As the days grow shorter and the temperature drops many of us turn from the barbeque to the kitchen to create culinary concoctions.
For some culinary creativity causes panic attacks and for others adding a dash of this and a splash of that comes naturally. This guide to cooking with wine with help the kitchen newbie and the seasoned risk-taker.
Let's start with “cooking wine". From my reading of this subject, the only thing I gleaned was to avoid them. Cooking wines contain salt and other preservatives to make them last longer. Experts recommend only cook with wine you would drink. This is not to say you need to cook with wines from our fine wine selection, we have many well-priced wines which will add pizzazz to your next dish.
There are three many areas wine is used for in cooking; marinades, sauces, and finishing. The true function of wine in cooking is to enhance and accent the flavor and aroma of the food, not mask it. As with any cooking seasoning you need to be careful too how much wine is used, too little is inconsequential, and too much will overpower the dish, both to me are a waste of wine!
To be the most successful in cooking with wine is to add a little at a time and allow it to simmer, as this removes the alcohol and concentrates the flavors. This also means that wine should never be added just before serving. Wine must intermingle with the other flavors in the dish to enhance the flavors. Adding wine too late in the preparation will not allow this to happen and could result in harsh flavors.
If you are a risk-taker in the kitchen and not following a recipe, use the following guideline to get your dishes just right, if you are a newbie, use this guideline to help you understand a recipe and release your inner culinary rebel.
Suggested amounts to add:
Soups – 2 tablespoons per cup
Sauces – 1 tablespoon per cup
Gravies – 2 tablespoons per cup
Stews & Meats – 1/4 cup per pound
Poaching liquid for fish – 1/2 cup per quart
Now that we know the basics of cooking with wine, let’s dive into what wine goes with what dish. This list is not comprehensive, so click the link below to learn more.
THE BASICS
Red Wine: Select a wine with moderate tannins such as a Merlot, Pinot Noir, and a light Cab
White Wine: Your best choice would be a crisp white such as an unoaked Chard and Pinot Grigio or a Sauv Blanc
Dry Wines = Savory
Sweet Wines = Desserts
WINE STYLES
Cab Sauv: Intensity and bold flavors make a Cab Sauv the perfect partner for any red meat.
Chianti: Add this high acidity red blend to marinades, sauces, or classic Italian dishes.
Unoaked Chardonnay: Amp up your cream sauces or gravies.
Marsala: There is one obvious dish which, uses Marsala, but this fortified wine lends itself to any rich, nutty, and earthy dishes.
Merlot: This wine is the in-between wine. It is perfect when a Pinot Noir is too little and Cab Sauv is too much.
Pinot Noir: Works with everything from pork to salmon and it makes chicken sing.
Pinot Grigio: If you want to add a touch of zing to your seafood broths or light pasta dishes reach for a crisp Pinot Grigio.
Riesling: First off make sure it is a dry Riesling before adding it to your creamy chicken or seafood dishes.
Sauv Blanc: If your culinary creativity includes seafood dishes, this is your go-to wine.
Zinfandel: This full-body red can be used in stews and sauces.
Maderia: This sweet fortified with zhoosh up your desserts
Pro Tip: If you are not a wine drinker, but want to experiment with it, we have a vast selection of small bottles, which means you won’t have any leftovers.