mijiu proizveden u Kini i dostupan u Sjedinjenim Državama uglavnom je mijiu u kantonskom stilu, kao što je prikazano gore. Pearl River Bridge je najpopularniji brend, posebno zbog svojih dvostrukih i trostrukih destiliranih vina od riže (druga i treća boca slijeva).

Kantonsko kuhanje tradicionalno koristi kinesko vino od ruže (Mei Kueilu Chiew, 玫瑰 露酒) za pečenje patki i svinjetine u kantonskom stilu i pravljenje kobasica koje se prodaju u gotovo svakom velikom azijskom supermarketu u Americi. Kinesko ružino vino je žestoko alkoholno piće destilirano iz fermentiranog sirka i prožeto cvijećem ruže, okusom je poput blago zaslađene votke. Daje vrlo lijep mirisni okus svinjetini s roštilja u hongkonškom stilu (叉烧) ili char siu (čar siev) na kantonskom. Najpoznatije vino za kuhanje ruža dostupno u američkim azijskim trgovinama je gornja marka Golden Star koja ima 54% ABV-a i 1,5% soli.

Kuhanje na visokom temperaturu u stilu Sečuana, koje se brzo prži, preferira korištenje vrlo suhe bijele boje zvane baijiu na kineskom (kineski destilirani špirit) umjesto običnog mijiua. Nažalost, kineski baijiu nije popularno dostupan izvan Azije. Možete ga nabaviti u lokalnim prodavaonicama pića u kineskim četvrtima, kao što je Red Star Brand Erguodou (57% ABV) kao što je prikazano gore.

Sichuan paocai (ukiseljeno povrće) obično koristi baijiu za sprječavanje rasta plijesni na površini slane vode, za koju idealno vino za kuhanje ne bi trebalo imati soli niti dodatnih sastojaka za aromu. Baijiu se najbolje uklapa, inače su sljedeće dvostruke i trostruke destilirane boce na Pearl River Bridgeu alternativna opcija koja je dostupna u većini azijskih trgovina, ali obratite pažnju da njihove kape imaju zlatnu boju.

Japanski Sake

Degustacije slične kineskom bijelom piću mijiu, japansko sake je fermentirano vino od riže. Sljedeća slika prikazuje neke popularne, jeftine rakete dostupne u mnogim prodavaonicama alkoholnih pića u SAD -u. Možete ga uzeti u kuhinjski ormar kako biste povremeno zamijenili vino od bijelog pirinča. Za neke recepte, međutim, sake (15% ABV) nije dovoljno jak da zamijeni Michiu (20% ili 35% ABV).

Japanski Mirin

Jednostavno rečeno, japanski mirin slatka je vrsta japanskog sakea, s nižim alkoholom (0-15% ABV) i većim sadržajem šećera. Kao slatko rižino vino iz fermentiranog ljepljivog pirinča, slično kineskom jiuniangu, mirin je pomalo trpak, s primjesom kiseline, a također je i prilično sladak. To je jedan od svetih trojki ormara u japanskoj kuhinji, koji daje bogat okus jelima od ribe i mesa, pravi slatke umake poput teriyakija i yakitorija ili omekšava jake sastojke s okusom.

Ako namjeravate zamijeniti mirin sa japanskim sakeom ili kineskim bijelim mijiuom, preporučuje se da dodate malo šećera kako biste nadoknadili slatkoću, imajući na umu da se dodana suga malo razlikuje od šećera u stvarnom mirinu, koji nastaje tokom procesa fermentacije. Najbliža zamjena je kineski jiuniang.

Jiuniang, fermentirana slatka riža

Jiuniang (酒酿) se naziva i laozao (醪糟) i može se prevesti kao rižin umak ili čak pirinčano vino (zbog sadržaja alkohola). Sastoji se od mješavine djelomično probavljenih zrna riže koja plutaju u slatkoj zaslađenoj tekućini, s malim količinama alkohola (1,5-2%) i mliječne kiseline (0,5%). Proizvodi se fermentacijom ljepljive riže sa starterom kvasca zvanim jiuqu (酒 曲). Ako fermentacija potraje, jiuniang će na kraju proizvesti rižino vino ili rižino ocat.

Jiuniang se naširoko koristi za deserte od juha i za aromatiziranje u kuhanju Sečuana kao zaslađivač. Sljedeća slika prikazuje dostupnost u odjeljku hladnjaka u američkim trgovinama. Najbolji je kandidat za zamjenu japanskog mirina ekvivalentno.

Michiu Shui

Michiu shui potječe s Tajvana, a postaje popularan u Kini. Zove se i yuezi voda ili voda isparena rižinim vinom, zamjena za vodu napravljenu od kuhanja rižinog vina. Michiu shui ima oko 0,35% ABV -a i koristi se za zamjenu vode za kuhanje svega u postporođajno vrijeme. Zagrijava tijelo i poboljšava cirkulaciju što dodatno jača ozdravljenje, obnavljanje i proizvodnju mlijeka. Također se vjeruje da produžava starenje žena zbog porođaja.

Da biste ga napravili kod kuće, skuhajte dvije boce pirinčanog vina u jednu bocu kao michiu shui. Najbolja zamjena je kineski jiuniang, fermentirani slatki pirinač.

Shaoxing Wines

Shaoxing vino je vrsta huangjiua napravljena od fermentiranog ljepljivog pirinča i crvenog kvasca koja potječe iz regije Shaoxing u kineskoj provinciji Zhejiang. Shaoxing vino je boje ćilibara i ima jedinstven okus, uravnotežen sa šest okusa slatkog (glukozni šećer), kiselog (organska mliječna i jantarna kiselina), gorkog (peptidi i tirosol), ljutog (alkohol i aldehidi), slanog (amino kiseline) i adstrigentno (laktat i tirozin)

Shaoxing vino se direktno koristi kao alkoholno piće, kao vino za kuhanje i kao kinesko biljno vino. Shaoxing vino je najčešće korišteno vino za kuhanje u svijetu. U usporedbi s bijelim rižinim vinom, vino Shaoxing daje kuharu još jedan sloj jedinstvenih ugodnih okusa. Dvije sorte Shaoxing vina dostupne na američkom tržištu su Shaoxing huadiao vino i Shaoxing vino za kuhanje.

