What!!!perish the thought! what kind of chef are you. you should be smacked in the face with the fish What!!!perish the thought! what kind of chef are you. you should be smacked in the face with the fish
Red wine is usually served at room temperature.
Red wine can be served with fish, especially if the fish is prepared in a way that give it a hearty flavor.
Depends on if you want to serve both red and white wine and/or champagne.
Personally I would always serve red wine with Beef Stroganoff, because red meat is the main ingredient.
The difference is that the fumet has a red wine in it. If not red wine some type of vinegerrette or acidic.
Red wine because Mexican food is very spicy
You can get sick by drinking red wine, especially if you are dehydrated. You can get sick by eating fish in several ways - * allergies * scombroid (histamine) toxins from exposure to air above 16C after catch * food poisoning (from bacteria) The combination of red wine and fish will not cause any problems of itself. Several good fish recipes involve cooking in red wine. Some of the more flavorful fish are often served with red wine.
No meal requires red wine, although many dishes include red wine as an ingredient.
Serve red wine with strawberries in it. It will leave a clean and healthy balance At least that is what my grandmother told me.
The wine will taste different from one served at a higher temperature.
I would serve a nice, crisp white wine with ham to complement its succulent taste. For example, this Christmas I'm serving a honey baked ham and with it some Vinho Verde (http://www.jmftwinvines.com/about-twin-vines-wine.HTML) which is my absolute favorite type of white wine.
Some wine-makers use 'isinglass' to clarify their wines, that is, remove colloidal particles of yeast and must prior to bottling. Other wine-makers use other kinds of gelatins. Isinglass is collagen/gelatin which is gathered from fish stomachs. It is also extensively used in beer-making.