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Article: Cooking With White Wine
- Article from:
- The Washington Post
- Article date:
- July 18, 2001
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Good cooks, I've noticed, are never at a loss. If a soup is thin
or a vegetable tasteless, they pick it up with a little bit of
whatever happens to be on hand. From a sprinkling of herb to a brisk
shot of Tabasco, every cook has his own little tricks, and so do I.
White wine is one of them. Since we live in Burgundy, close to
Chablis, white wine is the nearest natural resource to my kitchen.
Not pricey Chablis, I hasten to add, but the dry local Sauvignon, or
possibly a generic Chardonnay.
I hope you get the idea -- my recipes are not blueprints to be
followed to the letter but starting points for invention. If basil is
your favorite herb, go ahead and add it to the vinaigrette. If the ...