Shaoxing Huadiao vino

Shaoxing Huadiao (花雕 酒), takođe poznat kao Nuerhong (女儿红), je an odležano vino Shaoxing Jiafan (jedna vrsta vina Shaoxing dodavanjem oko 10% ekstra pirinča tokom procesa fermentacije). Razvijen je iz Shaoxing tradicije sahranjivanja Shaoxing vino Jiafan pod zemljom kad se rodila kćerka, i iskopavanje za svadbeni domjenak kada se kći trebala udati. U kontejnerima je bilo ugravirano cvijeće (花雕). Shaoxing Huadiao vino za kuhanje je huadiao rižino vino s 1,5% soli dodano za američko tržište, koje ne može odležati toliko dugo kao uobičajeno vino od riže huadiao.

Shaoxing kuhanje vina

Shaoxing vino za kuhanje proizvodi se od 30-50% vina Shaoxing i različitih sastojaka začina ovisnih o marki, kao što su klinčići, zvjezdasti anis, kasija, crni kardamom, sečuanski papar, đumbir, muškatni oraščić i sol. Shaoxing vino za kuhanje je na istom nivou cijena kao Shaoxing huadia vino za kuhanje, osim nekih odležanih verzija.

Shaoxing Nuerhong kuhanje vina

Shaoxing nuerhong je potpuno odležano vino Shaoxing huadiao, pa je vino za kuhanje na bazi Shaoxing nuerhong vrhunsko vino za kuhanje Shaoxing na američkom tržištu. Na gornjoj slici vina za kuhanje prilagođena su za meso i plodove mora kako bi se postigli najbolji rezultati. Zlatna šljiva vrhunskog zrelog nuerhong kuhanog vina od riže glavna su vina za kuhanje mnogih kineskih restorana u Sjedinjenim Državama. Svi su oni zapravo pripremljeni od vrlo čiste liste sastojaka vode, ljepljive riže, soli i karamele.

Napredno Shaoxing vino za kuhanje

Ako se gore navedeno jeftino vino Shaoxing huadiao za kuhanje i vino za kuhanje Shaoxing ne mogu prilagoditi receptima, odležano vino za kuhanje shaoxing bile bi napredne opcije. Budući da ta vina za kuhanje nemaju soli, možete okusiti arome prije dodavanja jelima i nema potrebe za izračunavanjem dodatne soli dodane kuhanjem vina. Lijevo prvo je općenito Shaoxing huangjiu, a ostalo su sve Shaoxing huadiao rižino vino poznatih marki.

Shaoxing robne marke za kupovinu

S obzirom na konkurenciju Shaoxing kuharskih vina na američkom tržištu, boce koje i dalje stoje na policama namirnica, kako je ovdje prikazano, prilično su dobre. Pagoda (塔 牌) i Guyue LongShan (古 岳 龙山) dobro su poznati u Kini. Tajvanski SSC International (良) i Lam Sheng Kee (林 生 记) sa sjedištem u HK-u imaju dobru reputaciju u azijsko-američkim zajednicama. Brend Gold Plum, koji je ujedno i najbolji u octu, jedini nudi vino za kuhanje na bazi Shaoxing Nuerhong -a za meso i ribu odvojeno. Kao korisniku koji prvi put koristi, preporučuje se da započnete s naprednim Shaoxing kuhanjem vina iznad, tako da ga možete okusiti bez muke sa soli.

Fujian Cooking Wine

Fujiansko vino za kuhanje naziva se i Fujian Laojiu ili Fukien Old Wine, gdje je Fukien stariji pravopis Fujiana. S nekoliko stotina godina povijesti, fujiansko vino za kuhanje jedna je vrsta huagjiua proizvedenog fermentacijom ljepljive riže s kvascem od crvene riže i bijelim kvascem od preko 60 kineskih ljekovitih biljaka. Tamno smeđe je boje, bogatog okusa i malo slađi od vina Shaoxing huadiao. Mnogi kineski restorani u Sjedinjenim Državama koriste ga kao svoje glavno vino za kuhanje.

Trogodišnji Qinghong (青 红) dolje poznat je u Fujianu i pravi se kao fujiansko vino za kuhanje. Nema soli, pa možete direktno probati šta je to.

Kuharsko vino iz Huangjiua

Ova kineska vina za kuhanje proizvode se s 30-50% huangjiua i raznim sastojcima začina ovisnim o marki, kao što su klinčići, zvjezdasti anis, kasija, crni kardamom, sečuanski papar, đumbir, muškatni oraščić i sol. U usporedbi s vinom za kuhanje Shaoxing, ova vina za kuhanje pružaju različite okuse i alternativa su vinima za kuhanje Shaoxing.

Posebno vino za kuhanje

Ova vina za kuhanje rade se od huangjiua, sojinog umaka, octa, čili papričice i tako dalje. Više su nalik začinjenim umacima umjesto kuhanja vina. Četiri desne boce na slici najbolje su za pirjanje mesa.

Crno ljepljivo vino od riže

Vino od pirinča napravljeno od crne lepljive pirinča ili jasmin lepljivog pirinča

Zapadno vino za kuhanje

Vina za kuhanje proizvode se od vina grožđa Burgundija, Sauterne, Chablis i Sherry. Čini se da ova vina za kuhanje mogu zamijeniti kineska vina za kuhanje. U stvarnosti za kuhara, niko od njih ne može zamijeniti kinesko kuhanje vinom u kineskoj kuhinji.

Zašto koristiti vino za kuhanje

Zašto kuvate sa vinom? Šta to čini sa hranom? Šta dodaje ukusu?

Isparavanje neugodnih okusa

Jedna od glavnih svrha korištenja kineskog vina za kuhanje je prikrivanje jakog ribljeg ili igrivog mirisa i okusa mesa i morskih plodova isparavanjem alkohola tijekom kuhanja. Alkohol ima mnogo nižu temperaturu ključanja (173 ° F / 78,5 ° C) od vode (212 ° F / 100 ° C). Kad temperatura pređe 78,5 ° C, alkohol brzo isparava, čime se smanjuju parcijalni pritisci pare ribljih/divljači (uglavnom zbog trimetil amina, heksahidro piridina i valeraldehida) u ribi i mesu, pa se te hlapljive komponente lako ispare iz hrana. Posebno je istinito u kuhanju u Sečuanu da mnoga prženja uz brzo miješanje obično prskaju suho vino od kuhanja riže na najvišoj točki zagrijavanja tijekom kuhanja, poput žvakaća za prženje sa zelenom tajlandskom paprikom.

