My July Food & Wine magazine came yesterday. I usually read it from cover to cover - it is my favorite food and wine magazine. I came across this feature: What Chefs Know Best: 20 Lessons from the Pros. I guess it is a recurring feature because I got a long list when I did a search.
The first two items on the list were things I had never even considered, so I thought I would share them with you.
Lesson 1 - Perfect Sangria
"Use Viognier - it has a nice balance of fruit and acidity," says John Besh of Restaurant August in New Orleans. Here is the featured recipe:
* Recipe by John Besh
Total Time: 30 min
Makes 4 Servings
1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
Lesson 2 - Best Wines for Barbecue
“Wine is to barbecue what pickled ginger is to sushi—a palate cleanser,” says Adam Perry Lang, owner of Daisy May’s BBQ USA in New York City and author of the cookbook Serious Barbecue. “I like to drink crisp Riesling with my meat, like the 2007 Chateau Ste. Michelle Eroica.”
So, check out the article in Food & Wine - you may find a few things you didn't know!