Wine as an essential ingredient

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In a recent article in London’s Financial Times, Nick Landor asked eminent chefs which single ingredient was essential to their cooking. I read the article on JancisRobinson.com and among the comments that followed the article was one on wine. A tidbit that I thought would interest SI readers. Here it is as it appeared on Jancis’ blog. Reva Singh


How about a wine? A really good Australian Fortified Muscat (a ‘sticky’) is my choice. A splash in all sorts of cooking works wonders, giving depth and interest. A bottle goes a long way, so it is not too expensive. Cheaper or more readily available alternatives just do not work as well. Here in the Languedoc, however, a good, well aged Banyuls is almost an acceptable alternative, but more expensive. Richard Neville

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