Cooking with Wine

November 11, 2016

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Can you really only cook with wine you would drink? Why does it matter if a wine is “dry”? Check out the answers to these and all your other pressing questions about cooking with wine!

What are the most common cooking wines? The most common cooking wines you’ll find in recipes are Marsala (Italian), Port (Portuguese), Brandy (French) and Sherry (Spanish). Some older cookbook recipes may call for a specific type of wine from a traditional French wine region like “Burgundy wine,” a.k.a. pinot noir, or “Chablis wine,” which would be a chardonnay.

Does it matter what pot or pan I use to cook with wine? Yes! Besides adding additional layers of flavor, most recipes that call for wine do so because the acidity in the wine helps enhance the flavors of the dish. This same acid content can react with aluminum and result in a metallic taste, so avoid using aluminum or cast iron when cooking with wine; stick with non-reactive cookware such as enamel instead.

Why does it matter if a wine is “dry”? Most recipes call for cooking with a dry wine, which in wine terms simply translates to “not sweet,” as all the sugar has been fermented out. Most table wines fall into this category and include styles like chardonnay, sauvignon blanc, cabernet sauvignon or dry sherry—a common choice for its unique and “salty” flavors. When cooking dessert, a sweeter wine may be appropriate.

Should I really only cook with wine I would drink? The short answer is, it depends. While it’s often recommended to only cook with wine you would drink, it’s also important to consider how long you will be cooking it—the longer the wine is cooked, the less you will taste it. For example, if you cook a stew for four hours, most people could not tell if you used a $3 bottle or a $20 bottle of wine. However, if you are simply deglazing a pan and making a quick sauce with the wine, you may opt for something a little nicer (such as what you will be pairing with the finished dish) as the flavors will stand out more.

If I don’t have a recipe, how do I know which wine to use? What really decides the type of wine you should use is the type of sauce or garnish the wine is going into. For example, chicken breast sautéed with capers, lemon and butter would go best with a dry white wine, whereas chicken breast sautéed with wild mushrooms and sundried tomatoes could be a light dry red or even port (a sweet red). Likewise, salmon sautéed in a blood orange cream sauce would be complemented by a white wine, whereas salmon topped with a ratatouille could be made with a red wine.

Ready to pop a cork and get cooking? Get started with some of these tasty recipes that call for wine.

Chanterelle Mushroom and Brie Stuffing: Highlighting exquisite ingredients like chanterelle mushrooms, creamy brie and toasted pine nuts, this upscale stuffing is sure to impress.

Lamb & White Bean Stew: No wine pairs better with this aromatic, rich stew than a bold California Syrah or a 4- to 5-year-old Chateauneuf-du-Pape.

Gouda Fondue: Enjoy the ooey, gooey goodness of melted gouda on fresh herbed crostini.