How to Cook with Wine? 6 Tips!

 The key to cooking with wine is to allow the wine to complement the dish rather than overpower. Here are six tips to cook with wine like a pro.

1. When possible, cook with the same wine that you are going to serve. Or at least something similar. For example, if you choose a light, unoaked Pinot Noir to serve, choose a similar medium, bodied red for cooking that is not aged on oak.
2. Consider the type of flavor the dish should express. Use white wine to make the Risotto Milanese but serve Pinot Noir or Grenache with the meal. White wine adds depth to the dish, but the finished product has a variety of rich flavors from cured meats, saffron, butter, and parmesan cheese. Therefore, choose a bolder wine.
3. Simmer or cook the wine long enough to burn off the alcohol. If not, your dish may have an unappealing taste and aroma.
4. Choose dry wines that allow you to control the sweetness of the dish during the cooking process.
5. Adding a bouquet garni of fresh herbs and butter can add more flavor nuances and silkiness to a wine sauce.
6. Cook with your leftover wine. Though smell and taste the wine to ensure it is still drinkable. If you have leftover wine, put them in ice cube trays and freeze to use in sauces when needed.

Curt and Peggy discuss cooking with wine in this short video. NOTE: This is an oldie but goodie video that was filmed at our first tasting room in Scottsdale on 1st Avenue (i.e., closing slide as old address). Our current LDV Winery Tasting Room is at 7134 E. Stetson Drive; B-110; Scottsdale 85251. Visit us soon.