Dodajte ukuse

Kao što naziv kaže, kinesko vino za kuhanje je kinesko vino od riže za kuhanje. S jedne strane, kinesko pirinčano vino je proizvod fermentisane obične i ljepljive riže koja sadrži visok nivo proteina i aminokiselina. Jedinstven proces fermentacije (posebno vina Shaoxing) dopušta ovim hranjivim tvarima dodavanje dodatnih slanih okusa hrani. S druge strane, Shaoxing vino za kuhanje već je spojilo očekivane začine za kuhanje koji mogu lijepo prenijeti okuse hrane tijekom kuhanja

Iznesite okuse

U mnogim receptima alkohol je važna komponenta za postizanje željene hemijske reakcije u jelu. Alkohol uzrokuje da mnoge namirnice oslobode arome koje se ne mogu osjetiti bez interakcije alkohola. Odnosno, alkohol oslobađa arome topive u alkoholu iz hrane (paradajz, zrna vanilije i bilje su dobri primjeri) koje bez njega nikada nećete okusiti.

Životinjske masti (trigliceridi) se nakon zagrijavanja djelomično hidroliziraju u glicerin i masnu kiselinu. Etanol alkohola zatim esterificira s masnom kiselinom i stvara aromatske estere.

Denaturacija proteina

Alcohol can denature proteins in food partially or entirely to make the food edible (drunken shrimp) or to improve the flavor of food (such as egg preserved in rice wine, pickled egg). Alcohol can also denature proteins of microbes to prevent the growth of bacteria, fungi or other new bad microbes.

Tips of Use Cooking Wine

  1. To mask the strong fishy or gamey smell and taste of meat and seafood, preliminary treatment of ingredient should include marinating with cooking wine, salt and ginger to build the basic flavor.
  2. As ethanol of alcohol is very volatile, cooking wine should be added at the highest temperature point during cooking, such as spaying cooking wine into quick stir fry during cooking.
  3. When the flavor of cooking wine itself has to reserve in the final cook, cooking wine should be added after the main ingredients are well cooked to avoid alcohol evaporation
  4. For soups, cooking wine should be added when the soup is boiling to evaporate odors with the alcohol.

Cooking high protein content, such as fish paste or ground shrimp, cooking wine should be avoided because alcohol is fat soluble and thus may denature the proteins and make ingredients loose stickiness.

Any misuse or abuse of cooking wine can ruin the flavors of the final cook. Soups and light flavor dishes should not use cooking wine in general. When marinating, too much cooking wine may mask the main flavors.

When using dry cooking wine to marinate strong smell fish and lamb, marinating time cannot be too long and should wash the ingredient with clean waster in timely manner to avoid alcoholic aflavor remaining in final dish.

How much cooking wine to use is dependent on the cook. The key crieria is that the cooking wine has enough time to burn off its alcohol such that the alcoholic taste does not remain in the final dish if it is not expected. See the alcohol burn off chart to determine the amount of cooking wine.

Chinese cooking wine can be used interchangably, but should not be substituted with grape wine. Otherwise, the taste may be completely different.

Alcohol Burn Off Chart

Alcohol can be found as an ingredient in many recipes. It can be added as an ingredient to add specific flavors or it can be part of an ingredient, such as extracts. Many cookbooks and cooks tell the consumer that the &ldquoalcohol will have burned of," however the process is more complicated than this simple statement implies. Alcohol does boil at a lower temperature than water - 86 degrees centigrade vs. 100 degrees C. for water, though one may have to boil a beer for 30 minutes to get it down to the NA or nonalcoholic category, which by law means it contains less than .5 percent alcohol.

Even if the alcohol in food is likely to be cooked off, for some people having just a tiny bit of alcohol or the taste of alcohol may be enough to act as a powerful cue. Similar to blowing smoke at a former smoker, using alcohol in cooking should be carefully thought out and guests should be informed as it could do a great disservice to arecovering alcoholic.

The following table of alcohol remaining after food preparation is from USDA Table of Nutrient Retention Factors, Dec 2007.

Important:The fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.


The 65 Best Grilling Wines for End of Summer

So you think grilling season is over? Think again. Not only is it still more than warm enough to argue that summer isn’t even over – but as far as I am concerned, GRILLING season is nikad over. So even if you live in a cold climate – stop complaining, wear a vest or something, and keep your coals glowing year-round.

But what to drink with your grilling masterpieces? Well, depends on what you’re cooking of course, but we’ve spent the better part of this summer drinking our way through some serious amounts of red wine – and we’ve come up with a list of what we think are the 65 best red wines for grilling out there. From crisp and light to ultra-heavy, from Europe to Napa, from Pinot to Cab – all these wines are both excellent on their own, as well as paired with your favorite grilled foods.

So buckle up, and get ready to salivate for some amazing wines. Can’t choose? Don’t worry, just close your eyes and point. Any of the 65 wines are awesome, and you can read more about each of them – in the words of their respective winemaker.

Justin Savant 2017 – $50
Winemaker’s Notes: Rich, with full ripe black fruit, spice and smoky meaty elements, it’s a wine that lovers of bold wines will love, while still being classy enough to display exquisite table manners, pairing well with a wide variety of food.

Cakebread Two Creeks Pinot Noir, Anderson Valley – $43
Winemaker’s Notes: An attractive raspberry-crimson color leads to sweet black cherry, raspberry, dried rose petal and violet blossom aromas. Fresh raspberry and bright strawberry flavors are concentrated, yet balanced, in this pretty, floral wine. The finish is smooth, with silky tannins, mineral notes and lingering fresh fruit.

WillaKenzie Estate Willamette Valley Pinot Noir 2017 – $30
Winemaker’s Notes: A blend of fruit from the WillaKenzie and Jory Hills vineyards, this wine is a classic expression of Willamette Valley Pinot Noir. This effortless yet weighty wine glides across the palate with notes of red and black fruit.

La Crema Russian River Valley Pinot Noir 2017 – $40
Winemaker’s Notes: Aromas of black plum, fresh raspberries, and forest floor are complemented by flavors of bing cherry and sassafras with hints of baking spice. On the palate, the 2017 vintage exudes rich concentration and integrated acidity.

Padrillos Pinot Noir 2018 – $16
Houston Wines Notes: A shockingly good value Pinot, with cherry notes in the nose, and classic Pinot character. This is an outstanding choice for leaner grilled meats, and will drink well on its own as a cocktail wine.

Lapostolle Cuvee Alexandre Carmenere 2016 – $21
Winemaker’s Notes: Color: Intense purple red. Nose: Complex, with red and black fruit such as maqui berry, ripoe plums, blackberry and spices. Palate: Elegant, of medium acidity and round tannins with chocolate and tobacco and fruit such as ripe plums and sarsaparilla. Medium long finish.

