The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.
]]>Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.
You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.
The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.
The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.
]]>The post What’s the Perfect Temperature for Serving Wine? appeared first on foodisinthehouse.com.
]]>Serve between 43-50°F. The cooler temperature helps maintain the bubbles’ effervescence and crispness. Prosecco, Champagne, and other sparkling wines are best enjoyed well-chilled.
Serve between 46-54°F. Cooler temperatures highlight the acidity and freshness, which are the hallmarks of these wines. Think Sauvignon Blanc, Pinot Grigio, and most rosés.
Serve between 50-55°F. Richer whites, like Chardonnay and Viognier, benefit from slightly warmer temperatures, which allow their complex flavors to shine.
Serve between 54-61°F. Lighter reds, such as Pinot Noir and Beaujolais, are best slightly chilled. This emphasizes their fresh fruit flavors and acidity.
Serve between 59-65°F. This is the ideal range for most red wines, like Merlot, Shiraz, and Cabernet Sauvignon. It will bring to light their full spectrum of flavors.
The post What’s the Perfect Temperature for Serving Wine? appeared first on foodisinthehouse.com.
]]>The post The Best Places to Eat Pizza in NYC appeared first on foodisinthehouse.com.
]]>Artichoke has a great assortment of delicious pizzas. One of their most notable slices is the Artichoke slice, a creamy, decadent, and extraordinary slice that is sure to satisfy any pizza craving.
Joe’s is so popular amongst New Yorkers and some may even say it’s “the best in the world.” We love it too!
This place is famous for its traditional square slices! Located on the Upper West Side of Manhattan, this hole in the wall usually has a line out the door. Make sure to try the House Slice, An artisanal approach to a round pie that has a Neapolitan canotto-like (dinghy-shaped) crust and a thin, rigid undercarriage. It’s an absolute must-try when visiting NYC!
This place is in a league of its own, offering an expansive list of wines to pair excellently with their delicious pizza. They are also famous for their other classic menu items such as the Juno with broccoli rabe and potatoes.
This famous joint is known for being the first American it’s known to be some of NY’s finest and authentic pizza experiences.
The post The Best Places to Eat Pizza in NYC appeared first on foodisinthehouse.com.
]]>The post Unlocking the Secrets of Romanian Wines appeared first on foodisinthehouse.com.
]]>Romania’s winemaking tradition dates back over 6,000 years, making it one of the oldest wine regions in the world. Legend has it that Dionysus, the Greek god of wine, fell in love with the land of Dacia (present-day Romania) and bestowed upon it the gift of vineyards. Since then, winemaking has become deeply rooted in Romanian culture, blending ancient winemaking techniques with modern innovations.
Romanian wines offer a delightful spectrum of styles to satisfy every palate. Whether you prefer crisp whites, elegant reds, or luscious dessert wines, Romania has it all. Explore the refreshing and aromatic whites like Fetească Albă and Sauvignon Blanc, or indulge in the velvety reds such as Merlot and Cabernet Sauvignon. And don’t forget to sample the famous sweet wines from the renowned Cotnari region, celebrated for their honeyed notes and golden hues.
Romanian winemakers have embraced modern techniques while preserving traditional practices. From small family-run wineries to large estates, they meticulously nurture the grapes, handpick the fruit, and carefully guide the winemaking process. Many producers also emphasize sustainable and organic practices, ensuring that each bottle is a true reflection of the land and the passion of the winemakers.
The post Unlocking the Secrets of Romanian Wines appeared first on foodisinthehouse.com.
]]>The post Yes, Wine Does Go Bad appeared first on foodisinthehouse.com.
]]>Like most things that have been opened, the optimal time to consume them is within 5 days. Wine isn’t much different. Based on the belief that red wine should be at room temperature, most people leave it out of the fridge, even after being opened, but that can push it past its best even quicker.
Once opened, wine should be stored in the fridge with a wine stopper— regardless if it’s red, white, or rosé. Heat, light, and oxygen are the bad guys, so keep your booze somewhere cool and dark.
No one wants to waste good wine, but if it starts to exhibit odd symptoms, it’s time to bid it adieu. These include the wine becoming cloudy or opaque, discoloration, a strange smell, or tasting like vinegar.
The post Yes, Wine Does Go Bad appeared first on foodisinthehouse.com.
]]>The post Our Guide to Wine & Snacks Pairings appeared first on foodisinthehouse.com.
]]>The zesty acidity of Sauvignon Blanc pairs beautifully with the crisp saltiness of pretzels. Sauvignon Blanc will often have notes of citrus and green apple, while pretzels offer savory and toasty flavors. Together, they make for a winning combination that’s sure to leave your mouth watering for more.
