Cooking with Wine

Just started experimenting with this tonight. What do you ladies use? Any recipes you really love it in? I did a beef and potato stew in the dutch oven.

Re: Cooking with Wine

i always love wine (white), chicken broth and lemon....yum! i usually make chicken and some pasta with it. And add garlics and shallots too.

when i make meat chili i add some red wine.

Re: Cooking with Wine

My best advice is if you wouldnt drink it from a glass, dont put it in your food

I love a white wine, garlic, butter sauce.

I also put red wine in my marinara sauce.

I braise beef in it

I put white wine in soups. After I saute my veggies, I throw in a cup of wine and reduce and then throw in my stock.

Re: Cooking with Wine

I use it a lot in pasta sauces and stews. I also use wine when I made gravy... for example, for a turkey breast, I put white wine and chicken broth at the bottom of the pan, and then after the turkey is done, thicken it up into a gravy by making a roux of flour/butter, and then adding the liquid from the bottom of the pan.

I agree if you wouldn't like it in a glass, don't put it a dish... cooking concentrates the flavor of a wine.

You want to make sure the alcohol cooks off so you get the flavor of the wine but not an overpowering wine taste. It's good to add depth of flavor in slow cooking dishes.

With white wines, I think you want something kind of versatile and usually fairly dry... so I wouldn't use something like a really oaky chardonnay that has overpowering flavors or a late harvest (sweet) riesling (unless it was a dessert dish). I usually use pinot grigio/pinot gris when I cook with white wine, or sometimes a sauvignon blanc or orvieto.

For red, I think almost any wine would work (again as long as it's not too sweet/not a dessert wine). I often use chianti.

Re: Cooking with Wine

I often cook with wine. White I usually use a sauvignon blanc. red I use whatever I am drinking at the moment. I often use wine to deglaze pans or If a recipe calls for broth, I'll subtract like 1/4 cup of broth and sub in some white wine for chicken broth, red for beef. never use cooking wine. That stuff is full of sodium. Only use what you would drink.

Re: Cooking with Wine

Wine is a great accent in pasta primavera dishes. I also make butternut squash, mushroom and shrimp risottos which calls for dry white wine.