Using Wines in Cooking
Andy Anderson !
Understand that all chefs have their ideas on what is the right wine to use, and they get to that point through experience and experimentation.
These are just some of the wines that I enjoy.
So, you ready… Let’s get into the classroom.
- red wine
- white wine
Wine comes in standard sizes; in addition, it also comes in boxes. Listed here are the sizes and common names for wine served in glass bottles.
Split – 187ml
Half Bottle – 375ml
Bottle – 750ml
Magum – 1.5 liter
Double Magum – 3 liters
I’m not a big fan of boxed wines, so I don’t have a lot of experience cooking with them.
A question that I’m asked a lot is: Does cooking with wine remove all the alcohol?
And the answer to that question is… NO.
I don’t care what you have heard, when you cook with wine, some of the alcohol will remain in the dish. FULL STOP. It might not be much, but it will be there. So, if for whatever reason, you do not drink alcohol, you can stop reading right now.
In most cases you want a dry white wine, such as a chardonnay. When making a sauce or gravy requires that you pay attention to the dish as it reduces. If it reduces too much, it can cause the sauce to turn sour. On the other hand, if it is not reduced enough, the sauce can taste of alcohol. In either case the sauce would be considered a do over.
The thing to do is taste your sauce as it is reducing. Something that was constantly drilled into us at school; over and over again. A good chef tastes as they cook.
Seafood and crustaceans call for a crisp dry white wine, like a Pinot Grigio. They have a slightly fruity taste that is excellent for cooking seafood. But remember that wines are acidic by nature and they can quickly break down the delicate nature of seafood. A slightly higher temperature in the pan, will help in the reduction of the sauce and, at the same time, cook the fish to perfection.
Vegetables cook best with light white wine, such as a Sauvignon Blanc.
Sauvignon Blanc has been described as fruity, with hints of herbal and floral aspects.
It goes perfectly with most vegetables, and adds another level of flavor. For example, you could sauté some artichokes with some tomatoes, peppers, and mushroom, and simply splash a bit of wine into the pan to deglaze. Then throw in a bit of butter and lemon juice, and there you go.
Reds are perfect for beef stews, or other beef dishes that you want to add another level of flavor. My suggestion is to try to use a wine that will pair well with your meal (the same is true for white wines).
A dry red is great for a reduction, bourguigonne, or a beurre rouge. When combined with a good beef stock (not broth), they work well in a slow braise.
I stay away from most cabernets because they have such a distinctive taste that they can overpower the sauce.
I also avoid wines aged in oak, because they can make a sauce come out bitter.
I like a good pinot, or zin.
My favorite for most beef dishes is a good pinot noir it’s a lighter, redder, less tannic wine with berry and earth flavors that goes very well with beef like a beef bourguignon.
Barefoot – Pinot Noir
Shoofly Yarra Valley – Pinot Noir
Different wines will bring different flavors to your dishes; however, the one thing that they all have (besides alcohol) is that they are acidic. To maintain a certain degree of balance to the dish watch your other ingredients. For example, if you are doing a reduction sauce, and you’re using lemon juice, or vinegar (both acidic), you would want to cut back on those ingredients to make room for the acid in the wine.
If the dish has a lot of sugars in it (like from veggies), you might want to use a less dry red or white wine, to balance all those sugars.
It’s all about the balance.