Is it okay to drink alcohol when you have a cold? A lot of cold sufferers enjoy, say, a nice glass of brandy, but authorities such as the Mayo Clinic advise this isn't wise. Alcohol is a diuretic, which means it makes you feel dehydrated. Once you're healthy, however, there is evidence that the bioflavenoids in moderate amounts of red wine can prevent cold symptoms. answered on behalf of When is a cold considered to be contagious?Should Red Wine Be Served at Room Temperature? By Jasmine Pahl, published on Wednesday, September 27, 2006 My friend insists on chilling his red wine so that he can drink it at “cellar temperature.” Is he a pompous ass? If not, what do I need to know about chilling red wine? Contrary to popular wisdom, reds are best served slightly cool. The lower temperature will soften any alcoholic fumes or mouthfeel that might overpower the fruit. A simple rule is this: The younger, more lighter-bodied, and simply structured the wine, the more easily it’s overpowered by the alcohol, and therefore the cooler it’s served.

Beaujolais, one of the youngest wines, should be downright cold, at 50°F–54°F to allow its fruity, refreshing flavor to come through. Lighter-bodied reds like Chianti and some pinot noirs are best served slightly chilled at 55°F–60°F. And the more full-bodied, such as Syrahs and cabernets, are best drunk a touch warmer than a wine cellar: 59°F–64°F. Mark Davidson, a wine educator who trains sommeliers in Vancouver, recommends putting bottles in the fridge for 10–15 minutes before serving.where to buy wine in paris on sundayBASICS TO PAIRING WINE WITH CHICKENbest wine of 2008 White Meat vs Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium bodied red wines such as Pinot Noir or Zinfandel.best selling wine in canada

What wine goes with chicken seems like a straightforward question. What kind of chicken are we talking about? 15-piece KFC chicken buckets or poached organic chicken at Eleven Madison Park in New York City? It seems like there are as many different types of wine as there are ways to prepare chicken. Below you’ll learn how to create elegant chicken and wine pairings at home. There are tricks to figuring out what style of wine best pairs with a type of poultry, season, or sauce. best wine to drink with indian foodBeyond those tricks, we’ll discuss the techniques you can use to create your own wine pairings matched to any dish you’d like to prepare.best italian red wine brandon the Type of Winebest wine label fontson the Type of Poultry

on the Preparation Styleon the Sauce or Seasoning While the sauce will greatly affect the flavor of the meat, here are some great wines to try with lighter and more delicately flavored poultry. Try to match the intensity of the dish with the intensity of the wine. Because of its medium body, rosé wine is sometimes an even better option than white or red. For the most part, look for dry rosé wines unless the sauce is inherently sweet. Find out more about rosé wine. Select light aromatic red wines to medium bodied red wines with lighter tannin structure. The richer the preparation of the meat the more color, richness and tannin you can have in your wine. Different types of poultry. A quick tip is to think “lighter meat, lighter wine.” Roasting poultry preserves a lot of the rich flavors so sometimes you can get away with a red wine with more complexity. Chicken – lightly flavored, medium textured meat. Poussin – Poussin is like a mini chicken, tastes like chicken and is usually prepared like quail.

Quail – More assertive flavor than chicken but not as strong as duck. Very tender, small, usually with bones. Quail is usually stuffed with forcemeat due to small size. Turkey – The breast meat of turkey is lightly flavored and has a strong texture.“Darker meat, darker wine.” Below are the best birds to pair with red wines. Pigeon Squab (rock dove) – Succulent but earthy with darker meat and delicate texture. Pheasant – Pinkish-white meat, with delicate flavors that are a touch more exotic and apple-like than chicken. Partridge – The texture is not as delicate as pheasant or squab but with the similar flavor of earthy dark meat. Guinea Fowl – Tastes like a combination of chicken and turkey with dark meat overtones. Duck – More assertive flavor with an oily and gamey note. Depending on preparation, duck can be more reminiscent of pork. Turkey – Long grain and strong textured meat. Turkey has a rich buttery and nutty flavor. Goose – Almost like a wild turkey with all dark meat.

Often noted as being similar to roast beef. Ostrich – Unlike other birds and more steak-like in texture. Ostrich is an extremely lean and tender red meat so try to pair it with wines that have less tannin and more juiciness, such as a Côtes du Rhône or Syrah. Wondering why you haven’t seen Cabernet Sauvignon or Syrah on this list yet? Whether or not you can pair a bolder red wine with your meal will depend largely on how you prepare and season your bird. Below are wine pairings to some common styles of chicken. Duck in Madeira Sauce – flickr What’s in the sauce? February issue of Good Housekeeping (1954) Where did I put my glass of red wine? Since many Asian and Indian dishes play with spice and sweetness; make your wine choice a sweet and fruity white or red wine that’s served chilled. Pick rosé or red wines with darker soy-sauce based dishes. What would you pair with Sweet and Sour Chicken? Remember this is a sweet dish with pineapple acids, fried chicken and some green vegetable characteristics.