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.