Category: Food

It may seem like a textbook fact to shelve your red wines in favor of whites as summer rolls in, but some red wines can be enjoyed even at a barbecue in the middle of July. All it takes is a little knowledge and technique to enjoy flavorful red wines year-round. Here are a few tips to maximize the potential of red wine in the summertime:

1.Avoid Full-Bodied, Dry Varieties

These are the strongest red wines such as Cabernet Sauvignon and Malbec. Some of their characteristics are a deep, plum color, high alcohol content, and high tannin content. Tannin is a substance that is released from grape skin, seeds and stems during the wine-making process. This is what causes the feeling of “dryness” in the mouth, which certainly wouldn’t be pleasant on hot summer days. On the simple end, avoid any reds that say “dry” on the label.

2.Opt for Lighter Varieties

Unlike the stronger red wines that we want to avoid in the summer, lighter reds have a lower alcohol content, lower tannin content, more acidity, and a lighter color. Do not take “lighter” to mean less flavorful, however. Summery reds are boasting with vibrant berry flavors. With more acid and fewer amounts of tannin, these reds are more refreshing and don’t dry out the mouth. Here are some of the best summer reds:

• Pinot Noire – the most well-known red wine in the world also happens to be one of the lightest varieties on the red wine scale. Its cherry and raspberry flavors as well as its aromas of flowers and vanilla, make it perfectly suited for warm and sunny days. While it makes for versatile food-pairing, it pairs best with chicken, duck, and pork.
• Gamay – primarily from Beaujolais, France, this red has strong red berry notes and flowery aromas. It pairs well with pork as well as seafood.
• Grenache – primarily found in France and Spain, Grenache has strawberry, black cherry and raspberry flavors with soft orange and grapefruit aromas. Its peppery background notes pairs it well with dishes with spice and lots of herbs.
• Sangiovese – crossing into the savory side, this red wine is a great choice for a summer evening dinner. It makes a great wine pairing with steak, without being as heavy as a Cabernet. Its unique fruity and earthy flavor profile however, pairs it well with many foods.

3.Chill the Wine!

“Chill” and “red wine” aren’t often used in the same sentence, but chances are most of us aren’t enjoying our red wines at its best because we aren’t serving it at the right temperature. Lighter red wines do very well when chilled and make them even more pleasant and refreshing to drink during the summer. A simple tip for chilling red wine is to place it in the refrigerator for about 20 minutes before serving.

With these simple tips, you can enjoy red wine at any time of the year. So don’t shelve your reds just yet!

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You may have eaten your share of pork in your lifetime, but have you ever stopped to wonder exactly which part of the pig yielded your juicy and delicious favorites? Once you see all of the different meats that come from one single animal, you will appreciate the pig even more. Here is some pork industry facts.

PORK SHOULDER

Also called “pork butt”, the pork shoulder is usually sold as a boneless roast weighing several pounds. Although the name might suggest that this cut comes from the pig’s rear end, the word “butt” is not used for that reason. In fact, “butt” is the German word for wide. It applies here because the pig’s shoulder is its widest part. Because it contains a good amount of fat, this cut is ideal for slow roasting, braising or barbecuing. If you have a pulled pork recipe you’re dying to try, pick up a shoulder at the supermarket.

PICNIC HAM

At the lower part of the shoulder, you will find the picnic ham. This is another tougher, fatty cut that is sometimes sold with the bone in. Barbecuing and smoking are great ways to keep the meat tender while rendering the fat. The meatier country-style spare ribs are made from this cut.

FRONT HOCK

You will probably be buying this cut if you choose a pre-brined and smoked ham. Add collard greens and beans to this cut for a genuinely Southern touch.

PORK LOIN

This tender, lean cut comes from the pig’s back. When cooked as a roast, it should be prepared slowly and at a lower temperature to prevent it from drying out. The pork loin cuts is often also used to make boneless or bone-in pork chops. If your pork chop recipe calls for a longer cooking time or for slow roasting, pick chops that come from the shoulder end instead of the loin.

PORK BELLY

This is where that deliciously crispy bacon originates. This part of the pig is also the source of regular and St. Louis-style spare ribs. You can also braise the belly itself at medium temperatures for at least two hours, let it cool and then crisp the meat for delicious results.

REAR LEG

This is another cut that is usually sold pre-cured as ham. The whole fresh hock is also great for roasting.

REAR HOCK

Like the front hock, this part of the pig is usually eaten as ham. It too can be a great companion to go along with your greens or beans. If you happen to find one that is raw and has not been pre-processed, braise it.Paragraph

The beauty of pork is that it is so versatile. Serve it as bacon for breakfast, in a ham sandwich at lunch or in the form of savory ribs or chops for dinner. Dress it up for a fancy occasion, or make it an economical part of your nutritious food budget. No matter how you slice it, there is a cut of pork that is right for just about any occasion.


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Chicken is one of the more inexpensive meats, and it can be prepared in a seemingly infinite number of ways. Chefs in North and South America, Australia, Europe, Asia and Africa have all found unique methods to incorporate chicken into their unique cultures. Butter chicken is just one of many examples.

If you’re not familiar with this delicious recipe, it might be because the preparation has only been on the culinary seen since the 1950s. It was invented by two restaurateurs in India, some say by accident. In any case, it is made by first marinating chicken in a mixture of lemon juice, yogurt and spices such as garam masala, ginger, garlic, cumin, coriander and chili. Although a clay oven is often used in India, butter chicken can also be fried, roasted or grilled. After cooking, the dish is topped with a mild, curry-based, creamy sauce. Although there are many variations, the sauce often contains cardamom, cinnamon, cloves, cumin, coriander and fenugreek. If the sauce becomes too thin, cooks sometimes choose to thicken it with cashew paste. The entrée can be garnished with green chilies, coriander, fenugreek, or cream and is traditionally served on a bed of basmati rice.

As with many meals inspired by the Asian subcontinent, this chicken preparation can be tailored to the cook’s tastes. By adding a few extra chili peppers or using a hotter curry, you can elevate the heat. On the other hand, you might prefer to make a milder form if you are serving children or even adults who prefer gentler flavors. Although it has only been in existence for six decades, this buttery chicken is sure to become one of the standards in Indian cuisine for generations to come.

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