Cooking wine V normal drinking wine
As the joke goes, “ I normally cook with wine, sometimes I even use it as an ingredient”
Adding wine to the dish as an ingredient is common is some countries and is an essential part of certain dishes. The question is; what wine to use? Restaurants tend to use cooking wine to cook with as this tends to be a more financial viable option, we however, advise you to use a good quality wine when cooking at home. Remember that a quality wine is not necessarily an expensive wine!
Cooking wines are typically salty and include other additives that my affect the taste of your chosen dish. The process of cooking (reducing) will bring out the worst in an inferior wine. So, the better a wine tastes, the better your
dish will taste
How to use wine in the kitchen:
You can use wine to season, as a cooking liquid, or as a flavouring in a finished dish.
The function of wine in cooking is to intensify, enhance, and accent the flavour and aroma of your dish. Too little will have no effect and too much will overpower the recipe and mask out / alter other flavours. The secret is to add in small quantities until you are satisfied that the desired taste has been achieved. Remember that the alcohol evaporates in the cooking process. Only the flavour remains. It is important that the wines simmers with the food!
What to do with the leftover wine:
Leftover wine can be refrigerated and used for cooking if held for only 1 or 2 weeks. If you have at least a half bottle of wine left over, pour it off into a clean half bottle, cork it, and store in the refrigerator. Without air space at the top, the re-bottled wine will keep for up to 1 month