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Wining & Dining
Virginia-Style
To celebrate Virginia Farm Winery Week, aa proclaimed by Governor Robb for August 6-11 here are a few choice recipes from Virginia vintners and the VDACS food lab. Before you enjoy this happy new marriage of Virginia wines and Virginia foods, these tips on cooking with wine may be helpfill.
What Goes with What...As a rule of thumb, you should cook with the kind of wine you will serve with your dish. Dry white wine goes best with delicately flavored foods such as poultry, fish or seafood. Dry red wines complement more robust foods such a beef, lamb or game. Rose wines go well with ham and veal. Semi-dry or slightly sweet wines go well with fruits, desserts and rich sauces. However, your own sense of taste is your best guide.
...And What Doesn’t - Some foods are not compatible with wine at all. The chief enemy is, not surprisingly, vinegar. Other flavors which should be toned down when wine is a key element of a meal are curry, horseradish, hot peppers, citrus rinds, excessive fat and oils and, unfortunately, heavy chocolate.
Enhancing the Flavor
Most recipes call for a relatively small amount of wine so that its flavors will blend with and not overpower the flavors of the other ingredients. You usually add the wine toward the end of a recipe so that its flavor is not boiled out. During the cooking process, the alcohol (and its calories) will evaporate.
Scalloped Potatoes with Wine
5 cups peeled and thinly sliced potatoes
V4 cup white Virginia wine
Vi cup chicken broth
V* cup melted butter or soybean oil margarine
4 whole green onions, minced
Vi teaspoon dill weed
Salt and pepper to taste
legg
Vi cup whipping cream
Grease a 2-quare baking dish. Fill with potatoes. In a small bowl combine wine, broth, butter or margarine, onions, dill weed, salt and pepper. Pour over potatoes. Cover and bake at 400°F. for 30 minutes. Remove from oven and uncover. In a small mixing bowl place 3 tablespoons of liquid from the potatoes. Add egg and cream and beat until mixed. Pour over potatoes and return to over for an additional 20 minutes or until top is browned. Makes 6 to 8 servings.
—VDACS
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