I had a pleasure to spend beautiful evening in the company of wine connoisseurs at workshops organized in Culinary Studio Deck_12 by Młyńska12. Beautiful interiors, delicious food, great wines and people with passion – it just could not have been better. I guess no one can talk about wine like Maciej Sokołowski. I am very impressed with his knowledge and experience. Today, I would like to share with you some curiosities about wine. December is the month of family and friends, with smaller or larger parties, therefore the following tips may be very useful for you 🙂
Which wine for herring?
I think, that the wine-herring connection may sound for us as something unnatural. We usually associate it with our Polish “pure,traditional”;) alcohol. As it turns out, it may works also with wine.
White (but not barrel) wines proved to be the perfect ones for it. White wine is stimulating our salivary glands, breaks acidity, spicy flavor and neutralizes the saltiness of dishes – therefore it perfectly highlights the taste of the fish.
White wine NOT! for all fish.
The most well-known exception here is the tuna – especially tunas’s steak. It reminds more beef steak, which match better with the red wine. In addition, fish that are served with a red fruit sauce also require a glass of red wine. The Rioja Criazna or Pinot Noir are the best in both case.
How to recognize young wine?
It is very easy – we can do it at the first sight. Color of white wine evolves from light straw to deep lemon in younger vintage and gold one (color of the tea) in the old age). Red wine evolves from violet and purple, through ruby and brick color in the old age.Young vintage wines are violet-purple, while old, mostly cork-wines have the color of tea.
Cork or screw cap wine?
A lot of publications and polemics have already been created on this topic. Generally we perceived wine with cork as better, from the screw-cap wines. In other words, they’ve got an unfortunate image problem. Some cork wines suffer from so-called “cork disease”.This is caused by TCA — the common name for 2, 4, 6-trichloroanisole, a chemical compound that infects the cork and, as a result, imparts those unpleasant characteristics to the wine in the bottle.The screw cap eliminates this problem, but also poses a threat of wine reduction. Using the properties of both (oak cork and screw cap), a natural separation can be created. Wines with shorter intake times (most often up to 5 years) are more likely to have screw cap – which gives them a guarantee of quality and freshness (eg Riesling). Producers of wines that require long-term aging, will never give up the natural cork- without it, the true aging is not possible. We should also remember, that cork wines should only be stored in an inclined position – the vertical position makes the cork dry, which increases the risk of oxidation.
What is the matter with this sulfur – the sulfur scandal?
The European Union has issued a regulation and after that, the sentence “contains sulphates” must appear on the bottle of wine. This information can cause us anxiety. Meanwhile, sulfur dioxide is a natural substance used in wine fermentation. There are precise guidelines on acceptable levels of sulfur. Red, dry wine can’t contain more than 150 mg of sulfur per liter – normally sulfur level is usually well below it.
What wines for cheese?
Remember, that the perfect cheese for wine can’t be cold! It must be taken from fridge at least 1 hour before tasting.
blue cheese: white and pink wines
fatty cheese: sparkling wine
goat cheeses: most often served with sauvignon blanc wine
intense, hard cheeses with the deep flavor (eg parmesan, oscypek, cheddar) – red wines
I hope that this post will be useful for you. These types of evenings combined with thematic workshops can be the perfect Christmas gift for our friends or family. More information about similar events you can find at Młyńska12 –>
[click HERE]. Have a lovely Saturday!