Cooking with Wine Article - Allrecipes.com
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Clams, white wine

Cooking with Wine

Let's take a look at how wine affects flavor.

Wine's complexity of flavors and aromas is one reason it works so well as an ingredient for cooking.

The Flavor Factors

Alcohol


Alcohol itself doesn't add flavor to dishes so much as it helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot.

When adding wine to a sauce, make sure you allow most of the alcohol to cook off; otherwise, the sauce may have a harsh, slightly boozy taste. How do you know when enough is enough? After adding the wine, cook the sauce uncovered until it reduces by about half. As the alcohol burns away, the flavor of the sauce will concentrate, becoming more delicious.

Tannins


Tannins come from the grape's skins, stems, and seeds. Thick-skinned grapes, like Cabernet Sauvignon, produce more tannic wines than thinner-skinned varietals like Pinot Noir. And red wines have more tannin than whites. This is because the juice of red grapes spends more time swimming around with their skins than white grapes whose juice is separated from the skins soon after pressing. The juice of white grapes just doesn't hang out with its skins long enough to pick up tannins.

Tannins affect the texture of a wine. We often experience them in the mouth as a drying sensation, rather than as a specific taste. In a young red wine with lots of tannin, they can come across as astringent and pucker-inducing, but the tannins will mellow with age, and are, in fact, one of the compounds that allows red wines to age gracefully.

How do tannins affect our eating experience? Well, let's take Cabernet Sauvignon. Beef dishes are a classic pairing partner for Cabernet Sauvignon. In large part, it's because Cabernet Sauvignon is a highly tannic wine. The tannins in the wine become attracted to the proteins in the meat rather than the proteins in your saliva, which makes the wine seem less astringent, a softer experience in your mouth.

When you make a pan sauce with Cabernet Sauvignon, the tannins become concentrated as the sauce reduces. If the sauce does not also contain enough protein and fat to handle those tannins, the end result could be a sauce that is a bit astringent for your liking. A vegetarian sauce, then, will probably work better with a less tannic red wine, like Pinot Noir, or a white wine.

Acidity


Have you ever paired a tomato sauce with a red wine like Merlot? The acid in the tomatoes can burn right through the wine, making it seem flat. That's because Merlot, which is typically on the low end in acid, can't compete with the acid in the tomatoes. Chianti Classico , on the other hand, is a terrific choice for tomato-based pasta dishes: the sangiovese grape (the main grape in Chianti) has enough acid to stand up to the acid in the tomato sauce.

Of course, all wines have acid. So when cooking with wine, use nonreactive pans and skillets (like those made from stainless steel or enameled cast iron) to avoid discoloration when the acid hits the pan.

Flavors and Aromas


When you're making a dish that has one or two dominant flavors, it's worth thinking about wines that share those basic taste characteristics. Pinot Noir, for example, particularly Pinot Noir from Burgundy, is known for having flavors and aromas of mushrooms; it might pair up nicely with a dish that features lots of fresh, sauteed mushrooms. A bright dish with a healthy splash of citrus might respond well to a wine with a nice, bright citrus flavor--like Sauvignon Blanc. A cream sauce with shrimp will likely match up well with a creamy, buttery Chardonnay.


Preserve Your Cooking Wine

Once you uncork a bottle of wine, and oxygen is introduced into the scene, the wine slowly begins to change. No matter how good or expensive the wine was to begin with, it will eventually turn to vinegar.

Bear that in mind when a recipe calls for wine. It's easy to reach for that half-full bottle you've kept in the cupboard for a month. But before you pour it into the pan, take a moment to determine its condition. Cooking with this wine could make the dish taste sour.

One way to make the wine last a bit longer is to refrigerate it. The cold climate will slow the chemical changes that are conspiring to turn your wine to vinegar. Another method is to transfer the leftover wine into a smaller bottle. This helps because a smaller bottle will have less air in it. You can also buy fancy vacuum contraptions that suck the air out of the bottle. An even easier solution, of course, is to drink the wine before it goes bad!


The Spot for Food and Drink

See Sips Central, our friendly guide for pairing food with wine, beer, and cocktails.



Comments
Jul. 22, 2009 4:40 am
Excellent advice, and so very true.
 
Nov. 11, 2009 8:28 pm
How do I put this page into my cookbook?
 
Nov. 12, 2009 4:02 am
Excellent article! Why cook with wine and what's it do was a mystery to me. Now I get it. Thanks
 
SLS73 
Nov. 12, 2009 6:29 am
Excellent article!
 
Nov. 12, 2009 1:06 pm
Very helpful. Thank you.
 
Paul 
Nov. 15, 2009 1:42 pm
I have to say, I have cooked with wine for a very long time now (and have even been known to add it to the food ;-D) this info was really good and affirms why it is such a useful addition.
 
Nov. 26, 2009 12:28 am
This info is so helpful! Thanks so much for sharing:)
 
Robert Ozerov 
Nov. 22, 2010 12:40 pm
I echo the sentiments of the other comments...wonderful article explaining how characteristics of given wines interact w/specific foods and why. Kudos for decorking the mystery of pairing wines and foods.
 
Jan. 21, 2011 7:00 am
Great artical! Never really cooked with wine.Now that i understand how to use it will try some recipes.
 
mwkain 
Jan. 26, 2011 6:22 am
This is the best explanation of cooking with wine i have ever read.Thank you
 
thisisagreatsite 
Feb. 18, 2011 8:21 am
I don't know much about wine but want to try Chicken Marsala. My recipe calls for sweet Marsala, but how sweet? I don't like dry wine at all but wouldn't want this recipe to be too sweet either. Would you please recommend a level of sweetness and a brand. My wine and spirits store is no help at all. They're all state run here in PA and I guess they don't care. For what it's worth, I do like Sangria. Thanks a bunch.
 
508peggy 
Sep. 17, 2011 1:24 pm
This article is very helpful. I never cook with wine and wanted to make a potroast with red wine. I didn't know which one to use. Thank You
 
Jan. 19, 2012 1:30 pm
Do not drink wine, specialty beers are my preferred drink. So, when a recipe calls for White Wine, what kind is it mostly? Chardonnay I know is a white wine BUT There's lots of white wines and totally ignorant as to what to purchase to add to my recipes (roasted grape tomatoes and assorted fresh 'shrooms). Any suggestions from you wine lovers?
 
Jan. 22, 2012 10:09 am
I Have the same question as the person above. How Do You add to recipe box?
 
janetwillson213 
Mar. 24, 2014 5:49 am
That is really a good idea. Hope, taste will be more good. I want to taste it once. What types of wine can I put here? Can you suggest me? You can go through http://bartenders411.com/ . You are requested to suggest the wine seeing here. Thanks.
 
 
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