Texture

Appears in

Published 2010

About

The sensual nature of fine food is enhanced by a wine with a matching, or contrasting, texture. Silky, smooth Sauternes-style or other dessert wines have a creamy, luscious mouthfeel, so a dish such as crème brûlée would be compatible. An aromatic Gewürztraminer, with low acidity, would offer an interesting contrast.

A meaty textured fish such as shark or tuna would be best matched with a light red wine, rather than a white wine - the texture of the fish would overwhelm most white wines.

Cooking with Wine

Wine is often used in cooking to impart flavour to a recipe. The flavour of red wine is absorbed into the ingredients during the cooking process, and the alcohol evaporates, leaving a soft, palatable wine flavour imbued in the dish. If you are serving a wine sauce, or making a wine-based casserole such as coq au vin, use the same wine (or a cheaper wine of the same type) during the cooking as you will be serving with the dish. The flavours of your meal will then be in perfect harmony.

To make a dish more compatible with a special wine, add a little of the wine to the cooking juices just before serving. A dash of Sancerre in the pan after cooking monkfish will lift the cooking sediments and, with a little butter, makes a simple, but effective sauce to spoon over the fish. Fortified wines such as Port are delicious splashed into a recipe at the end of the cooking process -you will need only a small amount to add flavour.

For a subtle hint of flavour, you can reduce wine to use as a garnish. Reduced red wine is delicious painted onto a poached pear to create a magical flavour combination.