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Article #433: Cooking with The Right Wine

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






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