Cooking with wine is a great way to ramp up the flavor of a dish, turning it from simple to sophisticated. It can also be used to tenderize meats. In fact, wine can be used in every step of the cooking process, including marinating, deglazing, poaching and braising.
Whether you choose a rich Cabernet Sauvignon for hearty stews or a crisp Sauvignon Blanc for delicate seafood, incorporating wine can add complexity and depth to your cooking.
Three Tips for Successful Cooking with Wine
Cook Off The Alcohol. Wine should enhance a dish, not overpower it. If you don’t give the alcohol time to evaporate, a dish can taste harsh and alcoholic. Allow the alcohol to gently evaporate during cooking, especially before adding more liquid, such as cream or broth.
How do you know when the alcohol has evaporated? Allow the dish to cook uncovered until about half of the wine is reduced. If it’s just a splash of wine, it could only be a minute or two. For something like a stew where a cup or more of wine has been added, the liquid in the pan will begin to thicken after 20 or 30 minutes or more, creating a delicious and aromatic sauce.
Don’t Go (Too) Cheap. The quality of the wine you use matters. While you don’t need to use expensive wine, remember that old adage, “Only cook with wine you’d drink.”And steer clear of wines labeled “Cooking Wine,” as their low quality can ruin the flavor of
This Article was originally published on The Wine Chef
