Beurre blanc, or white butter, is a classic French sauce made by gradually whisking cold butter into a wine reduction.
We love a crisp Sauvignon Blanc for this delicious pasta because the wine's citrus notes balance the dish's rich flavours.
Write the cider recipe on a card, saying that the mix works equally well with cranberry juice or red wine.
The sweetness of balsamic vinegar accents the earthy grilled flavor of leeks. Substitute a good red wine vinegar if unavailable.
Boiling the shrimp shells in the wine gives the silky cream sauce of this elegant main course an intense shrimp flavour.
Usually made with peaches, this cocktail uses passion fruit instead. Champagne instead of sparkling white wine could be a special occasion choice.
Making breadsticks is a labour of love. This recipe is a nice addition to the aperitivo table, as you can prepare it ahead or offer the ingredients and invite guests to assemble it themselves. Serve alongside fresh fruit such as figs, cherries and melon, and don't forget a good bottle of wine or two.
The white versions of Lillet and Dubonnet are wine-based aperitifs. This elegant cocktail comes from Initiale, one of Quebec City's finest restaurants.
Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.
Consider this recipe a guideline for mixing. Simply put out the bottles of wine, a bowl of berries and fresh rosemary sprigs, then let guests get creative.
