Cook with wine

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Wine used in cooking - brief history

Why cook with wine, one may ask? Isn't it a drink?

Wine has been an essential ingredient in cooking since the beginning of recorded history. Homer refers to the common practice of using wine in cooking amongst the ancient Greeks, then by the Romans.

French recipes dating from the Middle Ages indicate wine was a basic ingredient in food preparation. An English recipe book published in 1839 contains numerous recipes calling for a wide variety of wines. I.e. cod stew in white wine, veal kidneys cooked in a sauce of claret.

It has played an important role in ancient Western civilization as a beverage, a food additive and as a medicine. It is interesting that modern medical research has in fact confirmed the medicinal values of wine to maintain good health because of its antioxidant value.

Why Cook with Wine

Wine has 3 main uses in the kitchen:

1) as a Marinade ingredient, (such as tenderizing meats)

2) as a cooking liquid (such as sauces)

3) as a flavouring (such as a spice)

The function of wine in cooking is to intensify, enhance and accentuate the flavours and aromas of the food. Too little is trivial and too much is overpowering. The alcohol in the wine evaporates while the food is cooking and only the flavour remains. This boiling down process concentrates the flavour including the acidity and sweetness, allowing the wine to change character depending upon the amount of heat to which it is exposed and the length of cooking time.

Cook with wine the dished you never added wine to before. But remember its qualities.

A wine which is simmered for a short time over a low heat will have a different flavour than that of the very same wine which was subjected to high heat over an extended period of time. For the very best results, wine should not be added to the dish just before serving, it should simmer with the food or sauce to enhance the flavour of the dish. A wine needs time to impart its flavour in your dish. Wait at least 10 minutes in order to taste your food before adding any more wine.

White or Red Wine � How to Decide which Wine to Use

Wine is a complex nectar and using it in cooking has many implications. What about the alcohol? Where does the flavour come from & how does it affect my dish, and how do I go about including it into the ingredients.

Although white wines and Sherry are generally used to flavour chicken, seafood and dishes containing white meat, as well as cheese dishes, cream soups and light sauces. Red wines are usually used for red meats, ragouts and more robust sauces. Although there is no hard and fast rule that must be followed. Feel free to experiment. Cook with wine, white or red, and learn about your taste.

Learn more about how to cook with wine here.

What Not to Do!

General Rule of Thumb: Cook with a wine you�d like to drink � but, don�t cook the wine you want to drink

Never, never, never use any wine you would not drink on its own. If you do not like the taste of the wine on its own, you won�t like it in a dish. That�s not to say you have to cook with a fancy or expensive type wine; it means you should you cook with a wine that is intended for drinking. Never, never, never use �Cooking Wines�. These are usually located in grocery stores and imbibed with excessive salt and flavouring agents. Cook with wines that are 'real.

Adding wine to a recipe will enhance and intensify the flavours and create an unforgettable meal! To cook with wine is not the same as learning rocket science and shaking recipes up with a splash or two of wine will bring LIFE to your favourite recipes . . .

Remember wine does not belong in every dish. Use wine in cooking only when it has something to contribute.

Whatever you choose Salute and Enjoy!

- Article by Nancy Gooderham

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