Wine Down Wednesday

Cooking With Wine

"I love cooking with wine...sometimes, I even put it in the food!"

I'm sure you've read that quote before, but just to clarify- cooking with wine is not referring to you drinking wine while cooking.  It refers to using the aromas and flavors of wine that present themselves when wine is added to certain recipes.  Here are a few tips for cooking with wine:

• Never cook with a wine you would not drink
• Chances are, if you don't like the flavor for sipping you also won't enjoy it in your food
• Don't use "cooking wines" like red wine vinegar, rice wine, ect.
• These are typically salty and include other additives that my affect the taste of your chosen dish
• Don't buy cheap
• Although you don't necessarily need an expensive wine,  a cheap wine will not bring out the best flavors of your dish
• A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine --Save the expensive wine to serve with the meal!

Common Question: Will the wine used in cooking make me tipsy?

• Wouldn't that be nice? But the answer is no.  The alcohol in wine begins to evaporate at 172 degrees, which is well below 212- the boiling point of water.

How much wine to use:

The general rule should be to add wine slowly.  The proper amount to use depends upon the flavor intensity of the wine and the foods you are cooking. If you are unsure whether to add more wine to a dish, let the dish cook at least ten minutes before tasting again. Here is a general guide for cooking certain foods:

• 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

Here is a chart depicting how to chose types of wine to include in your favorite meals:

Young, full bodied red wine Bordeaux, Cabernet	Red meat, red meat dishes
Young, full bodied, robust red wine	Red sauces
Earthy red, full bodied red wine Pinot Noir	Soups with root vegetables and/or beef stock
Dry white wine or dry fortified wine Chardonnay, Pinot Grigio	Fish/shellfish/seafood, poultry, pork, veal
Dry white wine or dry fortified wine	Light/cream sauces
Crisp, dry white wine Sauvignon blanc	Seafood soups, bouillabaisse
Sweet white wine or sweet fortified wine Riesling	Sweet desserts
Dry, fortified wine (i.e.: sherry)	Consommé, poultry, vegetable soups
Regional cuisine	Regional wine