Author: Ratcliffe & Co Wines

Cooking with wine can be complex. There are many types of wine that can be used for cooking. Each wine adds unique flavours. This guide provides clarity on incorporating wine into meals. It explains the different options for using wine and simplifies the process. With the information presented here, home chefs will gain an understanding of how to easily and effectively add a bottle of wine to enhance their cooking.

Why do we use wine in cooking?

Wine, when used properly in cooking, acts as a seasoning agent to enhance the flavours already present in a dish. It should not be added in such quantities as to overpower or change the fundamental taste of the meal. A primary objective of incorporating wine is to introduce acidity, which helps provide balance and allows the other flavours to shine through.

By incorporating a small, carefully measured amount of wine, a cook can successfully interweave the tastes and attributes of the wine throughout the food. The application of heat serves to accentuate the desirable (or undesirable) flavour characteristics of the wine – therefore, it is important to select a wine of high quality.

Gaining fundamental knowledge regarding which varietals and styles of wine complement various ingredients and dishes is a good starting point when undertaking recipes involving wine. At the outset, the cook must decide whether a red or white wine will best suit the preparation. Proper wine pairing is essential to crafting a harmonious marriage of flavours in the final dish.

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Cooking with red wine

Red wine is more suitable for cooking with darker meats, but that’s still quite a general guideline. When grilling steak, choose a red wine that complements the specific cut. For red meat pairing, remember: lighter wines for leaner meats, and bold, tannic wines for fattier meats.

For beef, leaner cuts and fillets generally do well with a light red like Pinot Noir, especially if served rare. For fattier beef cuts like ribeye, Cabernet Sauvignon’s full body magnifies the flavours. Medium reds like Zinfandel or Côtes du Rhône are best for multi-ingredient beef dishes such as stew or bourguignon.

Leaner red meats like lamb and venison require a lighter red. Lamb pairs smoothly with Shiraz or Malbec, medium-bodied options. Pinot Noir is ideal for venison’s rich gaminess, though Côtes du Rhône and Chianti also work well when roasting.

You can also add red wine when cooking darker white meats including duck, goose, pigeon and pheasant. ‘The darker the meat, the darker the red’ guides wine selection, and consider how the wine’s flavours and aromas enhance the dish. Plummy wines make an excellent addition to duck dishes.

Red wine is more appropriate for berry and chocolate dessert recipes than other options.

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Cooking with white wine

White wines pair well with a variety of dishes, which is why they are commonly featured in recipes for chicken, fish, seafood, and vegetarian options. However, when cooking, it is best to limit your choices to lighter, dry white wines for poaching or steaming and slightly fuller-bodied wines for roasting. Use sweet wines only in sweet dishes.

Lean, white fish is a classic example of a food that pairs best with dry, crisp white wines like Pinot Grigio or Sauvignon Blanc. Seafood such as lobster and shellfish have a fuller body, so pair better with creamier, full-bodied whites like Chardonnay.

For chicken and turkey dishes, the ideal wine may depend on personal preference. As a general rule, lighter meals pair with lighter wines. Sauvignon Blanc is a reasonably safe choice, but for roasted dishes something richer like Chardonnay may be preferable.

When cooking vegetable dishes, opt for lighter white wines which complement the fresh, herby flavours. Sauvignon Blanc or Verdejo work well as they are easy to cook with and will not overpower the dish. Richer whites such as Chardonnay tend to pair better with mushrooms and other fungi.

For desserts, whites often enhance citrus flavours and infuse nicely into light, creamy tarts and puddings. Reach for a bottle of sweet Riesling or Gewürztraminer for poaching peaches or pears. These wines also pair perfectly with apple and pear pies or tarts, as well as anything with a vanilla focus.

METHODS FOR COOKING WITH WINE

Wine Reduction Sauce
A wine reduction is a staple cooking technique that involves simmering wine with other ingredients to reduce the volume and concentrate the flavours. As the wine mixture is heated, the alcohol naturally evaporates, leaving behind an intensely aromatic and flavourful sauce infused with the distinctive notes of the wine used. This versatile sauce can be used in a variety of dishes from meat and poultry entrées to pasta and seafood. The process of wine reduction transforms the beverage into a robust yet nuanced component that enhances the overall dish. With its concentrated wine flavours and smooth, lush texture, this type of sauce adds remarkable depth and complexity to any meal.

