Cooking with Wine: And when to add it to the food! ;)

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Wine isn’t just for sipping—it’s for cooking too! (and sometimes both at the same time..;) Cooking with wine can add layers of flavor, balance, richness and even a touch of elegance to your dishes. Whether you’re simmering a hearty stew or preparing a delicate sauce, wine can make everything taste a little more… chef-worthy. While it is easy to pick which to add to your glass… sometimes it isn’t as easy to figure out which should actually go into the food!

What Wine Should You Cook With?

First off, don’t overthink it! When it comes to cooking with wine, the general rule is simple: don’t cook with a wine you wouldn’t drink. With that in mind, let’s talk about picking the right type of wine for the job.

Here’s a quick guide to help you match the right bottle to the right dish:

Red Wine: Ideal for rich, savory dishes like beef stew, pasta with tomato sauce, or braised meats. The tannins in red wine help tenderize meat, while the flavors enhance hearty flavors creating a next-level richness.
White Wine: Perfect for lighter dishes, seafood, or chicken. It adds a fresh brightness to things like chicken piccata or shrimp scampi, and the acidity in white wine can also cut through the richness of cream sauces.
Rosé: A fun middle ground! Rosé brings the best of both worlds—light and refreshing like white wine, but with a bit more body, making it great for dishes like grilled vegetables or pasta primavera.
Sweet Wines (like Moscato or Riesling): These work wonders in dishes where you need a touch of sweetness, such as in glazes, desserts, or fruity sauces for pork or duck. They balance acidity with sugar and work wonders in marinades.

How to Cook with Wine: A Few Easy Tips

Don’t overdo it (in the food;): A little wine goes a long way. You want to enhance the dish, not make it taste like you’re drinking your leftovers!
Cook off the alcohol: Simmer or cook the wine for a few minutes to burn off the alcohol—what’s left behind is pure and delicious flavor.
Wine as a marinade: Marinating meats in wine adds flavor and tenderness. Just make sure you don’t marinate for too long, or you might end up with something mushy. A few hours to overnight should do the trick!
De-glazing with wine: After searing meat or vegetables, pour a bit of wine into the hot pan and scrape up all those flavorful browned bits. That’s the magic of deglazing! It creates the perfect base for sauces!

Fun Ways to Use Wine in Your Cooking

Sauces and Gravies: A splash of wine can make a sauce go from basic to vavavoom! Try adding white wine to a creamy sauce or red wine to beef or lamb dishes for that deep, rich flavor.
Risotto: Use white wine for a light and zesty risotto, or red wine for a heartier, more robust dish.
Dessert: Yes, really! A drizzle of sweet wine (like port) over chocolate desserts or poached pears can bring a little adult kick to your dessert situation!
Soup: Add a splash of wine to your soup base, and you’ll taste the difference! A little white wine in a vegetable soup or red wine in a hearty tomato-based soup is a game-changer.

Conclusion: Cooking with Wine is Fun and Flavorful

Cooking with wine is a simple way to add depth and complexity to your home-cooked meals. Whether you’re making a cozy stew or a fresh pasta dish, wine can be your secret ingredient to take things from “meh” to marvelous!

So next time you pop open a bottle, pour a little into your dish (and into your glass too;). Cheers to good food, good wine, and good times in the kitchen!