Cooking with Wine Tips


Many people get nervous about cooking with wine because they are unsure about which wine to choose or the various techniques. 

Cooking with Wine - Six Tips

  1. Go Dry. Choose a dry wine. They impart flavor without adding sweetness. 
  2. Quality Matters. Use a wine you would enjoy drinking, as the flavor will be imparted to the dish. 
  3. Allow the Wine to Cook Off. Simmer the wine for a few minutes, which helps evaporate the alcohol and allows the flavors to integrate. 
  4. Don’t Use those "Cooking Wines." These wines often contain added salt and preservatives, which can negatively impact the taste. 
  5. Consider Acidity. Wine's acidity helps tenderize meat, balance flavors, and create a more complex taste. 
  6. Too Much of a Good Thing. Too much wine can overpower other flavors. 

Cooking with Wine - Five Techniques

  1. Marinades. Wine can be a good way to tenderize meat, poultry, or seafood while also adding flavor. The wine’s acidity and alcohol make it suitable for tenderizing.
  2. Deglazing. Use wine to dissolve food particles stuck to the bottom, creating a flavorful base for sauces. 
  3. Simmering. Concentrating flavor by simmering a liquid (like wine) until some of the water's moisture evaporates results in a thicker, more intense sauce. 
  4. Braising. Slowly cooking food in a small amount of liquid (often wine) at a low temperature allows flavors to meld and alcohol to evaporate. When braising meat and vegetables, avoid covering them with the braising liquid. Rule of thumb: add braising liquid about halfway.
  5. Flambé. Adding alcohol (such as brandy or rum) to a hot pan and igniting it creates a dramatic effect, caramelizing the food. 

Red or White Wine - Choosing the Right Wine

White Wines. Perfect pairing with lighter dishes, such as fish, chicken, and vegetables.
Red Wines. Choose red wine with red meats, braised dishes, and rich sauces. 

Specific Wines for Cooking - Five Suggestions

  1. Marsala, Port, or Sherry. These fortified wines are used in cooking. 
  2. Pinot Noir. Medium-bodied red wines are well-suited for sauces and dishes featuring lighter red meats. A Merlot might complement game dishes such as duck and pairs well with pan sauces. 
  3. Cabernet Sauvignon. Adds depth to braised dishes and hearty meals. 
  4. Chardonnay. Pairs well with mushrooms and rich dishes. The method of wine production may influence the wine you choose. For example, avoid a heavily oaked Chardonnay for cooking.
  5. Pinot Grigio: Ideal for pairing with seafood and lighter dishes.