A few tips and rules on what wine you should use for what type of cooking or food preparation:
- Rule No.1: Always use a wine that you wouldn't mind drinking
- White wines used in cooking: Chardonnay, Sauvignon Blanc, Pinot Grigio, or Chablis
- Red wines used in cooking: Low-tannin reds like Pinot Noir and Zinfandel
- Use white wines with/in: apples, pears, caramel, vanilla, melon, olives, mushrooms, chicken, fish, mussels, cakes (baking)
- Use red wines with/in: chocolate, coffee, currants, plums, oranges, peaches, tomato sauce, steak
A few more things you might want to know about cooking with wine:
- Wine acts as a fat replacer in cooking and baking. You can replace a half to the entire amount of the oil/fat, depending on your recipe.
- Wine acts as a flavor enhancer - ethanol (alcohol) helps extract some flavor compounds from foods that - flavors that are otherwise not water soluble.
- The alcohol in wine is not entirely cooked off. A lot of it remains - from 75% in flambes to 10% after two hours of cooking
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