Cooking with wine is a great way to enhance the flavor of food.
It helps to release some flavors that may not be experienced without it.
Wine can make quite a difference in many of your favorite dishes. It's
also very simple to cook with it.
How Much Wine to Use
There are no hard and fast rules when it comes to cooking with wine; however, it is better to start with a little and then add more if you feel the dish needs more. It is important to realize that the flavor of wine when it is used in cooking doesn't come from the alcohol but from the true nature of the wine. In fact, very little alcohol is left in a finished dish, as most of it will evaporate.
You can also boil down the wine, as this will help concentrate the flavor, such as sweetness or acidity. You do have to be careful not to use too much, as it can easily overpower the flavor of the dish. Begin with a small amount to allow the flavors in the dish to blend. You can always add more, if needed.
Will Any Bottle of Wine Do for Cooking?
No.
The type of wine that you want to use for cooking is the kind that you
would like to drink. Lower priced wines shouldn't be used for cooking
but that doesn't mean you need a $100 bottle, either. You can find a
great medium grade wine for under $10 a bottle. It will work just fine.
To begin with, find a common red or white that you enjoy. For marinades, sautéing, chicken, and seafood, Sauvignon Blanc is an excellent choice. For red meats or sauces with a red meat base, a Chianti or Cabernet Sauvignon is perfect.
Try to avoid wines that have a heavy flavor from oak. It tends to give the food a bitter taste. In addition, if you use a wine that is quite sour or very fruity, the flavors will be very prevalent in your dishes. This is one reason to avoid the very cheapest bottles of wine.
Tips for Cooking with Wine
The more you cook with wine, the better you will get at determining how it will affect and flavor your dishes. Here are six good tips to help you get started:
· Replace the water in a recipe with your favorite wine.
· Add a tablespoon or two of red wine to your brown gravy. Let it simmer for a bit to let the alcohol evaporate.
· Make a marinade of your favorite flavored oil and wine for meat and poultry.
·
It is best to heat the wine for meat dishes before you add it.
However, avoid boiling it because it will lose a lot of its flavor. Warm
wine helps to tenderize meat, while a cold wine can make your meat a
little bit tougher.
· Heavier red meats, such as roasts, need a dry red wine. Lighter meats, such as pork, poultry, and fish, do well with a white wine.
· You can balance a meal quite
nicely by serving the same wine you used in your recipes. If you want a
different wine, at least keep similar, such as reds with reds.
A Final Thought
Cooking with wine is a great way to add a new dimension to your favorite recipes. It only takes some experimentation to realize which wines are your favorites to cook with!
How Much Wine to Use
There are no hard and fast rules when it comes to cooking with wine; however, it is better to start with a little and then add more if you feel the dish needs more. It is important to realize that the flavor of wine when it is used in cooking doesn't come from the alcohol but from the true nature of the wine. In fact, very little alcohol is left in a finished dish, as most of it will evaporate.
You can also boil down the wine, as this will help concentrate the flavor, such as sweetness or acidity. You do have to be careful not to use too much, as it can easily overpower the flavor of the dish. Begin with a small amount to allow the flavors in the dish to blend. You can always add more, if needed.
Will Any Bottle of Wine Do for Cooking?
No.
The type of wine that you want to use for cooking is the kind that you
would like to drink. Lower priced wines shouldn't be used for cooking
but that doesn't mean you need a $100 bottle, either. You can find a
great medium grade wine for under $10 a bottle. It will work just fine.To begin with, find a common red or white that you enjoy. For marinades, sautéing, chicken, and seafood, Sauvignon Blanc is an excellent choice. For red meats or sauces with a red meat base, a Chianti or Cabernet Sauvignon is perfect.
Try to avoid wines that have a heavy flavor from oak. It tends to give the food a bitter taste. In addition, if you use a wine that is quite sour or very fruity, the flavors will be very prevalent in your dishes. This is one reason to avoid the very cheapest bottles of wine.
Tips for Cooking with Wine
The more you cook with wine, the better you will get at determining how it will affect and flavor your dishes. Here are six good tips to help you get started:
· Replace the water in a recipe with your favorite wine.
· Add a tablespoon or two of red wine to your brown gravy. Let it simmer for a bit to let the alcohol evaporate.
· Make a marinade of your favorite flavored oil and wine for meat and poultry.
· Heavier red meats, such as roasts, need a dry red wine. Lighter meats, such as pork, poultry, and fish, do well with a white wine.
A Final Thought
Cooking with wine is a great way to add a new dimension to your favorite recipes. It only takes some experimentation to realize which wines are your favorites to cook with!
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