| Wine has been prominent in cooking since the | | | | drink it straight or as seasoning. Avoid this type |
| earliest times, from the ancient Greek writings of | | | | of wine at all costs, even if it means cooking your |
| Homer to those of the Romans, who | | | | food dish totally wineless. |
| consequently spread the teaching throughout | | | | - Use wines as a spice. The longer you cook a |
| Europe. As early as the Middle Ages, the French | | | | dish with wine, the more mellow the the flavor will |
| were using wine as a major component in food | | | | be. Red wines tend to add color clarity, and an |
| preparation. | | | | unmistakable dry feature to the foods with which |
| 18th century English cooks were well acquainted | | | | they have been cooked. White wines have an |
| with the inclusion of various wines in their foods. A | | | | acidic quality that encourages the diner to |
| set of recipes published in 1739 called for the use | | | | occasionally pucker up upon that first sip. |
| of a medley of wines; a Fast Day soup" prepared | | | | - Wine undergoes chemical changes upon adding |
| with wine; an oatmeal porridge consisting of the | | | | heat. The changes occur when the wine is added |
| addition of fruits, flowers, plus claret and sack (a | | | | to the cooking process and what is done to it |
| Spanish sherry that is heavy and sweet); cod | | | | next. Alcohol in wine evaporates at 178º F. |
| stewed in white wine; a flounder fricassee" | | | | while water boils at 212º F. If you intend to |
| (presumably a fricassee) made in white wine; veal | | | | deglaze a hot pan with wine, more alcohol than |
| kidneys cooked in sack; a roast haunch (leg and | | | | water will evaporate at the beginning. The amount |
| loin) of venison made with claret sauce; sack used | | | | of alcohol decreases in proportion to the amount |
| in making various kinds of fritters; a | | | | of water, so there will be less alcohol evaporating. |
| claret-enhanced hog meat pie; etc. As one can | | | | - Depending upon the amount of wine reduction |
| easily see, wine played an important part in | | | | desired (and if another liquid is also present), you |
| England's culinary history. | | | | could still have a remainder of 0 - 60% alcohol. |
| Wine found its way to Colonial America. Huge | | | | The amount of alcohol will decrease the longer |
| quantities of sherry, port, and madeira were | | | | the cooking time has been extended. Rather than |
| imported into the Colonies; the potables were | | | | liquids becoming concentrated, the other flavors |
| tremendously popular with the founding fathers. | | | | make the change. If you use a fruity wine, the |
| Thomas Jefferson produced many of his own | | | | fruity taste will be intensified. The same is true |
| wines. Much wine was served at Mount Vernon; | | | | with a sweet wine. If you have fallen prey to the |
| George Washington was a genial host, popular for | | | | supermarket "cooking wine," its salty content will |
| serving many wine dishes to his dinner guests. An | | | | have concentrated. And you will end up being |
| examination of early American recipes will reveal | | | | very thirsty rather than sated. |
| how essential wine was to a suitable concoction | | | | - The most frequent use of wine in cooking is in |
| of fine food. The same observation holds true for | | | | deglazing a sauté pan and thus using it for |
| the use of wine in classic French cooking. | | | | the base of a sauce. The color of the wine is the |
| There are no hard and fast rules about how to | | | | most important aspect in demining how much |
| pair wines with particular foods. You do not have | | | | time to spend reducing the wine, unless alcohol is |
| to use white wine to season chicken, seafood | | | | a concern. Most of the alcohol in white wine |
| dishes, or cream soups just as there is no | | | | reduces quite quickly. Red wine needs to be |
| commandment stating red wines are used solely | | | | reduced to a very low level. Unless you reduce |
| for red meats and hardy sauces. | | | | your red wine to a high degree, your food will be |
| Use what tastes good to you! | | | | purple. If you reduce the color compounds, plus |
| The use of wine in cooking is intended to intensify | | | | the flavor, you should end up with deeper and |
| and augment the flavor and texture of the food. | | | | richer colors that will complement the browns |
| It is not meant to disguise the flavor or quality | | | | produced by a rich stock. |
| but rather to enhance it. | | | | - The cooking process is finished by using wine at |
| There are some general rules to consider when | | | | the very end of the preparation process. A wine |
| cooking with wine: | | | | such as Marsala is fortified and not added when |
| - Use a wine you would drink. A poor quality wine | | | | the pan is deglazed after sautéing veal. |
| will do nothing to enhance the the flavors of the | | | | The sweetness is not overwhelming but subtle |
| dish you are preparing, other than to contribute | | | | aromas are enhanced by the heat of the dish. |
| bitterness or sourness to the entire melange. | | | | Experiment! Try different wines with different |
| - Stay away from "cooking wine," generally found | | | | meats. Try various heats. You may be surprised |
| near the vinegar shelf in supermarkets. This wine | | | | with your results. |
| has had salt added to it to discourage you not to | | | | |