There is no wrong way to drink wine. If you're having fun, you're probably doing it right. Wine takes time to fall in love, and the experience doesn't just end with drinking. It is much more than that and depends on when you drink, what time in life you are, where you opened the bottle, society, story, history and soil – all of these have a big impact on the taste of wine.
For me, along with culinary development, my sense of taste and understanding of what I love about wine developed. The most important thing is not to be afraid to experiment and taste many types of wine. Once you've gotten used to the taste, try incorporating wine into the food you're preparing. This is similar to the pairing of wine: edible Chardonnay with butter or cream, red meat with red wine and green herbs with greenish wine like Sauvignon Blanc.
And the people are important, too: this time I chose a family that makes wine, and they gave the recipe that appears in the section. This is a family of the "Assaf" winery. His father, Assaf, has been making wine since 1998, and ten years ago they established the family wine village in Kidmat Tzvi in the Golan Heights. So good people - there are. Good wine - check. Food - check. Come on, all that's left is to do cheers!
With the people of "Assaf Winery" and wine on the table. People matter too // Photography and styling: Assaf Carla,
Brazzaola in red wine
Ingredients:
√ 2 kg of fat free Visbraten slice
√ 1 bottle of red wine (I used Rojom 91 – a classic, earthy-basal, balanced Cabernet Sauvignon)
√ 300 g coarse salt
√ handful of chopped rosemary
√ grated peel from 1 lemon
√ grated peel from 1 orange
Photography and styling: Assaf Carla,
How to prepare:
1. Mix everything together, except for the meat. Put the slice in the position for 10 days (after 5 days
it must be turned over).
2. Rinse the portion and dry. It is best to leave it in an open refrigerator for another day until completely dry.
3. Wrap the portion in a tetra diaper and place in the refrigerator on a sieve. Underneath place a saucer for the liquids that run.
4. Leave the portion in the refrigerator for 3 weeks, then slice it thinly. You can also use salads, sandwiches or just as a hand snack.
Photographed at Assaf Winery assafwinery @shul.kedem @oren_kedem @
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