Bouchard Père et Fils Premier Cru Beaune du Château Rouge 2015 – $49
Winemaker’s Notes: Nice dark garnet color with brown to mauve shades. Complex bouquet associating perfumes of jammy red fruit, fig, peony with a hint of chocolate. Harmonious and deep palate, with a beautiful maturity and dense but fine tannins. An attractive wine.

Duckhorn Napa Valley Merlot 2017 – $56
Winemaker’s Notes: A classic expression of Napa Valley Merlot, this wine offers alluring aromas of lush cherry, raspberry, cocoa and freshly baked pie crust. The cherry and raspberry notes are echoed on the silky palate, where fine-grained tannins and flavors of ripe plum, blueberry, licorice and subtle baking spice draw the wine to a long, elegant finish.

Enriquez Wines Tempranillo 2013 – $44
Winemaker’s Notes: Tempranillo is a pretty easy wine to pair with food thanks to its strong earthy and savory notes. The wine is particularly good when paired with grilled meats and vegetables, as well as smoked foods. When you think about traditional Spanish cooking, you may not think of grilling. Yet, cooking on a parilla, a grate or grill a la brasa, over hot coals, or on a plancha, a metal hot plate set over coals, are all traditional cooking methods in Spain.

La Jota Merlot 2016 – $80
Winemaker’s Notes: The 2016 La Jota Merlot encompasses all that is Mountain Merlot with a structure to relish. Notes of espresso, dark chocolate, and toast follow ripe blackberry, minerality, and weight on the palate.

Meadowcroft Anniversary Cuvée Red Blend 2014 – $52
Winemaker’s Notes: Aromas of dark berries and sun-ripen plums showcase this full bodied wine. Complex layers of subtle Porcini mushrooms and soft black pepper spice complement the notes of ripe raspberry. Smooth integrated tannins lead to pleasant acidity on the mid-palate and long smooth finish.

Domaine de la Riviere Middle Reach Vineyards 2017 Pinot Noir
Winemaker’s Notes: The 2017 Middle Reach Vineyards is a perfect balance of full-body strength and elegance in each glass. The aromatics are bursting with vanilla, toasted marshmallow, and baking spices, which are strongly complemented by dark cherry, blackberry, and dark plum. Balanced acidity supports a long silky finish.

Trinchero BRV Estate Grown Cabernet Sauvignon – $83
Winemaker’s Notes: Presents licorice, plum, and hints of cigar box on the nose, followed by abundant flavors of blueberry, blackberry, and violet. This wine reflects the intensity of its mountain origins and will age beautifully, with firm tannins and powerful structure.

Ziata Mia Madre Red 2016 – $100
Winemaker’s Notes: The 2016 Mia Madre Red Blend boasts a vibrant bouquet of ripe plum and blueberry, dried lavender, dark chocolate, toasted cardamom, and other exotic spices. With a seductive entry and rich mid-palate weight, layers of unctuous black fruits are enveloped by sweet yet structured tannins. This wine is drinking beautifully in its youth but will age gracefully for 10-15 years.

Merry Edwards Pinot Noir 2018 – $55
Winemaker’s Notes: This brilliant, burgundy-hued wine immediately offers up fragrances of mixed berries, Bing cherry, cola, candied violets, and black tea along with exotic spices and dried herbs. On the palate, there is a compelling mix of broad tannins and minerality, along with a seductive measure of smoky oak balanced with juicy acidity. Black plum, brambleberry, cassis, and wet slate create a layered and lingering finish.

Davis Family Vineyards Pinot Noir 2017 – $55
Winemaker’s Notes: Rich, balanced, and elegant, with beautiful red and dark fruit flavor, this blend is a perfect embodiment of all that the Russian River Valley has to offer in one deeply layered, complex wine. Each vintage this wine displays the signature flavors of the Russian River appellation as well as the signature of that year’s growing season.

Michele Chiarlo Cipressi Nizza 2016 – $25
Winemaker’s Notes: Surprising for its clarity and elegance, red fruit, mature cherry, raspberry, and the sweet notes of tobacco. Taste is complex, structured and impresses for its fresh softness and roundness pleasing savory finish.

The Seeker Cabernet Sauvignon 2019 – $15
Winemaker’s Notes: Aromas of black fruit and vanilla, loaded with flavors of ripe and juicy black fruit, combined with creamy tannins. Beautiful structure and texture framed with touches of chocolate and toffee from the oak aging. The wine will continue to develop and improve for up to five years.

Bodega Norton Reserva Malbec 2018 – $16
Winemaker’s Notes: Intense red color with purplish hues. In the nose, it is an expressive wine with ripe black fruits, violets, spices and tobacco. In the mouth, it is wide and fleshy with a lingering finish.

Trinchero Mario’s Vineyard Cabernet Sauvignon 2015 – $49
Winemaker’s Notes: The 2015 Mario’s Cabernet Sauvignon has a pretty ruby red color. The aromatics are big and elegant with plenty of briary red fruits, red raspberry, dried pomegranates and red cherry. There are also some floral elements like cherry blossoms. The tannins are soft, approachable and fuzzy like the skin of a peach. Lots of red fruit back up the wine with subtle hints of caramel, vanilla and brioche. The finish is long but not overwhelming. The tannins dance on your tongue finishing with a sweet, ripe, silky texture.

Napa Cellars Cabernet Sauvignon 2017 – $29
Winemaker’s Notes: This wine’s lush core of bright blackberry, dark cherry and graphite are complemented by expressive earthy and toffee notes on the mid-palate. The finish is full of well rounded fine-grained tannins and fresh, balanced acidity making this Cabernet the perfect pairing for port-braised beef short ribs topped with mint leaves.

Taken Red Wine 2017 – $35
Winemaker’s Notes: Bright, vibrant ruby red in color, this opulent, approachable blend showcases a silky palate with fruit-forward flavors. This wine has a medium body full of maraschino cherry, sweet currant and crushed violets leading to a soft, silky, lingering finish.

Bravium Pinot Noir 2017 – $32
Winemaker’s Notes: From the far reaches of Mendocino, this powerful wine is laden with varietally correct black cherry aromas and flavors. Ruby red color with aromas of lavender, wild berry, woodsmoke, damp soil, and the aforementioned black cherry. A soft, juicy entry delivers intense berry patch flavors, with caramel and forest floor hints. Sappy and savory whole cluster-derived notes, with medium acidity. Fine-grained tannins join spice notes on the creamy, beautifully layered mid-palate. This balanced
Pinot Noir has a great core of red fruit, stellar focus, just enough grip, and a complex finish.

