Tips
for Cooking with Wine
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Don't
use a wine labeled "Cooking Wine"
The idea of a "cooking wine" began in the 18th century aristocratic
kitchens where salt was added to the wine to detour the cooks
from drinking the wine instead of cooking with it. Today, "cooking
wine" still contains salt and often herbs as well. Needless to
say, salt does not belong in wine. |
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Don't
Use a Wine for Cooking that has been opened
This tip refers to a wine that you may have had in your refrigerator
for several days. A wine in this instance has begun to oxidize
which would give your food a vinegar flavor.
Use
Wine to Contribute to your Flavors
Wine contributes to flavor much like spices or herbs, however
it works in a subtle way which will help unify ingredients and
flavors.
Use
Wine to Blend Sauces and Stocks
Wine contains glycerin which will help bind ingredients in sauces and
stocks. You will be able to cut down on fats and salts that are often
used to bind ingredients because wine will provide the binding characteristic.
Keep
in mind that 99% of the alcohol in wine will evaporate
Even though the majority of alcohol burns off when cooking with wine
the flavor will remain. In fact, the amount of alcohol that remains
after cooking is similar to what would be in a very ripe fruit.
The
Wine you Choose to Cook with may also be Served with your Meal
Your flavors will compliment each other considering your meal was cooked
with the wine that you serve. It's often a safe choice.
How
do I choose a Wine to cook with?
Dry White Wine
Find a simple yet fruity table wine, like a Chardonnay or Sauvignon
Blanc. Avoid: sharp, acidic, woody and sweet wines as these qualities
are concentrated in cooking.
Marsala
Marsala is labeled either sweet or dry. When cooking, choose the sweet
as it has is a richer flavor and is always a safer choice.
Dry Red Wine
Pick a fruity and simple table wine. A Pinot Noir or a light-bodied
Zinfandel are good choices.
Port
Ruby Port is sweet and fruity and will retain it's color well, thus
it is a good choice. It's also the cheapest! Keep in mind that Port,
in general, has a strong flavor and should be used modestly for cooking.
Sherry
The best Sherries for cooking are the Spanish Sherries, as they add
tremendous character and flavor. Avoid very dry fino or sweet cream
sherry.
Madeira
A medium-bodied or a full-bodied sweet Madeira are the best choices.
Keep in mind that Madeira cannot be substituted because of it's unique
flavor which is best suited with beef, game or mushrooms.
Vermouth
Always, always choose white vermouth. It's intense flavor will enhance
any light seafood.
Message
on a Bottle? Make a lasting impression
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Labels
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