Deglazing
Deglazing a cooking pan with wine is an effective method for capturing flavours. By pouring wine into a pan used to roast or sauté meat and then reheating the contents, all of the flavourful juices and browned bits clinging to the pan can be incorporated into a rich pan sauce. Commonly referred to as “deglazing,” this technique prevents those tasty browned bits from going to waste by dissolving them into the liquid. The result is a full-bodied sauce that beautifully enhances the flavour of the meat. Deglazing provides home chefs with an easy way to extract maximum taste from their ingredients without effort.

Baking
Wine is a common addition to various baking mixtures. Port wine finds its way into many baked desserts containing fruits, as the sweet notes of the port complement the natural flavours. White wine also features prominently in baked chicken dishes, where it adds moisture and acidity that livens up the chicken. For celebratory cakes and pastries, some bakers employ Prosecco or Champagne to infuse their creations with a sense of luxury through the fine bubbles and subtle yeasty tones. Overall, wine offers bakers an adaptive ingredient to bring new dimensions of taste and texture to a wide range of baked goods.

Marinade
Wine is a popular liquid ingredient added to marinades, which are comprised of herbs, spices, and additional components blended together. Meats, and sometimes vegetables, are coated in the marinade and left to soak for an extended duration before cooking. This allows the foods to fully absorb the flavours and juices from the marinade by the time they are cooked on the grill. Wine contributes significant benefits to marinades, imparting flavours while also tenderising foods. The acids, tannins, and alcohol in different varietals of wine create complex marinades that greatly enhance the taste and moisture of meats and produce. Whether a dry red, fruity white, or specialty wine, using wine as a marinade ingredient results in dishes that are both flavourful and satisfying for any discerning palate.

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What happens to wine when cooked?

There is a common misconception that cooking with wine eliminates all alcohol content. However, this is not entirely accurate. While the majority of alcohol will evaporate during cooking, eliminating every trace would require cooking for an extended period, such as three hours or more.

The amount of remaining alcohol depends on factors like the volume of wine used, how it is incorporated into the cooking process, and cooking duration. For example, a red wine reduction sauce simmered for a couple of hours would retain very little alcohol. In comparison, baking with wine for approximately 25 minutes may leave around 45% of the original alcohol content.

It is important to note that cooking does not just evaporate alcohol. Wine naturally contains small amounts of sulphites from the winemaking process. Like alcohol, sulphites are reduced through evaporation during cooking. Meanwhile, cooking concentrates and enhances the flavours in wine. Undesirable elements are removed while desirable qualities are heightened.

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Things to remember

The characteristics of a wine, including tannins, acidity, sweetness, aromas, and flavours, will impact the dish being cooked or baked. There are some basic rules to consider when choosing a wine.

• If the dish is quite acidic, select a low acidity wine to maintain balance.

• A low tannin red wine will create a smoother sauce. A bitter wine can complement salty foods, as the salt softens the wine.

• Consider whether the alcohol in the wine is appropriate for the dish or cake. Simmering wine in a sauce for about three hours will burn off most of the alcohol, while baking burns off very little.

• Avoid “cooking wines” and choose a wine you enjoy drinking. Do not use a wine that you would not drink.

Hopefully these tips provide a good understanding of how to select and incorporate a wine into cooking to enhance dishes, as well as enjoy favourite wines in a new way.

Have you ever wondered about the caloric content of your favourite wine? As you savour that glass of Cabernet or Chardonnay, you might be curious about its impact on your daily calorie intake. Understanding the calorie count in wine can help you make informed decisions about your consumption, whether you’re watching your weight or simply aiming for a balanced lifestyle. In this comprehensive guide, you’ll discover the caloric content of various wine types, learn how different factors affect these numbers, and gain insights into how wine fits into your overall nutritional plan. So, pour yourself a glass and let’s delve into the fascinating world of wine calories.

Where do calories in wine come from?

Calories in wine primarily come from two sources: alcohol and residual sugar. Alcohol, containing seven calories per gram, is the main contributor. During fermentation, yeast converts grape sugar into alcohol and carbon dioxide. Wines with higher alcohol by volume (ABV) generally have more calories.

Residual sugar, the unconverted sugar remaining after fermentation, also adds calories. However, a sweet wine doesn’t necessarily mean higher calorie content. A dry red wine with a high alcohol content may have more calories than a sweeter wine with a lower alcohol content.

