Cooking experiments with wine

Wine is a versatile liquid in the kitchen. Chemical reaction between alcohol and the food under high temperature produces an array of delicious aroma and taste. In western cooking, wine is used to prepare sauces to accompany the dishes or simply apply to simmer with the meat. To understand the chemistry exchange between wine, heat and the meat, I conducted an experiment on cooking with wine.

First, I selected a bottle of St Hallet Shiraz from Barossa Australia which has an alcohol level of about 14%. It uses a blend of Shiraz, Grenache and Touriga with the latter being the grape for Port wine. It is medium-bodied with a youthful cherry palate and hints of black pepper. The Touriga somehow gave it a floral finishing. The taste is rather unique from the traditional GSM blend. In any case, this wine is good enough to be served in a casual dinner. I decided to use the same wine in my cooking. This time, I am doing a pan-fried pork chop, nothing fancy. After the meat is being cooked to my liking with minimal seasoning (marinate with salt, pepper and small amount of soya sauce), I poured a cup full of St Hallet onto the meat when it is still under strong heat.

Wow, the aroma is inviting. It is a complex mixture of fruitiness and nuttiness. As for the taste, it is like having a meat stock added. There is definitely sweetness in new sauce. Unfortunately, the unique floral nose from Touriga has not come through. So, what has happened to the alcohol and meat that gives this extra dimension to our dish? Researching into wine chemistry revealed that the alcohol will react with the acids from the meat under high heat to form a fragrant, fruity compound called esters. In addition, alcohol will also react with oxidizing substances to form aldehyde which is responsible for flavors like almonds and nuts. These new flavors are extra to both the food and alcohol.

It is just a simple experiment which seems to validate the chemistry theory. I am glad to have tried it and dissected the new flavors. Cheers!

Copyright of Wine Treasures Pte Ltd

By Cher Lim
Wine Treasures Pte Ltd
Website: http://www.wine-treasures.com
Email: limce@singnet.com.sg

Bread, Cheese and Honey

Although the title does not necessarily suggest a wine related topic, it is indeed related to the most common pairing of cheese and wine. I am a great believer in trying all styles of wine just to expand ones palate experience. Cheese and dessert wine is always my favorite pairing. However, the only time that I will not like to have it is during breakfast since I like to keep myself free from alcohol at least until after lunch. To satisfy my desire for this delicious pairing, I will simply have a few slices of sourdough bread with goat cheese and a small cup of butter and honey by the side. The way to eat this combination is to spread the butter and a thin coat of honey onto the toasted bread and topped up with a slice of goat cheese coated with a generous layer of honey.

The goat cheese is fresh and moist with a slightly sharp and lightly acidic flavor. The honey, being sweet, viscous and hygroscopic (i.e able to draw moisture from the air), complements the cheese texture perfectly. It is also a great source of vitamins and anti-oxidants. And butter, the everlasting delight of the gourmand and the faithful ally of the culinary arts, simply brings out the umami in the combination. As you may remember in my previous article, umami is the savory taste derived from a variety of proteins. This is especially true for butter which accentuates the flavor of the cheese and creates the savory sensation in our mouth. Finally, with the combination of these three delicious ingredients on a slice of sourdough (which carries a small amount of acidity), the result is an impeccable yummy experience!

I will also say the same if I were to brush the delightful Auslese from Germany onto the cheese and enjoy it with my favorite port!

Copyright of Wine Treasures Pte Ltd

By Cher Lim
Wine Treasures Pte Ltd
Website: http://www.wine-treasures.com
Email: limce@singnet.com.sg