17 Wine Cooking Tips
Wine added to a dish should be cooked uncovered and brought to a low boil, which removes the alcohol, and then reduced to a simmer.
- For a lighter flavor, add the wine near the end of the cooking process, bring it to a quick boil, and remove from the heat.
- Marinate tough cuts of meat in wine or wine based marinade overnight. The acid will tenderize the meat.
- Reducing wines will concentrate the flavors and the sugars.
- Do not use cooking wines. They’re usually over-salted which acts as a preservative, and the wine is usually of poor quality.
- Do not cook with aluminum or cast iron pots when cooking with wine. Non-reactive cookware is best.
- Wines for cooking should complement or contrast the main ingredients, not over power them.
- To avoid a bitter flavor when deglazing add the wine over a low heat.
- If a wine becomes to acidic in the reduction process add fresh or dried fruit to compensate.
- Using a good quality wine means using less of it because it will have more concentrated flavors.
- Save leftover drinking wines for cooking. Cork and refrigerate for up to two weeks.
- Leftover wine can also be frozen in ice cube trays for future use.
- Use a fairly acidic wine for a beurre blanc sauce. (Preferably a French Muscadet or Sauvignon Blanc).
- Integral sauces would call for a little less acidity in the wine (Preferably a California Sauvignon Blanc or California Chardonnay).
- Lightly colored fruity wines should not be used for sauce making. Cooking will destroy the delicate fruitiness and will make for a highly acidic tasting sauce.
- Select red wines that are deep in color and low in acid. Especially for pasta sauces.
- Red wines take on a different complexity when cooked with meats. The acids and the tannins will react differently with meats than they will with just vegetables, onions or mushrooms.