You can slow cook it, saute it or marinate it â€“ wine enhances flavors and is always the best ingredient in whatever you’re cooking. But, there’s a bit more to cooking with wine than just pouring it into the pan.
- Choose a wine based on other ingredients in the dish. If you’re cooking something spicy, pick a full-bodied wine that can hold up on its own. If you’re cooking something light, such as chicken or fish. go with a white wine. Creamy sauces generally work best with white wines, and a sweet dish needs a sweet wine.
- Know some versatile wines if you need to make a substitution. Pinot grigio, sauvignon blanc, pinot noir, merlot and syrah all come in handy, especially if you don’t have the exact wine you need for a certain recipe.
- Consider the acidity of the ingredients in the dish before adding the wine. Cut back on acidic ingredients to account for the acidity of the wine.
- Don’t add wine to a dish just before serving. Let it simmer with the food. Adding the wine too late can leave a harsh taste.
- Use a wine that you would drink while cooking your dinner and while eating it.