{"id":37791,"date":"2014-09-30T17:57:14","date_gmt":"2014-09-30T22:57:14","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=37791"},"modified":"2020-01-08T11:39:15","modified_gmt":"2020-01-08T16:39:15","slug":"slice-life-fine-wining","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-fine-wining\/","title":{"rendered":"Slice of Life: Fine Wining"},"content":{"rendered":"

\"Wine<\/p>\n

With so many great meals to serve this holiday season it stands to reason that you’re going to want some really special wine to enhance them. We’ve long ago passed the day when Mogen David was the standard for kosher wine<\/a>. There are dozens of upscale and\/or boutique wines that can hold their own against any of the finest non-kosher wines produced anywhere in the world.<\/p>\n

Kosher wines fall into no particular mold, and consumers are often surprised to find these wines are available in all types, colors, flavors, and levels of sweetness. In fact, many of the world’s finest kosher wines are made not in Israel but Australia, Chili, New Zealand and Spain. Oh yeah, and in the United States as well.<\/p>\n

In order for wine to be considered kosher every step of the winemaking process from the picking of the grapes to the bottling of the wine is done under strict rabbinic supervision. Otherwise a kosher wine is essentially no different from any other wine. There are actually two kinds of kosher wine. The first includes the restrictions included in the previous few sentences, while the second, AKA “mevushal” utilizes an additional process. This is important process since Jewish law stipulates that in order for a wine to retain its kashrut once opened and poured by a non-Jew, (such as a waiter, for instance) the wine must be “mevushal.” Mevushal wine is simply a wine that has been “flash pasteurized.” A wine that is produced in this manner retains its religious purity, regardless of who opens or pours it. A case study done at UC Davis concluded there was no consistent difference in taste between non- mevushal and mevushal wine.<\/p>\n

No matter how much or little wine I open at any given meal there always seems to be some left over. Rather than pour it out I use it for cooking. So, what happens to wine when you cook with it? Like cooking with any other liquid, some parts of it boil off, leaving behind a thicker, more concentrated substance. Water boils at 212\u00b0F but alcohol boils at 172\u00b0F. When it hits the 172 degree mark it starts to cook off the alcohol. You’re left with the flavor of the wine, and a small amount of sugar (if it was a sweeter wine) and definitely the acidic sharpness. This is why you should cook with a relatively good wine – if you start with a not so good wine, you’ll end up with that not so good wine being the core flavor of your dish!<\/p>\n

The most common uses for wine in cooking are to use it in a sauce, or to marinade in it. Red sauces appear to work best with a red-blend wine in them. The following recipes use wine in fun and unusual ways and they are special enough to fit right in to any holiday meal. Some use a lot, others just a few tablespoons full but all are delicious.<\/p>\n

Wonton Salmon with Slaw (fish)<\/strong><\/span><\/h3>\n

4 servings<\/p>\n

Times<\/span>:<\/h4>\n