7 Secrets of Cooking With Wine
Raise a glass to this low-fat, high-flavor ingredient
7 Secrets of Cooking With Wine continued...
2. Choosing dry vs. sweet
A very dry wine has very few natural sugars remaining, and is usually higher
in alcohol. In contrast, the sweeter wines still contain a larger amount of
natural sugar from the grapes. So choose the type of wine depending on the
flavor you want in the dish you're making.
3. Tannins and acid
"Acid" is a term used to describe both red and white wines, and it
refers to the sharp bite in the wine (much like you would experience with lemon
juice or vinegar). Acid can help bring out the natural flavors in a mild food,
such as fish (this is why fish is often served with an acidic wedge of lemon).
Tannins are generally found in red wines; this word refers to the bitter
element in the wine (similar to the bitterness you'll find in a strong cup of
tea). The tannins in red wine pair well with strongly flavored dishes and
hearty foods, like a nice juicy steak. "Tannins will act like palate
cleansers when paired with foods high in protein, such as meat," says
Marshall Rimann, host of The Wine Cellar, a radio show originating in
Kansas City, Mo.
4. What type of wine should be used to cook which type of
Generally, it's thought that a light-flavored wine goes best with delicately
flavored foods. It would follow that a bold-tasting wine might do well in a
boldly flavored dish.
5. Red or white?
Don't be afraid to do your own thing, but generally, light-colored meats
like chicken and fish, are paired with light-colored wines (white) while
dark-colored meats, like beef, are paired with dark-colored wines (red). What
about the "other white meat?" You can serve either red or white with
pork, says Rimann. "Red dinner wines go well with hearty or highly seasoned
foods, such as beef, pork, game, duck, goose, and pasta dishes, while white
dinner wines tend to work with dishes containing chicken, turkey, fish,
shellfish, ham, and veal," he says.
6. Consider the preparation
Rimann says it's important to consider not only the type of meat, but the
way the meat is prepared when choosing a wine to use in cooking or serve at the
table. For example, a dish heavy on the spices usually needs a full-bodied wine
to stand up to it. One with a light or creamy sauce calls for a drier, light
7. That last secret to cooking with wine: Have fun!
Feel free to experiment while cooking or baking with wine. Get creative, and
try to invent new flavor combinations. And, after you've created something
spectacular; don't forget to write down how you did it!