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Article #228: A Guide to Cooking with Wine

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Don't just sip it, eat it! long time. Examples are sherry, port and
Want to enhance and improve the taste of vermouth.
your favorite dish? Think that adding - Sherry is great for poultry meat and
wine to your recipe will make it more vegetables soups.
scrumptious and mouth watering? Well - For sweet, fruity dishes or desserts,
then, you're absolutely right! splash some port or vermouth. Your dry
Wines are widely used in the cooking vermouth can also be a good substitute
world because they intensify taste and for white wine.
zest. They are also capable of releasing 4. Cooking wine
flavors from food that are not possible Cooking wines are relatively less pricey
by regular means of cooking. wines that use salt as a preservative.
The main question you must have now is They can be found in supermarkets and
this: What type of wine goes with what groceries. Most professional chefs
type of food? disdain the use of cooking wines because
You have red wines, white wine, sparkly the salt content is hard to work with.
champagne, sherry etc. You have grape You may need to adjust your recipe to
vine types like merlot, Sauvignon Blanc, work with the saltiness.
zinfandel, syrah, and Riesling. With the 5. Exotic wines
wide variety of them available, picking a Cooking is an experiment. If you're
wine is pretty tricky. The secret here is feeling bold and daring, you could try
to know what combinations are used by cooking with exotic wines. Asian wines
professionals. are popular choices for an all together
1. Red Wine different meal. There is the sake,
There used to be a rule in cooking that bekseju and seol joong mae.
"red wine goes with red meat, white wine - Sake is a rice based wine from Japan.
with white meat". Although it's not Although it's mainly a beverage, it is
really true anymore, most chefs still go popular as an additive to many Japanese
with that. dishes.
- For red meat, young and full bodied red - Beksuju is a Korean wine made from raw
wines are recommended. Try going for rice and herbs. It can be used in
Zinfandel Red or Merlot. vegetable dishes to increase the 'herbal'
- For red sauces, robust, full bodied feel. Seol Joong Mae, a fruit wine made
wines are best. Make pasta, pizza or from plum, can be used for desserts and
other tomato-sauce based dishes with it. fruity dishes.
- Using root veggies with beef stock? You I hope that clears up some of your
might want to look for an earth red, full confusion. With that said, here are some
bodied wine. The color it imparts to the few reminders for the novice cook:
meat makes it all the more wonderful. - Cook only with wine that you would
2. White Wine drink. There is no sense in cooking
Cream based sauces, butter and herbs. something that you wouldn't want to
Yum. White wine is usually used with taste.
white meat and best for light colored - There are a lot of good, quality yet
dishes. inexpensive wines out there. Don't get
- If you fancy a zesty dish, add some too carried away and buy something that's
sparkling champagne. way off your budget.
- For chicken, pork or veal, try cooking - Don't cook using aluminum or cast iron
with white wine. Spice up your grilled cookware. Alcohol is reactive with these
chicken by mixing dry, white wine with materials and could cause harm to your
butter as the sauce. dish.
- Crisp, dry white wines are ideal for - After adding your wine, try to wait for
seafood soup and shellfish dishes. 5-10 minutes before tasting it. Wine
Bouillabaisse, anyone? needs to simmer for a while before it can
- Leftover sweet white wine in your impart flavor to your food.
fridge? Why make delicious, delectable - Got some left over wine? Put them in
desserts? Whip up some Bavarian cream. your ice cube tray and freeze them. This
3. Fortified wine makes them good for future use.
Fortified wines are what they are: Get your favorite recipe, pick a wine and
fortified. Additional neutral alcohol is start cooking!
added to them. Then they are aged for a






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