Culinologists Tap Into the Rich Flavor Notes of Beers, Wines, and Spirits
Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.
Beer, wine, rum, whiskey, and other alcohol beverages are familiar and indispensable sources of flavor for culinarians. Used as a foundation of full flavor, such as in a red wine sauce, they act as a focus for the item they are tasked to dress up and enrich.
Used as a splash or a concentrated reduction, alcohol “opens up” the starring flavors in sweet and savory formulations, enhancing them without overriding them.