7 Tips for Cooking With Wine Like a Professional | Del Mesa Liquor.

7 TIPS FOR COOKING WITH WINE LIKE A PROFESSIONAL

NEVER COOK WITH WINE THAT YOU WOULD NOT DRINK

This is the golden rule of cooking with wine—straightforward and sensible. It always gives food a delicious, pleasing flavor when it is followed. These so-called cooking types are produced from a liquid, subpar foundation that is packed with preservatives and contains so much salt that a sea bass would choke on it.

REMOVE OILS AND FATS

In many dishes, wine is an excellent substitute for fats and oils. Wine can also help you in eating less fat. It's the perfect liquid to use in place of butter or oil when sautéing vegetables like mushrooms and onions or to make a stir-fry with spring vegetables.

ACQUIRE A NONREACTIVE PAN

The best liquid for slow simmering is wine. Add it to meals made in a pan, Dutch oven, or slow cooker for rich flavors and moisture. But bear in mind that only non-reactive cookware should be used for long, slow simmering when it is an ingredient.

ADD

IT GENTLY

Always add wine gradually and in small amounts, giving the flavors time to meld before adding more. Acidity and sweetness both intensify as the volume decreases, creating robust flavors that may overwhelm a dish. Care must be used when deciding how much spice to use; a little bit will bring out a dish's flavors.

PAIR SMARTLY

Choice-making doesn't have to be complicated. Wines should be paired with recipe ingredients in the same way as they would with a meal. Of course, these are merely suggestions, and experimenting with various pairings will frequently provide pleasantly surprising outcomes.

KEEP IN MIND THE FORTIFIED FOURSOME

The fortified quartet of Marsala, Madeira, Port, and Sherry are among the best cooking options to keep on hand in addition to table wines which can all easily be found in wine-tasting festivals. A fermentation method that fortifies a batch of wine with additional spirits, typically brandy, results in fortified wines with a higher ABV (alcohol by volume) content.

FINAL THOUGHTS

Since wine has long been a favored beverage at the dinner table, most of us are at least somewhat familiar with the process of pairing a great bottle with food. However, it also serves an important role in seasoning food, offering a distinctive dimension and rich flavor that improves the taste and aroma of many foods.