Posted by: Moneyminded June 28, 2009
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Look dude you don't pair mo mo with wine................
It is from old school, Basically yeah it may be 15-10 differences
People who thinks red meat with red wine and white meat with white wine....i would say...you are naive and stop acting like wine guru.
First think about cooking method like poaching, steaming, broiling, boiling, steaming, grilling, sauteing, Shallow fry, deep fry or baking.
First lets break the palate.............
Mo Mo lets take obivous factor chicken......right
1. chicken has a nice texture which absorves what come in way
2. You must have added onion....which has own moist character
3. You must have added fat or oil to make it juicy.....greasy factor to be noticed
4. Then common aachar is Golveda....definitely over there you have used green chili ....means need crisp character of wine.
lets look this way
If you want red then try with Blend again Cabarnet Shiraz or Full Bodied Merlot
It is from old school, Basically yeah it may be 15-10 differences
People who thinks red meat with red wine and white meat with white wine....i would say...you are naive and stop acting like wine guru.
First think about cooking method like poaching, steaming, broiling, boiling, steaming, grilling, sauteing, Shallow fry, deep fry or baking.
First lets break the palate.............
Mo Mo lets take obivous factor chicken......right
1. chicken has a nice texture which absorves what come in way
2. You must have added onion....which has own moist character
3. You must have added fat or oil to make it juicy.....greasy factor to be noticed
4. Then common aachar is Golveda....definitely over there you have used green chili ....means need crisp character of wine.
lets look this way
- To balance the chicken texture and steaming character...the crispness of chardonnay works well
- Onion sweat and pungent has to be balanced with buttery character which is in Sauvignon Blanc
- Then Fat oil again cuts by young Merlot or Cabernet's Dry Character
- Then you have Golveda with green chili means sauvignon blanc and red chilli with shiraz goes well
- Golveda has pungent and own taste it can be balanced by Red Zinfindal
If you want red then try with Blend again Cabarnet Shiraz or Full Bodied Merlot