Roasted Garlic

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. I am always looking for ways to season or prepare foods in ways that will make them go well with both red and white wines. I call these bridge foods. Today I want to share with you my new favorite bridge food.

Bridge foods are foods with flavors that are appealing when paired with both red and white wines. Sundried tomatoes do that for me and so does my new favorite roasted garlic. I mean roasted garlic is savory and rich yet smooth and sweet. It can be used to make a sauce just a bit creamier without any dairy and it can make a dish rich tasting without being heavy. The process of roasting garlic is so simple and I will roast six or eight heads at a time to have them on hand for everything from salad dressing to spreads and seasonings for just about any dish. The one difference between roasted garlic and raw garlic is the softening of the heat from the raw product and also the caramelizing of the garlic adding a nutty and savory characteristic which is a major reason it  will work with both red and white wines. For example a cream sauce which one might be inclined to serve with white wine can be made savory with the addition of roasted garlic and it will also be delicious with a red wine as long as the wine has good acid structure. So there you have it give it a try! Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today’s Vine to Wine.