Wine helps add flavor, spice up dishes



So much fuss is made over pairing wine and food that home cooks may not think of wine as an asset in flavoring their dishes.

Michael Ruhlman, one of America’s most prolific and authoritative food authors, said wine can be used as a great marinade to enhance foods. Ruhlman, known for his 18 books and appearances on the Food Network and with Anthony Bourdain on the Travel Channel, made a recent brief visit to Indiana.

The Cleveland native said one of the most important rules is an old one.

“Always use a wine that you would feel comfortable drinking,” he said. “But not a Chateau Margaux (very expensive French wine). You don’t want to throw that in a pot of stew; use a drinkable, affordable wine.”

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