它是什么？
用食物，干红葡萄酒（干糖少）喝酒的美味也可用于烹饪。和白葡萄酒, the acidity in red wine will punch up other flavors in the dish, provided there’s not too much tannin (that bitter flavor that makes your mouth pucker) or oak (that toasty vanilla flavor from aging in oak barrels) to overshadow the food. Red wine is delicious as part of the liquid for braising or stewing (think牛肉勃艮第或者coq au vin). It’s also wonderful for deglazing pans to make a pan sauce for seared羊肉, duck,pork, orbeef。您甚至可以使用红酒flavoring desserts。
没有吗？
Port can often be used in place of red wine in pan sauces, but it usually comes with a higher price tag.
How to choose:
Avoid at all cost the “cooking wine” at the supermarket; instead, choose something you wouldn’t mind drinking—ideally, a wine you’d pair with whatever you’re cooking. The best red wines for cooking are those with moderate tannins: Merlot, Pinot Noir, Sangiovese (the main grape in Chianti), and lighter-style Cabernets. Heat won’t improve the undesirable qualities of bad wine: it will accentuate them. Conversely, heat kills the subtle nuances in a complex wine, so save the really good stuff for drinking. In general, go for young wines with lively fruit notes for the best flavor in the pot or pan.
How to prep:
Because wine also contains alcohol, you usually add it at the start of cooking so the alcohol has a chance to burn off. Splashing wine into a dish at the end of cooking usually results in an unpleasant raw-wine taste.
How to store:
Store unopened bottles in a dark, cool, place. Once opened, wine will begin to oxidize, which adversely affects flavor. Recork opened bottles and refrigerate them to slow down the process; try to finish off an opened bottle within a few days.
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红酒中的偷猎梨为他们带来了一个华丽的红宝石色调，可以在这个终极的秋季蛋中加入。为了获得最佳效果，请在将蛋art放冷之前冷却蛋le；
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我可以用黑皮诺玫瑰代替黑皮诺来煮肋骨烤吗？我不确定黑比诺的玫瑰是否甜吗？