VI Wine
Gabriel Mireles - Herring in a White Wine Sauce
This video was shot at the Toledo Homeless Awareness Project’s Tent City 11/04/06.
Duration : 0:6:28
August 31st, 2008
Posted by admin in White Wine | 1 Comment »
neil diamond red red wine
Diamond’s version reached number sixty-two on the Billboard Hot 100 chart in 1968.
Duration : 0:2:41
August 31st, 2008
Posted by admin in Red Wine | 25 Comments »
UB 40-RED RED WINE
Musica Rock po
Duration : 0:5:25
August 31st, 2008
Posted by admin in Wine | 25 Comments »
Can I use rice vinegar in place of white wine vinegar in a marinade?
The recipe for a marinade for chicken I'm about to make is as follows:
1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp seasoning (montreal chicken grill mates by mccormick)
1/2 tsp italian seasoning
I don't have white wine vinegar so should I just omit the vinegar altogether or can I use rice vinegar or distilled white vinegar instead? Thanks! I plan on marinating this chicken tonight right away so I can bake it tomorrow.
Rice vinegar is much milder and sweeter than wine vinegar. This is due to the reduced concentration of sugar in rice compared to grapes. You will need to double the amount of rice vinegar or add 1 Tbs of lemon juice to increase the acidity. The lemon would add extra flavor, too.
August 30th, 2008
Posted by admin in White Wine | 6 Comments »
What is the healthiest red wine to drink?
My doctor suggested that I drink two glasses of wine everyday, one in the morning and one at night, for my hearts health. Which is the best red wine for my heart. Price is not a worry.
Many of the presumed healthful things in red wine come from the skins. Also Alcohol in moderation aids in reducing platelet adherence to the artery wall.
Having said this, drink what you like. Red wines in general are fermented in skins. Pinot noir is a wine that derrives it's red color specifically from the skins as it's juice is clear. I could presume that a dark pinot would be good.
August 30th, 2008
Posted by admin in Red Wine | 3 Comments »
What wine should I serve with my creamy lasagna rollups?
I am having company and am new at this wine thing, so I was hoping you could help me. I am serving an herby lasagna roll-up recipe that has lots of fresh veggies, no meat and ricotta/mozzarella along with pasta inside of it. It has a somewhat strong herb (basil, oregano, etc…) cream & mozzarella cheese sauce. What wine would you recommend? White or red, and any particular suggestions that you think will go well with it? Any ideas for the meal as far as appetizers are fine too, but I really need to know about the wine mostly.
I want to clarify that it's not a marinara sauce at all, it's a cream sauce. It does have fresh tomatoes as one of the ingredients, but it's not your typical lasagna. It's not "tomatoey" at all! 
I would get a bottle of each color. I would suggest a Chardonnay for white and a Cabernet Sauvignon for the red. I have found that red wine drinkers, will drink red wine whether they are eating fish or red meat and vice versa. What I mean is, a lot of people prefer the taste of the wine rather than match it to a food. I really dont think it matters what the food is. If you get a bottle of each color, you will be making everyone happy. The people who want to match the wine with their food can do so, and people who want to drink red or white wine because that is what they prefer will also be happy. Good Luck.
P.S. That lasagna roll up sounds YUMMY!!
August 30th, 2008
Posted by admin in Wine | 14 Comments »
What is the difference between red wine and white wine glasses?
I’m not a drinker, so I have no idea!
But, I do know that I have some white wine glasses that I’d like to sell…
White wine glasses tend to have a small bowl. Red wine glasses tend to have a wider bowl - this allows the aroma of the wine to be fully appreciated once it is swirled in the glass. Red wine glasses as a rule are also slightly bigger, allowing extra room for the bouquet to build up inside the glass so it can be fully appreciated.
More information below.
August 29th, 2008
Posted by admin in White Wine | 5 Comments »
Too much red wine in the beef stew?
Have made a red wine & beef stew in the slow cooker for tomorrow. I think it tastes gorgeous but my son is complaining that it tastes too much of wine. Is there anything I can do or add to make it taste less of wine?
Thank you.
lightly rinse his serving if possible
August 29th, 2008
Posted by admin in Red Wine | 8 Comments »
What kind of wine would you pair with spaghetti with meat sauce?
I am just now discovering that I love wine and have so far only tried sweet dessert wines. I want to drink wine with meals, so what wines are good with pasta or say chicken?
My first rule of wine, only drink wine that you and your guests like, period.
Dont let a food or wine snob bully you in to drinking something you dont like because "it will overwhelm the seafood" or some other such nonsense. I drink red wine with chicken all the time, because that is what I like, not once has that chicken ever been able to tell the difference.
That said, normal pairing with pasta and meat sauces would be chianti, merlot, cabernet, shiraz. All pretty full bodied dry to semi dry red wines. These wines are best at room temp or cellar temps.
Here is a thought, if you are new to wine and have a taste for the sweeter wines, yet you need a red wine, try lambrusco. Hey, it's italian ! Lambrusco is quite sweet, the only red wine you should serve cold.
If you want a white wine, not so sweet as a desert wine, a german spatlese would be a good choice or perhaps gewurvitzraminer (spelling ?)
If you want to drink the only true american wine, go buy a bottle of concord wine. Concord is the most prolific american dark grape. The wine tastes like concord grape juice pretty much. I am a dry wine guy, but I love a glass of concord from time to time.
Wine is a wonderful thing, keep trying new wines, you will find if you are like most people that your taste will shift to the drier wines over time. You will come to like that tanin feel, (pucker) and appreciate the subtle characteristics of the wine when not masked by so much sweetness. And, hey, if you dont, who cares, keep drinking what you like.
If you want a red that still has some sweet to it, in the desert catagory, pick up a bottle of Port some time. You dont need to spend a lot. Port is quite a bit stronger than wine, it is wine that has been fortified with more sugar during fermentation to boost the alchohol. After that is done, the wine is stabilized with preservatives and more grape juice is added. What you end up with is, a bit of kick, like a mild brandy, but with a sweet wine finish.
Look for inexpensive wine tastings in your area. It's a great way to explore.
enjoy,
John
August 29th, 2008
Posted by admin in Wine | 50 Comments »
What is the difference between white vinegar and white wine vinegar?
Ad can I substitute the white wine vinegar in for white vinegar when it comes to cooking?
Yes you can use white wine vinegar in lieu of regular vinegar. Whit wine vinegar is used in cooking
August 28th, 2008
Posted by admin in White Wine | 6 Comments »