http://www.spinthebottleny.com/spin-the-plate/red-white-and-delicious-cooking-meat-with-white-wine Wine classes and blog featuring tips, reviews, and outspoken advice to help you understand your own palate and find wines you love. Sat, 07 Jan 2012 16:19:37 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.spinthebottleny.com/spin-the-plate/red-white-and-delicious-cooking-meat-with-white-wine/comment-page-1#comment-94 sasha Thu, 26 Nov 2009 18:24:19 +0000 http://www.spinthebottleny.com/?p=661#comment-94 Total fact! Artichokes have something in them called cynarin that makes wine taste weirdly sweet and metallic. You can adjust for that by serving with a very dry white and just anticipate that the wine is going to taste sweeter. I've heard sherry works well too (fino or manzanilla, not the sweet stuff.) Or you can just forego wine entirely, especially if you're just serving them as an appetizer. Cheers! Total fact! Artichokes have something in them called cynarin that makes wine taste weirdly sweet and metallic. You can adjust for that by serving with a very dry white and just anticipate that the wine is going to taste sweeter. I’ve heard sherry works well too (fino or manzanilla, not the sweet stuff.) Or you can just forego wine entirely, especially if you’re just serving them as an appetizer. Cheers!

]]> http://www.spinthebottleny.com/spin-the-plate/red-white-and-delicious-cooking-meat-with-white-wine/comment-page-1#comment-93 Brant Cherny Thu, 26 Nov 2009 17:22:27 +0000 http://www.spinthebottleny.com/?p=661#comment-93 What is your take on artichokes and wine? I have heard that they affect the taste. Fact or Myth? What is your take on artichokes and wine?
I have heard that they affect the taste.
Fact or Myth?

]]> http://www.spinthebottleny.com/spin-the-plate/red-white-and-delicious-cooking-meat-with-white-wine/comment-page-1#comment-65 sasha Tue, 10 Nov 2009 16:11:49 +0000 http://www.spinthebottleny.com/?p=661#comment-65 Great calls all! I love white Bordeaux and think it's one of the food-friendliest wines around. I feel like white Rhones also have the body and potential, esp. Marsanne/Roussanne based ones. (Viognier can be a bit too floral/aromatic and might clash with zestier preparations...also, I'm not really a huge fan.) Great calls all! I love white Bordeaux and think it’s one of the food-friendliest wines around. I feel like white Rhones also have the body and potential, esp. Marsanne/Roussanne based ones. (Viognier can be a bit too floral/aromatic and might clash with zestier preparations…also, I’m not really a huge fan.)

]]> http://www.spinthebottleny.com/spin-the-plate/red-white-and-delicious-cooking-meat-with-white-wine/comment-page-1#comment-64 Shannon Tue, 10 Nov 2009 16:04:53 +0000 http://www.spinthebottleny.com/?p=661#comment-64 White Bordeaux's stand up nicely to red meats, especially if you are fortunate enough to get your hands on some wild boar. Also, white Rioja's work very well with charcuterie, particularly prosciutto. (Despite the commercials, pork is actually red meat.) White Bordeaux’s stand up nicely to red meats, especially if you are fortunate enough to get your hands on some wild boar. Also, white Rioja’s work very well with charcuterie, particularly prosciutto. (Despite the commercials, pork is actually red meat.)

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