Using Wine with Fruits
Fruit as the main component of the dish is a healthy and creative alternative. By adding the right kind of wine, you can intensify and enhance the aromas and flavours of your dish. Cooking America said it best: “Never use any wine that you would not drink.” This pertains to the use cooking wines as they may alter or clash with the flavours of your chosen fruit. Because it is made with inexpensive grape or rice wine and treated with salt and food colouring, most chefs would consider it a sin to add any on your dish.
Here is a delicious recipe we found on the Food Network:
Summer Fruit with Wine and Mint by Giada De Laurentiis
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.
There are several dry white wines available in the market and Chris Murphy of Marks and Spencer Wine Direct recommends that we shouldn’t get hung up on trying to achieve the perfect combination. He also recommends using the Wine Matcher to make helpful suggestions to find the perfect wines for your food.
This article is written by our contributing writer: Anna Wilson.