Uncorked Perfect Pairing 2.0 - Getting groovy with the gravy
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Cooking wine in restaurants used to be salted wine. Still is; I think some people still
have salted wine. Now, when you reduce salt wine, you have more salt. And now you almost
have a sauce, already, just with the wine. So, what I do -- or what I recommend -- is
to use the wine you're going to eat with as the wine you're going to cook with. Now, you
don't use the wine that smells a little off: it'll taste a little off if you reduce it
and put it in your sauce. That's not what you want. You have a couple of bottles of
wine, for dinner; you put some in the sauce. If you use the wine that you will be having
with dinner, it'll pair that much better with your wine.
