How to Cook With Wine: Tips, Techniques

Cooking with wine is one of the best ways to enhance the flavour of food, bringing complex nuances and aromas that elevate any dish to another level. When used properly, wine can improve the richness of a sauce, balance the acidity of certain ingredients, or even soften meats for a more tender and juicy texture. 

However, it is not simply a matter of pouring wine into the pan; the science behind its use makes the difference between a successful dish and a disastrous result. 

In this guide, we will explain in detail how to choose the right wine, when and how to incorporate it into recipes and some common mistakes to avoid.

Choosing the right wine for each dish

Selecting the right wine is essential for a good result. Not all wines work well in the kitchen, and using the wrong one can unbalance a dish in terms of flavour and aroma. 

Moreover, the quality of the wine matters: the golden rule is simple: if you wouldn't drink it, you shouldn't cook with it either. 

Let's see which types of wine are most appropriate according to the type of dish.

Red wines

Red wines are ideal for robust dishes, especially those based on red meat or long-cooking recipes. They tend to bring depth and tannic notes, which contribute to a greater complexity in the flavour of the dish.

• Recommended uses: stews, casseroles, full-bodied sauces and reductions.
• Example of use: braised veal in red wine gains intensity with a Rioja or Malbec.
• Tip: wines with too much body or long ageing can be too dominant and bring excessive astringency.

White wines

White wine is excellent for lighter dishes, especially those that include poultry, fish or dairy-based sauces. Its natural acidity balances the flavours and adds freshness to the recipe.

• Recommended uses: seafood, risotto, creamy sauces and citrus dishes.
• Example of use: a seafood risotto is enhanced with an Albariño or a Sauvignon Blanc.
• Tip: avoid overly sweet wines, as they can overly modify the flavour of the dish.

Fortified wines (Port, Sherry, Marsala)

Fortified wines, such as Port or Sherry, are often used in intense sauces and desserts because of their sweetness and concentration of flavours. They can also add a sophisticated touch to well-balanced savoury recipes.

• Recommended uses: reduced sauces, desserts, and meat dishes with sweet touches.
• Example of use: pears in red wine with port make a sophisticated and elegant dessert.
• Tip: due to their higher sugar and alcohol content, use them in moderation.

How to cook with wine properly

The moment the wine is added to a recipe can significantly affect the final taste of the dish. It is important to know when and how to incorporate it to make the most of its properties.

When to add wine

• At the start of cooking: allows the alcohol to evaporate almost completely and the wine to integrate with the other ingredients. Ideal for stews, sauces and marinades.
• Halfway through cooking: retains some of the aromas of the wine without the alcohol dominating the dish. Works well in risotto and pasta dishes.
• At the end of cooking: adds a fresh and aromatic touch, although the alcohol content may remain present. Used in reductions and quick sauces.

Conclusion

Cooking with wine is an art that requires knowledge and balance. Selecting the right wine, knowing when and how to incorporate it and avoiding common mistakes can make the difference between an ordinary dish and an exceptional dining experience. 

Dare to experiment and discover how wine can transform your recipes, adding a touch of sophistication and depth to every mouthful.

FAQs

Is it necessary to use wine in recipes?  

It is not compulsory, but wine can enhance the flavours of dishes. If you prefer not to use it, you can substitute it with broth or grape juice.

How much wine should I add to my dishes?  

The amount varies depending on the recipe, but generally ¼ to ½ cup of wine is recommended for stews and sauces.

Can I use old or spoiled wine?  

It is not recommended, as spoiled wine can negatively affect the taste of the dish. Always use wine that is in good condition.

Does the alcohol evaporate completely when cooking?  

Not completely. Although much of the alcohol evaporates during cooking, some residue may remain, depending on the cooking time and temperature.

How to store leftover wine after opening?  

Store leftover wine in a cool, dark place, preferably in the fridge, and be sure to seal it tightly. It can last for several days, but its quality will diminish.

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