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For centuries, wine has been used in cooking, and for good reason – it can add depth and complexity to a dish that other ingredients simply can't match. Cooking with wine can be a great way to enhance the flavours of your dishes and add a touch of sophistication to your meals. Whether you're making a classic coq au vin, a rich risotto, or a simple marinara sauce, wine can be an invaluable ingredient. But how do you choose the right wine for cooking? And what are the best methods for cooking with wine? In this article, we'll explore these questions and more.
How to choose wine for cooking
First, let's talk about how to choose wine for cooking. While there are no hard and fast rules, there are a few guidelines to remember. Generally speaking, you want to choose a wine you enjoy drinking on its own – after all, the flavours will be concentrated in your dish. You'll also want to consider the type of dish you're making – for example, a hearty beef stew will pair well with a full-bodied red wine, while a light seafood dish may call for a crisp white.
The best red wines for cooking
Not all red wines are equally popular when it comes to cooking. One classic choice is Burgundy, a region in eastern France that produces rich and complex red wines. Burgundy is an excellent choice for beef and game dishes because its tannins and acidity pair well with the rich and hearty flavours of these meats.
Another great choice is cabernet sauvignon, a full-bodied wine from the Bordeaux region in southwestern France. The taste of cabernet sauvignon is known for its richness and robustness, which can stand up to the bold flavours of meats like lamb, steak and venison. It is also an excellent choice for dishes that have been slow-cooked, as it can help to tenderise tougher cuts of meat.
Pinot noir has a lighter body than other red wines, which makes it great for recipes that call for a more delicate touch. Pinot noir pairs well with poultry, pork and earthy vegetables like mushrooms, and it can add a subtle depth of flavour to sauces and stews.
Finally, merlot is a red wine known for its soft and velvety texture. Merlot pairs well with tomato-based dishes, as well as recipes that feature herbs like rosemary and thyme.
The best white wines for cooking
One of the most popularwines is sauvignon blanc, a dry white wine characterised by its herbaceous and citrusy notes. It is an excellent choice for seafood and vegetable dishes, as it can add a bright and refreshing flavour to these dishes.
Another valid alternative is Chardonnay, a full-bodied and rich white wine known for its buttery and oaky flavour profile. Chardonnay can add a depth of flavour to cream-based sauces and soups, and it pairs well with poultry and pork dishes.
Riesling is a white wine known for its sweetness, and it can be excellent for dishes with a spicy or acidic flavour profile. Its sweetness can balance out the heat or acidity in a dish and add a unique flavour to marinades and sauces.
The last white wine we suggest is pinot grigio, a light, crisp white that pairs well with many menu options. It pairs well with seafood, chicken and light pasta dishes and can add a subtle depth of flavour to recipes that call for a more delicate touch.
Cooking with wine: best methods
Now that you've chosen your wine, it's time to start cooking. There are several methods for cooking with wine, each of which can create a different flavour profile in your dish.
Marinating
Marinating with wine involves soaking meat, poultry or fish in a mixture of wine, seasonings and other ingredients before cooking. The process allows the wine to penetrate the meat and infuse it with flavour while tenderising it. The time needed for marinating with wine can vary depending on the type of meat and the recipe being used, but it typically ranges from a few hours to overnight. Once the meat has marinated, it can be cooked using different methods, including grilling, roasting, or pan-frying. To learn more about marinating with alcohol, check out our tutorial on how to marinate with alcohol.
Braising
Braising is a cooking technique that combines both dry and wet heat, and the term comes from the French word 'braiser'. This cooking method involves searing meat at high heat before slow-cooking it in a covered pot with a liquid such as wine, broth, coconut milk or beer. While similar to stewing, this method uses less liquid and is better suited for larger cuts of meat. Braising is a fantastic way to tenderise tougher cuts of meat while infusing them with flavour, resulting in a delicious and succulent dish. If you're looking to try your hand at braising, check out our guide to how to prepare braised short ribs using red wine at home.
Steaming
Steaming is a cooking technique that uses steam to cook food, usually using a steaming basket or pot. Unlike braising or marinating, steaming with wine requires a different approach.
When steaming with wine, there are several things to keep in mind. Firstly, the quality of the wine directly impacts the dish's taste, so it's essential to choose a good quality wine that achieves the desired flavour profile. Opting for wine with a good bouquet is recommended to achieve the best results. It’s recommended to use newly opened wine, as aged wines may have been exposed to oxygen.
Steaming is ideal for cooking seafood, vegetables and chicken. Robust and full-bodied wines are not recommended, as they can overpower the subtle flavours of the food. It's best to select a wine that supports the subtle flavours of the food rather than overpowering them.
Several wines can complement delicate foods and enhance the dish's overall taste when steamed. These include sauvignon, pinot gris, riesling and gewurztraminer.
Deglazing
When cooked in a pan, burnt pieces of meat, veggies or dried liquids stick to the bottom. These burnt-on pieces are the most flavourful part of the pan, as they are a condensed, caramelised essence of all the ingredients. Sometimes referred to as 'fond' or 'sucs', these tasty burnt bits can be used to make a sauce for meat or add depth of flavour to soups.
Deglazing can be used to loosen these bits from the pan, which involves pouring a liquid into it. A range of liquids, including wine, spirits, stock and fruit juices can be used for deglazing. If wine is preferred as the liquid for deglazing, the variety of wine to be selected must be considered.
In general, when creating a pan sauce with a hint of sweetness and wine flavour, it's recommended to deglaze with white wine, even for red-meat dishes. This is because white wine adds a touch of sweetness and acidity, while red wine can overpower the dish with its own flavour. Any variety of white wine can be used, as long as it's not excessively sweet, like riesling or moscato. Similarly, a medium-bodied dry white wine like vermentino or a light-bodied dry red like gamay can also be used to deglaze the pan and create a delicious sauce for sautéed chicken or pork.
Baking
Using wine in baking can be more enjoyable and enhance the flavours of other ingredients in a recipe. Wine used in baking should be fresh and clean, preferably in a newly opened bottle. It is not recommended to use wine that has been open for days or has lost its flavour. It is important to store leftover wine in a tightly covered bottle or container to preserve its flavour and prevent air from entering. A wine that is not enjoyed for sipping may not be suitable for baking, as it could intensify the flavour. Choosing a wine that complements the recipe is crucial, as it enhances the flavour of the baked goods. Adding wine requires a subtle approach, and it is best to start with a minimal amount and adjust accordingly. The timing of when to add the wine to the recipe is also important and varies depending on the recipe. It is advisable to reduce sweet, acidic, or starchy ingredients in the recipe to complement the sweetness of the wine. Low-alcohol wines are suitable for baking if watching sugar levels or burning calories, as they have lower sugar content.
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