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.
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.
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.
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.
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.
