Monday, July 19, 2010

Wine Tips

Choosing vinegars and oils

When pairing wine with salads, make your salad dressing more wine-friendly by using less vinegar than usual.

Experiment with wine-friendly vinegars, from Banyuls to sherry, to achieve the best match for a wine. While verjus is often cited as wine-friendly for its lower acidity, beware its higher levels of tannin.

Use lighter oils (such as canola or non-virgin olive) when pairing with lighter wines, and stronger oils (such as extra-virgin olive, which has stronger olive and pepper flavors) with bigger wines.

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