The wines are our closest ally in the kitchen, not just for that shot that we took while we cook, but for the variety and intensity of flavors and aromas that are achieved by adding them to our recipes. While my neighbor is the largest specialist I know about cooking with wine, as I think all his recipes include its secret ingredient (by all accounts): old wine, I also use Marsala, Porto, Sherry and Madeira to cook quite often.

Many people know the benefits of these wines to accompany desserts. A glass of Porto with some almond cake bearing some black chocolate ... mmmhhhh delicious! Or that sherry, in all its varieties, which take us from the appetizer, to the food (yes, of course you can eat with sherry, choosing the right variety) to get to the desserts and coffees, that may become mythical if you know a good wine to accompany sweet or fragrant Jerez.

If it is too hot this summer to comfortably enjoy your Cab, you can try it in sorbet form now thanks to Wine Cellars sorbet. Although I've seen other wine flavored ice creams and sorbets before, this was the first time I'd come across the company designed soley on this idea. The result is a range from riesling, to pinot noir, to rosé or port...all made with actual wine, though they are non-alcoholic. In my mind this opens up all kinds of interesting possibilities, like a frozen version of brunch- Heston Blumenthal style bacon and egg ice cream paired with mimosa sorbet, for example, or gazpacho sorbet and sangria sorbet for a Spanish themed lunch...

If you don't have access to these sorbets, you can try your hand at making one with only water, sugar, and your choice of wine. Let me know how they turn out!