It’s worth noting that even when cooking with wine, most calories remain as alcohol doesn’t completely evaporate.

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How many calories are in a glass of wine?

Most people pour wine freely at home without precise measurements. However, bars and restaurants typically serve wine in standard portions.

A small glass of wine is 125ml. A medium serving is 175ml. A large portion is 250ml. Sparkling wines are usually poured in a large quantity of 150ml, though some menus offer a smaller 125ml option.

The calorie content of wines can vary depending on the grapes used and winemaking process. This affects residual sugar levels. As such, calorie amounts differ between wine styles. Below are approximate calorie counts for each type of wine.

RED WINE
A small serving (125ml) of dry red wine contains approximately 85 calories, while a medium serving (175ml) contains around 133 calories. A large serving (250ml) of dry red wine has approximately 211 calories.

Red wine generally has a higher alcohol by volume than white wine. Therefore, red wine tends to be slightly higher in calories across different serving sizes, particularly full-bodied red wines produced in warm climates. For example, Australian Shiraz or Chilean Malbec created from grapes grown in warmer viticultural regions will yield higher concentrations of grape sugars. This results in increased alcoholic content following fermentation.

Wines produced from grapes that are dried or partially dried before winemaking will have even greater natural sugar levels than wines made from grapes harvested at their plumpest. Consequently, sweeter red wines contain more alcohol, residual sugars, and calories compared to dry red wines.

WHITE WINE
The calorie content of white wine can vary depending on the serving size and type of grape. A small serving (125ml) of a dry white varietal such as Pinot Grigio or Sauvignon Blanc typically contains around 85 calories. Moving up to a medium serving (175ml) increases the calorie count to approximately 131 calories. Opting for a larger pour (250ml) pushes the calorie content to an estimated 208 calories.

It is important to note that wines made from grapes that have been dried or partially dried on the vine, such as late harvest Rieslings, will often have a higher caloric profile relative to their fully dry-farmed counterparts. This results from the concentration of natural sugars within the grapes during the raisin-like drying process. The elevated sugar content translates to additional calories in the final wine. Consumers keeping a close watch on their calorie intake should be aware that sweeter white wines may provide more calories than a standard dry white pouring of equal volume.

ROSÉ WINE
The calorie content of rosé wine can vary significantly depending on the style. However, for the most commonly found styles served in restaurants, there is a general calorie range that consumers can expect per standard serving size.

Rosé comes in many forms, from very dry with minimal residual sugar to quite sweet with higher sugar content. That said, a typical small serving (125ml) of rosé would contain approximately 99 calories. A medium glass (175ml) can be estimated to have around 138 calories. Whilst a larger glass (250ml) of rosé falls in the ballpark of 198 calories. Of course, exact calorie counts may fluctuate slightly based on variables like alcohol percentage and the specific wine producer. But in general, these reference points can offer restaurant patrons a sensible guideline for budgeting calorie intake when enjoying a glass of rosé with a meal.

SPARKLING WINE
When you indulge in a glass of sparkling wine, you’re likely to receive a generous 150ml serving at most establishments. This effervescent treat typically contains about 101 calories per glass. For those watching their calorie intake, some venues offer smaller 125ml pours, which clock in at approximately 90 calories.

Whether you’re toasting with Champagne, Prosecco, or Cava, it’s worth noting that the calorie content can vary slightly depending on the sweetness level. Brut Nature or Zero Dosage styles tend to be the lowest in calories, while Demi-Sec or Doux varieties may contain more due to their higher sugar content.

Remember, moderation is key when enjoying these bubbly delights. Savour the experience and the flavours, but be mindful of your overall calorie consumption.

FORTIFIED WINE
Fortified wines such as port and cream sherry contain significantly higher levels of alcohol than other styles of wine given their production process. Due to the elevated alcohol levels, it is advised that they be consumed only in moderate portions.

When enjoying a fortified wine with a meal at an establishment such as a bar or restaurant, one can expect a standard pour of approximately 75ml. For port or cream sherry, this 75ml serving contains around 120 calories. Dry sherry, which has lower residual sugar than other fortified wines, has a slightly lower calorie count per standard 75ml pour at roughly 90 calories. Given the higher alcohol content of fortified wines, consuming them in measured amounts allows for the enjoyment of their complex flavours without overindulging in unnecessary calories beyond what is needed to complement a full meal.

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How many calories are in a bottle of wine?

