Cooking With Wine

| January 23, 2014 | 0 Comments

59 Red Wine and Lamb

“I cook with wine, sometimes I even add it to the food.”

W.C. Fields


W.C. Fields certain said it best!  I personally like the flavour of wine in food during the winter.

Wine has a valuable place in the avid home cook’s repertoire. Marinating, basting, glazing, deglazing and flaming are but some of its many functions.


When using wine in your culinary preparations, remember that a wine’s quality or

lack of it will be revealed in the dish, so stay away from cooking wines, thin wines

and wines past their prime, which will give your dish a bitter taste. Use only young

wines with body and flavour to ensure excellent results. If featuring wine with

dinner, it makes sense to use a little of it in the food preparation. If you intend to serve an expensive vintage with dinner, save every drop

for your wine glasses and buy something less expensive to cook with, such as a blended wine or house



To store leftover wine, simply pour a thin film of vegetable oil on top; this will

keep the wine from oxidizing too quickly.


Red and white wines are interchangeable in cooking. Reds do offer more depth

of flavour and colour than whites, making them a better choice for heavier dishes

containing meat and game.


Seafood and fish are delicate foods, thus deserving of a delicate white. White sauces need a white wine to retain their colour.

If you use a rose or red wine in a white sauce, it will turn grey.


Sweet wines work well in pastries and desserts, while those with just a touch of

sweetness enhance sweet meats like pork.


Champagne loses its bubbles in cooking and functions as a white. If the dish takes several hours to cook, add the wine halfway through so its qualities will not be lost.


Wine does not enhance all dishes. Vinegar-based dishes or those with heavy

citrus character overshadow any flavour imparted by a wine. Asparagus and

artichokes can be enemies of the fermented grape both in the pan and on the

table. As for chocolate – brandy, rum and liqueurs are a better choice.


Add wine to the recipe according to its use. If it’s acting as a tenderizer or

marinade, use it at the beginning of meal preparation. If its aroma and flavour are

to predominate, add it at the end. Just be sure to add a little at a time. Above all,

add wine only to one element of the meal, otherwise its wonderful effect will be



If you enjoy wine and you enjoy cheese, this cookbook is for you

— The Wine and Cheese Lovers’ Cookbook.

Click the cookbook cover and download the cookbook for free.






About the Author ()

Shari Darling is an award-winning and best-selling author and columnist, educator and speaker specializing in wine, food and the partnership between them.

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