8 Tips for Cooking with Wine

Prime Cellar Sales TeamHow To, RecipesLeave a Comment

8 Tips for Cooking with Wine

Wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Here are 8 specific ways to use wine in your everyday cooking.

  1. Cook with a wine that is drinkable. Never use a wine that is corked, too old, or tastes like vinegar. Only use wine that is fit for drinking (which means don’t use so-called cooking wine!), even if it’s not a style of wine that you yourself would normally enjoy.
  2. Add a splash of wine to finish a dish. A little wine after a long braise will brighten the all the flavors. Also try adding a few tablespoons to with gravy and sauces.
  3. Reduce wine slowly to concentrate it’s flavor. You can make a wonderful sauce by slowly simmering a wine until it’s reduced. Be aware, however, that the wine’s dominant flavor will be accentuated, so choose wisely.
  4. Tenderize meat with a wine-based marinade. Room temperature wine will tenderize meat but don’t let it marinate longer than a few hours.
  5. Sauté food in a mixture of wine mixed with oil. Use with both meat or vegetables but don’t boil the wine lest it lose some flavor.
  6. Use a sweet wine in desserts and baked goods. Dessert wine in the batter works well, but don’t forget to use it after the baking is done. A splash of wine is a great way to finish cheesecake or pour over ice cream.
  7. Use dry white wines with higher acidity. Any young, crisp white wine will do: Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines. Avoid whites with strong oaky flavors, like some Chardonnays.
  8. Use dry red wines with moderate tannins. Merlot, Pinot Noir, Sangiovese, and lighter-style Cabernet are all good. A young red’s fruit flavors add depth and zing.

Leave a Reply

Your email address will not be published. Required fields are marked *