If you’re interested in adding a drop from your wine collection into those hearty stews or creamy sauces, here are some tips to make the most out of the experience.
Choose the right wine
Some recipes will help you with this step so keep a careful eye out for any clues. If the ingredients list a ‘dry white wine’ you should avoid the sweeter drops in your wine cabinet.
If the recipe simply lists ‘1 cup of wine’, don’t fear, you’re not entirely on your own.
Remember simple food pairing to identify what will work best in your meal. When in doubt, use red with red meat and white with seafood, chicken or pork.
Don’t use spoiled wine
While you may be tempted to keep hold of an old and bitter bottle of wine, using a drop that has flavour faults will only taint the food you are making.
If you don’t enjoy the flavour of the wine, you won’t enjoy the flavour of the finished meal.
Don’t assume the alcohol has ‘boiled off’
You may think you are safe to enjoy a glass or two to accompany a wine-heavy stew, but be cautious of how much alcohol you’re about to consume.
A lot of the alcohol will evaporate with cooking, but after half an hour of simmering there will still be 35 per cent of the original alcohol content left.
Avoid ‘cooking wine’
You may see it sitting innocently on the supermarket shelf declaring itself to be a wine worth cooking with but, in reality, you’ll be much better off grabbing something from your own wine cabinet.
These so-called ‘cooking wines’ often contain very little alcohol and increased additives and salt content, which could add offensive chemical nuances to your dish.
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