Have you ever heard of a red-wine toastie? If the answer is no, you’ve been missing out and let us assure you, life is about to get a lot better after learning the recipe.
And now, at last, there’s a red wine cheese toastie.
Bob, the blogger behind BS in the Kitchen, came up with the recipe when he realised that nobody had ever attempted to make a wine and grilled cheese sandwich (that’s a toastie to us Brits) – and has dubbed it as one of the most “refined” snacks he’s ever had the delight of making.
The recipe – which can be found in full here – is pretty simple: make a grilled cheese sandwich as you normally would but add in a red wine reduction.
Ingenious, as you probably have at least some, if not all, of the ingredients in your kitchen already. Think French bread, butter, red onions, garlic, rosemary, thyme, flour, red wine and ooey-gooey Gruyere cheese.
Cheese and wine have long been considered one of the perfect foodie combinations, and for good reason, too. Earlier this year, scientists asked 31 wine aficionados to sample several different types of wine, both on their own and with a piece of cheese.
The results “showed cheese changed all the wines, and made most more enjoyable”, the Daily Telegraph reported, adding that “none of the four cheeses had a negative impact on any of the wines”.
In layman’s terms, cheese makes wine (particularly red wine) taste even better – and vice versa.
Even more reason to get stuck into that toastie, eh?
Find the full recipe, along with countless other delicious how-to guides, on BS in the Kitchen.
Wondering which red wine to go for? Well, look no further, because we spoke to wine consultancy Vinalupa’s Emily Harman about the best bottles to pick. Find her edit below and bottoms up!
2015 Cuvee Des Galets
Vinalupa’s Emily says: “One of my all-time favourite wines for value for money. Medium bodied, spicy and round – this wine is a great all-rounder as it offers a lot of flavour and texture without being too heavy or too light and dry. Blend of Syrah, Grenache and Carignan from Rhone, France.”
2014 Flor de Maio
Emily says: “A Portuguese blend using the Touriga Nacional from Alentejo. Medium bodied and fruity. This red will work with most dishes but particularly those with lighter meats or with tomato based sauces.”
Images: Getty / Courtesy of brands