#wine-selection

#wine-selection

"Look for red wines that have lower tannin and brighter acidity," Henderson advises. "Wine is used in cooking for flavor. But it's big advantage is natural acidity which tenderizes foods and keeps them moist." That alcoholic bite cooks off but, says Henderson, it "helps the flavor molecules of the other ingredients open up." Wine delivers an underlying richness to a red pasta sauce, for example, while also enhancing the flavors of the tomatoes, herbs, and aromatics.

Most animal categories followed a similar curve, but these guys tended to avoid the bottom right corner. This means very few bottles with frogs, snakes or lizards are good deals.