Wine: Food for thought in your cellar
When cooking with wine, the more prominent it is in the dish, the higher quality of it you should use
There‘s a meme doing the rounds on social media that always amuses me when it pops up. It reads: “The other day, someone told me I could make ice cubes out of leftover wine. I was confused: what’s leftover wine?”
All joking aside, using wine as a cooking ingredient can easily cause anxiety. How much do you spend? Can you use slightly oxidised wine in a dish? How do...
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month, €19.99 Monthly thereafter
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
Restaurant review: Some inside-the-box thinking sees BuJo rising
The Sandymount burger joint is the only one in Ireland or Britain with a three-star rating from the Sustainable Restaurant Association’s ‘food made good’ programme
Wine: Malbec’s colourful journey through the world
Having escaped hostile climates and blight in Europe, malbec is now one of Argentinian wine’s most popular exports
Chef’s Table: Easy evenings and delicious dishes
Brian Walsh of The Pigeon House serves up three succulent dishes from his culinary repertoire
Wine: Vessels of pedigree and distinction
The use of terracotta clay amphoras to ferment and store wine dates back eight thousand years