For a rich, indulgent combination perfect for date nights, you can’t go wrong with Cabernet Sauvignon and dark chocolate. The wine’s bold and tannic profile makes a lovely match for the deep, bittersweet flavors of dark chocolate. Choose high-quality chocolate with a cocoa content of at least 70% to bring out the wine’s nuances.
Reach for a glass of sparkling Rosé and a bowl of popcorn for a playful combination that gets the party started. The wine’s delicate bubbles and vibrant acidity complement the saltiness of the popcorn, creating a delightful contrast. Each sip of the crisp and fruity Rosé will cleanse your palate and prepare you for another handful of popcorn. You can even try experimenting with different popcorn flavors such as kettle corn or cheese.
The post Our Guide to Wine & Snacks Pairings appeared first on foodisinthehouse.com.
]]>The post Napa Valley’s Best Wineries appeared first on foodisinthehouse.com.
]]>This beautiful winery specializes in sparkling wines and offers stunning views of the surrounding vineyards. They offer guided tours and tastings, and their terrace is the perfect spot to relax with a glass of bubbly.
Known for producing some of Napa Valley’s most iconic Cabernet Sauvignon, Stag’s Leap Wine Cellars is a must-visit for red wine lovers. They offer tastings in their historic stone cellar, and their knowledgeable staff will guide you through their portfolio of wines.
This family-owned winery has been producing high-quality wines for over 40 years. Their tasting room is warm and welcoming, and their knowledgeable staff will take you through their impressive lineup of wines. Be sure to try their Chardonnay and Cabernet Sauvignon, which are some of the best in the valley.
The post Napa Valley’s Best Wineries appeared first on foodisinthehouse.com.
]]>The post What’s The Deal With Wine In a Can? appeared first on foodisinthehouse.com.
]]>Wine in a can, which can be found in a handful of different supermarkets nowadays, is all about sticking it to the fancy wine connoisseurs. It’s about saying that wine isn’t just about being some kind of fancy intellectual. It’s about drinking it a tad faster than you normally would. In other words, it’s the kind of wine you might drink at a college party.
Not only is wine in a can more practical because of how easy it is to carry around, people also find that there are a lot less spills. But it’s also a lot deeper than that. The idea of wine in a can, in many ways, changes the conversation about how wine is supposed to make you feel. It used to make us giddy at a fancy dinner party. Now we can feel giddy at pretty much any party imaginable, and we can even dance while drinking it. Cheers!
The post What’s The Deal With Wine In a Can? appeared first on foodisinthehouse.com.
]]>The post Top Israeli Wineries That Export to the U.S. appeared first on foodisinthehouse.com.
]]>Barkn Winery is the largest winery in Israel and has the most considerable amount of exports to America. This winery was established in 1899 by a man whose simple goal was to make wine for Friday night dinner to share with his family. His predecessor, who took over the winery, grew the business and allowed it to flourish.
Due to its growing demand, the winery moved to a different location, which was extremely costly, resulting in the winery being sold. After that, the winery grew and started exporting to America and the United Kingdom.
It is the third-largest winery in Israel and the second-leading winery in export sales. Within the region, vines have been growing for thousands and thousands of centuries. Still, it wasn’t until 1972 that a professor visited the area. He was excited about the cold climate and the altitude. He decided this was a great place to grow wine and open a winery.
It wasn’t until 1983 when the winery was officially open, as previously they sent the grapes to a different site. Ever since then, they have grown to be the third-largest winery and the second-largest exporter to America.
The post Top Israeli Wineries That Export to the U.S. appeared first on foodisinthehouse.com.
]]>The post The Best Food Magazines For You to Level Up Your Culinary Skills appeared first on foodisinthehouse.com.
]]>Cook’s Illustrated is a bi-monthly magazine that will provide you with the tastiest recipes from a collection of professional chefs. The chefs study the recipes to see why some work and some don’t, as well as explain everything in detail and give you step-by-step photos to make cooking easier.
A Food and Wine subscription includes 12 issues a year and covers restaurants, recipes, travel, wine, and cocktails. Their recipes are from all around the world, making your next dinner party a culinary experience. The magazine will also inform you about what kitchen tools to buy and which ones you should skip.
Cherry Bombe magazine was founded by two women who wanted to create a magazine that celebrated women and food. They publish twice a year and profile famous females in the food world and all the upcoming recipe trends.
The post The Best Food Magazines For You to Level Up Your Culinary Skills appeared first on foodisinthehouse.com.
