Wine Enthusiast Magazine

Pairology: Clove at First Sight

TIP: When mincing or crushing garlic, wait at least 10 seconds before adding to anything acidic or to a hot pan. Acid and heat inhibit the enzymatic process from which raw garlic gets its power.

PUNGENT

When cut, raw garlic (the primary grape in sweet Tokaji Aszú wines) brims with sharp citrus, boasts a saline streak and hints at garlic’s best pal, ginger. Grab it when you can find it.

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