Beyond Coq au Vin
General • March 2011 • Views: 641
Chefs everywhere are turning to wine to enhance their recipes, and we’re not just talking about coq au vin. A cheesecake designer in Florida instills Champagne into her orange zest cheesecake, a sorbet maker uses Merlot as the accent in the black cherry flavor and a Canadian flour producer uses dried grape skins to make purple-tinted breads, and the list goes on and on.