Allen suggests using a vinegar as a final seasoning for meats and pairing the dish with a Pinot Noir. He explains that the acidity of the vinegar brings out the fruitiness of Pinor Noir wine.
I have enjoyed Pinot Noir mostly with salmon, but I am eager to try serving this red wine with meats as well. The idea of using vinegar instead of extra salt to provide extra taste seems a healthier choice!
The video is available here: http://youtu.be/fPLudaXDfTQ
Would you add vinegar to food as a seasoning?
Robert Mondavi features more wine and food pairing videos on their YouTube channel at www.youtube.com/
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