The caloric content of a wine bottle varies depending on the type and alcohol content. A standard 750ml bottle typically contains between 600-625 calories. For precise calculations, multiply the calories in a 250ml glass by three, as a bottle yields three such servings.

Sparkling wines are slightly different, with a bottle providing five 150ml flutes. To determine the bottle’s calorie count, multiply the calories in one flute by five. Remember, sweeter wines and those with higher alcohol content generally have more calories.

So, as you enjoy your next glass of wine, you can now do so with a better understanding of its caloric content. Remember that moderation is key, and being mindful of the calories in your favourite varietals can help you maintain a balanced lifestyle. Whether you opt for a lighter white or a full-bodied red, this knowledge empowers you to make informed choices that align with your health goals. So, raise your glass with confidence, knowing that you can savour the flavours while staying aware of the nutritional impact. Cheers to enjoying wine responsibly! 🥂👍🏻

It is important to understand how long wine remains drinkable after initially opening a bottle. Many people occasionally find themselves with unfinished wine and wonder about quality if it’s not drank immediately. Given the mind-boggling 645 million bottles of wine wasted annually in the UK alone, understanding shelf life can help reduce waste of still-enjoyable wine. Proper storage is key to maximising how long wine lasts once opened.

What happens to an open bottle of wine, and why does it go bad

As soon as the seal on a bottle of wine is broken, oxygen begins interacting with the wine and oxidation commences. Through this natural process, the wine is exposed to oxygen which results in gradual chemical changes. If left exposed to air over extended periods of time, an oxidised wine will often exhibit an acetic or vinegary aroma and flavour. While consumption of such a wine does not typically pose health risks, the sensory characteristics become significantly less appealing.

Additionally, an open bottle could allow entry of bacteria that can influence the wine over time. As with oxidation, bacterial contamination alone generally does not threaten one’s wellbeing. However, the sensory profile of the wine may deteriorate as unwanted bacteria absorb components of the wine.

Proper storage practices for wine, both before first opening as well as subsequent handling and closure, are paramount for maximising shelf life and preserving the intended taste profile. With diligent storage protocols, the timespan that opened wine remains suitable for enjoyment can be extended.

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How long does an open bottle last

RED WINE
The shelf life of red wine varies significantly depending on the style of wine in question. In general terms, red wines featuring less robust bodies and lower tannin levels do not retain their freshness quite as long as fuller, richer styles

Lighter red varieties such as Beaujolais and Pinot Noir are best stored refrigerated with their corks intact, as these will often maintain optimal freshness for approximately three days following opening.

Fuller-bodied red wines including Malbec and Shiraz have the capability of staying fresh for five to six days thanks to higher tannin contents and slightly elevated alcohol levels inherent to these grape varieties. These attributes have the effect of slowing the natural ageing process. In fact, some full-bodied reds may actually develop more complex, nuanced flavours on the second or third day after opening, once the wine has had an opportunity to “breathe.” While refrigeration is still advisable for opened wines in these styles, it is important that the bottle be allowed to reach room temperature before serving to fully appreciate the experience.

WHITE WINE
As with red wines, the longevity of white wines varies depending on their style and composition. Lighter bodied whites, such as Sauvignon Blanc, typically maintain freshness the longest when stored properly. Most examples of this varietal will retain drinkability for five to seven days when kept refrigerated and sealed with a cork. This natural closure assists in limiting oxidation during this window of consumption. However, subtle changes to the flavours can be expected over time as the wine is exposed to air. The fruit characteristics may diminish slightly in vibrancy while other elements take more prominence. For optimal enjoyment, it is generally recommended that these lighter whites be consumed within five days of opening.

In contrast, richer white wines including oaked Chardonnay and Viognier tend to evolve more rapidly upon initial opening. This is largely attributable to the longer ageing processes often employed that bring the wines into greater contact with oxygen prior to bottling. As an effect, these fuller bodied whites frequently showcase best within a shorter three to five day period post-uncorking.

For individuals who regularly enjoy the latter category, investing in a vacuum sealing device is a prudent option. These innovative stoppers can be affixed to the bottle opening upon reclosure to remove residual airspace inside. Creating an oxygen-free environment, they effectively prolong the lifespan of opened wine for extended durations. A variety of reputable models are commercially accessible at affordable price points for discerning connoisseurs seeking to maximise their wine enjoyment and value.

