History of Wine – Culinary

History of Wine - Culinary

Wine has been used in Mediterranean countries for thousands of years as a drink, but it has also been an important part of Byzantine cuisine for a long time. Civum conditum is a Byzantine sauce based on saffron, pepper, cinnamon and wine that was boiled until it was reduced to half its volume.

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It was made with spices, which were degraded to produce a series of aromatic compounds. The quality of the sauce depended on the quality of the wine used in its preparation. It was used in many dishes to create acidic flavors in addition to salads, stews and other foods. It was made with vinegar to give it an acidic taste.

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Coq au vin (rooster in wine), charoset or champagne sorbet are just a few examples of recipes that include wine as a key ingredient. To serve, in some restaurants sherry is added to the consomés before serving them to customers, in order to keep the amount of alcohol present.

Wines can also be used as marinade for certain foods, such as an example from Aragón (Spain), where a hare is stewed with wine before the next day. In the preparation of stewed hares from Aragón (Spain), wine is used as a marinade. In the cooking of fruits, for example, the pear in wine, which is common in La Rioja cuisine.

Dry wines are frequently used in the preparation of main dishes. White wines are most commonly used for fish, seafood or vegetable dishes, although there are exceptions to this rule (fish, for example, is often served with sweet wines). In contrast, red wines are more often used in beef dishes. Sweet wines are most often used in desserts.

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