Cook With Wine


Your guide to cooking with wine

2 Mar , 2015  

Adding wine while cooking your meal can impart a wonderful and subtle flavour, but excess of wine or the wrong style of wine can put a kibosh on a potentially indulgent dinner. They say cooking is an art but cooking with wine is an expertise.
We give you 5 must-know secrets for your experimental journey of cooking with wine.
1. Play on the subtle-flavours of wine
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There are some tantalizing food-like flavours that come through with wine and you can capitalize on these by adding wine to dishes containing these foods.
  • White wine: melon, apple, pineapple, pear, citrus, vanilla, caramel, olives, and mushrooms
  • Red wine: berries, peaches, currants, plums, cherries, oranges, chocolate, and coffee
2. Dry wine or Sweet wine?
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Extremely dry wine is rich in alcohol and contains few natural sugars. In contrast, a sweet wine still encompasses larger amounts of natural sugar from the grapes. Depending on the dish that you wish to create, prudently select your wine.
3. Tannins and acid
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Red wine and white wine have a sharp bite, which is referred to as ‘acid’ in the wine. We often experience this bite with lemon juice or vinegar. Acid brings out the natural flavours in food like fish.
On the other hand, tannins are generally found in red wine. Sip a glass of red wine, and there is bitterness at the back of your throat. That’s because of the tannins in the wine. Tannin rich wine is normally paired with strongly flavoured dishes and hearty food like a juicy steak.

4. Light wine or dark wine?

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It is not a steadfast rule, but the general belief among wine connoisseurs is that light-flavoured wine is a good accompaniment to delicately flavoured foods and bold-tasting wine is partnered (paired) with a boldly flavoured dish. You are always free to experiment and experience flavours too.
5. Consider the preparation
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Not only is it important to carefully select the right type of meat, but the manner in which the meat is prepared. If the dish is heavily seasoned with spices then a wine that is full-bodied would be your ideal companion. A light or creamy dish calls for a drier, light wine.

We wouldn’t want to number this but the last secret would be to have fun. Cooking or baking with wine will be a creative and exciting journey. Create something spectacular and bask in its splendour.

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Sharon Nadeem

Sharon is a food and travel enthusiast. She proclaims to be a writer and a gourmand. She believes the only way to truly get to know a new place is to eat the food of the land. When she's not eating her heart out, she's writing about it. Over the years of eating, she has developed a taste for fine food and a love for fine dine.



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