Domaine Chanson Pinot Noir Le Bourgogne 2018 – $19
Winemaker’s Notes: Dark ruby color with purple nuances. Intense aromas of ripe black currant mixed with spices and licorice. Crunchy and generous. Complex and deep texture. Well-crafted tannins. Long and fruity aftertaste. Super “everyday” Burgundy, ideal with braised and roasted meats, as well as meat-sauced pasta.

Paul Hobbs CrossBarn Cabernet Sauvignon 2017 – $45
Winemaker’s Notes: Capturing the diversity and complexity from the region, the 2017 Cabernet Sauvignon displays a dark ruby hue with aromas of crushed violets, graphite, and blueberry. A burst of licorice and boysenberry are revealed on the palate carried along by bright savory spices and mineral notes that persist throughout. Polished tannins kick in giving the wine a soft texture along with a lively acidity that gives the wine a clean, extended finish.

Chateau L’Evangile Pomerol 2014 – $85
Winemaker’s Notes: Deep, dark color with hints of violet. Very intense nose with dark berries (Morello cherries, blackcurrants) and fresh notes of mocha and toast. On the palate, the attack is powerful, dense, and structured. The mid-palate is silky, with a powerful, balanced tannic structure. The finish is dense and very velvety, thanks to the coated, well-ripened tannins: an excellent vintage.

Galerie Latro Cabernet Sauvignon 2013 – $49
Winemaker’s Notes: Latro takes its name from the Latin word for “hunter,” a reference to Knights Valley’s history as a private hunting reserve before the development of vineyards in the area. Hard, inhospitable mountain soils restrict root development, which creates smaller berries and lower yields that bring distinctively mineral notes to this 100 percent Cabernet Sauvignon. The darkly handsome result is a charismatic and versatile wine with instant, irresistible appeal.

Rodney Strong Alexander Valley Cabernet Sauvignon 2016 – $28
Winemaker’s Notes: A powerful Cabernet Sauvignon from the hillsides of Alexander Valley has aromas of lush, red plum and dark berries that dominate the glass, while hints of cassis and milk chocolate play in the background. The dried fig and chewy tannins give this wine a strong backbone, while the 18 months of barrel aging have softened this bold wine just enough to enjoy now or with a cheese and charcuterie board, filet mignon with grilled vegetables or a dark chocolate mousse. Drink over the next five to seven years.

Seghesio Home Ranch Zinfandel 2017 – $60
Winemaker’s Notes: Notes of shaved dark chocolate, brambly black fruit, and baked graham cracker on the nose give way to a powerful wine with great intensity and supple tannin. A muscular mid-palate provides structure and frames flavors of ripe blackberries and freshly grated nutmeg that linger on the palate with the wine’s long and elegant finish.

Kamen Writer’s Block Blend 2017 – $67
Winemaker’s Notes: Super fragrant, pure, defined, and powerful. Aromas of ripe blackberries, black raspberries, wild plums, strawberries & cream, and freshly cut hay wind through the glass. Hints of black pepper, roasted almonds, nutmeg, dried desert brush, and minerality add complexity to this luscious wine. Intensely flavored, youthfully exuberant, and seriously layered. Drink now and over the next 8-10 years.

Dutton-Goldfield Cherry Ridge Vineyard Syrah Dutton Ranch 2015 – $49
Winemaker’s Notes: The reduced crop in 2015 yielded extremely concentrated, rich wines, which is foretold by the enticing vivid ruby color of the wine in the glass. The initial aromas of cedar, leather, and thyme are joined by boysenberry and cherry after time in the glass. White pepper spice plays its familiar supporting role around the edges of the fruit. In the mouth, gorgeous dark plum compote and black cherry pie flavors carry cinnamon and nutmeg notes on plush but assertive tannins. A lively finish of black raspberry and sandalwood cap off the experience.

Louis M. Martini Cabernet Sauvignon 2017 – $45
Winemaker’s Notes: The 2017 Napa Valley Cabernet Sauvignon is a densely layered wine showcasing plush notes of cherry cobbler and wild blackberries backed by hints of cedar and fresh herbs. Full-bodied and elegant, this Cabernet has a polished mouthfeel and an exceptionally long finish.

FEL Pinot Noir 2018 – $38
Winemaker’s Note: The aromatics are dominated by dark flavors of Earl Grey tea, cassis, black licorice, and ganache. Hints of Spanish Cedar and cloves add further spice, while black cherry, the signature fruit of Anderson Valley Pinot Noir, provides the backbone. In the mouth, layers of spice and fruit continue with flavors of blood orange, pomegranate, persimmon, and more black cherry mingle with notes of black tea, dark chocolate, and anis. The bright acid and silky tannins give the wine a fresh vibrancy.

Rombauer Vineyards Zinfandel 2018 – $35
Winemaker’s Notes: This classic California Zinfandel is purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of ripe blackberry and boysenberry meld with black tea, vanilla, and spice. Lush flavors of fig, blackberry jam, licorice, and vanilla flood the palate, followed by touches of dark chocolate and white pepper in the background. Subtle and round tannins and great length make for a fresh and enticing finish.

Siduri Russian River Valley Pinot Noir 2018 – $40
Winemaker’s Notes: The key to this Russian River Valley Pinot Noir is the diversity of its sources. This sounds odd, given that the wine comes entirely from within the Russian River Valley AVA, but this region is large and possesses a myriad of soils, exposures, and unique terroirs that together produce a superb representation of the whole of the Russian River Valley. This 2018 offering showcases this area
in all its complexity while also making for a wine that is eminently drinkable upon release.

Hartford Wines Hartford Vineyard Old Vine Zinfandel 2018 – $40
Winemaker’s Notes: The 2018 Hartford Russian River Valley Zinfandel is showing aromas of ripe plum, blackberry, black cherry which are highlighted with hints of white pepper and allspice. Blueberry, red raspberry, nutmeg and mocha flavors lead into a long, bright finish with supple tannins.

Beringer Knights Valley Cabernet Sauvignon 2017 – $36
Winemaker’s Notes: This Cabernet is set each vintage as a Bordeaux blend, with soft and silky tannins and a plush, full mouth-feel setting it up for immediate enjoyment, although it’s built to age and develop further complexity. Aromas of dried herbs, cedar, clove, and lavender join flavors of dark red fruit led by figs, black cherry, currants, boysenberry, huckleberry, raspberry, and evident oak spice are joined with more traditional Knights Valley tones of black olive, wild sage, and mocha chocolate. Fine acidity and balance with an elegant structure leading to a lingering, memorable finish.