]]>The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.
]]>Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.
You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.
The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.
The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.
]]>The post What’s the Perfect Temperature for Serving Wine? appeared first on foodisinthehouse.com.
]]>Serve between 43-50°F. The cooler temperature helps maintain the bubbles’ effervescence and crispness. Prosecco, Champagne, and other sparkling wines are best enjoyed well-chilled.
Serve between 46-54°F. Cooler temperatures highlight the acidity and freshness, which are the hallmarks of these wines. Think Sauvignon Blanc, Pinot Grigio, and most rosés.
Serve between 50-55°F. Richer whites, like Chardonnay and Viognier, benefit from slightly warmer temperatures, which allow their complex flavors to shine.
Serve between 54-61°F. Lighter reds, such as Pinot Noir and Beaujolais, are best slightly chilled. This emphasizes their fresh fruit flavors and acidity.
Serve between 59-65°F. This is the ideal range for most red wines, like Merlot, Shiraz, and Cabernet Sauvignon. It will bring to light their full spectrum of flavors.
The post What’s the Perfect Temperature for Serving Wine? appeared first on foodisinthehouse.com.
]]>The post The Best Places to Eat Pizza in NYC appeared first on foodisinthehouse.com.
]]>Artichoke has a great assortment of delicious pizzas. One of their most notable slices is the Artichoke slice, a creamy, decadent, and extraordinary slice that is sure to satisfy any pizza craving.
Joe’s is so popular amongst New Yorkers and some may even say it’s “the best in the world.” We love it too!
This place is famous for its traditional square slices! Located on the Upper West Side of Manhattan, this hole in the wall usually has a line out the door. Make sure to try the House Slice, An artisanal approach to a round pie that has a Neapolitan canotto-like (dinghy-shaped) crust and a thin, rigid undercarriage. It’s an absolute must-try when visiting NYC!
This place is in a league of its own, offering an expansive list of wines to pair excellently with their delicious pizza. They are also famous for their other classic menu items such as the Juno with broccoli rabe and potatoes.
This famous joint is known for being the first American it’s known to be some of NY’s finest and authentic pizza experiences.
The post The Best Places to Eat Pizza in NYC appeared first on foodisinthehouse.com.
]]>The post Unlocking the Secrets of Romanian Wines appeared first on foodisinthehouse.com.
]]>Romania’s winemaking tradition dates back over 6,000 years, making it one of the oldest wine regions in the world. Legend has it that Dionysus, the Greek god of wine, fell in love with the land of Dacia (present-day Romania) and bestowed upon it the gift of vineyards. Since then, winemaking has become deeply rooted in Romanian culture, blending ancient winemaking techniques with modern innovations.
Romanian wines offer a delightful spectrum of styles to satisfy every palate. Whether you prefer crisp whites, elegant reds, or luscious dessert wines, Romania has it all. Explore the refreshing and aromatic whites like Fetească Albă and Sauvignon Blanc, or indulge in the velvety reds such as Merlot and Cabernet Sauvignon. And don’t forget to sample the famous sweet wines from the renowned Cotnari region, celebrated for their honeyed notes and golden hues.
Romanian winemakers have embraced modern techniques while preserving traditional practices. From small family-run wineries to large estates, they meticulously nurture the grapes, handpick the fruit, and carefully guide the winemaking process. Many producers also emphasize sustainable and organic practices, ensuring that each bottle is a true reflection of the land and the passion of the winemakers.
The post Unlocking the Secrets of Romanian Wines appeared first on foodisinthehouse.com.
]]>The post Yes, Wine Does Go Bad appeared first on foodisinthehouse.com.
]]>Like most things that have been opened, the optimal time to consume them is within 5 days. Wine isn’t much different. Based on the belief that red wine should be at room temperature, most people leave it out of the fridge, even after being opened, but that can push it past its best even quicker.
Once opened, wine should be stored in the fridge with a wine stopper— regardless if it’s red, white, or rosé. Heat, light, and oxygen are the bad guys, so keep your booze somewhere cool and dark.
No one wants to waste good wine, but if it starts to exhibit odd symptoms, it’s time to bid it adieu. These include the wine becoming cloudy or opaque, discoloration, a strange smell, or tasting like vinegar.
The post Yes, Wine Does Go Bad appeared first on foodisinthehouse.com.
]]>The post Our Guide to Wine & Snacks Pairings appeared first on foodisinthehouse.com.
]]>The zesty acidity of Sauvignon Blanc pairs beautifully with the crisp saltiness of pretzels. Sauvignon Blanc will often have notes of citrus and green apple, while pretzels offer savory and toasty flavors. Together, they make for a winning combination that’s sure to leave your mouth watering for more.
