Nothing can turn an everyday sauce, work of art like adding some quality wine. Not only is wine outstanding in taste, but it also has a whole gamete of health benefits when consumed in smaller amounts. When it comes to Italian cooking with wine is often an essential ingredient.
“I enjoy cooking with wine. Sometimes I even put it in the food I’m cooking.” ~Julia Child
One thing to remember, you can’t just pick up any bottle of wine that you have lying around the house and add it to your meal, and expect instant success. Cooking with wine requires some technique and knowledge.
And often many recipes will not advance much Past listing the color of the wine used. But a Burgundy and Chardonnay will produce very different flavors. Wines from different areas will provide different flavors and aromas as well as cooking with wine just requires a little experimentation and try anything attitude. If you’re going for a more savory dish, you wouldn’t want to add a dessert wine to your recipe. In other cases, if your meal has piquant or spicy flavors, the fruitier flavor of a Riesling will help to balance the tones. It’s all about what can complement the food and what the wine pairs well with. That is what I love our wine club is that they ship a sheet of what the wines they send. A history of the wine, grapes, and the best food to pair the wine.
Italian cooking with wine is often an essential ingredient.
The best wines used for cooking most typically are Ports, Marsalas, and Madeiras. So if you’re in a pinch, opt for one of those. Madeira is especially typical among Italian and other Mediterranean dishes. When a recipe calls for dry white wine, your go-to should be Sauvignon Blanc.
Cooking sherry should actually be avoided because it is typical of the more inferior quality and will not have the same attributes as regular drinking wine
Red or White?
One great rule of thumb for choosing white wine versus red wine in your cooking is by matching the colors. For darker foods such as berries, chocolate, and steak, red wine is a great addition. And lighter-colored foods such as lemons and limes, fish, and chicken work well with white wine
When to Use
If you just can’t get enough of wine in your food, consider using it as a supplement to oil and add a bit in the pan when you’re sautéing vegetables or in a marinade. Simmering a bit of wine with whatever you’re cooking is a great way to add a new dimension of flavor to your dish.
Make sure to give the wine enough time to meld with the flavors of the dish and simmer off some of the alcohol before serving. Typically the wine flavor is too pungent at this stage and might overtake your other flavors. You should wait at least 10 minutes before taking it off the stove or heat.
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