The main reason for cooking food with wine is the benefit of added flavor.
When you are cooking food with wine, there is one basic rule to remember: always use a good wine. That doesn’t mean you have to use an expensive wine, simply use a good tasting wine, or one that you like to drink.
Good and bad wines have two things in common, water and alcohol. Since both of these cook out of your dish, you are left with just the flavoring ingredient, so choose a wine that tastes good to you.
When it comes to cooking food with wine, choosing a wine for cooking can be as confusing as choosing a wine to enjoy with your meal. With a little experimentation, you will be able to choose a good wine to cook with, add style to your cooking, and enjoy the experience.
For easy wine opening, I recommend this wine tool kit equipped with tools to open, serve and preserve wine.
Dry table wines are usually the choice for cooking food with wine, since they add subtle flavor and not too much sweetness. Dry wine is produced when all of the sugar has fermented out of the wine. The taste is tart, but is used in cooking to add flavor. Red wines should be young, dry, and full-bodied, such as Pinot Noir, Chianti, California Mountain Red, or Cabernet. White wines should be dry and full-bodied, however, some dry white wines tend to be thin and sour, so experiment.
Fortified Wines Are Good, Too
Vermouth is a good generic cooking wine that has an added benefit of herb flavors. It is a fortified wine, which means that other flavors, such as herbs and spices, have been added to boost the flavor. Sherry and port wines are other examples of fortified wines and are considered sweet. A sweet wine should be used for fruit or dessert dishes. Always limit the use of fortified wines because there is more flavor in them. It is possible to overdo-it when cooking food with wine, so always taste and adjust.
Cooking With Wine
Wine can be used in three ways to enhance your cooking: as a liquid to cook in, as an ingredient in a marinade, or as a final flavoring ingredient in a dish. Not every dish is suited for wine, especially not every dish in the same meal. Only use wine in your cooking when it has something tasteful to offer to your dish.
Simply pick out a good tasting wine off the shelf and use it for cooking food with wine. The large jugs of red and white wines are suitable, however, they may have a tendency to go bad before you use all of it. Generic red and white wines have become available in vacuum-sealed plastic bags in boxes. These are great since you can use small amounts at a time and it stays fresh. Fortified wines are a good choice because they have a longer shelf life once opened.
Refrain from using “cooking wines”. These are loaded with sodium to make them unfit for drinking. If you can’t drink it, why cook with it?
Recipes with wine
My Personal Reviews of the Best Cookware