Marinades

Every cook that deserves his name knows how important it is to use excellent wines in the kitchen, never using a wine that he wouldn't also put on the table!
To simmer and reduce a dish with a good wine means to rediscover those frangrances and aromas on the nose and palate while you eat it. This makes me think of how good a pale meat is enriched with a good glass of Frascati left to evaporate whilst it is being seared.

But marinating meat in a great red wine for 48 hours, completely immersed with all the seasoning of rosemary, sage, laurel, celery, carrot and onion along with spices, peppers both white and black, juniper berries, salt, invades the kitchen with a delicious perfume that announces a great recipe of Italian cuisine.
The meat is dried then seared and simmered in the same wine it was marinated in, garnished finally with the chopped vegetables used for seasoning, pan fried separately, what a fabulous dish!

Braised, but in Barolo! Then another bottle of the same to accompany the meal, a real feast that's fit for a King.