Beaulieu Vineyard Tapestry Reserve Red Blend 2016 – $65
Winemaker’s Notes: The 2016 Tapestry is a powerful expression of the dream vintage, showing the true artistry of blending five Bordeaux-heritage grape varieties grown within the Napa Valley, which together contribute multi-layered flavors and complexity. The Cabernet Sauvignon imparts a generous core of brambly blackberry, cassis, and macerated blueberry, while the Merlot brings a vibrant, riper dark cherry fruit character. The Merlot also softens the tannins and adds plush rich texture on the mouth pleasing palate. Malbec contributed dark plum and briary blackberry notes, while the Cabernet Franc and Petit Verdot completed the blend with delicate floral nuances of violet and wild sage. Well-integrated warm baking spice notes of cinnamon and clove also pique the senses incorporated from having been aged in new French oak barrels – which heighten the overall aromatic expression and linger on the finish. The tannins provide intensity, structure, and depth, ensuring this vintage will outlast many others with significant age-worthiness. This is a wine that is the perfect bridge between old and new world – showing the restraint, elegance, and sophistication of Napa Valley.

Tenuta di Arceno Chianti Classico Riserva 2017 – $27
Winemaker’s Notes: Legendary small yields for the 2017 vintage produced intense, concentrated, and powerful wines with vibrant acidity, despite such a warm year. The aromas are dominated by ripe raspberry fruit and candied apples, followed by floral notes and nutmeg. The powerful nose gives way to an elegant balance of expressive fruit. The palate follows with tart cherry pie, red licorice, and sweet tobacco. A long finish shows hints of cedar and cypress. It will be extraordinary to experience this wine’s evolution in the cellar and it is expected to age gracefully.

Château de Poncié Le Pré Roi Fleurie 2016 – $26
Winemaker’s Notes: Situated on the knoll of Poncié and the hill of Montgenas, terroir on slopes of crystalline rock, at the same time dry and demanding, combines the conditions needed for rediscovering the historic qualities that made Fleurie’s reputation. Gamay, black varietal with white juice. Bright brilliant color, reflecting garnet and violet nuances. Bouquet, fine and elegant with notes of cherry and blueberry. Palate, extremely expressive, with a freshness highlighting the balance between structure and aromatic richness.

J. Rochioli Estate Grown Pinot Noir 2018 – $64
Winemaker’s Notes: This Estate is a precise blend of many different single vineyard sites. Forty percent Sweetwater, thirty-nine percent Little Hill, twelve percent Big Hill, six percent West Block, and three percent East Block. This full-bodied wine is complex and rich with the typical Rochioli character and the Classic Russian River Valley charm. Aged in French oak for 15 months, the wine displays a full body and silky texture finish, with a balanced structure. 2926 cases were produced.

Reynoso Family Vineyards Red Blend 2017 – $29
Winemaker’s Note: The initial aromatics are dense and vibrant showing blackberry, boysenberry, graphite, and cassis. Notes of cedar box and black raspberry are punctuated by chocolate-covered strawberry and a finish ripe dragon fruit on the finish.

Cuvainson Estate Grown Pinot Noir 2017 – $42
Winemaker’s Notes: Rose petals, hawthorn, wild strawberry, and plum mingle with hints of cola, black tea, and licorice. On the palate, dark fruits of blackberry and black cherry take the lead, with lovely jam notes, a notion of sassafras, and a long, supple, velvety finish.

Landmark Vineyards Rayhill Vineyard Pinot Noir 2017 – $56
Winemaker’s Notes: Medium ruby with aromas of black cherry and cola, strawberry compote, fragrant violets, and cinnamon. The palate is medium to full-bodied and displays rich strawberry, Bing cherry, and ripe summer raspberries with a long savory finish of earl grey tea, cedar and brown mushrooms. The bright acidity, ripe fruit, and savory finish make for an extremely rich, complex, and muscular Pinot Noir.

Hickinbotham Brooks Road Shiraz 2017 – $83
Winemaker’s Notes: 2017 was a cooler year in McLaren Vale. The carryover from the 2016 rains into a perfect spring and then a cooler ripening season led to good fruit character for Shiraz and Grenache expressing in an elegant and lively style. The 2017 Shiraz has an elegant and balanced form, with round blackberry and black pepper notes on a lithe and supple frame.

Justin Cabernet Sauvignon 2016 – $27
Winemaker’s Notes: Dry, moderate plus bodied, with ripe blackcurrant, black cherry, and a touch of red fruit brightness on the entry. Balanced oak, vanilla spice and brioche notes mixed with classic savory cabernet varietal cues mingle on the mid-palate. The finish is moderately long and fresh with sustained rounded fruit and lingering baking spice balanced nicely by firm, smooth tannins. This is a perfect go-to red that’s great with a variety of pairings from pasta Bolognese to Wagyu burgers, or try it with a variety of freshly baked wood-fired pizzas. Its versatility is amazing.

Domaine Anderson Pinot Noir 2017 – $39
Winemaker’s Notes: Color is a beautiful dark translucent garnet red. Bramble, blackberry, and rose petal aromas are complemented with flavors of black cherry and currant. A firm structure with graceful tannins provides the frame for this well-built wine. Umami and salt hints balance the fresh tartness feel of the wine, lingering long on the palate.

Root & Rubble Pinot Noir 2018 – $39
Winemaker’s Notes: The 2018 Root & Rubble Pinot Noir is sourced from the Barbieri Vineyard in Sonoma County’s Russian River Valley. Typically used for blending, clone 828 was selected for its thicker skins and strong tannin presence, allowing the wine to stand on its own without leaning on oak for support as this wine is 100% fermented and aged in concrete. The result is a soft and elegant, red-fruited Pinot Noir with hints of candied rose, white pepper, and a subtle earthiness. The palate offers intense raspberry and spice, finishing with a trace of silky tannins.

1849 Wine Company Triumph 2017 – $44
Winemaker’s Notes: Fruit-forward on the palate – you’ll taste raspberry and blackberry jam at the front, dark red fruits like plum and cherry through the mid-palate, and hints of chocolate long through the finish. This wine is harmonious, fleshy with excellent depth and complexity | Finish: The finish of the Sonoma County Red Blend is long with a round, supple & lush mouthfeel. This wine has backbone, great body, and is robust, complex, and velvety.

