Top 6 Secrets of Cooking With Wine

If you’ve already bought too many bottles of the cheapest wine you could find on sale and are now wondering what to do with them, cooking is probably the best answer. Wine is a great substitute for fat in a lot of baked and cooked dishes. It’s also an excellent way to add a bit of aroma to whatever you’re experimenting with in the kitchen.


 In fact, most people say they start using wine more for cooking than drinking once they start using it this way. So, here’s what you need to know if you’ve never dropped a few swigs of merlot into your deep-fried fish.

Firstly, the best way to add flavour to your veggies is to saute them with less oil and more wine. If you do this, you can probably cut out the butter that you would normally apply to a sauteed dish and make it healthier. You can also reduce the amount of oil and replace it with wine in marination to give your meat that extra zest.

Wine is a great replacement for oil in cake mixes and desserts, where the flavour blends directly into the batter. This tends to make the cake lighter and add some complimentary flavours.

If you want to cook fish and preserve it’s healthy nutrients, swap the tartar sauce for wine. Add a little bit of it to the saucepan and poach the fish when it comes to a boil. You can also just drizzle the raw fish with wine and wrap it up in foil packaging.

It’s impossible to mention the wine-cooked food without mentioning the colour-combinations. You need red and white wine to help bring out the flavour in different sorts of foods. Chocolate, cherries and plums, for example all go with red wine. White wine tends to work better with citrusy flavours, apples, pineapples, vanilla and olives. Mushrooms usually go with white wine, but you can experiment with a red if you like. Red meat goes with red wine and white meat (fish, chicken, and turkey) go well with white wine. You can get as creative as you want with the combinations, but remember that lighter flavoured wines go with lighter foods, and vice versa.

You also have to pay attention to the flavour you’re aiming for. If you want a more bitter taste, go for dry wines with more alcohol content. Sweet wines usually have a lot of sugar in them so use them carefully when cooking something that doesn’t need to be sweet.

It’s worth mentioning that red wines have tannins in them that help make them bitter. Tannins go well with strong and hearty foods, which is why red wine and steak is such an amazing combination. Use the acidity of the wine to your advantage and try cooking your steak dinner in red wine next time.

Wine is an excellent addition to any dish, but you need to keep the flavour, colour, and alcohol content in mind. Try out a few simple recipes till you get comfortable adding this ingredient to your dinner. You’ll probably never look at wine the same way again.