For a rich, indulgent combination perfect for date nights, you can’t go wrong with Cabernet Sauvignon and dark chocolate. The wine’s bold and tannic profile makes a lovely match for the deep, bittersweet flavors of dark chocolate. Choose high-quality chocolate with a cocoa content of at least 70% to bring out the wine’s nuances.
Reach for a glass of sparkling Rosé and a bowl of popcorn for a playful combination that gets the party started. The wine’s delicate bubbles and vibrant acidity complement the saltiness of the popcorn, creating a delightful contrast. Each sip of the crisp and fruity Rosé will cleanse your palate and prepare you for another handful of popcorn. You can even try experimenting with different popcorn flavors such as kettle corn or cheese.
The post Our Guide to Wine & Snacks Pairings appeared first on foodisinthehouse.com.
]]>The post Napa Valley’s Best Wineries appeared first on foodisinthehouse.com.
]]>This beautiful winery specializes in sparkling wines and offers stunning views of the surrounding vineyards. They offer guided tours and tastings, and their terrace is the perfect spot to relax with a glass of bubbly.
Known for producing some of Napa Valley’s most iconic Cabernet Sauvignon, Stag’s Leap Wine Cellars is a must-visit for red wine lovers. They offer tastings in their historic stone cellar, and their knowledgeable staff will guide you through their portfolio of wines.
This family-owned winery has been producing high-quality wines for over 40 years. Their tasting room is warm and welcoming, and their knowledgeable staff will take you through their impressive lineup of wines. Be sure to try their Chardonnay and Cabernet Sauvignon, which are some of the best in the valley.
The post Napa Valley’s Best Wineries appeared first on foodisinthehouse.com.
]]>The post What’s The Deal With Wine In a Can? appeared first on foodisinthehouse.com.
]]>Wine in a can, which can be found in a handful of different supermarkets nowadays, is all about sticking it to the fancy wine connoisseurs. It’s about saying that wine isn’t just about being some kind of fancy intellectual. It’s about drinking it a tad faster than you normally would. In other words, it’s the kind of wine you might drink at a college party.
Not only is wine in a can more practical because of how easy it is to carry around, people also find that there are a lot less spills. But it’s also a lot deeper than that. The idea of wine in a can, in many ways, changes the conversation about how wine is supposed to make you feel. It used to make us giddy at a fancy dinner party. Now we can feel giddy at pretty much any party imaginable, and we can even dance while drinking it. Cheers!
The post What’s The Deal With Wine In a Can? appeared first on foodisinthehouse.com.
]]>The post Top Israeli Wineries That Export to the U.S. appeared first on foodisinthehouse.com.
]]>Barkn Winery is the largest winery in Israel and has the most considerable amount of exports to America. This winery was established in 1899 by a man whose simple goal was to make wine for Friday night dinner to share with his family. His predecessor, who took over the winery, grew the business and allowed it to flourish.
Due to its growing demand, the winery moved to a different location, which was extremely costly, resulting in the winery being sold. After that, the winery grew and started exporting to America and the United Kingdom.
It is the third-largest winery in Israel and the second-leading winery in export sales. Within the region, vines have been growing for thousands and thousands of centuries. Still, it wasn’t until 1972 that a professor visited the area. He was excited about the cold climate and the altitude. He decided this was a great place to grow wine and open a winery.
It wasn’t until 1983 when the winery was officially open, as previously they sent the grapes to a different site. Ever since then, they have grown to be the third-largest winery and the second-largest exporter to America.
The post Top Israeli Wineries That Export to the U.S. appeared first on foodisinthehouse.com.
]]>The post The Best Food Magazines For You to Level Up Your Culinary Skills appeared first on foodisinthehouse.com.
]]>Cook’s Illustrated is a bi-monthly magazine that will provide you with the tastiest recipes from a collection of professional chefs. The chefs study the recipes to see why some work and some don’t, as well as explain everything in detail and give you step-by-step photos to make cooking easier.
A Food and Wine subscription includes 12 issues a year and covers restaurants, recipes, travel, wine, and cocktails. Their recipes are from all around the world, making your next dinner party a culinary experience. The magazine will also inform you about what kitchen tools to buy and which ones you should skip.
Cherry Bombe magazine was founded by two women who wanted to create a magazine that celebrated women and food. They publish twice a year and profile famous females in the food world and all the upcoming recipe trends.
The post The Best Food Magazines For You to Level Up Your Culinary Skills appeared first on foodisinthehouse.com.
]]>