680 NEWS wine reviews May 1921, 2006
Cooking with wine
A friend of mine didn't like the taste of a wine she'd opened it was probably tainted by the cork so she said that she was keeping it to cook with. My friend is, shall we say, on the cautious side, when it comes to household finances. Throw it out, said I, why would you want to introduce into your food a flavour you didn't want to drink from a glass? If a wine is off, it's off. It's like being a little bit pregnant. A wine you don't like the taste of is not going to magically change if you cook with it. If you want to store an opened bottle of wine for cooking, pour a little cooking oil into it so the surface is completely covered. About an eighth of an inch. The seal will keep the wine from oxygen and when you want to use it, just pour and the wine will separate from the oil. For Post City magazines, I'm Tony Aspler.
Château des Charmes Estate Bottled Riesling 2004 (Ontario)
Riesling is the Cinderella of wines not that Chardonnay and Sauvignon Blanc are the ugly step-sisters, but Riesling too often gets overlooked because consumers believe it is a sweet wine. There is a sweet note in many Rieslings, but in the best it's balanced with racy acidity. A case in point is Château des Charmes Estate Bottled Riesling 2004 from Niagara. It has a lovely honeyed grapefruit bouquet and those flavours persist on the palate. It's fresh and lively and the perfect summer wine. You'll find it at Vintages stores or online at chateaudescharmes.com. The cost, $15.95. That's Château des Charmes Estate Bottled Riesling 2004 from Ontario. For Post City Magazines, I'm Tony Aspler. (LCBO #277228)