“Wine is meant to be with food – that’s the point of it.”
– Julia Child
Wine has many different flavours and aromas. Combining wine and food intensifies, enhances, and accents the flavour and aroma of food, which makes you look pretty fancy!
It’s important to only use wine in your cooking that you would drink. If you don’t like the taste of the wine, you probably won’t like it in the dish you used it in.
Fortunately, you don’t have to use an expensive wine when cooking with food. A cheap, quality wine will provide the same flavour as an expensive wine. Save the expensive wine to serve with the meal.
Things to consider when cooking with wine:
- Play off the flavours of the wine:
- White wine: melon, apple, pineapple, pear, citrus, vanilla, caramel, olives and mushroom.
- Red wine: peaches, currants, plums, cherries, chocolate, coffee, and oranges.
- Choose dry vs. sweet:
- Dry wines have very little sugar and are higher in alcohol.
- Sweet wines have large amounts of natural sugar.
- Tannins & acids:
- Acid can bring out the natural flavours in a mild food.
- Tannins in red wine pair well with strongly flavoured dishes and hearty foods, and act as a palate cleanser.
- Wine type:
- Light flavoured wines go best with delicately flavoured foods.
- Bold-tasting wines do well with boldly flavoured dish.
Here are some ideas for cooking with wine:
- Instead of sauteing veggies in butter or oil, you can saute them in a smaller amount of oil plus some wine for flavor and moisture.
- Instead of making a marinade with 1/2 cup of oil, decrease the oil to 1/4 cup and add 1/4 cup wine.
- Instead of adding 3/4 cup of oil to a cake mix recipe, add 3/4 cup of white or dessert wine to the batter.
If you need some inspiration, take a look at some of these mouth-watering recipes.
Do you have any tips for cooking with wine? Let me know in the comments.
That’s all for now!