Pouring yourself a glass of wine with dinner is simple enough. But using wine as part of the cooking process—whether in a rich stew or a delicate cream sauce—requires a little more care and practice. With a few helpful tips, you can confidently bring depth and complexity to your dishes using wine.
Start With the Right Wine
There are a few basic guidelines to keep in mind when cooking with wine. The most important is to choose a wine you already enjoy drinking. If the flavor feels too dry or you dislike bold reds, chances are you won’t enjoy those same flavors in your food. In short, if you wouldn’t sip it, don’t cook with it.
It’s also worth opting for a wine of decent quality. While “cooking wines” from the grocery store are convenient, they often lack the nuanced flavors of even an affordable bottle of table wine. You don’t need to splurge, but a modestly priced, drinkable wine will elevate your recipe. Finally, make sure the wine has been stored properly. Spoiled wine develops a vinegary taste that can throw off your dish entirely. Use fresh wine whenever possible and refrigerate any leftovers to maintain their quality.
Understanding Wine’s Role in Cooking
Wine can serve three primary purposes in cooking: as a flavor enhancer, as part of a marinade, or as a cooking liquid. In each case, the goal is to complement and deepen the flavors of your dish rather than overpower them. A little goes a long way, so avoid overusing wine, which can overwhelm more delicate ingredients.
Timing also matters. For the best results, add wine earlier in the cooking process. This allows the alcohol to evaporate and leaves behind a concentrated flavor, along with either a subtle sweetness or acidity depending on the wine type. Adding it at the last minute often results in a harsh taste because the alcohol hasn’t had enough time to cook off. To let the wine fully meld with other flavors, give it at least 10 minutes before tasting.
Pairing Wine With the Right Dishes
Choosing the right wine depends on the dish you’re preparing. White wines typically pair well with lighter fare, such as seafood or poultry. Their acidity and brightness make them ideal for marinades, cream-based sauces, and deglazing pan sauces when sautéing fish, pork, or vegetables.
Red wines, on the other hand, bring boldness that suits heartier dishes. Use them for deglazing after searing meats like beef, lamb, or duck. They also shine in tomato-based sauces and slow-cooked stews, adding warmth and depth.
Experiment and Find Your Favorites
There are no strict rules for cooking with wine, so don’t hesitate to experiment. If you’re new to it, start with versatile options such as merlot for red wine or pinot grigio for white. These approachable varieties are easy to pair with a wide range of meals and can help build your confidence as you explore more complex wines later.
With a little practice, you’ll find that wine can bring out new layers of flavor in your cooking, turning everyday dishes into something extraordinary. For more on this, check out the accompanying infographic from Iron Mountain, a provider of commercial ice makers.
