On our San Francisco Food Tours, we enjoy wine with food.
Whether it??s rice wine, grape wine or sake, lots of our stops on our San Francisco Food Tour of North Beach\Little Italy and Chinatown really like cooking with wine. It??s always interesting seeing how different wines can be used for different things. Take something like sake, I like taking chicken thighs and marinating them overnight with low sodium soy sauce. I also add some fresh gainer and garlic. The sake tenderizers the chicken and the flavors are really assume.
Wine from grapes are great way to add flavor to food. I like to add red wine to meats to add the flavor of the wine to the meat. I usually cook the meat enough to cook out the alcohol, so the only thing left is flavor of the wine. White wines go great with seafood. They add a nice fruit flavor to the seafood. They are especially good with shellfish, such as clams or mussels.
On our San Francisco Food Tours, we enjoy wine with food. More often than not, we don??t drink it by itself. That could be reason that we try to find wines that complement the food, not compete with them. In other words, the wine enhances the flavor of the food, not overwhelms it. It??s the reason that red wines are usually not that great with seafood. They can overwhelm and cover up the flavor of the seafood. It??s the reason that white is better with seafood or food that don??t have strong flavors. Too much wine and you can??t taste the food anymore, so there is always that balance. Either it??s the way that we use the wine to enhance the food or in other words, it??s another way to enjoy the food.