[ad_1]
The burden of the wine and its texture is one thing completely ignored by most cooks. A barolo or cabernet sauvignon are heavy wines due to their dense fruit, tannins and alcohol ranges. A wealthy, buttery chardonnay has a easy, wealthy texture that may overwhelm a tart, easy sauce. It’s logical, then, to not serve these wines with delicate dishes. Clobber a Dover sole with a posh, oaky chardonnay and your visitors received’t style the hassle you place into your sauce.
[ad_2]
Source link
