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Cooking with Wine

Working in fine restaurants, the most important thing I learned about cooking with wine is that you should not cook with a wine that you wouldn’t drink. I believe that is the biggest mistake people make. Any fault in the wine is transferred to the flavor of your dish. Most wine is reduced during the cooking process so flavors can be said to be concentrated. There are many recipes that call for wine. Fortified wines such as Marsala and Port are some of the more common ones used. Sometimes red wine is used in a stock or a reduction. White wine along with butter is a key ingredient to beurre blanc sauce. Sometimes brandy can spruce up desserts. A dash of Sherry can enhance the flavor of a Chinese stir fry. You could fill many cookbooks with recipes that call for wine as an ingredient.

The wine doesn’t have to be expensive. Just remember, If you wouldn’t drink it, do not cook with it.

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