你了解加州的美酒与美食吗？

　　加州菜肴是世界上令人兴奋的菜系之一。从某种意义来说，它是一个正在改善中的菜系，一个正在前进中的工作。年轻的有创新精神的加州厨师们有足够的进取心，从亚洲、拉丁美洲和地中海地区寻找创造灵感和烹饪技术，并在餐桌上大胆实施。

　　California cuisine is one of the most exciting in the world. It is, in a sense, a cuisine under construction, a work in progress. Young innovative California chefs are pushing the limits, taking ideastechniques Asia, Latin Americathe Mediterranean to craft a bold approach to the .

　　风尚特点

　　加州一直是个餐饮业的混和体，从淘金时期和寻找旧金山湾的牡蛎，到今天从拉丁美洲和东南亚的移民正丰富着加州

　　加州

　　加州的餐桌。他们创造的这种烹调手法有时被称作创意菜肴。例如，蒙古的烤肉放进了椰子、咖哩酱，配以多汁的仙粉黛酒。菜的香气与葡萄酒的强烈果味相得益彰。

　　California has always been a culinary melting pot, the days of the 49ers, looking for goldfinding the fabled San Francisco Bay oysters, until today when immigrants Latin AmericaSoutheast Asia are enriching the California . The cuisine they are creating is sometimes called fusion food. For example, a grilled rack of lamb in Mongolian coconut curry sauce, served with a big juicy Zinfandel. The explosion of flavor in the dish,the fruit intensity of the wine match very well.

　　烹饪资源

为什么大家要炒期酒？

1、确保可以买到你想要的酒一款轿车如果卖得好，可以延长流水线，扩大生产规模，满足市场需求；但一款葡萄酒卖得再好，也不可以复制，一家酒庄每个年份的产量是相对固定的。由于供应有限，所以一些酒庄的“一军酒”(正牌)和一些产量稀少的明星酒庄的葡萄酒，基本上是以期酒形式出售的。2、合算的价格像所有的期货交易一样，期货交易的价格相

　　加州的烹饪是建立在整个地区丰富的物质资源上的，从花园，果园，海洋一直到田园。从苹果到南瓜，新鲜的农产品一年四季都有。还有当地有机饲养的鸡肉、羊肉、猪肉和牛肉，还有大量的海鲜如螃蟹，麻哈鱼，比目鱼和各种鱼类，同时还有大量养殖的蛤类，蚌类和牡蛎。当地干酪制造商用山羊奶、牛奶和绵羊奶制作的奶制品赢得了声望。在19世纪，加州是橄榄和橄榄油的主要产地，这一传统现被复兴，通过酒商手工制作出的橄榄油可以与世界上的橄榄油相媲美。

　　California cooking is based on a rich treasure of regional foods, the garden, thechard, the seathe fields. Fresh produce is on hand year around, apples to zucchini. There is an abundance of locally grown chicken, lamb, porkbeef, oftenganically raised. There is an abundance of seafood; crab, salmon, halibutvarious rock fish as well as aquafarms raising clams, musselsoysters. The local cheesemakers are winning an international reputation, making delicious cheese goats, cowssheep. In the 19th century, California was a major producer of olivesolive oil, a tradition now being revived, with handcrafted oils, often grown by wineries, competing with the best in the world.

　　培养体系

　　加州很多葡萄酒酒商拥有自己的厨师，其中像Beringer, Cakebread 和 Fetzer等酒商给他们的客户提供烹饪课程。美国餐饮协会以纳帕谷为基地，每年为旧金山的加州厨师学院训练成百上千的厨师。

　　Of course, the great wines of California are playing an important role in the shaping of California cuisine. It is likely that no where in the world do chefs pay as much attention to presenting foods that match with complement wines. Most good restaurants have an extensive wine-by-the-glass program with trained sommeliers to suggest the right wine for each menu option. California winegrowers have taken the lead in insisting that wine should be on the dinner as an important part of the meal.