Meat and wine - a classic combination that is prized since ancient times. Since ancient times, wine was used not only as a beverage but also used in cooking, for example, in the preparation of the famous French cuisine "rooster in wine" or for marinating meat. Skewers of chicken in wine - a delicious dish featuring rich flavor and slightly tart flavor.

In vino veritas

It is believed that the first wine was made in the Middle East for more than six thousand years ago. Gradually winemaking tradition began to be formed in all the countries where it was possible to grow grapes - a heady drink became extremely popular. In ancient Greece drank wine exclusively in diluted form - according to historians, this was due primarily to the low quality of the drink. In addition, drinking water in those days was cleaned well enough, and the wine acted as a disinfectant additives. Over time, ingrained habit of drinking wine in the pure, undiluted form.

The culture of wine drinking has nothing to do with everyday drinking. Compliance with "wine" etiquette allows you to enjoy the great taste of the beverage is not suffering from a hangover afterwards. Verified centuries the rules for combining food and drinks let you enjoy exquisite nuanced flavors.

Traditionally, the wines can be divided into table (served with lunch or dinner) and dessert (designed to accompany the desserts). If you simplify the rules for combining wine with meals, the meat should be served red table wine and white with fish. By the same bird suit and red and white wines, and the first is better to combine with fatty poultry (eg chicken legs with the skin), and the latter is well set off the taste of low-fat white meat chicken. It goes well with meat and chicken rose wines, which occupy an intermediate position between red and white. All of table wines should be served chilled white - up to twelve or fourteen degrees Celsius, the red - to fourteen or sixteen. The correct temperature of wine is extremely important for the correct perception of all shades of its taste and aroma.

Natural wines are widely used in cooking as an additive to the main dishes, desserts and even soups. Using wine marinade allows you to get a dish with a subtle tart flavor and exquisite taste. In addition, the acid and the alcohol contained in the wine, allow us to make the meat softer and to speed up its preparation.

High-quality wine is not cheap, but for the preparation of the marinade is no need to use expensive drink - much better suited cheapest natural table wine. But in an accompanying this dish is better to file a quality drink that accentuate the taste of chicken kebabs Barbecue   in a wine marinade well.

Tender skewers of chicken, marinated in wine

For the preparation of this dish is good to use fat dark chicken meat - such as hips or legs. On two kilograms of chicken without skin and bones should be taken three or four hundred milliliters of dry white wine, four onions, a couple of lemons, salt, black pepper and rosemary herbs. If desired, a dry white wine can be replaced by Rose, the taste is just as harmoniously combined with taste of chicken.

The chicken should be cut into equal pieces of medium size and put in a deep bowl or enamel pot. Onions grate or chop the blender, add lemon juice, herbs rosemary, salt, pepper and wine. Stir the marinade and pour over chicken pieces prepared. Leave to marinate for two hours and then begin to bake, not shaking off the remnants of meat marinade.

Chicken pieces strung on skewers and roast over hot coals until browning. To submit the finished chicken kebab spicy greens, salads or pickled vegetables, fresh bread and chilled white wine.

Maria Bykov

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