When I make fruit salad composed primarily of melons I like a bit of salt and mint. It’s a huge flavor enhancer. (46 replies, last updated by xnyorkr April 20, 2007)

've learned how to make it since and when I need a bowl of pick me up. It’s puzzette soup. Truly a SIMPLE yet amazing MOOD enhancing dish. (24 replies, last updated by The Chowhound Team May 10, 2007)

." Any ideas to enhance their palate appeal? (13 replies, last updated by zora October 16, 2002)

My husband LOVES Scotch. His birthday & the holidays are fast approaching and I’ve seen some intriguing possibilities combining high-end wine and other spirits casks & Scotch: Sauternes, Cote du Rhone Syrah & Bourbon, Rum,... (18 replies, last updated by cockscomb February 11, 2009)

to exclude, for example, “winery”, when searching for wine country restaurants. I think it would be useful to have a drop down menu for a second cuisine field. Then the terms would match the spelling in the primary... (3 replies, last updated by Jacquilynne May 15, 2008)

of these — we’re just consumers): Chocolate: Divine 70% (its even Fair Trade!) Wine importer: Louis Dressner based in NYC Wine shop: Chamber Street Wines (NYC) and Eqsuin / Champion (Seattle) Dining music: Radio Deliro... (3 replies, last updated by nofunlatte October 4, 2009)

I wasn’t thrilled with the wine pairings. Though they weren’t actually bad, only a couple enhanced what we were eating enough to rate as “special”. But bottles pose a problem. If you don’t know what... (5 replies, last updated by deelicious November 18, 2006)

One the contrary, water is rarely paired with anything as it enhances nothing. There are many classic soup/wine pairings especially when wine is an ingredient. Sherry or Madeira – Turtle soup Aligote – French Onion soup... (5 replies, last updated by Brad Ballinger May 25, 2009)

I know this is not exactly food, but does anyone know any wine stores or bars in NY that do wine tastings? I’m an experienced chowhound looking to enhance my eating adventures by learning how to pair my food with wines. (3 replies, last updated by howardS February 15, 2002)

. man, what an eye opener that was! when the wine/food pairing matched, BOTH food and wine got better – the tastes just amplified in your mouth. thats when i realised that wine, in its own mysterious magical way, enhances... (31 replies, last updated by Kirk November 24, 2002)

I buy a French brand of dry vermouth for dry white wine cooking, Noilly Prat. It is not too expensive, is widely available, and keeps on the shelf after it is opened, since it is a fortified wine. It has a slightly herbal flavor... (8 replies, last updated by ryan February 13, 2006)

, the alcohol. Only secondarily, does the pigment, the color, the anthocyanins/procyanidins (the latter an area of study for me) contribute to the enhanced health benefit of the wine. True, the wines with highest antioxidant... (7 replies, last updated by TampaAurora December 28, 2008)

-5 good glasses (Champagne flute, Chardonnay/Viognier, Cab/Merlot, Pinot Noir/Barolo and dessert wine) will enhance the pleasures of wine. Below is a link to some notes on how this all works. STP Link:... (7 replies, last updated by stirs-the-pot March 31, 2004)

Wine only enhances as much as you perceive it to. If you find wine a “bleh” experience, I’d argue that it’d be disrespectful to a really good restaurant for you to order it and thus “bring... (153 replies, last updated by Maria Roche August 23, 2000)

As I’ve stated on similar posts in the past, no matter which glass shape you choose, a bigger bowl allows for more nose (which enhances flavor) and a thinner rim allows for almost seamless transition of wine from glass to... (23 replies, last updated by Bill Hunt February 19, 2008)