A Rosé Cocktail Inspired by the Warm Glows of Summer

1849 Wine Company Anonymous 2015 – $30
Winemaker’s Notes: On the front, this is a fruit-forward wine. As the wine moves to the mid-palate the flavors of black cherry, cassis and ripe blackberry are distinctly present creating a pleasantly complex combination of ripe fresh fruits with just a faint hint of barrel oak. The sip finishes with a mild lingering but refreshing sweetness. The finish of the Napa Valley Red Blend is long with a round, supple & lush mouthfeel. The finish is lively & hearty with a rich, complex, and velvety finish.

Duck Hunter Pinot Noir 2019 – $27
Winemaker’s Notes: Aromatics of ripe cherry, dark roasted nuts, and hints of oak/tobacco. Smooth powdery tannins, strawberry/cranberry flavors mingle with fresh herb accents. A lingering savory finish.

Sosie Wines Stagecoach Vineyard Block K5 Cabernet Franc 2015 – $80
Winemaker’s Notes: This wine leaps out of the glass with aromas of dried herbs, jalapenos, peppercorn, and graphite. But that’s not what you taste. Instead, your tongue registers black cherries, plums, dates, and cocoa powder. The body is medium to full with luxurious if dusty, tannins, and, as with all Sosie wines, well-integrated oak. The wine finishes with anise and dried fruit. For maximum effect, decant two hours before serving. Then stand back.

Sojourn Rodgers Creek Vineyard Pinot Noir 2018 – $48
Winemaker’s Notes: At first sip, the wine really speaks to Pinot noir enthusiasts with its compelling and complex aromas. Expressive red fruit and notes of earth and mushroom shine through with intensity, thanks to the combination of unique soils and dominance of the Pommard clone. This 2018 vintage wine, aided by 20% whole cluster fermentation, offers rich, silky tannins, smooth structure, and impeccable balance.

Penfolds Bin 389 Cabernet Shiraz 2011 – $58
Winemaker’s Notes: In a couple of words, voluminous and powerful. A sensory stratification of layers of taste – separated via time-of-detection and
unraveling of flavors. At first, Christmas pudding with roasted nuts, then rare
lamb and black olives, then sarsaparilla spice. Tannins awashed, oak absorbed, fruit awakened.

Chateau Montelena Zinfandel 2015 – $37
Winemaker’s Notes: The energetic nature of the palate perfectly reflects the complexity of the growing season as bright acid contrasts black pepper, which yields plenty of ripe raspberries and cherry candy. This, in turn, transitions to fresh mint and abundant spicy cloves.

Gary Farrell Russian River Selection Pinot Noir 2017 – $45
Winemaker’s Notes: This elegant Pinot Noir opens with alluring aromas of Bing cherry, pomegranate, boysenberry syrup and preserved raspberries. Flavors of Cremini mushrooms and cherry cola with hints of white pepper and clove unfold on the palate. The supple tannins develop into a soft, silky finish complimented with abundant acidity on the finish.

Bricoleur Pinot Noir 2017 – $45
Winemaker’s Notes: This vintage is made from 100% estate-grown Pinot Noir
that is sustainably farmed in the Russian River Valley Appellation. Medium ruby in color. Aromas of cranberry, deep raspberry and Santa Rosa plum are woven with top-notes of anise and coastal redwood spice. The palate is perfectly balanced with flavors of cherry and peach pith, broad tannins, and textures of stone fruit flesh, complimenting the bright acidity that leads into a long, fresh finish.

Navarro Vineyards Pinot Noir 2018 – $37
Winemaker’s Notes: The French credit soil types for the primary difference between a Burgundian Grand cru—the top rating—and a lesser Première cru, causing many to consider soil as the sole element defining terroir. Fortunately for California, other environmental factors—like climate, the health of the vines, or the skill of the vineyardist and winemaker—have a much greater effect on wine quality than soil alone. Navarro produces over 40 vineyard lots of Pinot Noir each harvest and we sold off over 5,000 gallons of bulk 2018 Pinot wine, leaving only our best lots to blend. After selecting the wine for our Deep End and Méthode à l’Ancienne bottlings, there were 17 partial vineyard lots—the source of some of the wine included in our most expensive bottlings—that provided first-class wine for this less expensive bottling. The blend of fruit from our hillside and valley floor vineyards reflects Anderson Valley’s terroir in the crisp acidity and cherry-like flavors.

Patz & Hall Chenoweth Ranch Pinot Noir 2016 – $59
Winemaker’s Notes: One of the juiciest and richest wines in the Patz & Hall single-vineyard lineup. Cedar shavings, cassis, and pomegranate juice vie with cinnamon-clove shadings as the powerful, heady aromas zoom from the glass. Fruits and spice cascade into layers of complexity.

Cliff Lede Stags Leap District Cabernet Sauvignon 2017 – $75
Winemaker’s Notes: The 2017 Stags Leap Cabernet is darkly ruby/purple-colored and possesses vibrant aromas of violets, lavender, blackberry, huckleberry, black licorice, and warm chocolate covered cherries. Juicy, penetrating, and conveying terrific depth, this gorgeously flavored wine possesses layers of blood orange, cardamom, cocoa powder, and slate. The long opulent finish continues on with notes of minerals, loam, and cassis, whilst the supple tannins go on supporting the well-framed structure.

Joseph Phelps Cabernet Sauvignon 2017 – $80
Winemaker’s Notes: The 2017 Cabernet Sauvignon has expressive blueberry, boysenberry, and baking spice aromatics. A fresh and inviting wine with unfolding layers of juicy raspberry and red cherry, nutmeg, cedar and graphite with a medium-full body, seamlessly integrated tannins, and a lengthy finish.

Knights Bridge KB Red Blend 2016 – $50
Winemaker’s Notes: The KB Estate blend is an alluring mix of wild black and red fruit aromas surrounded by warm cinnamon and clove. The sweet floral and savory herbal notes are reminiscent of walking through a forest in springtime. It is the perfect wine for those in search of a deep, satisfying red that still has lots of personality. Barrel aging for a full 24 months helps achieve an ideal harmony between all components: Petit Verdot, Merlot, and Cabernet Sauvignon. The soft tannins make this wine approachable now and the perfect match with bold foods.

