Cooking with wine: The do’s and don’ts

Pouring a glass of wine to go with dinner is easy. But making a lusciously hearty stew or a delicate cream sauce with wine in it takes a bit more attention and maybe a little practice. Don’t worry, though, I’ve got you covered with some pointers on incorporating wine into your next delectable dish.

First things first, let’s talk ground rules when cooking with wine. The most important one? Choose a wine you already like. If you wouldn’t drink it, don’t cook with it. Simple as that.

Next up, opt for quality wine. While it’s tempting to grab a bottle of “cooking wine,” trust me, you’ll be happier with the finished product if you choose an inexpensive but drinkable quality wine. And remember, only use wine that’s been properly stored. Wine can go bad, and if it does, it’ll give your dish a vinegar-ish taste that just won’t do. So, use fresh wine for your dish and be sure to refrigerate any leftovers.

Now, let’s talk about the three main ways to use wine in cooking. It can be a flavouring agent, an ingredient for a marinade, or used as a cooking liquid. Whatever the method, the goal is to accent, intensify, and enhance the existing flavours and aromas of the other ingredients – not to mask them. This means a small amount is usually all that’s required, or you risk overpowering the dish.

Timing is everything when it comes to adding wine to your cooking. Wine should be added sooner rather than later. As it cooks, the alcohol evaporates, leaving behind a concentrated flavour, along with acidity or sweetness, depending on the type. When it’s added just before serving, it can be harsh and won’t work its magic of reducing and imparting its flavor. And be sure to wait at least 10 minutes before tasting. That way, it’s had enough time to incorporate, and you can give it a proper taste test.

Now, which wine goes best with what? Typically, white wines are used for lighter meals and seafood, while reds are used in meaty or hearty dishes. White wine, with its acidity and structure, is perfect for dressings, cream sauces, and marinating seafood. It’s also great for deglazing pan sauces while sautéing fish, pork, or even mushrooms. Reds, on the other hand, are perfect for seared lamb, duck, or beef, as well as for tomato sauces and slow-cooking stews.

But hey, there aren’t any hard rules here, so feel free to experiment. If you’re just starting out, opt for more versatile types, like Merlot for red and Pinot Grigio for white. These are simpler than some of the other varieties and may be easier to pair with your meal. And for more pointers on cooking with wine, check out the accompanying infographic from Iron Mountain- a commercial refrigeration supplier. Cheers to delicious dishes!