FORTRESS CUISINETHE MARRIAGE OF FOOD WITH FORTIFIED WINE

FORTRESS CUISINE..??..

FORTIFIED WINE..??..

• Wine to which distilled ALCOHOL is added-Brandy.

• Added during fermentation.• Preserving aspect.• Medicinal factor.• Also known as dessert wines.

TYPES OF FORTIFIED WINES

SHERRY PORTMADEIRAMARSALA

VERMOUTH

SHERRY

•IN THE OLDEN DAYS, SHERRY WAS KNOWN AS “SACK”.

•DRAWACK IN THE MODERN WORLD IS THAT IT IS UNDERAPPRECIATED AND KNOWN AS“A NEGLECTED WINE TREASURE”.

•DIFFERENT STYLES FINOS, THEE DRIEST & PALEST OF ALL OLOROSOS, MOST ALCOHOLIC OF ALL SHERRYS.

BARREL OF SHERRY

FOOD & SHERRY

•SHERRY VINEGAR IS A WELL KNOW PRODUCT IN THE KITCHEN WORLD.

•HAS A VERY INTENSE-FULL BODIED FLAVOUR. SHARPNESS IS ITS KEY TRAIT.

•HOLDS A VERY NUTTY, TOASTED FLAVOUR OF ALMONDS AND CARAMEL.

•AGED FOR ATLEAST 6 MONTHS BEFORE BEING SOLD.

•WAS PRODUCED BY ACCIDENT DUE TO THERE BEING TOO MUCH VOLITILE ACIDITY.

•A POWERFUL & VERSITILE GOURMET INGREDIENT

SHERRY VINEGAR

TOASTED GOATS’ CHEESE WITH BLACKENED SHERRY ONIONS.

HONEYED FIG, ROQUEFORT & ROCKET SALAD WITH A SHERRY VINEGAR DRESSING

GRILLED VEGETABLES IN SHERRY VINEGAR

CHICKEN WITH TARAGON IN A SHERRY VINEGAR SAUCE

PORT

•PORT WINE ORIGINATED FROM THE DOURO VALLEY IN NORTH PORTUGAL.

•A SWEET RED WINE OFTEN SERVED WITH DESSERTS.

•HAS A HIGHER ALCOHOL CONTENT THAN MOST OTHER WINES.

•THE MAIN GRAPE VARIETIES ARE:-

TINTA BARROCATINTA CAO

TEMPRANILLOTOURINGA FRANCESSATOURINGA NACIONAL

MADEIRA

•SEA VOYAGE MATURATION.

•COMES FORM THE MADEIRA ISLANDS IN PORTUGAL.

•AN EXTREMELY ROBUST WINE.

•A UNIQUE WINE MAKING PROCESS (ESTRUFAGEM).•AN OPENED BOTTLE OF MADEIRA CAN LAST FOR UPTO

1 YEAR,A CLOSED ONE UPTO 150 YEARS.

•THE ROLE OF HEAT.

WOODSTOCK SLOWCOOKED IN A MADEIRA SAUCEWoodcock is a very prized bird in Portugal, known for its delicate flavour. It weighs about 300gms.

MARSALA & VERMOUTH•MARSALA WINES ARE FINE WINES FROM ITALY.

•HAS A VERY SMOKEY BURNT TOFFEE FLAVOUR.

•GOES WELL WITH DESSERTS LIKE TIRAMISU, DRY FRUITS, FRUITS, Parmesan,

Roquefort and Gorgonzola.

•VERMOUTH IS PRODUCED IN SOUTHERN FRANCE AND SOUTHERN ITALY.

•IT IS FLAVOURED BY VARIOUS MIXES OF HERBS AND SPICES SUCH AS CAMMOMILE, MARJORAM, CARDOMOM & CINNAMON.

•USED TO MAKE COCKTAILS LIKE MANHATTAN AND MARTINIS.

BIBLIOGRAPHYhttp://www.madeiraonline.com/Food_and_Drink/Wine/

http://www.butlersguild.com/index.php?subject=102

http://www.thevintageportsite.com/Food_Vintage_Pairing.aspx

http://www.google.co.in/search?hl=en&q=FORTIFIED+WINE+AND+FOOD&btnG=Search&meta=&aq=o&oq=

http://www.flickr.com/search/?q=WINES&w=all&s=int

THANKYOU!

BY TANUJ BHAMBRI, YEAR 2 CULINARY ARTS

NOVEMBER 2009.