MacGourmet News

"When choosing a wine to cook with, follow this simple rule: If you wouldn't drink it, don't cook with it. Wine adds taste or texture to a dish, so use good wine"

Read this very interesting article on cooking with wine, including a recipe for a vegetarian marinara developed to highlight cooking with red wine, and wine suggestions:

• "2001 Chinon, Marc Bredif, Loire Valley, France ($15 to $17). This wine is made with Cabernet Franc, grown in a beautiful town along the Loire River south of Paris. I recommend this to Bordeaux lovers as a tasty and unique alternative. It has a vibrant color, a woodsy aroma with black raspberry and a dry finish. *** 1/2"
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• "Jest Red, California, ($10 to $12). With no vintage and no specified grape varietals or vineyard site, this wine is what it says it is - just red. Its aroma is simple, high-toned cherry-berry. The flavor is juicy and fruity and slightly sweet, with a dry finish. **"
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• "2000 McWilliam's Shiraz, Brand's Laira Vineyards, Coonawarra, Australia ($9 to $11). This Aussie wine is a real crowd pleaser. It has cedar, big red raspberry/plum fruit aromas and the woody ripe flavors consistent with those aromas. ***"
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• "2002 Fairview Pinotage, Paarl Valley, South Africa, ($12-$14). Pinotage is a South African hybrid grape created from Pinot Noir and Cinsaut. The results have been mixed, producing wines of high alcohol and spiciness. The Fairview is made by Charles Back's winery, known for its New World-style winemaking, and is one of the best Pinotages I've tasted. The color is a dark dusty purple, the aromas are of smoked mushrooms and prunes, and the flavor has lush fruit with dry tannins and a very balanced finish. Try it, you'll like it. ****"
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Vegetable Marinara Sauce
"Here is a simple vegetarian marinara sauce recipe... developed to highlight cooking with red wine."
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