World of Wine: Wine Guides - Cooking with Wine

Cooking with wine adds richness to any entree and is not difficult to do.

Experiment and enjoy!

- Rule number 1 — Don't cook with any wine that you wouldn't drink! The best choice is a wine that is in bal- ance, not too much oak, acid or tannins. Also, don't buy an expensive bottle, the subtlety of the wine will be lost in the cooking. To determine what wine to choose, use the characteristics of your favorite wines to complement the dish you'll be preparing. If a recipe calls for...

- For a dry white, choose a Chardonnay, Pinot Grigio or Sauvignon Blanc. Use a herbaceous Sauvignon Blanc in a dish highlighting herbs, a buttery Chardonnay is perfect for a beurre blanc.

- A red wine, the better choices are a light-bodied Beaujolais, Zinfandel or Pinot Noir. Fresh, fruity wines are better for cooking than full-bodied reds. Pinot has an earthy quality, perfect for mushrooms, black pepper calls for a Zin.

- If the food has been marinated in wine or if adding wine to a sauce, make sure to use a non-reactive pan, do not use aluminum or non-stainless steel.

- If marinating in wine, don't forget to add herbs and spices to taste. To balance the wine's acidity, add some carrots and onions to the marinade.

- When adding wine to a sauce it needs to be deglazed before being served. After sauteing your entree in butter or oil, remove it from the pan. Add about half a cup of wine and broth to the pan and stir over high heat. The idea is to stir up any bits of food that are in the bottom of the pan and to reduce the amount of liquid in the pan. Once the sauce is slightly thickened you can add butter, shallots or heavy cream to further enrich the flavor. This process will burn off some of the alcohol, but it is a myth that there will be no alcohol left.