Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .
- “Schrader: 10 worthy wines under $12” ::link::
- “Wine Of The Week: A Tasty $20 Pinot Noir” ::link::
- Three classic reds from Italy; Top 50 Value Wines from the LCBO – May 2012
A Curious Coupling … That Works
Eggs long have been a boogeyman at the table of wine.
Eggs, especially runny yolk, coat the mouth in a resolute way. It isn’t that eggs spoil wine. They simply prevent it from being tasted. One solution to making wine taste better with eggs is to cook them hard, but that isn’t good on eggs.
What’s better for both egg and wine is merely to choose wines that are liquid squeegees and that cleanse away eggs’ delicious gooeyness. Light reds, sparkling (or even slightly prickly) and lean white wines, all of which sport high acidity, fill the bill.