100 Perfect Pairings: Small Plates to Serve with Wines You by Jill Silverman Hough

By Jill Silverman Hough

The perfect pairing consultant for wines of each kind

100 excellent Pairings indicates you the way to boost your each time gatherings with scrumptious, artistic small plates that make ideal partners your favourite wines. For a person who ever needed they'd extra strategies to compliment their Chardonnay or Merlot than simply a dice of cheese, this publication provides a hundred cosmopolitan, but available recipes that positioned ordinary finger meals to shame.

From meals author and recipe developer Jill Silverman Hough, this publication is choked with engaging appetizer techniques like eco-friendly Apple Caesar Salad and Peppercorn-Crusted Tuna. equipped via universal wine varietals and illustrated with forty lush colour images, 100 ideal Pairings makes it a snap to check the suitable appetizer along with your favourite wine.

- contains a hundred subtle and enjoyable recipes with no fancy jargon or hard-to-find ingredients
-Packaged in a small structure that makes it ideal for presents and for taking with you should you store for foodstuff and wine
-Offers pairings for perennial favorites like Chardonnay and Merlot, in addition to lesser-known varietals like Voignier and Gewurtztraminer

Whether pairing with a white, a rose, or a purple, a hundred attractive recipes supply interesting choices to the run-of-the-mill cheese plate.

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Additional resources for 100 Perfect Pairings: Small Plates to Serve with Wines You Love

Example text

In general, the difference is more of an aesthetic one. Rosés have been around for ages; France, Spain, Portugal, and other serious wine-producing countries make plenty of them. But blushes came on the scene during the 1980s when the wine-drinking trend swung heavily toward white wines. On the heels of this fashion came wines like white Zinfandel—red wines trying to pass themselves off as whites. What’s the appeal of rosé and blush wines, besides the unusual color? Many of their fans might tell you that there’s something romantic and bohemian about them.

It’s also the source of Chablis from the Chablis region of France. ) Chablis carries a distinct flavor that many wine lovers describe as flinty or slatey. Chardonnay is also one of the primary grapes used in making Champagne. Chenin Blanc (she-neen blonk): This fruity, often sweet grape makes a wine of the same name that has a noticeable acidity and a thick, almost oily texture. It is grown extensively in South Africa, where it’s called Steen, and in California. Chenin Blanc stands up well to spicy foods and pairs nicely with student vegetables and chicken.

Your tongue (and, to a lesser extent, other parts of your mouth) is covered with tiny taste buds capable of accessing these sensations. You can recognize all four flavors with Bitter any part of your tongue, but research suggests that the tip of the tongue tastes The four sweetness most acutely, the Salt taste zones back is best for sensing bitof the terness (as in tannin), and tongue the sides are most sensitive Acid to sourness (acidity). Your mouth’s main job Sweet in wine tasting is to serve as a warming and aerating The tastebud regions of the tongue.

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