Pouring a glass of wine to pair with dinner is simple enough. Using wine to create a rich stew or a delicate cream sauce, however, requires more attention and a bit of practice. The following tips can help you incorporate wine into your next dish successfully.
Ground Rules for Cooking With Wine
The most important rule is to choose a wine you already enjoy drinking. If you dislike its flavor or find it too dry, you probably will not enjoy the taste it adds to your dish. In short, if you would not drink it, do not cook with it.
It is also wise to opt for quality wine. While “cooking wines” are easy to find, you will likely be happier with the final result if you choose an inexpensive but good-quality bottle instead. Always use wine that has been stored properly, as spoiled wine takes on a vinegar taste that will negatively affect your recipe. Fresh wine is best, and any leftovers should be stored in the refrigerator.
How Wine Enhances Cooking
Wine can serve as a flavoring agent, part of a marinade, or even as a cooking liquid. The goal in each case is to enhance and intensify the flavors of your other ingredients rather than mask them. This usually means only a small amount is needed; too much can overpower the dish.
Timing also matters. Wine should be added earlier in the cooking process, allowing the alcohol to evaporate and the flavor to concentrate. Adding it right before serving can leave a harsh taste. Letting it cook for at least ten minutes before tasting gives it time to blend with the other ingredients.
Choosing the Right Wine for the Dish
Generally, white wines are paired with lighter meals and seafood, while reds are used in hearty or meat-based recipes. White wines, thanks to their acidity, work well in dressings, cream sauces, and seafood marinades. They are also great for deglazing pan sauces when cooking fish, pork, or mushrooms. Reds are equally good for deglazing but are especially suited to dishes like seared lamb, duck, beef, tomato-based sauces, and slow-cooked stews.
While these are common guidelines, there is plenty of room for experimentation. Beginners may want to start with versatile wines such as merlot for red or pinot grigio for white, as they are generally easier to match with a variety of dishes. For more on this, check out the accompanying infographic from Iron Mountain, commercial freezer manufacturers.