Stuhlmuller Vineyards Cooper Block Starr Ridge Vineyard Pinot Noir 2017 – $62
Winemaker’s Notes: This silky and sophisticated Pinot Noir displays exotic aromas of savory spice, forest floor, rose petals, truffles, and wild strawberry. On the palate, hints of moist earth and dried herbs add nuance and intrigue to the red berry flavors, with lovely natural acidity bringing a vibrant freshness to the long, thought-provoking finish. To enhance its natural complexity and rustic charm, this wine was fermented entirely as whole clusters. Punch downs were done infrequently, and gently by hand. A basket press was used, and the free-run wine was drained into a combination of one- and two-year-old French oak barrels and puncheons, and aged for 15 months.

Alma Rosa Donnachadh Syrah 2017 – $68
Winemaker’s Notes: The 2017 Syrah is an eye-catching, deep ruby red with elegant notes of violets and red fruits. Showing the intense structure of Sta. Rita Hills Syrah, the 2017 Donnachadh Syrah opens to reveal a panoply of savory and black-fruited aromas and flavors. Wild aromas of bay laurel, green peppercorn, and espresso roast are supported by black fruits and plum nuances. The wine finishes with velvety, smooth tannins, and will pair perfectly with roast lamb, duck, and cheese.

The Paring Syrah 2017 – $25
Winemaker’s Notes: Classic Syrah aromas of violets, blackberries, and cracked black pepper. Perfect balance between dark fruit sweetness and savory earthiness. Plush and soft then structured and powerful, but refined enough to enjoy today. All that makes Syrah such a legendary grape.

Ernest Vineyards Edaphos Grenache 2018 – $38
Winemaker’s Notes: Light, bright burgundy color packs aromas of dried cherries, pomegranate seeds, and dusty red roses. A vibrant palate with charming fruit, well -balanced tannins, mélange of dried and fresh red fruits, refreshing acidity and pronounced earthiness. Partial carbonic maceration on the stems and without sulfur. The 2018 spent nearly a month on the skins and was lightly pressed in a basket press. Most of the wine was aged in concrete Amphora for a long malolactic fermentation with a small amount going into neutral puncheon. Aged 10 months.

Mark Herold Uproar Cabernet Sauvignon 2016 – $75
Winemaker’s Notes: The 2016 Uproar is an explosion of aromatics! Ripe blackberry, boysenberry, pencil lead, dark chocolate, and crème de cassis. Subtle hints of freshly milled suede, black cardamom, and dried wildflowers follow. The palate is filled with full-throttle berry flavors and fine-tuned tannins leading to a finish that keeps on giving. Opulent, savory, and seamless this wine is an amazing expression of Napa Valley Cabernet Sauvignon. Crafted to enjoy now or cellar over the next 15 years.

Bella Union Napa Valley Cabernet Sauvignon 2017 – $80
Winemaker’s Notes: The 2017 Bella Union is filled with luscious aromas of cherry cola, anise, and baking spices. Tension is exhibited on the palate as this wine is both fruit-forward and restrained. Black cherry, blueberry, and other briary fruit flavors guide the wine’s bright midpalate, finishing with hints of cocoa and resolved tannins.

B.R. Cohn Pinot Noir 2017 – $48
Winemaker’s Notes: A good balance of aromas of tobacco, raspberry, and black plum makes it easy to sip and enjoy this delicious Pinot Noir. On the nose, layers of blueberry, blackberry, and cherry with a sense of exotic spice and toast. Fine tannins and balanced acidity drive a long finish.

Foxen Williamson-Doré Vineyard Syrah 2016 – $48
Wine Advocate: Medium to deep ruby-purple, the 2016 Syrah Williamson-Doré Vineyard has a dense nose of wild blackberries, blueberries, boysenberry, black cherries, olive, charcuterie, bitter chocolate, and a coffee hint. Medium to full-bodied, it packs in the dark fruits in the mouth with savory accents to frame, firm, chewy tannins, and good freshness on the finish.

Acumen Mountainside Red 2018 – $45
Winemaker’s Notes: This full-bodied wine starts with fragrant aromas of ripe blackberries, potpourri, freshly turned earth, and Chambord. On the palate, we find mouth-coating flavors of blueberries, Santa Rosa plums, and baking spices with a pleasant grip of ripe tannins coupled with notes of toffee, rhubarb compote, fresh sage and cigar box on the long and pleasant finish.

Paraduxx Proprietary Red 2017 – $39
Winemaker’s Notes: Rich, luxurious and complex, this wine begins with alluring aromas of ripe cherry, red currant, cranberry and blueberry, along with sophisticated notes of sandalwood, clove, anise and black tea. On the palate, smooth, silky tannins underscore the lush black cherry and currant flavors, with hints of chocolate, spice and cracked pepper adding depth and nuance to the long, flowing finish.

Turnbull Bonne Vivante Blend 2016 – $75
Winemaker’s Notes: For any summer barbeque or relaxed evening on the deck, our 2016 Bonne Vivante (and favorite summer red) is here and ready for you to enjoy. Syrah, Malbec, and Lagrein come together in an unprecedented combination for this annual winemaker’s blend, making our 2016 Bonne Vivante unlike any other wine in our portfolio – or any previous vintage of Bonne Vivante, for that matter.

Walla Walla Vintners Cabernet Sauvignon 2016 – $35
Winemaker’s Notes: Plum, blackberry and cassis waft out of the glass with notes of mint, cocoa, espresso and vanilla. Grippy tannins bring more red fruit, raspberry and cherry to a palate laced with hints of freshly cut hay, rose petal and licorice. Deftly balanced with an eternal finish recalling black fruit, cedar and cinnamon.

Hamel Family Isthmus 2016 – $85
Winemaker’s Notes: Dark ruby garnet in hue, this wine shows a bouquet of sweet dark cherry, plum and kirsch over complex notes of soy, vanilla and spice. The fruit evolves to sweet mulled dark red fruits and blackberry preserve on the palate, framed by concentrated, sweet tannins and integrated oak. This wine is the most structured and persistent Isthmus we have made to date. It will provide great drinking pleasure in the near term and continue to develop gracefully over the next ten years.

Gamble Family Paramount Red 2015 – $90
Winemaker’s Notes: Inviting aromas of fig, wild blueberry, black cherry, licorice, and sweet pipe tobacco. A beautifully medium-full bodied wine, finely balanced between juicy fruit and savory baking spice notes. Plum, ripe cherry, soft strawberries, and peppery redcurrants are complemented with toasted walnuts, cinnamon, and clove on the palate. Moderate alcohol, firm acidity, and velvety tannins help to frame a delicious flavor-packed finish.

Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.