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Marsala wine is frequently used in cooking, and is especially prevalent in dishes served in Italian restaurants in the United States. [citation needed] Dry Marsala wine is used in savory cooking. A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs.
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Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [2] winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. [3]
Claret – Also generic red wine, named after Claret, the British term for French red Bordeaux. Malaga – A sherry, named after Málaga in Spain. Moselle – Generic sweet white, based on a German style produced in the Moselle River valley. Rhine Wine (syn. Hock) – Generic sweet white, after Germany's Rhine River. Hock is named after Hochheim.
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By cooking your stuffing in a baking dish, you get crunchy, buttery pieces of bread on top and soft, bread pudding-esque pieces underneath. Get the Classic Stuffing recipe.
Wines from different years are aged and blended using a solera system before bottling so that bottles of sherry will not usually carry a specific vintage year and can contain a small proportion of very old wine. Sherry is regarded by some wine writers [7] as "underappreciated" [8] and a "neglected wine treasure". [9]
As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...