Choose A Wine To Accompany Fowl Dishes, Part I
It can be quite worthwhile to spend a little extra time, and perhaps a little extra money to match your wine and food. Remember, if you cook your fowl in a wine that you wouldn’t, couldn’t, shouldn’t drink you may end up with a foul dish. It’s usually a good idea to cook with the same wine that you’ll be drinking. Don’t ever cook with a wine that you won’t drink. Of course if you are going to accompany your quail with a great vintage Burgundy from the back of your wine cellar, you may be forgiven for cooking it with a fine vintage Burgundy from the middle of your wine cellar. Life is full of compromises..
Duck confit is a leg that is salt-cured and then poached in its own fat. As it is preserved it need not be consumed immediately. To increase the shelf life, cover the confit with at least an inch of fat. This delicious dish is often fried and accompanied by potatoes and garlic roasted in duck fat. Classic wine pairings for duck confit are Beaujolais, Shiraz, and Zinfandel. Other good pairings include a French Chinon or Bandol, or an Italian Barbera.
Duck meat consists mostly of breast and legs. The leg meat is darker and t fattier than the breast meat, but unlike chicken or turkey duck breasts are dark meat. Because ducks are waterfowl, they have a layer of heat-insulating fat between the skin and the meat. Simply delicious. One good choice is boneless duck breast, grilled with the skin and fat on. Classical wine pairings for duck include Cabernet Sauvignon and Merlot. You might also want to choose a Pinot Noir or a Sparkling Rose.
Many experts feel that because of their bitterness Seville oranges make the best Duck a l’orange. You can employ sliced oranges, orange juice or even marmalade. The classic wine pairings for Duck a l’orange include Gewurztraminer, Pinot Bianco, and Pinot Noir. You might consider a Beaujolais, a Riesling, or even a Sauternes.
A Cornish game hen is the meat of a small, young chicken sold whole. In spite of its name, a game hen is a conventionally raised meat chicken slaughtered at a younger age (four to five weeks), and may be female or male. They are plump and all white meat with a gamy flavor. They weigh about two pounds (less than a kilogram) dressed and are often roasted. The classic wine pairings include French Beajolais and Merlot. Other good choices are a Chardonnay or a St Emilion or Pomerol, which are red wines from Bordeaux, France. When in doubt about whioh wine to accompany a tasty dish, a fine Italian wine is almost always a good choice..http://daily-blogger.com/choose-a-wine-to-accompany-fowl-dishes-part-i/Today's Postaccompaniment,dish,food,French wine,inexpensive wine,Italian wine,meal,pairing,plate,wine