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Originally Posted by BongMan
cooking is pretty easy mmm pork tenderloin broiled in a white wine gravy served over rice is always ohh so nice.. Also a bit of white wine in french onion soup gives it an ever wonderful taste
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Your not being very specific. White wine flavour notes vary from grape to grape. Is there one you like in particular with your pork?
In a general sense finishing any sauce that will accompany a protein (meat, fish, poultry, game) with something with an acidic property is a good thing, its opens up the palette and helps individual flavours come through, and maintains an overall pleasent contrast. (sweet,sour,spicy,bitter=good thing)
-a general rule of thumb is use a wine, you will drink, and understand that the sugar content in ice wines and late harvest wines are far higher then that of a chardonnay or a pinot gris.
-the old school rule of using whites with poultry and fish, and reds with meat and game is lame. Using a nice beefy cab sav with a meatier fish like monkfish or halibut is awesome, and alternetly using a sharp, citrusy sauvignon blanc is really awesome with veal or a pork roast.
-other options besides wine is using citrus juices other than lemon such as blood orange, grapefruit, tangerine, and limes. You can also any number of vinegars (theres a million of them!) i personally like a white balsamic, sherry and apple cider vinegars.
If your going to use herbs and such, and want to make sure you dont over power any sauces, keep in mind any herbal profiles in the wine youve chosen to use
Another idea for finishing off a french onion soup is cognac and a few dashes of a chipotle tabasco - yum!!
happy cooking :)
Mar 10, 04