ROSÉ WINE
Rosé wines can be stored similarly to light-bodied white wines once opened. To preserve freshness, ensure an airtight seal by securely replacing the cork or screwing on the cap tightly before returning the bottle to the fridge.

Most rosés should maintain quality for approximately five days under proper storage conditions. Fuller-styled rosés containing more colour and flavour compounds, such as White Zinfandel, may exhibit subtle shifts in character over this time frame. The bright fruit flavours prominent in sweeter rosé wines will gradually soften and become less pronounced as storage duration increases. Therefore, for optimal enjoyment, it is best to consume any remaining contents in a timely manner once initially opened.

SPARKLING WINE
Sparkling wine can quickly lose its sparkle once opened. Therefore, proper storage is important to maximise enjoyment of the bottle.

The best storage method for sparkling wine is refrigeration with a champagne stopper. These specialised stoppers form an airtight seal within the neck, slowing the rate of carbon dioxide escape from the bubbles. When stored accordingly, the bubbles can last up to three days.

Some sparkling wines may retain effervescence slightly longer, specifically those produced via the traditional method such as Cava and Champagne. These are bottled under higher atmospheric pressure, resulting in increased bubble formation and a livelier effervescence profile. Traditionally produced sparkling wines refrigerated accordingly may retain its fizz for up to five days.

FORTIFIED WINE
Fortified wines, such as port and sherry, can last considerably longer than standard table wines. The higher alcohol content found in fortified wines means they can last up to 28 days when stored in the refrigerator, or in a cool, dark place, with a cork intact.

Madeira and Marsala are exceptions to the 28-day storage rule. Rather surprisingly, they can last for years once opened due to the heating and ageing processes used in their production. These styles of wines are best kept in a cool, dark location, but refrigeration is not necessarily required – a kitchen cupboard will adequately preserve them.

Therefore, when an opened bottle of wine is discovered in the refrigerator, one should carefully consider whether it remains suitable for consumption before disposing of it, as it may still be quite enjoyable. Of course, it is always prudent to inspect the wine visually and by smell for any signs of deterioration, such as vinegar-like aromas or atypical coloration, as these could indicate it is past its prime. If the wine appears and smells normal still, a small sample taste can confirm whether it remains acceptable to drink.

The proper serving temperature for wine is important to maximise enjoyment. Serving wine at the incorrect temperature can negatively impact the taste, even for high-quality wines. We provide a helpful guide detailing the best temperature ranges for serving various wine styles. Knowing the optimal chill or warmth for each type allows one to easily serve wine at its full potential.

It is useful to understand standard serving sizes and the number of glasses in a wine bottle. Whether hosting a large gathering or small dinner, these calculations help determine how much wine is needed. This article explores how bottle size, varietal, and glass type impact the number of servings per bottle. Factors like wine style, glass volume, and intended alcohol consumption are considered to provide guidance on quantity. Proper planning ensures an enjoyable wine experience for all.

Decanting wine allows it to fully develop flavour and aroma profiles. The process of removing a wine from its bottle into a separate container separates any sediment while also exposing more surface area to oxygen. This “opens up” the wine through air contact, amplifying its complexities. Those looking to experience this transformation firsthand can do so through proper decanting, which involves carefully pouring a wine from its bottle several hours before serving.

For casual settings at home, the technique used to pour wine is relatively unimportant. However, for more formal events where one aims to create an impression, adopting a polished pouring method has merit. Mastering the proper process for filling a glass of wine with control and elegance requires some practice, but following these straightforward steps should allow one to serve wine with the skill of an experienced sommelier.

There are a few tips for safely opening sparkling wine bottles to minimise spillage. Rather than using a sword to brush the cork as in the art of Sabrage, it is best to loosen the wire cage around the cork. Then, holding the bottle at an angle, gently twist the bottle to ease out the cork slowly. This method prevents the champagne from foaming excessively and spraying everywhere in an uncontrolled manner. Proper technique ensures an enjoyable experience of opening and serving sparkling wine.

Opening a bottle of traditionally sealed wine becomes second nature for experienced drinkers. However, everyone starts somewhere. This guide provides instructions on opening wine bottles sealed with corks, whether for novices or as a refresher for experienced wine drinkers.

The size and shape of wine glasses can enhance the drinking experience. Different styles are suited for specific types of wine, such as large bowls for bold reds, small tulip shapes for port, and tall flutes for sparkling wines. Choosing the right glassware allows you to fully appreciate flavours and aromas.