| Wines are not just for drinking. They can | | | | that big of a problem for most people. Just |
| also be used for cooking to add or fortify | | | | bear in mind that the longer a dish is being |
| the flavors in every dish. A good bottle of | | | | cooked, the more alcohol evaporates. |
| wine can also make a fine dish even better by | | | | |
| trying to enhance the flavors that they | | | | When dealing with fine dishes, it would be a |
| invoke. | | | | mistake using so-called cooking Sherries. |
| | | | Most of such cooking wines are made from a |
| Wines in cooking can be used in three ways. | | | | thin and cheap base wine with salt and food |
| They can be used as a marinade ingredient to | | | | coloring added to give you a supposedly nice |
| add some unique flavors to any fine dish. | | | | looking bottle of cooking wine. If you wish |
| They can also be used as a cooking liquid | | | | to make a fine dish become more magical, it |
| usually in place of water or as the final | | | | is suggested that you use quality wines that |
| flavoring to a cooked dish. | | | | you usually drink. In fact, it is common |
| | | | wisdom for cooks not to use wines that they |
| What good wines can do to these fine dishes | | | | wouldn't normally drink. |
| is to accent, enhance or intensify the | | | | |
| inherent flavors of the dish. It should not | | | | What you need to do is try to know more about |
| in any way overpower these flavors or mask | | | | fine wines such as a variety of Port, Sherry, |
| them in any way. Using these wines should be | | | | Marsala or Madeira wines which are the usual |
| done with care especially if a variety of | | | | varieties used in cooking. These wine types |
| spices are being used in cooking. Care is | | | | are among the best cooking wines because they |
| needed in using just the right amount of wine | | | | pack the most intense flavors. Not only that, |
| in cooking a dish since it would be quite | | | | such wines also have more alcohol content in |
| easy to put too little or too much. Either | | | | them and so may stay longer on the pantry |
| way, the whole purpose of intensifying or | | | | shelf for cooking your other fine recipes. |
| enhancing the resulting flavors would be all | | | | |
| for naught. | | | | In cooking dishes with wines as part of the |
| | | | recipe, it is always important to remember |
| If you are worried that the alcohol in the | | | | that they are used not to replace the flavor |
| wine may have an effect on the dish that you | | | | of the dish. They should instead work |
| are cooking, you have nothing to worry about. | | | | together with the combination of flavors in |
| The alcohol usually evaporates the longer the | | | | order to make every dish have that extra tang |
| dish is being cooked. This leaves only the | | | | and zing that will tickle the palate and make |
| flavors and the aroma of the wine to combine | | | | a fine dish even more appealing. So handle |
| with the characteristic flavor of the dish. | | | | your wines with care while cooking and use |
| And since most wines contain generally only | | | | then like you would with a seasoning to your |
| 12 to 14 percent alcohol, it won't pose as | | | | dish. |